Amazing Flour Tortillas

Let me know if you find anything more appealing than a basket of fresh flour tortillas
  • 1 cup plus 2 tablespoons milk
  • 1/3 cup rendered lard, duck fat, vegetable shortening or unsalted butter 
  • 3 cups all-purpose flour, plus more for dusting 
  • 2 teaspoons baking powder 
  • 1 3/4 teaspoons kosher salt 

  1. Heat the milk in a small saucepan over medium heat until tiny bubbles start to form around the edges of the pan (the milk should be 180 degrees F), 4 to 5 minutes. Immediately remove from the heat and stir in the lard until melted. Let cool for 15 minutes.
  2. Meanwhile, whisk the flour, baking powder and salt in a large bowl until completely combined. Pour in the warm milk mixture and stir with a rubber spatula until a shaggy dough forms. 
  3. When cool enough to handle, knead the dough in the bowl until almost completely smooth, about 3 minutes; do not overwork, the dough should be soft and only slightly elastic and not sticky. Wrap in plastic and let rest at room temperature for 1 hour to relax dough. 
  4. Divide the dough into 16 balls about a scant 3 tablespoons each (or 46g.). Arrange the balls on a rimmed baking sheet and cover with a damp kitchen towel until ready to use.  
  5. Working with one dough ball at a time, roll out on a lightly floured surface to a 7-inch round. 
  6. Heat a medium cast-iron skillet or large griddle over medium-high heat.  
  7. Working with one at a time (unless using a large griddle), cook the tortillas, reducing the heat if they are getting dark too quickly, until air bubbles form on the surface and the bottom is brown in spots, about 30 seconds. Poke any large bubbles with a fork to release steam, flip the tortillas and cook until brown in spots on the other side, about 30 seconds. Stack and wrap the tortillas in a clean kitchen towel and keep warm. Repeat rolling and cooking the remaining dough balls.
This soft, supple dough was so easy to work with – 16 tortillas rolled out in 20 minutes.
Love the way the tortillas start to puff up – you just know deliciousness is coming.
Perfect!!!!!
Can NOT wait for family dinners to resume (damn you Covid), and I just know everybody is going to love these pork carnitas with fresh flour tortillas.
This soft flour tortilla is just perfect for wrapping up tender pork carnitas, pickled onions, avocado and cilantro. Don’t forget to squeeze lime over it all! The absolute best carnitas can be found in Michoacan, but we’ve found amazing carnitas at the mercado in Mexico City as well. Until we can travel again, we satisfy this craving at home.

Rick Andrew Martinez is my idol. His recipes are always amazing, and this one is no exception. By far it was the easiest recipe to work with and roll out, but what made this recipe SO amazing was the taste. Can’t be beat. Seriously, can’t be beat. I copied this recipe right from his post on Food Network, and if you want more amazing content just check out anything he does.

Dan Dan Mian Noodles

There is something so comforting about a bowl of noodles. I’ve got a fabulous recipe for Tan Tan noodles on here, but this is slightly different – and an entire meal in one bowl. Get as adventurous as you like with the add ins.

  • 1/2 cup low sodium soy sauce
  • 1/4 cup hoisin sauce
  • 2 tbsp black bean sauce
  • 1 tbsp honey
  • 2 tbsp rice vinegar
  • 2 tbsp creamy peanut butter
  • 1 tbsp tahini
  • 1 small white onion
  • 2 tbsp ginger, minced
  • 2 tbsp garlic, minced
  • 3 cups chicken broth (use veg broth if you want to make this vegetarian)
  • 8 ounces egg noodles (Chinese style), rice noodles or Udon noodles
  • 2 cups fresh spinach
  • 3-4 baby bok choy
  • 2 cups fresh bean sprouts
  • 1/2 – 1 pound ground meat (I used pork but chicken would work well too)
  • 2 cups mushrooms, chopped (I used crimini but that is what was available, use whatever you can find)
  • black pepper
  • 1 medium shallot
  • 4 green onions, chopped

Garnish suggestions

  • sesame seeds, toasted
  • green onions, slivered
  • fresh bean sprouts

Typically, Dan Dan Mian is a spicy dish ….. however I’m not so good with extra spicy food. To make it more authentic, drizzle with chili oil when you are ready to serve. You can either buy one and have it to dress up many dishes, or make a quick, easy one that lives in the fridge for ages.

