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.
3 cups flour
1 teaspoon salt
1/3 cup oil
(up to) 1 cup warm water
Preheat a large skillet on medium heat (our stove runs hot so it’s more like medium-low, YMMV)
Mix flour and salt in a medium mixing bowl
Cut in oil with a pastry blender or a fork
Slowly incorporate water, mixing until a soft dough forms
Make 2-inch dough balls – probably ten or twelve
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)
Cook the tortillas one at a time until they start to bubble, then flip and heat until brown spots form.
I love black bean burgers, which means in my house I’m the odd man out. That used to be ok because I didn’t make them – I would only buy them when we went out so no one else had to put up with them (I happen to love the ones from Blimpies but Subway has a good one too). That is, until now.
16-oz can of black beans, drained and rinsed
1/2 bell pepper, finely diced
1/2 or a small onion, finely diced
3 cloves of garlic, minced
1 tablespoon of chili powder
1 tablespoon of cumin
1/2 – 1 cup of breadcrumbs
Dice the bell pepper and onions
Mash the beans (optionally reserving some to mix back in after mashing). I find a regular pot and a potato masher work well.
Mix the beans, peppers, and onions together
Mix in the egg, chili powder, and cumin
Mix in a half-cup of bread crumbs
Add more bread crumbs, a little at a time, until the mixture isn’t wet anymore
Form into patties
Fry in a little oil on medium heat, or better yet in hamburger grease, until both sides are toasted. Serve on a hamburger bun.
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.
hamburger (about a pound and a half was pretty good)
two handfuls of cheese
two dollops of salsa
green enchilada sauce
sour cream and more cheese for garnishes
chilies for more garnishes
Pre-heat the oven to 350 degrees
Brown the ground beef. When it is cooked completely, remove it from the heat and drain the grease.
Mix in the cheese and salsa.
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.
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.
Scoop out the enchiladas. Sprinkle with cheese (and chilies if desired), and dump some sour cream on them for good measure.
Take a chunk of butter and some olive oil. Heat it up in a frying pan. Toss in a pile of minced garlic. Mix of around until its a little brown (careful – this stuff turns to sludge in seconds!). Toss in some shrimp (maybe a pound). Add some cilantro and lemon juice (not too much or the kids won’t eat it. I kept going until they started yelling at me to stop). Cook until the shrimp are pink. Serve over pasta.
Bask in the glow of creating a dinner the stinkers will eat.