Flour Tortillas from Scratch

3 cups flour
3 TBL Shortening
1 tsp. baking powder
1 tsp. salt
1 cup very hot to boiling water
1 wet (rung out) dish towel

Sift together flour, baking powder and salt.

Add shortening then water. Mix together with your hands to make sure dough is well incorporated.

Place wet dish towel over dough. If you do not do this the dough will dry out as you are rolling out/cooking tortillas.

Break off 1 inch ball. Roll in hand and place on flat FLOURED surface. With a floured rolling pin roll out tortilla as flat as flat can be!

Place in a (already heated up) skillet on medium low heat.

Once you start to see little bubbles forming (about 10-12 seconds) go ahead and flip the tortilla and cook for about 10 seconds. Always go by the BUBBLES and not the timer. Once you flip the tortilla you wont see bubbles so for the second side try and stick to a certain time. The tortilla is perfect if you see tiny LIGHT brown spots. The cooking process speeds up as you go along because the skillet gets hotter. You should only be flipping your tortilla once.

Place tortilla in a large bowl. Wrap tortillas in dry dish towels. This will keep them warm and that's how us Mexicans do it! =)

Continue process until dough is gone.

Ashlie's Notes: Makes about 16-18 tortillas. Takes about an hour to finish everything. These are great for breakfast tacos, bean tacos or just heated up a little bit with peanut butter. My kids eat these by themselves. They absolutely LOVE homemade tortillas. I make these around the holidays and give them away to neighbors! I store these on the counter in a freezer bag. You will have to heat them up for about 8 second in the microwave the next day. Do not over heat or you will get a HARD tortilla =)

Tex-Mex Fideo

1 bag Fideo pasta noodles (found in latin section at grocery store)
1 lb. ground beef (or 1 steak diced up small)
1 LG. roma tomato, chopped
1 med. onion, chopped
1/4 cup bell pepper, chopped
1 tsp. ground cumin
1/2 tsp. garlic powder
1 (8 oz) can tomato sauce
2 cups water
1/2 tsp. salt (to start with. Add more if needed)
pepper to taste

Combine 2 cups water and tomato sauce and set aside for later.

In large skillet brown ground beef. Once browned toss in tomatoes, onion, bell pepper, cumin and garlic. Cook for about 10 minutes on low heat.

Add fideo pasta to skillet with mixture. Stir around until pasta browns. Add tomato sauce mixture to the skillet and bring to a boil.

Reduce heat and let simmer for 10-12 minutes until mixture is cooked through and sauce isn't very soupy.

Ashlie's Notes: A tip that I learned from my mom was that if you need to buy rice, spices or noodles BUY THEM FROM THE LATIN AISLE! =) Rice, spices and noodles are much cheaper in the latin aisle then their designated aisles at the grocery store =)

Cafe Rio Pork Salad

Pork

1 small-medium pork roast
2 cups brown sugar
1 packet taco seasoning (Mccormick Brand is GF)
1 1/2 cups Coke Cola (1 12 oz. can)

Put roast in crock pot and cook on high for 1 hour. Cook on low 4 hours.

2 hours before roast is done shred and add remaining ingredients.


Rice

2 cups water
1/3 cup chopped cilantro
juice of 2 limes
1 cup white rice (uncooked)

Bring water to a boil in pot or sauce pan. Add remaining ingredients and place lid on pot. Let boil for about 30 seconds then turn the heat down to low and let the rice simmer for 25 minutes.

Remove from heat when done.

Tomatillo Dressing

I have posted this dressing before so here is the blog link to it: http://rockinldschefs.blogspot.com/2010/04/cafe-rio-dressing.html
 
Remaining Ingredients:

Lettuce
1 can black beans, rinsed
shredded fiesta blend cheese
diced avocado (optional)
crushed tortilla chips (optional)
Flour Tortilla per salad, burrito size

Assemble:

Place tortilla on plate. Top with rice, beans, pork, salad, cheese then dressing

GLUTEN/CASEIN FREE: Omit the dressing and cheese. Use a GF dressing. Kraft has many just make sure to read the label. 

Southwestern Enchiladas

1 (10 oz.) can mild enchilada sauce
1 fully cooked steak cut into thin strips
3/4 can of Fiesta Nacho Cheese Soup (campbells)
1 1/2 cups shredded fiesta blend cheese
1/4 cup sliced onion
flour tortillas (I used the small taco size)


Can I first just say...THESE ARE AMAZING!!!! First time we have tried this recipe and it is definitely going into the rotation =)

Pre heat oven to 350.

