GRANNY'S CORN FLOUR TORTILLAS
Granny made these and every time I make them I think of her. Hope you enjoy them! Serve these with your favorite burrito or fajita recipe!
Provided by Kim
Categories Bread Quick Bread Recipes Tortilla Recipes
Yield 12
Number Of Ingredients 5
Steps:
- In a large bowl, stir together the flour and cornmeal. Add baking powder and salt, and mix together well. Stir in water to form a crumbly dough. Work dough with your hands until it holds together.
- On a floured surface, knead dough until smooth. Divide dough into 10 to 12 pieces. Roll each into the shape of a ball. Cover lightly with saran wrap and let rest for 10 to 15 minutes.
- Flatten each piece of dough by hand, then roll into a 8 to 9 inch round.
- Heat a large skillet over medium heat. Lightly grease the hot pan, and place one tortilla in the pan. Cook tortilla until light brown, turning to ensure equal browning. Repeat with remaining tortillas.
Nutrition Facts : Calories 112.5 calories, Carbohydrate 23.9 g, Fat 0.7 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 0.1 g, Sodium 232.3 mg, Sugar 0.1 g
HOMEMADE TORTILLAS
I usually have to double this flour tortilla recipe because we go through them so quickly. The homemade tortillas are so tender and chewy, you'll never use store-bought again after learning how to make tortillas. -Kristin Van Dyken, Kennewick, Washington
Provided by Taste of Home
Time 30m
Yield 8 tortillas.
Number Of Ingredients 4
Steps:
- 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 if needed to achieve a smooth dough. Let rest for 10 minutes., Divide dough into 8 portions. On a lightly floured surface, roll each portion into a 7-in. circle., In a greased cast-iron or other heavy skillet, cook tortillas over medium heat until lightly browned, 1 minute on each side. Serve warm.
Nutrition Facts : Calories 159 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 148mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
GRANDMA SALAZAR'S TORTILLAS
This recipe for flour tortillas came to The Times in 2005 from Traci Des Jardins, a San Francisco chef whose heritage is Cajun on one side and Mexican on the other, via her maternal grandmother, Angela Salazar. You'll see "bacon drippings" in the ingredients. These make for really delicious tortillas.
Provided by Kim Severson
Categories breakfast, brunch, dinner, easy, lunch, project, main course, side dish
Time 1h25m
Yield 12 8-inch tortillas
Number Of Ingredients 4
Steps:
- In a medium mixing bowl, combine flour, baking powder and salt. Add bacon drippings and mix by hand or with a pastry cutter until mixture is crumbly. Slowly mix in 1 cup cold water. Add just enough additional water (about 1/3 cup) to make a smooth, slightly sticky dough.
- Divide dough into 12 balls of equal size. Place on a board or baking sheet and cover with a kitchen towel; allow to rest for at least 20 minutes or up to an hour.
- On a lightly floured surface, roll tortillas into 8-inch rounds. Place between sheets of waxed paper. At this point dough may be covered and refrigerated until cooking time, or used immediately.
- Heat a griddle over medium heat. Remove tortillas from waxed paper and cook one at a time until puffy and slightly brown, about 30 seconds a side. Wrap in a clean kitchen towel to keep warm until serving.
Nutrition Facts : @context http, Calories 134, UnsaturatedFat 2 grams, Carbohydrate 24 grams, Fat 2 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 182 milligrams, Sugar 0 grams, TransFat 0 grams
GRANDMA'S ENCHILADAS
if you like mexican food you'll love this dish! i learned how to make enchilladas this way from my mom who learned from my grandma. i usually make a whole tray & then my boyfriend takes leftovers to work & brags to everyone about how good it is!! another traditional way to serve this is for breakfast with a fried egg on top (omg, heaven!) i usually make the full fat version but see the note at the bottom for a low fat version that still tastes great!
Provided by catalinacrawler
Categories < 4 Hours
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Cut chicken into small pieces and add enough water (or chicken broth) to cover.
- Season water with sea salt, garlic powder, chili powder, cumin, oregano, sage, lemon juice & bay leaves.
- Some of the seasonings might seem like a lot but when you're boiling you have to make the water strong so the flavor gets into the chicken.
- Bring to a boil & cover, you don't want to boil too hard or all your water will evaporate.
- Let boil for 60 minutes or until chicken falls apart easily.
- While chicken is boiling, sauté onion in a small skillet, remove from skillet & set aside.
- Using the same skillet, add ½ cup oil & heat to medium/high, sprinkle with some salt.
- fry corn tortillas until lightly browned but not crispy (about 10 seconds per side), add more oil if needed until all tortillas are cooked.
- Once chicken is done reserve 2 cups chicken broth and shred chicken.
- Preheat oven to 350.
- Put chili sauce in a wide bowl or sauce pan.
- Using tongs, dip cooked tortillas in chili sauce and layer the bottom of a 6x9 size casserole dish (should fit 2 across & 3 down).
- Add a layer of chicken, cheese, onions and sprinkle with chicken broth (I usually use a turkey baster).