Chili Oil

Heat skillet over med heat – add:

  • 1/3 cup sesame oil
  • 6 cloves garlic, minced
  • 1-2 tbsp crushed red pepper flakes (depending on how spicy you like it)

Cook, stirring occasionally until garlic is fragrant – be careful not to burn it! Remove from heat and transfer to heat safe bowl or glass jar.

I got this recipe originally from http://www.halfbakedharvest.com – only tweaked it a bit for personal preferences. The chili oil is entirely hers.

Combine soy sauce, hoisin, black bean sauce, honey, vinegar, peanut butter & tahini. Stir well until smooth and creamy. (If the peanut butter and tahini are really cold it helps to heat up the mixture slightly). Add 1/3 cup water.

Bring a large pot of salted water to a boil and cook whatever noodles you have decided to use. Drain well and set aside.

In the same pot, add a little neutral oil and saute the onion, green onion, garlic and ginger until soft and fragrant. Add in 1/2 of your soy sauce mixture. Stir to completely mix it all in and heat up the sauce slightly. Add broth and bring just to a simmer.

In a shallow fry or sauce pan heat up a little neutral oil and add the ground meat. Allow to sit without stirring for a few minutes to help with carmelizing the meat. When mostly cooked, add the mushrooms and shallot. Cook until the mushrooms give up their moisture, and the pan dries out again. Add in the remaining soy sauce mixture. Stir to coat well. Allow the mixture to continue cooking until crispy bits appear. This is an important step as it adds a lot of texture as well as flavour to the finished dish.

Bring the pot of broth back to a higher heat and add in whatever vegetables you have decided to use. Make sure to add them in the right order so your don’t end up with limp veg – nothing sadder. I used bok chow and as soon as they were wilted but still crisp, I turned the heat off and added the spinach and bean sprouts.

Ladle noodles into the bowl and add your broth with vegetables. Scoop a generous amount of the meat mixture over top and garnish with the suggestions listed.

Turning this dish into a vegetarian meal would be so easy – omit the ground meat and use extra mushrooms in that step. Make sure to add extra fresh veg to make it a full meal.

Absolutely delicious!

Make sure to simmer until the meat & mushrooms dry out a bit, getting those lovely little bits of caramelization that add so much flavour and texture.

Add vegetables – as many as you want.

I like to keep fresh vegetables FRESH. I only add the spinach and bean sprouts when I remove it from the heat.

Serve with scallion pancakes for a total win!

Coconut Prawn Curry

This sauce is incredibly good.  How, I wondered, did so much flavour show up in 25 minutes?

Garlic Herb Naan 3

I managed to get a few sprigs of cilantro on here for a photo, but it was ready so quickly, and smelled so heavenly there was no fancy plating for a photo!

I’ve made it with some jumbo prawns tonight but you could easily substitute any protein you like, or go straight vegetarian and you will be so glad you tried it.

SHRIMP & MARINADE

  • 1 lb extra large shrimp, peeled & deveined
  • 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 2 tbsp lemon juice (freshly squeezed please)

CURRY SAUCE

  • 1 tbsp coconut oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tbsp fresh minced ginger
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp salt
  • 1/2 tsp turmeric powder
  • 2 tsp ground coriander
  • 1 tsp Madras curry powder
  • 1 can (14.5 ounce) diced fire roasted tomatoes
  • 1 can (13.5 ounce) coconut milk

cilantro for garnish

rice for serving

INSTRUCTIONS

  • In a small bowl toss the shrimp with the marinade ingredients. Cover with plastic wrap and refrigerate for 10 minutes.
  • While the shrimp is marinating, heat the oil in a medium size skillet. To it add the onion, and cook for 2 or 3 minutes until the onion softens and becomes translucent. Stir in the garlic, ginger, pepper, salt, coriander, turmeric and curry powder. Cook for another minute.
  • Add the diced tomatoes with juices and all, the coconut milk, stir and bring to a boil. Cook for about 5 minutes stirring occasionally. Add the shrimp with the accumulated juices from the marinade and cook for another 2 minutes or until the shrimp is pink and cooked through.
  • Serve over hot rice and garnish with cilantro or parsley.

