I've been working on writing down my favorite recipes, particularly for New Mexican food. (In the past I was generally sharing experimental food with you, not old favorites). There will be many more of these recipes coming in the future. Here are the results so far:

Corn Tortillas )

Flour Tortillas )

Calabacitas )

Green Chile Spinach Enchiladas )

Green Chile Stew )

Tortilla Soup )

Frijoles Pintos (pinto beans) )

Frijoles Refritos (refried beans) )

Sopa )
Pumpkin Pie )
saansaturday: (snow)
( Wednesday, 5 January 2005 12:38)
I made about 20 more tortillas last night. They are awesome. So easy--and fun--to make. And V agreed with me, as we dipped them in the leftover green chile stew, that they weren't just good tortillas, or even good homemade tortillas, but tortillas like a Mexican grandmother's. Oh yes, that good.

The recipe was requested at [livejournal.com profile] food_porn so I decided to copy it here too. Though some of you on my friends list can get piles of delicious tortillas very cheap and will probably never need or want to make your own. ;)

This recipe makes about six tortillas; multiply to your heart's delight. It's based on a recipe from PNM's New Mexican cookbook (V used to work there). The recipes were submitted by employees--I only wish the recipes were attributed to their authors so I could give credit where it's due.

2 cups unbleached white flour
1 tsp salt
1 tsp baking powder
about 2 Tbsp shortening or lard
approx 3/4 cup warm water

Combine the dry ingredients in a bowl and cut in the shortening (I've found it's much easier to do this with your hands than with any tool). Make a well in the center and add the water, a little at a time, until the mixture forms a dough. Knead until smooth (about 5 minutes), cover and let it rest for 10 minutes.

Form the dough into balls about the size of eggs. Flatten each dough ball into a circle with your hands, then roll it out so it's about 6-7 inches in diameter.

Heat a skillet or griddle (non-stick is probably best) to medium high. Cook the tortillas for about one minute on each side.

It's that simple! :)
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