HOMEMADE TORTILLAS
Provided by Ree Drummond : Food Network
Time 35m
Yield 16 tortillas
Number Of Ingredients 4
Steps:
- In a bowl, stir together the flour and salt. Stir in the vegetable oil, then slowly pour in the hot water, stirring gently. When the dough comes together, turn it out onto a lightly floured surface. Knead it gently a few times to smooth it out.
- Heat a cast-iron skillet or griddle over medium-high heat. Pinch off a piece of dough slightly smaller than a Ping-Pong ball and roll it into a 5-inch circle. It should be extremely thin.
- Cook on the dry skillet for about 1 minute on the first side, until it starts to brown a little, then flip it and cook for about 30 seconds on the second side. Remove and stack onto a kitchen towel, then repeat with the rest. As you stack the tortillas, wrap them in the kitchen towel while you cook the next ones.
SYLVIE'S VEGETABLE STUFFED TORTILLAS
I had some vegetables to use up the other night and didn't want rice, pasta or potatoes again so I came up with these. I served them with a side salad and some natural low fat yoghurt (trying to stay off the sour cream). I hope you'll enjoy them as much as we did. You can just use bell pepper, but going to the extra trouble of roasting it first is really worth it, it adds a lovely sweetness to the dish (you can pop them under a hot grill while the first ingredients are simmering). If you like it spicy just add some chopped jalapeños, chili powder or red pepper flakes.
Provided by -Sylvie-
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
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.
STUFFED TORTILLAS
Provided by Marian Burros
Categories appetizer, side dish
Time 30m
Yield 4 tortillas
Number Of Ingredients 16
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.
Nutrition Facts : @context http, Calories 312, UnsaturatedFat 6 grams, Carbohydrate 38 grams, Fat 10 grams, Fiber 5 grams, Protein 17 grams, SaturatedFat 3 grams, Sodium 587 milligrams, Sugar 8 grams, TransFat 0 grams
STUFFED TORTILLAS
This takes a bit of time to make but it's worth it. Especially if you're trying to feed a brood! If you're in a hurry, however, you could use store-bought salsa instead of making your own sauce. As a special treat, I also like to take one avocado and blend it with two spoonfuls of yogurt to make a creamy sauce for the tortillas.
Provided by Sackville
Categories Cheese
Time 1h
Yield 6 serving(s)
Number Of Ingredients 24
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.
Nutrition Facts : Calories 628.8, Fat 20.8, SaturatedFat 9.3, Cholesterol 34.7, Sodium 1174.3, Carbohydrate 91.1, Fiber 14.7, Sugar 15.3, Protein 23.6
SPICY DAL PARATHAS (INDIAN LENTIL-STUFFED TORTILLAS)
This interesting paratha is wonderful on cold winter nights, and is one of my favourite comfort foods. Parathas always bring back memories of Delhi winters with my cousins, long nights of talking, playing board games, and just having fun! You can adjust the spiciness of this recipe according to your taste. This is adapted from www.tarladalal.com
Provided by Anu_N
Categories One Dish Meal
Time 1h15m
Yield 6 parathas
Number Of Ingredients 14
Steps:
- For the dough: Combine all the ingredients and knead into a soft dough using 1/3 cup water (you may need a little more or less).
- Divide the dough into 6 equal portions and keep aside, covered with a damp cloth.
- For the stuffing: Cook the washed and drained lentils in in 3/4 cup of water till all the water is absorbed.
- Heat 1 teaspoon oil in a skillet and add the cumin seeds.
- When they sputter, add the asafoetida, cooked lentils, turmeric powder, chilli powder and salt.
- Cook till the lentil mixture is dry, stirring continuously.
- Cool completely and divide into 6 equal portions.
- To prepare the parathas: On a floured surface, roll out one portion of the dough into a circle of 100 mm (4") diameter.
- Place one portion of the stuffing mixture in the centre of the circle.
- Bring togehter all the sides in the centre and seal tightly.
- Roll out again into a circle of 150 mm (6") diameter, using extra flour to roll the paratha.
- Place the paratha on a hot griddle, spreading a little ghee or oil over the paratha while it is on the griddle; flip once, and cook until both sides are golden brown.
- Repeat with the remaining dough and stuffing to make 5 more parathas.
- Serve hot with chilled yogurt, pickle or a raita.
Nutrition Facts : Calories 130.2, Fat 4.1, SaturatedFat 1.6, Cholesterol 5.5, Sodium 293.9, Carbohydrate 19.7, Fiber 5, Sugar 0.3, Protein 4.9
COSTA RICAN STUFFED TORTILLA
This recipe is great for using up leftovers (use beef, chicken, pork or go vegetarian) Any way this is very tasty inexpensive dish to serve.
Provided by Bergy
Categories Lunch/Snacks
Time 15m
Yield 20 Tortillas
Number Of Ingredients 10
Steps:
- Cabbage Salad: Mix all the ingredients together (cabbage, tomato, coriander, salt, pepper, and olive oil).
- Make this slaw just before serving the tortillas.
- Place a tbsp of the shredded meat on a warm tortilla, top with the cabbage salad.
- Top with as many hot peppers as you like.
- Roll up and serve.
- To go Vegetarian simply omit the beef and chicken as stated.
Nutrition Facts : Calories 59.8, Fat 1.2, SaturatedFat 0.2, Sodium 12.6, Carbohydrate 11.5, Fiber 1.8, Sugar 0.7, Protein 1.5
STUFFED ROLLED TORTILLAS
Provided by Michele Urvater
Categories Cheese Vegetable Bake Kid-Friendly Quick & Easy Dinner Casserole/Gratin Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 12 tortillas or 4 to 6 servings
Number Of Ingredients 12
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.
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