I’d say the only way you could be disappointed by this dish is if your spices are old.  They really aren’t meant to last forever just because they are dry!

Coconut curry 2

Get your prawns gently tossed in the marinade and put in the fridge until you are ready to add them to the curry sauce. (I used chili flakes rather than cayenne pepper today)

Coconut curry 3

Follow the instructions on how to build your flavour base – it really is important in many dishes, but I find especially so in Indian food.

Coconut curry 6

Coconut Curry 5

The next night we still had enough for another meal – so I lightly sauted some fresh vegetables in a sauce pan until just tender crisp.  Then add the sauce and heat only enough to warm through.  This keeps the individual flavour of your vegetables and doesn’t overcook either the remaining prawns or the curry sauce.

Make sure to serve these with Garlic Herb Naan – just what you need to sop up this inviting sauce.

These were my best naan ever!  So tender, with dough that is very easy to work with.  As an added bonus they freeze well so for nights when it is just the two of us I only cook half and freeze the other half …. ready for fresh frying when I am.

 

I have a lot of “authentic” food bloggers I follow for cooking dishes from India, Thailand, and Mexico just to name a few.  This recipe came from a fellow Canadian!  If you haven’t been to Jo’s website …..   http://www.jocooks.com then I recommend you do.  She has specific hints to make everything better, and is well worth a read.

 

Wonton Soup

A gloomy April day needs just this kind of soup – so much flavour and just packed with fresh vegetables.  I think the miso is what really bring the flavour bomb.

Wonton Soup 4

Loads of vegetables, a few wontons and the best broth you could wish for.

 

  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 4 cups chicken broth
  • 3 tablespoons low sodium soy sauce
  • 1 tablespoon chili oil
  • 4 ounces shiitake mushrooms
  • 2 baby bok choy
  • 3 green onions, thinly sliced
  • 1 tablespoon yellow miso paste, or more, to taste

FOR THE WONTONS

  • 8 ounces medium shrimp, peeled, deveined and diced
  • 2 cloves garlic, minced
  • 2 green onions, thinly sliced
  • 1 tablespoon oyster sauce
  • 1 tablespoon reduced sodium soy sauce
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon sesame oil
  • 1/2 teaspoon Sriracha, optional
  • 1/4 teaspoon ground black pepper
  • 36 2-inch won ton wrappers

DIRECTIONS:

  • In a large bowl, combine shrimp, garlic, green onions, oyster sauce, soy sauce, ginger, sesame oil, Sriracha and pepper.
  • To assemble the wontons, place wrappers on a work surface. Spoon 1 tablespoon of the shrimp mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal; set aside.
  • Heat 1 tablespoon sesame oil in a large stockpot or Dutch oven over medium heat. Add garlic and ginger, and cook, stirring frequently, until fragrant, about 1-2 minutes.
  • Whisk in chicken broth, soy sauce, mushrooms and 2 cups water.
  • Bring to a boil; reduce heat and simmer until mushrooms have softened, about 10 minutes. Stir in bok choy and green onions. Stir in miso paste until well combined, about 1-2 minutes.
  • Stir in wontons until cooked through, about 2 minutes.
  • Serve immediately.
  • This soup is as flexible as the ingredients in your fridge – I like to prep them and stir fry them separately, which keeps them fresh and bright.

Wonton soup 1

A huge pile of fresh vegetables disappears in a hurry in this delicious broth.

Serve this incredible soup with these crispy scallion pancakes for a total win.

The soup recipe is courtesy of http://www.damndelicious.net and I’d recommend looking at her recipes …. everything I’ve tried has been fantastic.

