Cowboy Caviar With Warm Blue Tortillas Recipes

COWBOY CAVIAR

Steps:

• Mix beans, peas, tomatoes, corn, onion, bell pepper, and jalapeno peppers in a large bowl. Season with garlic salt. Add dressing and cilantro; toss to coat. Refrigerate for 20 minutes or until ready to serve.

COWBOY CAVIAR

Steps:

• Whisk together the vinegar, pickled jalapeno brine, honey, 1/2 teaspoon salt and several grinds of pepper in a large bowl. Whisk in the oil to make a smooth dressing.
• Add the black-eyed peas, black beans, corn, cilantro, pickled jalapeno, scallions, tomatoes and bell pepper. Toss to coat in the dressing. Season to taste with additional salt and pepper. Cover and refrigerate at least 1 hour to blend the flavors before serving. Serve with tortilla chips for scooping.

FLOUR TORTILLAS

Steps:

• In a food processor combine 2 3/4 cups of the flour (reserve the remaining flour for rolling out the dough) with the lard or shortening. Pulse several times until the fat is evenly distributed throughout the flour and no particles of fat are visible. Dissolve the salt in 2/3 cup of the warm water. With the machine running, pour the liquid through the feed tube in a steady stream and stop the machine once the dough has come together in a ball. Feel the dough, it should be a medium-stiff consistency, not too firm but not as soft as most bread doughs. If the dough is too stiff, divide it into several pieces, sprinkle with 1 or 2 tablespoons of the remaining water and process again until a ball forms.
• Divide the dough into 12 portions, roll into balls and place on a flat surface or plate. Cover with plastic wrap and allow dough to rest for at least 30 minutes.
• On a lightly floured surface roll each ball into a 7-inch circle by flattening the ball of dough, lightly flouring it, and with a rolling pin rolling forward and backward over the dough, then turn it a sixth of a turn and roll forward and backward again. Repeat the turning and rolling process until a 7-inch circle is formed, re-flouring the work surface as necessary. Place the tortilla on a plate and cover with plastic wrap. Repeat the rolling out process for the remaining 11 balls of dough.
• Heat a flat cast iron griddle over moderately high heat. Lay a tortilla on the griddle and cook for 20 to 45 seconds until tortilla bubbles and lightly browns on the underside. Flip the tortilla and cook it for another 30 to 45 seconds. The tortilla should be lightly browned but still soft and flexible. Transfer the cooked tortilla to a heavy towel and wrap it up. Cook the remaining tortillas in a similar manner and store stacked in the towel to keep them warm and soft.
• The tortillas can be stored in a sealable plastic bag and refrigerated until ready for use. To reheat the tortillas, tuck them in an "envelope" made out of aluminum foil and heat in a 325 degree oven for 10 to 15 minutes.

FLOUR TORTILLAS

Steps:

• Combine flour, baking powder and salt in a stand mixer and stir to combine. Turn mixer on low speed and add lard; beat until combined. Add 1/2 cup water and stir until combined. Be careful not to overwork dough, to ensure tortillas come out flakey.
• Pull dough out of mixer and place on a clean, workable surface, dusting with extra flour. Manually work dough into a ball, then weigh out 1/2-ounce portions.
• Roll out dough balls with a rolling pin into 4-inch circles to make thin tortillas.
• Heat a nonstick pan over low heat with 1 teaspoon lard just until melted. Add 1 tortilla and cook slowly until lightly brown, then flip over with tongs and cook other side. Continue cooking tortillas, adding lard as needed.

BEST EVER COWBOY CAVIAR

Steps:

• Combine olive oil, vegetable oil, cider vinegar, and sugar in a saucepan; bring to a boil, remove from heat, and cool to room temperature.
• Stir pinto beans, black-eyed peas, corn, onion, celery, red bell pepper, and cilantro together in a large bowl. Pour cooled oil mixture over bean mixture and toss to coat. Cover the bowl with plastic wrap and refrigerate, stirring occasionally, for 24 hours. Drain excess dressing before serving.

COWBOY CAVIAR QUESADILLAS

Steps:

• For the cowboy caviar: Preheat a grill pan over high heat or prepare a grill for high heat and oil the grill grates. Place the corn on the grill pan or grill and cook, turning, until charred in spots, about 8 minutes. Transfer to a cutting board.
• When the corn is cool enough to handle, cut off the kernels and put in a medium bowl. Add the black beans, avocado, cilantro, tomatoes and scallions.
• Put the lime juice, olive oil, garlic and cumin in a small bowl. Season with salt and whisk together. Pour the dressing over the vegetable mixture and gently toss until coated. Allow to sit for 30 minutes.
• For quesadillas: Lay the tortillas on a work surface. Brush one side of each tortilla with oil. Flip and top one side of each tortilla in this order: 1/4 cup cheese, a healthy helping of cowboy caviar and 1/4 cup cheese. Fold the tortillas over the filling and gently press.
• Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Working in two batches, cook the quesadillas until the cheese melts and the tortilla is lightly browned, about 2 minutes per side.
• Cut into wedges and serve with more cowboy caviar. Enjoy!