Stuffed And Fried Flour Tortillas Recipes

STUFFED ROLLED TORTILLAS

Steps:

• Preheat oven to 375°F.
• Spread about 1/4 to 1/3 cup of the filling on each of the tortillas, then dot the filling with 2 tablespoons of the ricotta. Roll up the tortillas into tight cylinders.
• Spread 3/4 cup of the spaghetti sauce over the bottom of a baking dish large enough to hold the tortillas in a single layer.Set the tortills, seam side down, on the sauce. Spread the remaining sauce over the tortillas and top with the shredded cheese. Bake until the filling is hot and the cheese has melted, about 20 minutes.
• Meanwhile prepare the garnishes. Serve the tortillas hot and pass the garnishes.

PANUCHOS (YUCATAN STUFFED TORTILLAS)

Steps:

• In a large bowl combine first three ingredients and stir until smooth. The dough should be slightly sticky and form a ball when pressed together. To test, flatten a small piece of dough between your palms. If the edges crack, add water to the dough, a tablespoon at a time, until a test piece does not crack.
• Divide the masa into 12 pieces and form each into a ball. Press or roll each into a 4-inch circle. Heat a dry cast-iron skillet or griddle over medium-high heat and cook the tortillas. When cool enough to handle, pick up each puffed tortilla and make a 1 1/2-inch slit about 1/4-inch from the edge to make a pocket, being careful not to cut all the way through the tortilla. Puree the Refried Black Beans and stuff 2 teaspoons of the bean puree in each pocket. Flatten to seal and spread the beans evenly. Reserve the stuffed tortillas on a tray covered with a barely damp cloth.
• Heat 3 tablespoons of the oil in a large skillet over high heat. Fry the stuffed tortillas in batches, adding more oil as necessary, until they are a little crisp around the edges but still pliable. Drain on paper towels. Then place on a tray and keep warm in a 200 degree oven.
• Heat the chicken in a small pan over low heat. Remove the tray of panuchos from the oven. Top each with a scant tablespoon of Roasted Tomato Salsa. Sprinkle on the chicken and Pickled Red Onions and top each with a small avocado slice. Serve warm or at room temperature.
• *Variation: In case your tortillas do not puff, here is an alternative plan; fry them as is in the oil, and then spread with a very fine layer of beans followed by the other ingredients. They will still taste delicious.

STUFFED AND FRIED FLOUR TORTILLAS

Steps:

• 1. Prepare the tomato sauce and keep warm. Then, in a large skillet, heat olive oil over medium heat. Add the meat, and cook, breaking it up, until no longer pink, about 3 minutes. Add the onion and cook, stirring, about 3 minutes. Add the salsa, raisins, oregano, cinnamon, allspice, and salt. Cook, stirring occasionally, until mixture is nearly dry, 6 to 8 minutes. Remove from the heat and set the picadillo aside. 2. In a large dry skillet, soften the tortillas, 1 at a time, over medium heat, turning once or twice until soft and warm, about 1 minute total for each tortilla. Stack and cover with a kitchen towel to keep warm. (Or microwave the tortillas, wrapped in damp paper towels, about 1 minute on high.) 3. Preheat the oven to 200°. Put 1 warm tortilla on a plate. Put about 3 tablespoons filling in the center. Fold the bottom up over the filling, fold in the sides, and fold the top down, overlapping, envelope style. Secure with toothpicks, and put on a tray. Repeat with remaining tortillas. 4. In a large skillet, heat 2 tablespoons of oil over medium heat. Add the filled tortillas, 2 at a time, folded side down, and fry until golden brown on the bottom, about 45 seconds. Turn and brown the second side, 30 to 40 seconds. Place on a baking sheet and keep warm in the oven while frying remaining chimichangas. To serve, put the chimichangas on individual plates, ladle the warm tomato sauce on top, add a dollop of sour cream, and sprinkle with cilantro. Serve at once. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

STUFFED TORTILLAS WITH TWO SAUCES

Steps:

• Make tomato sauce:
• Preheat broiler.
• Toss tomatoes with 1 tablespoon oil in a shallow baking pan and broil 4 to 5 inches from heat, turning once, until softened and skins are charred in spots, 15 to 20 minutes total.
• Blend tomatoes, water, onion, garlic, vinegar, chile, and 1 teaspoon salt in a blender until smooth (use caution with hot liquids).
• Heat remaining 2 tablespoons oil in a large heavy saucepan over medium- high heat until it shimmers, then add sauce and simmer, partially covered, stirring occasionally, until slightly thickened, about 10 minutes.
• Make pumpkin-seed sauce:
• Toast pumpkin seeds in a dry 12-inch heavy skillet over medium heat, stirring, until all seeds have expanded but are still green, 5 to 8 minutes. Transfer to a bowl to cool slightly.
• Coarsely chop 1/4 cup pumpkin seeds and set aside. Bring water, epazote, onion, garlic, and 1 1/4teaspoons salt to a boil in a small saucepan. Blend this mixture with remaining 1 3/4 cups pumpkin seeds in 2 batches in cleaned blender until smooth (use caution with hot liquids), about 5 minutes, transferring to a heavy medium saucepan. Season with salt.
• Make filling:
• Cook zucchini and onion in 2 tablespoons oil in heavy skillet over medium heat, stirring, until softened, 10 to 15 minutes. Stir in 3/4 teaspoon salt and 1/4 teaspoon pepper, then remove from heat. Add eggs, gently tossing to combine.
• Fry and fill tortillas:
• Heat remaining cup oil in a 10-inch heavy skillet over medium-high heat until it shimmers, then soft-fry tortillas, 1 at a time, turning over once with tongs, until softened (not crisp or browned), 5 to 10 seconds. Transfer to paper towels to drain, blotting both sides, then stack tortillas to keep moist.
• Preheat oven to 350°F with rack in middle. 3Working with 1 tortilla at a time, dip in pumpkin-seed sauce to coat both sides, then transfer to a plate. Spoon 2 to 3 tablespoons egg filling down middle of tortilla, then roll up and arrange in a 13- by 9-inch baking dish.
• Cover with foil and bake until heated thourough, 15 to 20 minutes.
• Meanwhile, reheat sauces over low heat, stirring pumpkin-seed sauce frequently, just until hot. (Thin pumpkin-seed sauce with water if very thick.)
• Top papadzules with pumpkin-seed sauce. Sprinkle with chopped pumpkin seeds and serve tomato sauce on the side.

SYLVIE'S VEGETABLE STUFFED TORTILLAS

Steps:

• In a large skillet heat the oil and fry the onion on a medium heat until it becomes transparent.
• Add the garlic and fry for a further minute.
• Add the tomatoes, courgette, mushrooms, balsamic vinegar and spices and simmer for around 20 minutes, stirring occasionally.
• Add the kidney beans and roast pepper, simmer for a further 10 minutes.
• Divide the mixture between the tortillas (if you heat them very briefly in the microwave they become more flexible) and roll them up.
• Place the filled tortillas in a large baking dish, lined with baking paper or slightly greased, and sprinkle with your favourite cheese.
• Place in a preheated oven, 375°F/190°C/Gas 5, and bake for 10-15 minutes until the cheese has becomes golden and bubbly and the edges of the tortillas are starting to colour.