Carne Asada

Missing Mexico right about now, so these Carne Asada tacos were just perfect!

Carne Asada 4

Carne Asada is one of those quintessential Mexican dishes …. pretty simple really, meat and a tortilla shell.  Make it exceptional by adding pickled onions and a fresh pico de gallo, and I promise – everything will look bright and cheerful!

Ingredients

  • 2 limes juiced
  • 4 cloves garlic crushed
  • 1/2 cup orange juice
  • 1 cup chopped fresh cilantro
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup vegetable oil
  • 1 jalapeno minced
  • 2 tablespoons white vinegar
  • 2 pounds flank or skirt steak

Instructions

  • In a large resealable bag, combine lime juice, crushed garlic, orange juice, cilantro, salt, pepper, vegetable oil, jalapeno, and vinegar. Squeeze it around to mix it up.
  • Put the entire flank steak into the resealable bag. Seal it up tight. Make sure all the meat is exposed to the marinade, squishing the bag around to coat. Refrigerate for at least 2 hours, or overnight.
  • Heat an outdoor grill to high heat.
  • Remove the flank steak from the marinade, and discard excess marinade. Cook on the grill for 7 to 10 minutes per side.
  • Once done, remove from heat and let rest 10 minutes. Slice against the grain, and serve.

We love to serve this with fresh, homemade flour tortillas (my flour tortilla game is way stronger than my corn tortilla game ….. so far)

Carne Asada

You won’t believe it, but the rib eye steak was on sale, not the flank …. so that is what I used.  It was incredible.  All the citrus shows up in the marinade, and you can still taste it in the grilled steak, but it doesn’t overpower the meat.

Carne Asada 1

Grilled to perfection, moist and juicy inside – this steak is the best bite.  Just hope some gets to the table for the tortillas.

Carne Asada 2

Just look at how moist that steak looks.  Yum.

carne Asada 3

Place it all out on the table, and let the family make their own plates.  Smiles all around!

 

The “stay at home chef” adapted this recipe from one of my favourite chefs – Rick Bayless.  This is so easy to do at home and gives you the flavour you might expect from sitting in a Mexican cantina ….. not only that, it is easy!

Lamb Barbacoa

lamb barbacoa 4

Pretty simply delicious.  Feels just like you are at a roadside stand or a local Mercado in Mexico.  Serve with a salad and dinner is ready.

I wasn’t really sure what I wanted to do with the pack of frozen lamb stew meat in my freezer …… This turned out to be perfect!  It helps that whenever we come home from Mexico we bring dried peppers so I always have a good stock on hand.  The only thing I didn’t have, in fact, was the agave leaf, or banana leaf.  I’m sure it will add another dimension of flavour when I try that, but honestly this was just fantastic without.

FOR THE LAMB

  • 12-inch chunk of an agave leaf (penca de maguey) or 1 large banana leaf, optional
  • tablespoons vegetable oil
  • 3 pounds boneless lamb shoulder (you could also use beef or pork – marinade works with either)
  • 12-ounce bottle of beer (optional but I love this!)
  • Salt

FOR THE MARINADE

  • 2 dried guajillo chiles, stemmed, seeded and torn into large pieces
  • 2 dried ancho chiles, stemmed, seeded and torn into large pieces
  • 3 garlic cloves, peeled and roughly chopped
  • tablespoon cider vinegar
  • tablespoon dark brown sugar
  • teaspoon salt
  • 1 canned chipotle in adobo sauce
  • 1/4 teaspoon ground cinnamon, preferably Mexican canela
  • 1/2 teaspoon dried Mexican oregano

FOR SERVING

  • Your favorite hot sauce or salsa
  • A little chopped white onion or pickled red onions
  • A handful of cilantro leaves

This recipe came from Rick Bayless, and I have copied it here exactly as he posted it, but I’ve added my changes in the bold Italic font.

