CHILLI BEAN TORTILLAS
These look really yummy. I am sure if you like things with more of a kick you could use a hotter chilli powder but I am a spice wimp so this is right on target for my taste buds. I found this in the Winter 2008 copy of the BBC Easy Cook magazine.
Provided by Sarah_Jayne
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook the ground lamb in a frying pan for 2 minutes.
- Add the onion and cook for 7 minutes until brown.
- Add the chilli powder and cum and cook for 1 minute.
- Tip in the tomatoes and kidney beans and bring to a boil.
- Reduce the heat, cover and cook for 30 minutes.
- Warm the tortillas in the microwave on High for 45 seconds.
- Spoon the lamb into the center of the tortilla and let everybody add their own extras (such as lettuce, cheese, sour cream, etc).
- Fold the edges over to enclose the filling.
Nutrition Facts : Calories 689.5, Fat 38.7, SaturatedFat 14.7, Cholesterol 91.1, Sodium 861.2, Carbohydrate 58.6, Fiber 14.2, Sugar 7.7, Protein 32.5
HOMEMADE CHILI LIME BAKED TORTILLA CHIPS
Provided by Valerie Bertinelli
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F.
- Add the vegetable oil, lime juice, chili powder, smoked paprika and cayenne pepper to a small bowl and whisk to combine.
- Arrange the tortillas on a clean work surface. Using a pastry brush or a silicone brush, lightly brush the tortillas with the lime spice mixture. Be sure to just lightly coat the tortillas in the mixture; do not oversaturate them. Flip over the tortillas and lightly coat the other side as well.
- Stack the tortillas and cut them in half, then cut each half into 3 chip-size wedges (6 wedges per tortilla). Transfer the wedges to 2 rimmed baking sheets and arrange them in an even layer, making sure not to overlap any. Sprinkle the salt evenly over the wedges on both baking sheets.
- Bake until the chips are golden and crispy, about 15 minutes. Transfer the chips to a wire rack to cool slightly before serving.
CHILIQUILLA
This is an easy-to-make skillet dinner with a Mexican flavor.
Provided by JDOG64_98
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Brown ground beef in a large skillet over medium-high heat. Drain, remove from pan and set aside.
- Melt 2 tablespoons of margarine in the skillet. Add torn tortillas and brown lightly. Push the tortillas all the way to the outside edge of the pan. Add the remaining 2 tablespoons of margarine to the center and melt. Pour in the beaten eggs and scramble until soft set. Push the eggs to the outside edge of the pan and add the browned ground beef to the center of the pan. Pour the enchilada sauce over and mix lightly. Reduce heat to a simmer. Sprinkle the black olives and green onions over the meat mixture; cover and simmer 10 minutes.
- Remove cover and spoon several dollops of sour cream over the dish, then sprinkle evenly with shredded cheese. Replace cover and simmer for an additional 5 minutes, or until the cheese is melted.
Nutrition Facts : Calories 651.1 calories, Carbohydrate 28.5 g, Cholesterol 235.6 mg, Fat 50.4 g, Fiber 4.4 g, Protein 23.2 g, SaturatedFat 20.1 g, Sodium 523.9 mg, Sugar 1.2 g
HOMEMADE CORN TORTILLAS
To make the best homemade tortillas, try this double-flip method. Wrap these corn tortillas in a clean kitchen towel and keep at at room temperature.
Provided by Pati Jinich
Categories Dinner Lunch Tortillas Hominy/Cornmeal/Masa Cast Iron Vegetarian Vegan Dairy Free Wheat/Gluten-Free Soy Free Tree Nut Free Peanut Free
Yield Makes 12 to 15 (5-inch) tortillas
Number Of Ingredients 3
Steps:
- Set a comal, a flat griddle, or a cast-iron skillet over medium heat until thoroughly heated. (If the pan isn't hot enough, the tortillas will stick to it.)
- Meanwhile, cut two circles about the size of the tortilla press plates (or at least 6 inches in diameter if using a rolling pin) out of thin plastic bags, such as produce bags from the grocery store; do not use plastic wrap.
- In a large bowl, mix together the masa harina, salt, and water and then knead in a circular motion until the dough feels smooth and without lumps. It shouldn't be wet or sticky but nice and moist. If it feels coarse when you gather the dough together, add a bit more water. Masa dries out fast, so keep it covered while you make the tortillas.
- Roll a piece of the dough in the palm of your hand into a ball about 1½ inches in diameter. Place one of the plastic circles on the bottom of the tortilla press and place the ball on top. Place the other plastic circle on top of the ball and clamp down the press to make a flat disk, jiggling the press a little as you get to the bottom (this makes for a rounder tortilla). It should be about 5 inches in diameter and about 1/8 inch thick. Alternatively, you can place a ball between plastic sheets or parchment paper and roll out the tortillas with a rolling pin.
