Corn Tortillas |
Tortillas are one of the great foods
that crossed our southern border. Available in local grocery stores
as corn or flour tortilla, the latter being the favorite around here.
Making sure there are tortillas on hand for a variety of recipes,
they can be frozen ready for the next feast. However, when trying to
pry frozen tortilla from each other it is easy to tear the tortilla. To
prevent that, put a square piece of parchment paper between each
tortilla before freezing, like you would for frozen prepared raw
burgers. The parchment paper squares can be reused.
While there are great store-bought
tortilla to be had, Mission brand being one of them, you can
take the time and make your own tortilla and decide which you would
prefer. This recipe calls for a CrockPot, which is well-used
in this household. Of course, although I like onions, they do not
like me, so I leave out the onions or replace chopped onions with
onion salt for flavoring. Along with the following Tortilla Soup
recipe for a cold winter's evening, here is how to make tortilla from
scratch that makes 8 servings ...
FLOUR
TORTILLA RECIPE
2 cups all-purpose flour
½ teaspoon salt
¾ cup water
3 tablespoons olive oil
- In a large bowl, combine flour and salt. Stir in water and oil. Turn onto a floured surface; knead 10-12 times, adding a little flour or water when needed ensuring the dough is smooth. Let it rest for 10 minutes.
- Divide the dough into eight portions. on a lightly floured surface, roll each portion into a 7-inch circle.
- In a large skillet coated with cooking spray, cook tortillas over medium heat for 1 minute on each side or until lightly browned. Keep warm until ready to use.
TORTILLA
Crockpot SOUP [serves
8]
1 pound shredded, cooked chicken
1 [15 oz] can whole peeled tomatoes,
mashed
1 [10 oz] can enchilada sauce
1 can kidney beans
1 green pepper, seeded, and chopped
1 medium onion, chopped
1 [4 0z] can chopped green chile
peppers [Sport
Peppers are my favorite]
2 cloves garlic, minced
2 cups water
1 [14.5 oz] can chicken broth or
chicken stock
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon sea or kosher salt
¼ teaspoon ground black pepper
1 bay leaf
1 [10 oz] package frozen corn
kernels
1 tablespoon chopped cilantro
7 corn or flour tortillas [Note: tortilla strips can be replaced with Dorito chips or something similar]
olive oil
1 lime, cut into wedges for 8
servings, if desired
2 or 3 cups shredded Monterey Jack
or mild cheddar cheese for garnish
Sour Cream for garnish, if desired
- Put chicken, tomatoes, beans, enchilada sauce, green pepper, onion, green chiles, and garlic into a slow cooker like CrockPot. Pour in water and chicken broth/stock and season with cumin, chili powder, salt, pepper and bay leaf. Stir in corn and cilantro. Cover and cook on low setting for 6 to 8 hours or on High setting for 3 to 4 hours. The high setting is good for this recipe, but when cooking recipes like stew with beef or pork, I set it on low setting, which brings out the best in flavor and super tender meat chunks.
- Preheat oven to 400° F [200° C for European folks].
- Lightly brush both sides of tortillas with oil. Cut tortillas into strips and spread onto a baking sheet.
- Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, ladle soup into serving bowls and sprinkle tortilla strips. Serve with a lime wedge, if desired. Garnish with shredded cheese. Optional: Serve with a tablespoon or two of sour cream on top of shredded cheese, as shown in photo.
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