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.
TORTILLAS
Forget shop-bought and try homemade tortillas. They'll store for two days or you can freeze them to use later. They're perfect for wraps
Provided by Good Food team
Categories Side dish
Time 1h
Yield Makes 6
Number Of Ingredients 3
Steps:
- Combine the flour, vegetable oil and salt in a bowl. Pour over 150ml warm water and knead to bring the mixture together. Remove from the bowl and knead on a lightly floured work surface for around 5 mins until you make a soft, smooth ball of dough. Cover with a clean tea towel and rest for at least 15 mins before rolling out.
- Cut the dough into 6 equal pieces (about 75g each). Roll out each ball of dough as thinly as possible on a floured work surface. They should make rounds about 20 cm wide, 2mm thick.
- Heat a large frying pan over a medium-high heat. Cook the tortillas for 1-2 mins on each side until golden brown and toasted. Wrap them in foil and cover in a tea towel to keep warm, while you cook the rest. Keeps for two days well wrapped, or cool, wrap and freeze for up to three months.
Nutrition Facts : Calories 187 calories, Fat 4 grams fat, Carbohydrate 32 grams carbohydrates, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium
SCRAMBLED EGGS WITH TORTILLAS
Years ago a friend of mine made eggs and tortillas for breakfast while I was visiting. I've been hooked ever since. My family doesn't ever want scrambled eggs. They always want eggs and tortillas. In fact, the only time I make plain scrambled eggs is when I am out of corn tortillas. It's a very simple recipe but it's very good.
Provided by beckas
Categories Breakfast
Time 8m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Crack the eggs into a bowl and add milk.
- Beat egg mixture with a fork until blended.
- In a skillet, heat 2 tbs oil over medium heat.
- Add tortilla triangles and lightly sprinkle with salt.
- Saute the tortillas for about two minutes
- Pour eggs mixture over tortillas, lightly sprinkle with more salt if desired.
- Gently fold egg and tortilla mixture with a spatula about every 30 seconds until eggs are scrambled and set (Do not over cook).
- Turn off heat.
- Sprinkle with cheddar cheese.
- Cover skillet with a lid for about two minutes or until the cheese has melted.
- Serve with fresh or prepared salsa.
MOM'S EGGS AND TORTILLAS
When I studied in Merida, in the Yucatan Peninsula of Mexico, my sophomore year in college, my host mom made something similar to this as a simple supper dish. In Mexico, lunch is eaten much later than in the US (2 or 3), and supper is often served quite late (8 or 9 in my host family's home). Lunch is the heaviest meal of the day, and supper is much lighter, sometimes leftovers from lunch, but in my host family's home, it was almost always something quick and simple to put together. My REAL mom enjoyed this so much when she went to visit me that she started making it at home, with her own adaptations. When she worked as a cook for Headstart (a government run preschool program), she made this a lot, and the children of Mexican immigrant families really perked up when they saw a more familiar food! The diced tomato, lime, and cilantro are my mom's additions. My host mom's version was much simpler. My host mom always tore up the tortillas by hand, but Mom is pretty attached to her kitchen shears, so she cuts them. Personally, I prefer the texture created by the jagged edges of the torn tortilla. I like to throw in some cooked and drained chorizo and a little Oaxaca cheese too! Oaxaca cheese is a white, easy melting cheese from Mexico. Fresh mozzarella whips come close to the flavor, but it's not the same. I miss Merida!
Provided by SrtaMaestra
Categories Breakfast
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in non-stick skillet over medium heat.
- Add the tortilla pieces and toss lightly to heat and very lightly brown. You aren't making tortilla chips, just taking a little of the softness out of the tortilla.
- Add the eggs and continue frying and stirring frequently as for scrambled eggs until the eggs are done.
- Place in a serving bowl and top with the tomato and cilantro. Squeeze the lime juice over the top. Add salt and pepper to taste.
Nutrition Facts : Calories 422.5, Fat 29.6, SaturatedFat 6.6, Cholesterol 634.5, Sodium 226.9, Carbohydrate 18.1, Fiber 2.5, Sugar 1.8, Protein 21.1
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