I got a decent sized steak cut it into strips, threw it in a skillet with 1/2 cup sliced onion, salt, pepper, Famous Daves steak seasoning and sauteed that up until the steak was cooked through.

Add the soup to the steak, get it heated up. Add in 1/4 cup cheese. Remove from heat.

In a GREASED 9x13 baking dish pour about 1/4 cup enchilada sauce on the bottom and coat evenly. This keeps the enchiladas from sticking.

Spoon steak mixture into tortillas, roll and assemble in baking dish.

Pour remainder of sauce on top. Sprinkle with remainder cheese.

Bake for 15-20 minutes.

(I did not use all of the enchilada sauce I froze the left over sauce.)

Chalupas

1 average size can fat free refried beans
1 packet taco seasoning
1/4 cup water
Shredded cheddar cheese
Chopped lettuce (optional)
Diced tomatoes (optional)
Diced Avocado (optional)
Sour Cream (optional)
5-10 corn tortillas

Pre heat oven to 475.

Place corn tortillas on pizza pan. Bake for 5 minutes then take out and flip tortillas. Place back in the oven for 5 minutes. Watch closely so you don't over cook these. They should be crispy but not burnt ;)

Take out of oven after 5 minutes and set aside.

In a small mixing bowl mix taco seasoning, water and beans. Add salt and pepper to taste.

Spread mixture evenly over tostada, place on pizza pan and sprinkle each tortilla with shredded cheddar. Place in the oven at 350 until cheese is melted and bean mixture is heated through. (usually 5 minutes)

Take out of oven and top with desired toppings. SO YUMMY!!!

1 can of beans will easily make 10-12 chalupas. Usually I 1/2 this recipe and just save the bean mixture for another day. Very kid friendly too!

These bad boys minus the sour cream and avocado are only 100 calories EACH =) Just use reduced fat cheese =)

Pumpkin Empanadas (Empanadas De Calabaza)

Dough:
3 cups flour
1 1/2 tsp. salt
1/2-1 tsp. cinnamon (optional)
3/4 cup shortening
1 cup water
1/2 tsp Vanilla extract
3 TBL sugar

Pumpkin Filling:
4 cups pumpkin
2 cups sugar
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger

In a pot combine filling ingredients and cook until caramelized. About 20 minutes. Set aside.

Combine flour, salt, sugar and cinnamon. Add shortening and water. Cut shortening in with a fork until mixture becomes a dough.

Pinch off 1 inch sized balls and roll the dough out semi thin on a lightly floured board with a lightly floured rolling pin.

Fill center with about 1/2 TBL. of filling. You DO NOT want to over fill these or it will just be an awful mess and they will stick to the pan making it almost impossible to pull them off.

Fold over in 1/2 and seal edges by pressing with a fork.

Make 3 small air slits on top. Place on UN GREASED cookie sheet about an inch apart from one another.

Bake at 350 for 15-20 minutes.

These are SUPER DUPER DELICIOUS!!!! Think of these as a mini pie. Meaning you can stuff them with ANY sort of filling you want! I'm going to make peach next time =)

If you have left over filling, it will freeze well =)

A Cantu family recipe =)

Crockpot Chicken Enchilada Chili

This is my new favorite soup. I have had this recipe for 3 weeks now and I have already made it 3 times, that's how good this is!!!

3 large chicken breasts, frozen
1 1/2 cups prepared mild enchilada sauce
2 cans diced Italian tomatoes
1 small-medium size yellow onion chopped
1 can pinto beans, cleaned and drained
1 can black beans, cleaned and drained
1-2 tsp. ground red pepper (2 gives it a nice kick if you like it hot)
2 heaping TBL. minced garlic (sometimes I even do 3, up to you =)
1 tsp. cumin
1/2 cup water
1/2 can sweet corn
pepper and salt to taste (this chili WILL need salt but how much is up to you, I start with 1 tsp and then go from there)

Sour cream and cheese to top the finished product ;)

Spray the inside of your crockpot with non stick spray.

Add chicken, cook on high for 2 1/2 hours. DRAIN all liquid from chicken, shred chicken. Throw in ALL other ingredients and cook on low for 1 1/2-2 hours.

