Stuffed And Fried Flour Tortillas Recipes

FRIED FLOUR TORTILLA CHIPS

Steps:

• Pour 1/4 to 1/2 inch oil in a heavy 10-inch skillet; bring oil to 360 degrees F (182 degrees C) over medium-high heat, about 8 minutes.
• Working in batches, gently arrange tortillas in the hot oil using a slotted spoon; cook, frequently turning tortillas with the slotted spoon, until golden brown, 2 to 3 minutes. Remove chips with slotted spoon and place a paper towel-lined plate to drain.

HOMEMADE FLOUR TORTILLAS

Steps:

• Whisk the flour, salt, and baking powder together in a mixing bowl. Mix in the lard with your fingers until the flour resembles cornmeal. Add the water and mix until the dough comes together; place on a lightly floured surface and knead a few minutes until smooth and elastic. Divide the dough into 24 equal pieces and roll each piece into a ball.
• Preheat a large skillet over medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla. Place into the hot skillet, and cook until bubbly and golden; flip and continue cooking until golden on the other side. Place the cooked tortilla in a tortilla warmer; continue rolling and cooking the remaining dough.

CHEF JOHN'S FLOUR TORTILLAS

Steps:

• Whisk flour, salt, and baking powder together in a large bowl. Add vegetable shortening and work into flour mixture using a pastry cutter until it resembles coarse crumbs.
• Form a well in the middle of flour mixture and mix in hot water. Work flour and water mixture together with a fork and transfer to a cutting board.
• Knead until a smooth, soft dough is formed, about 3 minutes. Add more flour if dough is too sticky.
• Place more flour on cutting board, cover dough with bowl, and let rest for 15 minutes.
• Cut ball of dough into eight equal parts and cover until needed.
• Roll out balls of dough either by hand or with a tortilla press.
• Heat a large skillet over medium-high heat. Place flattened tortilla in skillet and cook until it begins to bubble, about 1 minute. Flip tortilla over and cook for an additional minute. Flip again and cook for 1 more minute. Repeat with remaining dough.

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

Steps:

• Saute ground beef in its own fat in a large nonstick pan until it is brown and crumbled. Set to the side of the pan.
• Saute the onion, garlic and jalapeno until the onion begins to soften.
• Stir in the chili powder, cumin and tofu and continue cooking.
• Cut the tomatoes in quarters and squeeze out some of the seeds and juices. Dice and add to the pan. Stir the beef back into the other ingredients and add olives, wine, salt and pepper. Continue cooking until the liquid has been absorbed.
• Heat the tortillas in a toaster oven.
• Mix together the yogurt and sour cream.
• When the tortillas are warm, arrange 1/4 of the beef filling down the middle of each one and top with 2 tablespoons of the yogurt-sour cream mixture and 1 tablespoon of cilantro. Roll up and serve.

STUFFED TORTILLAS

Steps:

• Line two 9 x 13 baking pans with tin foil, set aside.
• Make sauce by sauteing onions, garlic in a saucepan until soft.
• Add remaining sauce ingredients, except coriander.
• Bring to a boil, reduce heat and simmer for 15 minutes, stirring occasionally.
• Remove from heat and stir in coriander.
• While sauce is simmering, saute onions, carrots, green pepper and garlic in a large saucepan.
• Cook until vegetables are softened (about 5 minutes).
• Add jalapeno pepper, chili powder, oregano and cumin.
• Cook for 1 more minute, remove from heat.
• Stir in beans, corn, lime juice and coriander.
• Mix well.
• To assemble, spread 3 spoonfuls of filling down center of tortilla, sprinkle with some cheese, fold to enclose filling and place seam-side down in baking dish.
• Repeat, leaving yourself with 1/4 cup cheddar.
• Pour sauce evenly over finished tortillas.
• Cover with aluminium foil and bake at 350 degrees for 25 minutes.
• Uncover, sprinkle with remaining cheese and return to oven for 5 more minutes.
• Serve with a dollop of sour cream.

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.