Mexicanspicybeeftortilla Recipes

SPANISH TORTILLA

Steps:

• In a medium bowl mix the potatoes, onions, and 1/2 teaspoon salt by hand.
• Heat 2 tablespoons of the oil in a large non-stick frying pan. Fry the potatoes and onions on low heat and cover with a lid for 5 minutes to let them soften. Turn up the heat for another 5 minutes until golden brown. Remove from the stove and drain off any excess oil.
• Meanwhile break the eggs into a medium bowl. Add the remaining salt and milk and whisk vigorously until frothy. Add the potatoes and onions to the eggs and mix until fully integrated.
• Clean the frying pan and return to stove.
• Heat the remaining 2 tablespoons of oil on a high heat and pour in the mixture, moving it around in the pan to help the tortilla to rise. Fry until golden brown, stirring occasionally until it has set. Then turn down the heat to allow the inside to cook. After a few minutes turn up the heat in order to brown the tortilla.
• When it's cooked place a large plate over the frying pan and flip the tortilla onto it. Return to the pan and fry the other side until golden brown.

MEXICAN TORTILLA PIZZA

Steps:

• Preheat the oven to 400 degrees F.
• Place the tortillas onto a baking sheet and spread 2 tablespoons of black bean dip on top of each tortilla. Top with tomato and cabbage and bake for 10 minutes. Remove the pizzas from the oven and sprinkle some cilantro on each one. Allow to cool slightly before cutting into wedges.
• Heat the oil in a skillet over a medium heat. Add onions and saute until they soften, about 2 minutes. Stir in the garlic and jalapeno and cook for 1 minute more.
• Put the beans into a food processor. Add the onion mixture and the rest of the ingredients and puree until smooth.

AUTHENTIC MEXICAN TORTILLAS

Steps:

• Combine the flour, baking powder, and salt. Either by hand or with a pastry cutter, cut in the shortening till the mixture is crumbly. If the mixture looks more floury than crumbly, be sure to add just one or two more tablespoons of shortening till it is crumbly. Add about 3/4 cup hot water to the mixture, or just enough to make the ingredients look moist.
• With your hand or a large fork, knead the mixture making sure to rub the dough against the sides of the large mixing bowl to gather any clinging dough. If the dough still sticks to the side of the bowl, add a couple more tablespoons of flour until the dough forms a soft round shape. The dough is ready to roll out now, but it is best to let it rest. Cover it with a dish towel, and let it sit for about an hour or so.
• Take the dough, and pull it apart into 10 to 12 balls. Lightly flour your rolling area, and roll each ball with a rolling pin to about 1/8 inch thickness.
• Place each tortilla on a medium hot cast iron skillet. Cook for about 1 to 2 minutes on each side, or until the tortilla does not look doughy.

SPICY MEXICAN BEEF

Steps:

• Mix chuck roast, salsa, onion, green chile peppers, garlic, chili powder, cumin, and oregano in a slow cooker.
• Cook on Low for 10 to 12 hours. Remove lid and cook on High for 1 more hour.
• Remove chuck roast from slow cooker using a slotted spoon to a serving platter; shred meat with a fork. Add liquid from slow cooker, 1 tablespoon at a time, to the chuck roast until desired consistency is reached.

MEXICAN SPICY BEEF TORTILLA

Steps:

• preheat oven to 350.
• make the salsa picante:.
• place tomatoes, garlic, onion and chiles in a blender and process till smooth. (I just chopped everything and didn't run through a processor).
• pour into a small pan and add spices and oregano and season with salt.
• bring the mixture to a boil, stirring occasionally. boil for 1-2 minutes, then lower heat and simmer gently for about 15 minutes.
• the sauce should be thick, but of pouring consistency.
• if it is too thick, dilute with a little fresh tomato juice or water.
• make the cheese sauce:.
• melt the butter in a pan and stir in the flour. cook, stirring, one minute.
• add the milk, stirring all the time, till sauce boils and thickens.
• stir in all but 2 T of cheese and season to taste.
• cover the pan with a lid and set aside.
• mix onion, garlic and chili in a bowl. add the steak cubes and mix well.
• heat the oil in a frying pan and stir fry the meat mixture for about 10 minutes, till meat cubes have browned and the onion is soft.
• stir in the rice (and corn and/or beans if desired) and enough beef stock to moisten.
• season to taste with salt and pepper.
• pour about a quarter of the cheese sauce into the bottom of a round, ovenproof dish (will need about a 2-qt sized dish - I tried a deep pie plate it wasn't big enough).
• add a tortilla and then spread over half the salsa, followed by half the meat mixture.
• repeat these layers, then add half the remaining cheese sauce and the final tortilla.
• pour over the remaining cheese sauce and sprinkle the reserved grated cheddar on top.
• bake in a preheated oven for about 20 minutes, or till golden on top and heated through.

MEXICAN BEEF TORTILLA SOUP

Steps:

• - In a large pot over medium heat cook ground beef until browned and crumbly.
• - Add salsa, broth and corn. Cook until mixture comes to a boil. Reduce heat and simmer just until heated through.
• - Top the soup with all or some of your favorite toppings and enjoy.