Roast the agave leaf being careful not to touch the exposed flesh of the agave) over an open flame, turning every few minutes until pliable and charred, 10 to 15 minutes, depending on the thickness.  (If using a banana leaf, run it briefly over an open flame to soften it.)  Cut into 3 pieces.  We are in the midst of Covid-19 pandemic, so I wasn’t about to run out to the store and try to buy agave leaf or banana leaf (the closest we can get to either of these is frozen banana leaf).  I just left this part out.

In the stovetop-safe insert of your slow cooker or in a very large (12-inch) skillet, heat the oil over medium-high.  Pat the lamb dry with a paper towel, sprinkle generously with salt and lay it in the insert of skillet.  Cook, turning occasionally, until richly brown on all sides, about 10 minutes.  Fit the insert into the machine or transfer the meat to the slow cooker.

Combine all the marinade ingredients in a blender with 2 cups of water and blend to a smooth puree.  Pour through a medium mesh strainer into the slow cooker. Nestle the pieces of agave leaf or banana leaf under and around the meat and pour the beer over the top, if you are using them.  Cover and turn on the slow cooker to high.  Your barbacoa  will be done in about 6 hours, though you can hold it for longer. (My slow-cooker can be programmed to switch from high after 6 hours to a “keep warm” temperature for up to another 6 hours. Some slow cookers click to “keep warm” automatically; others need to be switched manually.). I put the seasonings and the torn chile peppers into the blender along with hot water, and allowed it to sit for about 20 minutes before blending. This allowed the peppers to soften nicely and they blended up very smoothly.

Given that we are just “at home” these days, I didn’t use the slow cooker, but browned the meat well before adding it to a heavy cast iron dutch oven, covering with the marinade and slowly roasting at 275 for about 3 hours.  Honestly, I prefer this method most of the time anyway as it allows for the sauce to be richer.

lamb barbacoa 3

Just look at how rich that sauce is …. I don’t find the same result in a slow cooker.

When you are ready to serve, coarsely shred the lamb and arrange it on a warm platter.  Skim any fat from the sauce that remains in the slow cooker, then taste it.  If you feel it would be better with a more concentrated flavor, pour it into a medium saucepan or remove the insert and set it over high heat.  Boil for a few minutes to reduce that quantity, then taste and season with salt if it needs it. Spoon as much as you like over the lamb or beef.  (I like to sprinkle coarse salt over the meat at this point.)  Serve the barbacoa with the hot sauce or salsa, onion and cilantro.  Grab some tortillas, if you like, and you’re ready to make some delicious tacos.

lamb barbacoa 2

Needless to say, it isn’t necessary to make your own tortillas, but I love doing it.  I’m still struggling with getting my corn tortillas worthy of being a Mexican Abuela, but my flour tortilla game is strong!!  On Saturday mornings at one of our favourite mercados in Mexico City we have found the absolute B E S T pork carnitas.  This is the only spot we’ve ever seen this done, but they are making their tortillas loaded with herbs, so I tried that today.  Pretty successful, if I do say so myself.  I just kept adding herbs until it looked and smelled about right.

Lamb barbacoa 1

Most people come home from Mexico with decor, or tequila …… we bring home tortilla baskets, dried chile peppers and mezcal to make barbecue sauce.

Korean Tacos

These Korean Beef tacos are incredibly delicious … who would have thought??  Just try them – as a bonus you won’t believe how quick and easy this is.

korean tacos 5

KOREAN BEEF

  • 2 tablespoons reduced sodium soy sauce
  • 2 tablespoons brown sugar
  • 1 teaspoon sesame oil
  • 1/4 teaspoon crushed red-pepper flakes
  • Pinch of ground ginger
  • 2 teaspoons vegetable oil
  • 2 cloves garlic, minced
  • 8 ounces ground beef

CARMELIZED KIMCHI

  • 2 teaspoons sesame oil
  • 1 cup chopped kimchi
  • 1 teaspoon sugar

SRIRACHA MAYONNAISE

  • 1/4 cup mayonnaise
  • 1 tablespoon Sriracha
  • 2 teaspoons freshly squeezed lime juice