(Sorry I don't have a picture for you, our camera was not charged)

Fajita Seasoning Mix

1 TBL cornstarch
2 tsp. chili powder
1 tsp. salt
1 tsp. paprika
1 tsp. sugar
3/4 tsp. crushed chicken bouillon cube
1/2 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. cayenne pepper
1/4 tsp. cumin

Mix all ingredients together, store in a jar of choice.

Use as needed for fajitas.

Servings: 10 tsp. *Approximately 2 TBL equals one store bought package*

Chicken Enchilada Casserole

2 1/2 cups shredded chicken (I used rotisserie chckn, so good!)
1 SMALL onion chopped
1 10.75 oz can cream of mushroom soup (regular size)
1 10.75 can cream chicken soup (regular size)
1 soup can of milk
1/4 cup sour cream
1 4 oz. can diced green chilies
1/2 tsp. salt.
1/2 tsp pepper
1 1/4 cup shredded cheddar (the 1/4 is for topping)
1/4 cup shredded mozzarella
7-8 corn tortillas shredded

Preheat oven to 350.

Saute onion with your shredded chicken in a small amount of water until water dissolves. Mix all ingredients together minus the 1/4 cup shredded cheddar. Place mixture in a greased 11 inch casserole dish. Top with the 1/4 cup cheddar.

Bake at 350 for 30 minutes.

Ashlie's Notes: Next time I think I might do 2 cans of green chilies instead of just 1 for a little bit more kick =)

Real Spanish Rice =)

1 cup uncooked white rice
3 TBL olive oil
1 clove garlic, minced
3 TBL onion, chopped
2 TBL bell pepper, chopped
1 tsp. salt
1/3 cup tomato sauce
2 1/4 cups water
1/4 tsp. cumin
1/4 tsp. pepper
2 really small tomatoes, chopped or 1 large tomato chopped

In a pot heat up oil and brown your rice for about 5-10 minutes.

Combine all remaining ingredients, bring to a rolling boil. Cover and simmer for 15 minutes. Turn off heat and allow the steam to cook the rice the rest of the way.

*A Huerta Family Recipe =)

White Chicken Enchiladas

I am going to do a separate section for enchiladas because I make so many different enchiladas with different sauces! So here's the first enchilada recipe I'm posting!!

8-10 flour tortillas (I used 5 flour and 5 corn, my husband likes flour but I think the corn gives a nice flavor to an enchilada =)
1/2 cup chopped onion
4 fresh garlic cloves, minced
1 tsp. cilantro
2 TBL. butter
3 TBL. flour
1 cup sour cream
2 cups chicken broth
1 4 oz. can chopped green chilies
1 1/4 cup monterey jack cheese
3 cups shredded chicken (I boiled bone in because it has a little more flavor)
tomato (optional)
chopped black olives (optional)
avocado sliced (optional)

For Sauce: In a saucepan, cook onion, garlic, cilantro, and pepper in the butter until the onion is tender.

Stir the flour into the sour cream, and then add to the onion mixture.

Stir in broth and chili peppers all at once. Cook and stir until thick and bubbly. Remove from heat; stir in 1/2 C of the cheese.

For Filling: Stir 1/2 C of the sauce into the chicken and 1/4 cup cheese. Mix well.

Place about 2-3 soup-spoon-size of mixture on each tortilla and roll up. Arrange rolls, seam side down, in a lightly greased 12x8x2 baking dish. Top with remaining sauce.

Bake, covered, in 350* oven for 35 minutes. Sprinkle with remaining cheese and bake, uncovered, 5 minutes more until cheese melts.

Top with your choice of toppings =)

Additional Sauces you can use instead of the one above:

Sauce 1: 1 can cream chicken soup, 1 can cream celery soup, 1/2 cup sour cream, 1/2 cup milk. Pour sauce on enchiladas, place in oven, take out and sprinkle cheese and pimentos on top and bake for another 5 minutes.

Sauce 2: 1 can cream chicken soup, 1 can cream mushroom soup, 1/2 cup sour cream, 1/2 cup milk. Pour sauce on enchiladas, place in oven, take out and sprinkle cheese and pimentos on top and bake for another 5 minutes.

