AUTHENTIC MEXICAN TORTILLAS
I learned how to make these growing up watching my mother Alma. We have never used an actual recipe, but for your convenience I came up with one.
Provided by Jamie Mikall Martinez
Categories Bread Quick Bread Recipes Tortilla Recipes
Time 55m
Yield 12
Number Of Ingredients 5
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.
Nutrition Facts : Calories 227.4 calories, Carbohydrate 24.1 g, Fat 13.1 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 3.3 g, Sodium 469.9 mg, Sugar 0.1 g
CHORIZO WITH SWEET PEPPER AND ONION STEW AND FRIED CROUTONS
Provided by Melissa Clark
Categories main course
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Mince 4 garlic cloves and reserve. Mince remaining garlic clove, put it in a small bowl and cover with 1 tablespoon sherry vinegar.
- Heat 1 tablespoon oil over medium-high heat in a very large skillet or Dutch oven. Add chorizo and cook until browned all over, about 7 minutes. Transfer chorizo to a plate.
- Add as many bread slices to pan as will fit in one layer. Cook until golden on both sides, about 2 minutes. Transfer croutons to a plate and sprinkle with salt. Heat a little more oil in pan and repeat with remaining bread slices, frying them in batches if necessary.
- Heat remaining 2 tablespoons oil in pan. Add both paprikas and let cook for 20 seconds. Add onions and reserved 4 cloves minced garlic and cook until limp, about 3 minutes. Add bell peppers and sauté until onions are golden and peppers soft, about 7 minutes. Add cherry tomatoes, chicken broth, black pepper and bay leaf to pan and bring to a simmer. Cut chorizo in chunks and add it to pan along with any drippings from plate. Reduce heat to low, cover pan, and let cook at a low simmer for 25 minutes. Add remaining 2 tablespoons sherry vinegar to pan and simmer uncovered, until stew thickens slightly, 5 to 10 minutes longer.
- Remove bay leaf and stir in reserved garlic-vinegar mixture and cilantro. Serve stew topped with croutons.
Nutrition Facts : @context http, Calories 984, UnsaturatedFat 40 grams, Carbohydrate 49 grams, Fat 67 grams, Fiber 6 grams, Protein 46 grams, SaturatedFat 23 grams, Sodium 2242 milligrams, Sugar 13 grams, TransFat 0 grams
TORTILLA ESPANOLA (SPANISH TORTILLA)
Unlike most omelets, a Spanish tortilla is served at room temperature. It is the classic tapa, prepared all over Spain.
Provided by sjmoraes
Categories Appetizers and Snacks Tapas
Time 2h20m
Yield 6
Number Of Ingredients 9
Steps:
- Heat 1/2 cup olive oil in a large skillet over medium-low heat. Add half of the potato slices, and cook, stirring occasionally, until just tender, 15 to 20 minutes. When done, remove potatoes to a large bowl, leaving oil in the skillet. Cook the remaining potatoes in the oil until tender, then add to the bowl, leaving oil in the skillet. Gently toss potatoes with salt and pepper to taste.
- Meanwhile, heat 2 tablespoons olive oil in a skillet over medium heat. Stir in onion rings, and gently cook until soft and golden brown, about 15 minutes. Spoon onions onto a plate, and allow to cool while the potatoes finish cooking.
- Whisk eggs in a large bowl until smooth. Stir in cooled onions, roasted peppers, and serrano ham. Gently fold in cooked potatoes.
- Heat the skillet with the reserved oil over low heat. Pour in the egg mixture, and gently cook until the sides have started to set and the bottom has turned golden brown, 8 to 10 minutes. Loosen the tortilla with a spatula if needed, then carefully slide onto a large plate. Turn the skillet upside down and place onto the uncooked side of the tortilla. Turn the skillet right-side-up, and remove the plate. Return the skillet to the stove, and continue cooking until the tortilla has set in the center, about 4 minutes.
- Slide the tortilla onto a serving plate and allow to cool to room temperature. Cut into six wedges and sprinkle with parsley to serve.
Nutrition Facts : Calories 476.6 calories, Carbohydrate 35.8 g, Cholesterol 198.5 mg, Fat 32.3 g, Fiber 3.9 g, Protein 12.5 g, SaturatedFat 6.5 g, Sodium 449.1 mg, Sugar 5.3 g
CHORIZO, POTATO AND PARSLEY TORTILLA
Add chorizo to this classic Spanish recipe for extra flavour and a vibrant colour
Provided by Janine Ratcliffe
Categories Dinner, Lunch
Time 30m
Yield Serves 2
Number Of Ingredients 6
Steps:
- Heat a pan of boiling salted water and cook the potatoes until just tender. Drain well. Heat a tbsp of olive oil in a small non-stick frying pan and cook the onion until softened. Add the chorizo and cook for a few minutes then stir in the parsley.
- Beat the eggs in a large bowl and season really well. Tip the potatoes, onion and chorizo into the bowl then mix and stir.
- Wipe out the frying pan then add a tbsp more oil and heat again. Tip in the egg mix and leave over a medium heat until the bottom is browned and the top is set. Flip the tortilla onto a plate then slide the uncooked side down back into the pan. Cook for another 5 minutes until the bottom is set.
Nutrition Facts : Calories 479 calories, Fat 33.3 grams fat, SaturatedFat 9.1 grams saturated fat, Carbohydrate 22.7 grams carbohydrates, Fiber 2.5 grams fiber, Protein 23.7 grams protein, Sodium 13.4 milligram of sodium
SPANISH STYLE GARLIC AND PARSLEY FLAVORED OLIVE OIL
This Spanish condiment can be used as an ingredient in your favorite dishes, as a drizzle on salads and grilled vegetables or simply for dipping bread. I make this in mini batches with good results. This recipe comes from Madhur Jaffrey from a friend in Andalusia.
Provided by justcallmetoni
Categories Spanish
Time 17m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Place the oil and garlic in a small saucepan over medium to low heat. Bring the oil to a simmer and let it bubble for just 5 seconds. (Seconds not minutes.) Turn the heat off.
- Let the oil and garlic sit for 15 minutes to allow the garlic to infuse the oil. Stir in the salt and parsley.
- The oil is now ready to use or it can be stored for up to a week. If storing, return to room temperature before using.
Nutrition Facts : Calories 241.6, Fat 27, SaturatedFat 3.7, Sodium 219.1, Carbohydrate 0.7, Fiber 0.1, Protein 0.1
SPANISH TORTILLA WITH CHORIZO FRIED ONIONS AND PARSLEY
Make and share this Spanish Tortilla With Chorizo Fried Onions and Parsley recipe from Food.com.
Provided by English_Rose
Categories Breakfast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- In a pan heat the oil and saute the potatoes and onions together for 5 minutes until nearly cooked.
- Add the chorizo sausage and cook.
- Pour over the seasoned eggs.
- Sprinkle with the flat leaf parsley.
- Cook for 4 minutes.
- Finish under the broiler until golden brown.
Nutrition Facts : Calories 889.7, Fat 48.3, SaturatedFat 17.5, Cholesterol 510.3, Sodium 1388, Carbohydrate 69.1, Fiber 8.5, Sugar 6.4, Protein 44
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