Flour
Tortillas
6 C. flour
1 1/2 t. salt
1 t. baking powder
1 C. lard or vegetable oil
1 1/2 - 2 C. warm water
Combine flour, salt and baking powder in a bowl. Cut shortening in with a pastry
cutter until mixture resembles coarse crumbs. Slowly add the water and work with
the dough until it forms a soft ball.
Turn dough out on a lightly floured board. Knead for 5 minutes. Dough should be
pebbly.
Divide dough into 4 equal pieces. Roll each piece into a 12 inch rope. Cut each
rope into 12 equal pieces.
Keeping remaining pieces covered, shape one piece of dough into a ball. Flatten
it slightly and roll it out on a floured surface with a rolling pin to a 4 inch
circle. Repeat process to remaining dough.
Place tortillas in a heavy skillet to cook, about 30 seconds on each side. Have
a 1 lb. can there when you cook these. When they puff up during cooking, press
down on tortilla quickly, with the can. Stack tortillas while cooking and keep
them warm.
Yield: 48 tortillas
|
|
Shredded Beef with Chilies
3 lbs. flank steak
1 1/2 C. water
6 cloves garlic
6 whole peppercorns
salt
8 fresh California chili peppers (each about 6 inches long)
1/3 C. vegetable oil or lard
1 large onion cut into 1/8 inch slices
Place flank steak in a heavy Dutch oven with the water, 4 of the garlic cloves,
the peppercorns and salt to taste. Heat over low heat to simmering. Cover Dutch
oven and cook until meat is tender and well done, about 1 1/2 hours.
Roast chilies. Peel the chilies and cut into 1/8 inch wide strips. Set aside.
When meat is tender, remove from heat and allow to cool in the water. When cool
enough to handle, pull into fine shreds with forks. Return the beef shreds to
the liquid.
Heat oil in a skillet over medium heat and saute the remaining garlic cloves.
Add onion and saute until soft, but not browned. Add chili strips and cook
another 2 minutes. Add to the beef mixture and cook another 10 minutes. Adjust
seasonings if necessary.
Serve with flour tortillas.
|
|