TACO ASSEMBLY

  • 12 mini flour tortillas
  • 1/4 cup diced red onion
  • 2 tablespoons chopped fresh cilantro leaves
  • 1/4 teaspoon toasted sesame seeds

DIRECTIONS:

  1. KOREAN BEEF: In a small bowl, whisk together brown sugar, soy sauce, sesame oil, red pepper flakes and ginger.
  2. Heat vegetable oil in a large skillet over medium high heat. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
  3. Stir in soy sauce mixture until well combined, allowing to simmer until heated through, about 2 minutes; set aside.
  4. KIMCHI: Heat sesame oil in small skillet over medium high heat. Add kimchi and sugar, and cook, stirring constantly, until caramelized and heated through, about 3-5 minutes; set aside.
  5. SRIRACHA MAYONNAISE: In a small bowl, whisk together mayonnaise, Sriracha and lime juice; set aside.
  6. TACOS: Serve ground beef mixture in tortillas, topped with kimchi, red onion, cilantro and sesame seeds, drizzled with Sriracha mayonnaise.

Korean tacos 1

Kimchi is great, but have you ever had it like this?  Amazing what a little caramelization can do.

I used pork tonight but you can easily use beef, chicken or tofu – it’s the seasoning that will win you over.

korean tacos 4

Set everything out and assemble your tacos – serve with a tossed salad and dinner is quick, easy and fantastic.

I got this recipe from Damn Delicious – if you haven’t checked out her blog you definitely should, every recipe I’ve tried has been fantastic.

Vietnamese Rice Bowl

Vietnamese Bowl

Lime juice is used in so many dishes in Vietnam and Cambodia, and we loved it.  Tonight I sautéed the green vegetables with garlic and ginger, once tender I just squeezed fresh lime over and used a generous sprinkle of fresh Kampot pepper – they were so good and fresh.

We’ve just returned from a month in Cambodia and Vietnam and can’t seem to leave those fresh bright flavours behind us.  This rice bowl (or use rice noodles if you like) is delicious – use a variety of different textures and flavours to get the right balance, but whatever you use – make it your own.  The only actual recipe portion of this is the Vietnamese sauce, Nuoc Cham, the rest of it is more of a guideline.

You will need:

  • cooked rice
  • grilled steak (or chicken/prawns/tofu)
  • pickled fresh vegetables
  • sauteed vegetables (tonight I used broccoli, baby bok chow & snap peas)

Garnish:

  • toasted peanuts
  • slivered spring onions
  • rough chopped cilantro/basil/mint
  • toasted sesame seeds

Nuoc Cham Sauce:

  • 2 – 2/12 tbsp sugar (I used palm sugar but you can use white, or maple syrup or honey)
  • 3-4 tbsp fresh squeezed lime juice
  • 1/2 cup very warm water (warm helps the sugar to dissolve)
  • 2 tsp unseasoned rice vinegar
  • 3-4 tbsp fish sauce

Stir sugar and lime juice together, then add warm water and stir until sugar has dissolved.  Add rice vinegar and fish sauce.  I always start with the lesser amount of sugar, lime juice and fish sauce … adjust as needed when you have it all together.

To assemble, place your rice or rice noodles in the bottom of a bowl, then layer on your other ingredients.  Drizzle Nuoc Cham over and sprinkle with garnishes.  This dish is just as versatile as you want it to be.

Vietnamese noodle bowl 1

This time the Vietnamese bowl featured rice noodles and chicken.

Vietnamese noodle bowl 2

Quick pickled vegetables and Nuoc Cham sauce ready to dress up your bowl.

Vietnamese noodle bowl 3

Put everything out on the table and let everyone create their own bowl.

Vietnamese noodle bowl 4

Good to the last drop!

 

Sweet & Spicy Pork Tenderloin

Pork

This flavour knocked it out of the park, especially considering how quickly it all comes together!  Put your rice on, throw the pork in the pot and stir fry some vegetables while the pork cooks.  Presto – you’re done.  I think this one might go on regular rotation.

