Perfect Tortillas

I never considered making tortillas until the day when I wanted to make fajitas for dinner and found that tortillas are somewhat scarce and expensive in France. But as it turns out, tortillas are super easy to make and ten times more delicious than store-bought. And fun! If, you know, you happen to find bread baking types of activities fun. Recipe via The Fresh Loaf. Go there for pretty pictures and an enlightening discussion about various fats.

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup lard (this is the Secret Ingredient)
  
• 1/2 tsp salt
• 1/2 tsp baking powder
• 3/4 cup warm milk (or water, for somewhat less tender results)

Throw the dry ingredients in a bowl and combine. Add the lard, and mix by hand or with a mixer until the mixture is grainy. By hand isn't as difficult as you might think. I use a fork and a spoon and it works just fine.

Add the warm milk and mix until it becomes dough that you can pick up with your hands. If you use some fancy cooking equipment, like a wooden spoon, this will work better. It's not that tablespoons don't work, it's just that they become a bit...bendy. Such are the perils of cooking abroad with an understocked kitchen.

When the dough comes together, lightly flour your hands and scoop it up. Or just turn on the stand mixer for five minutes. If you're doing it by hand, knead it and squeeze it and squish it and dance with it for a few minutes.

Divide into twelve equalish balls. Put them in time-out for thirty minutes.

After the thirty minutes is up, flatten them with your hand and use a rolling pin (i.e. an old wine bottle) to roll them into 6 or 7 inch tortillas. The idea is to make them round, but splatter-shaped tastes just fine.

Lightly grease a griddle or a skillet or a crêpe pan (I am in France) and throw on the tortillas. As many as will fit at a time. They cook very quickly. Regrease, repeat, and try to avoid eating them all before dinner.

Enchilada Strata

I've been making this stacked enchilada dish for over 20 years. I usually serve it with refried beans and a salad or fruit for a complete meal.


1 pound lean ground beef
1 medium onion, chopped
1 garlic clove, crushed
1 can (10 oz.) enchilada sauce, reserve 1/4 cup
1 can (4 oz.) diced green chilies
1/2 teaspoon salt
1/2 teaspoon dried oregano
10 corn tortillas
1 cup (4 oz.) shredded cheddar cheese
Sour cream, if desired

In large skillet, cook ground beef, onion, and garlic until beef is lightly browned. Drain. Add enchilada sauce (reserve 1/4 cup). Stir in green chilies, salt, and oregano. Cook, uncovered, over medium heat to blend flavors, stirring occasionally. Warm tortillas in microwave between damp paper towels, or according to package directions. Place a heated tortilla in a greased deep casserole dish. Spread tortilla with about 1/4 cup meat mixture; sprinkle with about 1 Tablespoon cheese. Place another tortilla over cheese; top with meat and cheese layers. Continue stacking tortillas, meat, and cheese. Drizzle reserved enchilada sauce over stack. Cover and bake in a 350 degree oven for 15 to 20 minutes, or until heated through. To serve, cut in wedges and top with a dollop of sour cream. Makes six servings.

Jan’s “Get-Well” Chicken Enchilada Soup

This recipe is one I created while trying to duplicate Boston Market's enchilada soup several years ago. It has become a family favorite.

1 T. butter

1 medium onion, chopped

3 cloves garlic, minced

1 can Rotel (diced tomatoes and chilies)

1 or 2 cans chopped green chilies

3 cans chicken broth

¼ - ½ tsp. oregano

¼ tsp. cumin

¼ tsp. dried cilantro or parsley

Dash thyme

Cayenne pepper to taste

Salt & pepper to taste

Crushed tortilla chips

1 deli-roasted chicken, skin and bones removed, meat shredded

Sour cream (optional)

Shredded cheese (optional)

Melt butter in large saucepan. Sauté onion and garlic in butter for one minute. Add Rotel, green chilies, chicken broth, and seasonings; bring to a boil. Add crushed tortilla chips to broth (I don’t measure – I just place a large handful of the chips into a zip-lock sandwich bag and crush them) and reduce heat. Simmer, stirring occasionally, until onion is tender. Stir in shredded chicken and simmer gently until heated through. Ladle into bowls and let everyone add his or her own tortilla chips, sour cream and/or shredded cheese. Makes 4 to 6 servings.

Note: You can vary the spiciness of the broth by changing the type of Rotel you add. There are several varieties available now. This soup seems to possess healing qualities, probably because of the chicken broth and the hot peppers in the Rotel. If you have a chest cold or laryngitis – you need this soup!! It’s delicious, and my family requests it often - although I use the sour cream to tone down the heat a bit for myself. It’s also quick and easy to prepare. Enjoy!