Mexicanporkstewtortillas Recipes

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.

Steps:

• The dough. If using masa harina, mix it with the hot water, then knead until smooth, adding more water or more masa harina to achieve a very soft (but not sticky) consistency; cover with plastic and let rest 30 minutes. When you're ready to bake the tortillas, readjust the consistency of the fresh or reconstituted masa, then divide into 15 balls and cover with plastic. Heat a large, ungreased, heavy griddle or 2 heavy skillets: one end of the griddle (or one skillet) over medium-low, the other end (or the other skillet) over medium to medium-high. Cut 2 squares of heavy plastic to fit the plates of your tortillas press. With the press open, place a square of plastic over the bottom plate, set a ball of dough in the center, cover with the second square of plastic, and gently flatten the dough between. Close the top plate and press down gently but firmly with the handle. Open, turn the tortilla 180 degrees, close and gently press again, to an even 1/16-inch thickness. Open the press and peel off the top sheet of plastic. Flip the tortillas onto one hand, dough side down, then starting at one corner, gently peel off the remaining sheet of the plastic. Lay the tortilla onto the cooler end of the griddle (or the cooler skillet). In a about 20 seconds, when the tortilla loosens itself from the griddle (but the edges have not yet dried or curled), flip it over onto the hotter end of the griddle (or onto the hotter skillet). When lightly browned in spots underneath, 20 to 30 seconds more, flip a second time, back onto the side that was originally down. If the fire is properly hot, the tortilla will balloon up like a pita bread, When lightly browned, another 20 or 30 seconds, remove from the griddle (it will completely deflate) and wrap in a towel. Press, unmold and bake the remaining balls of masa, placing each hot tortilla on top of the last and keeping the stack well wrapped. Resting. Let the wrapped stack of tortillas rest for about 15 minutes to finish their cooking, soften and become pliable.

Steps:

• In a large skillet that has been coated with cooking spray, brown pork and garlic. Add onion, saute until tender. Stir in tomatoes, chilies, cilantro, oregano and bay leaves; cover and simmer for 40 minutes or until pork is tender and no longer pink., In a bowl, combine cornstarch and water until smooth; stir into skillet. Bring to a boil. Cook and stir for 2 minutes or until thickened. Discard bay leaves.

Steps:

• Mix all ingredients in a bowl and form a dough.
• Take a handful of masa and make tortillas in your tortilla press.
• Cook on a teflon protected skillet or grill on both sides.

Steps:

• Please note: the difference between ¼ cup and 1/3 cup, while only 4 teaspoons, can be critical.
• Mix the Masa Harina and the water; knead to form your masa (dough).
• Pinch off a golf-ball sized piece of masa and roll it into a ball.
• Set the masa on a piece of plastic in the tortilla press; cover with another piece of plastic.
• Press the masa.
• Transfer the tortilla to a hot, dry cast iron skillet.
• Cook for about 30 seconds on one side; gently turn.
• Cook for about 60 seconds (it should puff slightly); turn back to the first side Cook for another 30 seconds on the first side Remove and keep the tortilla warm.
• Notes: When mixing the masa, mix all the Masa Harina with 1-¼ cup of the water.
• You can work it with your hands, if you like.
• If it seems too dry, add additional water, a teaspoon at a time.
• Too much water, and you wont be able to peel the plastic off the tortilla; too little and your tortilla will be dry and crumbly.
• Unlike pastry dough, masa does not suffer from being over-handled.
• The masa will dry out quickly.
• Keep it covered with a piece of plastic wrap while making your tortillas.
• Cut up sandwich or freezer bags (best) work better than the flimsier plastic wrap or waxed paper.
• Hold the pressed tortilla (with the plastic on both sides) in one hand.
• Peel away the top plastic from the tortilla (not the tortilla from the plastic).
• Flip it over into your other hand, and peel away the other piece of plastic.
• Gently place the tortilla on the hot skillet or griddle.
• It should make a soft sizzling sound when you do.
• If your tortillas are not perfect circles, dont worry; they will still taste wonderful.
• If your skillet or griddle is at the right temperature, a tortilla can be cooked in no more than 2 minutes.
• The use of cast-iron skillet is important.
• You are cooking at high heat on a dry surface, and a lighter-weight utensil could warp.
• Brown spots on your tortillas are good.
• Put your hot tortillas in an aluminum foil pouch wrapped in a kitchen towel or napkin.
• You want them to stay hot and tender.
• Corn tortillas can be made 2 hours in advance, wrapped and reheated.
• Bake, in a 350°F oven for about 12 minutes.

Steps:

• Cut the 5 pound pork butt in 5-1 pound pieces.
• On each piece put 1 garlic clove, 2 tablespoons seasoned salt and 2 tablespoons butter.
• Wrap each pound piece of pork very tightly in the tin foil.
• Bake in a 250° oven for 3 hours, or until easy to shred.
• When cool, shred the pork-and add 1/2 the package of the taco seasoning and a little juice from the pork, as not to be dry.
• I fried the flour tortillas in a frying pan with a little oil.
• When you turn the tortilla over, put some cheese on to melt.
• Now some shredded taco meat, then top with
• salsa and roll up.

Steps:

• In a shallow dish mix the flour with seasoned salt and pepper.
• Dredge the pork cubes in the flour mixture.
• Heat oil in a Dutch oven and brown the pork cubes.
• Add in the chili flakes (if using) broth, tomatoes with juice, green chilies with juice, onions, garlic, cumin, oregano; bring to a boil, reduce heat and simmer over medium-low heat (uncovered) for about 1-1/2 hours (season with salt and pepper to taste).
• Add in the black beans and corn; simmer for about 20-30 minutes.
• Spoon the mixture down the center of each tortilla, then sprinkle with shredded cheese and chopped green onions.
• Fold the sides over filling.
• Serve with desired toppings.