  • 2 lbs pork tenderloin, cut in bite size pieces
  • 2 tbsp vegetable oil
  • 1 tbsp minced garlic
  • 1 tbsp minced ginger
  • 1 tbsp sesame oil
  • 1/2 cup soy sauce (I prefer low sodium soy sauce)
  • 3 tbsp raw sugar
  • 1 tbsp chili garlic sauce
  • 1 tbsp gojuchang (Korean chili rice pepper paste)
  • 2 tbsp Thai sweet chili sauce
  • 1 1/2 cup water

GARNISH:

  • thinly sliced green onions
  • toasted crushed peanuts

Saute pork pieces in saucepan with the vegetable oil, just until lightly browned.  While that is happening, stir the rest of the ingredients together and pour over the pork.  Bring to a boil.  It looks like a lot of liquid but don’t worry, it will reduce and coat the pork with a shiny sticky glaze.

Once the liquid has come to a boil turn the heat down to a simmer and allow the pork to cook for about another 30 minutes, uncovered, until it is tender and the sauce has reduced somewhat.

Garnish wth the green onions and peanuts.  Serve with rice and vegetables sautéed in garlic and ginger.

I haven’t tried anything other than the pork, but I imagine it would be just as good with chicken or beef – or even tofu if you are looking for a vegetarian option.

Flour Tortillas with bacon fat

Flour tortillas 1

Sunday dinner.  Warm, fresh tortillas. Life is good.

Yes, that’s right.  BACON FAT.  So good, you will wonder why you haven’t done it before.  In Mexico pork is featured in so many ways, all good.  (Ever had carnitas??). Well, these tortillas are so darn good Stella told me that I needed to get them on the blog right away, as this is the 2nd time (in her 6 L O N G years) that she has been instrumental in the whole rolling/cooking process and if a 6 year old can do this – so can you!  Effort vs reward is huge.  Stella gets the rolling going and Sloan (at 9) is in charge of the stove and cooking them.  They both know just when to turn the tortillas with the right amount of bubbling and browning going on.

SO EASY!

  • 3 cups all purpose flour
  • 1 1/2 tsp salt
  • 1/4 cup bacon fat (cold)\
  • 1 cup warm water

Stir flour and salt together, then work in the cold bacon fat with your fingers.  Slowly add the water and work until a cohesive dough forms.  Not sticking together?  Add a bit more water.  Too sticky?  Add a bit more flour …. You get it.  Knead until you have a soft but firm dough – cover and allow to rest for 30-60 minutes.  (or as long as you need it to)

Divide this into 12-14 pieces and roll into balls.  Let sit for a few minutes to allow the dough to rest – this makes it much easier to roll.  (keep covered)

Roll until super thin – and cook on a dry hot skillet.  Every stovetop is different and you may sacrifice the first couple to the frypan, but thats okay, once you realize your perfect temperature you are good to go.

Cook for approximately 1 minute on the first side and you will see bubbles form.  Only flip when you peek underneath and see brown spots appearing.  Flip it over and continue cooking until you get more of those lovely brown spots.  On my stovetop (flat ceramic) I can’t cook it higher than 5 (or medium) otherwise things burn before cooking through but experiment with your own surface.

Keep warm in a covered container as the steaming also helps with the cooking process.

This recipe serves 6.  If you aren’t feeding 6, then just keep the dough in the fridge and pinch off enough to make yourself a couple tortillas a day!

Flour tortillas 3

Stella is 6 and she’s already done this a couple of times, at her insistence this recipe is going on the blog so we all remember it.  Big sister Sloan is making the guacamole in the background before stepping over to the stove to keep the cooking going.

Flour tortillas 4

Just look at those bubbles forming – we all get excited!  (yes, I know, kitchen geeks)

Flour tortillas 2

This is exactly what you are looking for.  Heaven in a wrap.

Tonight we served carne asada with these tortillas, and it was amazing.

Honestly …. you really don’t like pork?  (sorry Meg & Amy). Use store bought lard or shortening.