- Open the press, check the tortilla for dryness (see Cook's Trick), and add water to the dough if needed. Remove the plastic on top of the tortilla, then lift up the bottom piece of plastic and the tortilla with one hand and peel the tortilla away from the plastic with the other hand. Keep at least half of the tortilla off your hand to make it easier to transfer it swiftly to the hot pan.
- Place the tortilla on the hot surface and don't touch it for 30 seconds-even if it doesn't lie completely flat, resist the temptation to fiddle with it! Cook until you can easily lift it with a spatula, 40 seconds to 1 minute; it should be opaque on the cooked side. Flip and cook for about a minute longer, until it has begun to get brown freckles. Flip once more. After 10 to 15 seconds, the tortilla should puff like pita bread, if not all over, at least in one area. If it is not puffing, gently tease it along by poking it in the center with the tip of your finger. Once it puffs, let the tortilla continue cooking for another 15 to 20 seconds, so that it cooks all the way through. That extra cooking is what makes the difference between stiff tortillas and those that are toothy, tender, and pliable.
- Transfer the cooked tortilla to a clean kitchen towel or a cloth-lined tortillero (a tortilla basket, which looks just like a bread basket) and cover to keep warm while you make the rest of the tortillas.
- Cook's Trick
- The masa has to be as soft and smooth as Play-Doh. This has less to do with the kneading-which takes under a minute-than with the amount of water. The measurement given on most bags for masa harina is too low. Here I give you the measurement that works for me. Things will vary, however, according to climate and ingredients. One way to tell if your masa needs more water is to take a look at the first tortilla after you have pressed it out. If the edges seem cracked and rough, you need more water. The tortilla should be smooth and even along the edges, not at all ridged.
SOFT BEAN TORTILLAS
These are great for making sandwiches for school lunch for those who are allergic to wheat. They are my sons most favorite. You can get bean flour at a health food store or grind your own if you have the time.
Provided by Chey4961
Categories Free Of...
Time 25m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Combine dry ingredients in medium bowl.
- Add eggs and water.
- Set aside and let sit for 20 minutes.
- Spray small skillet with cooking spray.
- Pour 1/4 cup for one tortilla in pan.
- Cook on one side until golden brown.
- Turn over, barely cook for 30-40 seconds on second side.
- Place on wax paper.
- (Keep wax paper between each tortilla for easy seperation.).
- Store in fridge or freezer.
- Can be warmed in microwave.
Nutrition Facts : Calories 32.6, Fat 0.8, SaturatedFat 0.3, Cholesterol 35.2, Sodium 109.6, Carbohydrate 4.9, Fiber 0.1, Sugar 0.1, Protein 1.1
MEXICAN CHILLI BEAN TORTILLA
Colourful and delicious - a veggie feast for all the family
Provided by Silvana Franco
Categories Dinner, Lunch, Main course, Snack, Supper
Time 35m
Number Of Ingredients 12
Steps:
- Heat the oil in a large pan and cook the onion for 2 mins. Add 1 can of the beans and heat for a further 2-3 mins, while mashing into the onions with a masher or fork to make a rough paste.
- Add the remaining can of beans, the tomatoes, courgettes, paprika and 5 tbsp water. Cover and very gently simmer for 10 mins until thickened and pulpy, stirring occasionally. Season to taste with lime juice, salt and pepper, then stir in the coriander. Warm the flour tortillas in a dry frying pan, then lay out with the chilli beans, shredded lettuce, sliced cucumber and soured cream dip. Ask everyone to help themselves: fill, roll and eat!
Nutrition Facts : Calories 354 calories, Fat 15 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 2.44 milligram of sodium
CHILI WITH CORN TORTILLAS
Provided by Marian Burros
Categories dinner, main course
Time 40m
Yield 5 servings
Number Of Ingredients 14
Steps:
- Chop half of tomatoes; puree rest, with a food processor if possible.
- Heat oil. Sauté onion, garlic, green pepper and jalapeno until onion is soft; add tomatoes, tomato puree, spices and beans. Cover and simmer about 30 minutes; adjust seasonings.
- If desired, freeze in portions suitable for individual or family use. To serve, defrost and reheat. While chili is cooking make salad.
- Serve with corn tortillas, wrapped in foil and warmed in toaster oven at 500 degrees for 10 minutes.
Nutrition Facts : @context http, Calories 380, UnsaturatedFat 7 grams, Carbohydrate 64 grams, Fat 9 grams, Fiber 15 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 791 milligrams, Sugar 13 grams
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