Cafe Rio Tomatillo Dressing

3 Tomatillos, remove husk, diced
1/4 cup sour cream
1 packet ranch DRESSING mix (not the dip)
1/2 cup chopped fresh cilantro
1 cup buttermilk
1 cup mayonnaise (I used light miracle whip)
1 clove fresh garlic
juice of 1 lime
1/2-1 jalapeno (if you like it spicy, I used only 1/2 and I removed the seeds and it had a mild spice to it. Omit if you do not want the spice or do the whole pepper if you want it HOT!)

Add all ingredients into the blender and blend until well smoothed =) This is a FABULOUS dressing. We use it on EVERYTHING. Quesadillas, salads, fish, tacos, pork tacos, hamburgers you name it!!

Makes almost 3 cups. We freeze about 2 cups of it and put the rest in a squeeze bottle.

Breakfast Torta (Mexican Sandwich)

So this is called a breakfast torta but you can eat it for any meal! It may not look yummy, but I PROMISE you it is SUPER YUMMY!!!

4 eggs
1/3 cup plain mild salsa
1/4 cup shredded mozzarella
salt and pepper to taste
1 can of black beans, drained.
1 avocado
2 ciabatta buns (you can get them at walmart)


Spray a skillet with non-stick spray.

Pour the salsa in and heat up for a minute.

In a bowl, whisk the eggs, then pour into the skillet.

Mix in the eggs with the salsa. When eggs are almost done add salt and pepper and shredded mozzarella.

In a separate skillet pour BLACK beans and smash with potato smasher. (Add a couple TBL. spoons of water to loosen it up and add salt and pepper to taste)

Heat up oven to 350 (you can throw the bread in while the oven is preheating). Place Ciobatta bread in oven for 2 minutes to gt a little toasty and warm.

Spread a thin layer of beans on the bread, then layer with egg mixture, then avocado... tah-dah!!!

DIETERS: Just skip the bread and the avocado

Lime-Cilantro Sour Cream Dip

1/2 cup sour cream
1/4 cup freshly chopped cilantro leaves
1/2 lime, juiced
Pinch salt

In a small bowl, mix all ingredients together until combined. Season, to taste, with salt if needed.

Makes: 1/2 cup

*use this as a dip for quesadillas, veggies and chips*

Chicken Chili Stew

3-4 chicken breasts
1 cup onion, chopped
1 green pepper, chopped
2 cloves garlic
2 tablespoons vegetable oil
2 cans stewed tomatoes (check labels)
1 can pinto beans (check labels or use fresh made)
2/3 cup salsa (Herdez and Newmans is GF)
1 teaspoon cumin (Mccormick is GF)
1 teaspoon salt (or more if needed)

Toppings:
cheese, green onion, avocadoes, sour cream

Cook chicken in oil with onion, garlic and green pepper.
Add remaining ingredients.
Simmer for 20 minutes.

Top with cheese, green onion, avocado and/or sour cream.

Mexican Casserole

This is actually called Wet Burrito Casserole but that doesn't sound very good so we just call it Mexican Casserole =)

SUPER QUICK AND EASY It took me about 10 minutes to throw this all together!

8 x 11 GREASED baking dish =)

1/2 medium onion chopped

1/2 lb. ground beef

2 tbsp. chili powder

1 1/2 tsp. salt

1 tsp. ground cumin

1/8 tsp. pepper

1/2 C. water

16 - oz. can refried beans

1 can corn

1 cup salsa
3 cups spaghetti sauce

6 flour tortillas-normal size (NOT Burrito Tortillas)

1 cup sour cream

Peel and chop onion and saute with in a skillet (2-3 mins). Add ground beef and brown over medium heat; drain. Add chili powder, salt, cumin, pepper and water. Cook, stiring occasionally for 5-10 minutes, or until water has evaporated. Stir in the refried beans. Remove from heat and set aside.

Spread cup of salsa in a 8 x 11 inch baking dish. Place 2 tortillas on top of the sauce side by side. Spread the meat mixture on top of the tortillas;

Evenly spread sour cream on top. Pour 1 cup of spaghetti sauce over the top the sour cream.

Place 2 tortillas on top side by side. Spoon 1 cup of spaghetti sauce on top of the tortillas. Layer corn . Sprinkle half the cheese on corn then place 2 tortillas on top of the corn.

Pour remaining Spaghetti sauce then sprinkle rest of cheese on top. Bake at 375 degrees for 30 minutes.

Top with shredded lettuce if you want.