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 HOMEMADE TACO SHELLS
Don't expect a tortilla when you make this recipe. Thin like a tortilla, but way better in flavor. Never buy taco shells from the store again. My grandma used to make these all the time.
Provided by brunettebaker
Categories Breads
Time 5m
Yield 12 tortillas
Number Of Ingredients 6
Steps:
- Beat all ingredients until smooth. Pour thin layer in greased, round pan until golden on both sides.
Nutrition Facts : Calories 127.5, Fat 1.9, SaturatedFat 0.5, Cholesterol 35.2, Sodium 212.2, Carbohydrate 23.7, Fiber 1.5, Sugar 0.2, Protein 3.9
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