Tag: mexican food

Tortillas

Tortillas are surprisingly easy to make, but it does go a lot faster with two: one to flatten dough while the other cooks the previously-flattened dough.  Each tortilla takes about as long to cook as to roll.

These tortillas are good enough to eat plain.  They store well in a ziploc baggie.

Ingredients:

  • 3 cups flour
  • 1 teaspoon salt
  • 1/3 cup oil
  • (up to) 1 cup warm water

Steps:

  1. Preheat a large skillet on medium heat (our stove runs hot so it’s more like medium-low, YMMV)
  2. Mix flour and salt in a medium mixing bowl
  3. Cut in oil with a pastry blender or a fork
  4. Slowly incorporate water, mixing until a soft dough forms
  5. Make 2-inch dough balls – probably ten or twelve
  6. Roll flat with a rolling pin.  The dough should be as close to paper-thin as you can make it (you’ll probably wind up with cardstock).
    • You  won’t need to flour the surface – if the dough is good it won’t stick (except maybe to the rolling pin)
  7. Cook the tortillas one at a time until they start to bubble, then flip and heat until brown spots form.

Credit to https://kbmillers.wordpress.com/2013/09/05/169/

Mexican Stuffed Shells

Ingredients

  • 24 uncooked jumbo pasta shells (about one 12 oz box)
  • 1 pound lean ground beef
  • 1 (16 ounce) jar salsa
  • 1 (8 ounce) can tomato sauce
  • 1 cup frozen corn
  • ½ cup canned black beans, rinsed and drained
  • 1 cup shredded reduced-fat Mexican cheese or cheddar cheese

Toppings:

  • 8 tablespoons reduced-fat sour cream
  • 8 tablespoons salsa
  • ¼ cup sliced black olives
  • ¼ cup sliced green onions

Directions:

  1. Preheat the oven to 350°F.
  2. Cook pasta shells according to package directions; drain.
  3. Meanwhile, in a nonstick skillet, cook beef over medium heat until no longer pink; drain.
  4. Stir in salsa, tomato sauce, corn, and beans.
  5. Spoon beef mixture into pasta shells and place in a 13×9 baking dish coated with nonstick cooking spray.
  6. Sprinkle with cheese. Cover and bake for 25-30 minutes or until heated through. Top with sour cream, salsa,, olives, and onions.

Original recipe page

Jonesey’s Enchiladas

Quinn used to work at Margarita’s in Mystic. (Its a great place for pretty standard Mexican food. The stories that came out of that place are legendary.) He loves cooking Mexican food. I’m … okay at it. Tonight, we came up with something epic.

Ingredients:

  • hamburger (about a pound and  a half was pretty good)
  • two handfuls of cheese
  • two dollops of salsa
  • 12 tortillas
  • green enchilada sauce
  • sour cream and more cheese for garnishes
  • chilies for more garnishes

Directions:

  1. Pre-heat the oven to 350 degrees
  2. Brown the ground beef. When it is cooked completely, remove it from the heat and drain the grease.
  3. Mix in the cheese and salsa.
  4. Spoon the mixture into the tortillas, rolling them and placing them in a 9×13″ pan. Keep going until the pan is full or you run out of filling.
  5. Pour the enchilada sauce over the tortillas. Cover the pan with aluminum foil, and bake for 45 minutes. Remove the foil when there is about 5 minutes left on the timer.
  6. Scoop out the enchiladas. Sprinkle with cheese (and chilies if desired), and dump some sour cream on them for good measure.
  7. Eat!