- Repeat until the dish is full...this size dish should fit 3 layers. (tortilla, chicken, cheese, onion & broth).
- Sprinkle top of dish with more chili sauce and bake at 350 for 20-25 minutes. usually i turn the broiler on for a minute or two at the end to get the top crispy.
- Let stand 5 minutes before serving.
- i serve with shredded lettuce & diced tomato topped with taco sauce.
- Note: for a lower fat version, use low fat cheese & heat tortillas on the stove top instead of frying....the dark rings give them more flavor than steaming. For smaller dishes cut tortillas in half to fit one single later across the bottom.
Nutrition Facts : Calories 538.3, Fat 38.9, SaturatedFat 12.5, Cholesterol 88.1, Sodium 887.6, Carbohydrate 20.4, Fiber 3, Sugar 1.9, Protein 27.7
GRANDMA'S TARTAR SAUCE
This recipe I found in the attic of my grandmother in a dusty book. Grandma told me that they were her best recipes. Serve with a roast. Enjoy!
Provided by Aleksa
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Tartar Sauce
Time 10m
Yield 8
Number Of Ingredients 6
Steps:
- Press hard-boiled egg yolks through a fine mesh sieve into a porcelain bowl. Add raw egg yolks and whisk until fluffy and creamy. Add oil, 1 tablespoon at a time, whisking constantly until consistency is like mayonnaise. Whisk in mustard, sour cream, and lemon juice.
Nutrition Facts : Calories 187.2 calories, Carbohydrate 1.4 g, Cholesterol 184.7 mg, Fat 19 g, Protein 2.5 g, SaturatedFat 3.8 g, Sodium 102.2 mg, Sugar 0.1 g
GRANDMA'S ENCHILADAS RECIPE - (4.6/5)
Provided by á-13856
Number Of Ingredients 14
Steps:
- 1. BROWN BEEF Adjust oven rack to lower-middle position and heat oven to 300 degrees. Pat beef dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large Dutch oven over medium-high heat until just smoking. Cook half of beef, turning occasionally, until well browned all over, about 8 minutes. Transfer to large bowl. Repeat with remaining oil and beef. 2. COOK AROMATICS Pour off all but 1 tablespoon fat from pot. Add onions and ½ teaspoon salt and cook over medium heat until softened, about 8 minutes. Stir in chili powder, cumin, coriander, cayenne, and ¼ teaspoon pepper and cook until spices darken, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomato sauce and wine and bring to boil. 3. BRAISE BEEF Add browned beef, along with any accumulated juices, to pot. Transfer pot to oven and cook, covered, until meat is fork-tender, 2 to 2½ hours. Transfer beef to large bowl. Strain sauce through fine-mesh strainer, discarding solids, and set aside. (You should have about 2 cups sauce.) 4. MAKE FILLING Increase oven temperature to 375 degrees. Spread ¾ cup sauce over bottom of 13- by 9-inch baking dish; set aside. When beef is cool enough to handle, shred into bite-sized pieces. Add 1 cup cheese and additional ¼ cup sauce and toss to combine. 5. ASSEMBLE Spray tortillas on both sides with cooking spray and arrange on rimmed baking sheet. Bake until they are warm and pliable, about 1 minute. Arrange warm tortillas on work surface. Place 1/3 cup beef mixture in center of each tortilla. Roll tightly and arrange, seam-side down, in prepared baking dish. 6. BAKE Pour remaining sauce evenly over enchiladas and sprinkle with remaining cheese. Cover with foil and bake until cheese is melted and enchiladas are heated through, 20 to 25 minutes. Serve. ASSEMBLING ENCHILADAS Sandwiching the filled, rolled tortillas between layers of sauce is a key to an integrated, well-seasoned dish. 1. Spread 3/4 cup of sauce evenly over bottom of dish. 2. Fill tortillas, roll tightly, and place seam-side down over sauce in baking dish. 3. Pour remaining 1 cup sauce over enchiladas to coat evenly. 4. Sprinkle enchiladas with cheese and cover dish tightly with foil before baking.
GRANDMA'S CHILE VERDE
This is a recipe that has been in our family for many years. If you love Mexican food, you'll love this! It's almost like a stew but you serve it with a side of beans, rice, and tortillas. Hint: It is best to make a day ahead because all the flavors have time to really come together!
Provided by gracey427
Categories Pork
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Cut pork in medium size chunks. Brown in olive oil.
- When pork liquid is gone, coat with the flour and stir up with a fork (like when you are making a gravy).
- Pour the water over pork, add all ingredients (salt, cumin, and jalapenos to taste). Stir to make sure everthing is well mixed. Cook over medium heat until boiling, lower to simmer with lid on. Simmer until meat is tender, remove lid while simmering for less sauce.
Nutrition Facts : Calories 557.7, Fat 40.4, SaturatedFat 12.6, Cholesterol 103.2, Sodium 99.1, Carbohydrate 19.3, Fiber 2.9, Sugar 8.5, Protein 30.4
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