out to Hickory Hollow, buttermilk chess pie
southwest shredded beef tortas, chips+queso
skillet chicken souvlaki, naan, lemon rice
shredded beef tacos, cheesy refried bean casserole
sesame chicken skewers, rice
easy penne alla vodka, pizza chips, broccoli
out to Ka Sushi

Thursday, June 30, 2016

Shredded Beef Torta

One of the first things I ever ordered at my favorite late night college hangout (aka La Tapatia) was a torta. Pechuga de Pollo torta with NO beans. Emphasis on the "NO." I am no fan of beans and even after 20 years of living in Texas, I still cannot stomach them.  I also learned that if I omitted the Pechuga part of the order, I would get a not as delicious shredded chicken instead of a chicken breast.  I love making bolillos and having tortas at home.  I usually have chicken or pulled pork, but I was in the mood for a shredded beef torta.  And Kroger had roasts on sale for under $2 a pound.  And the shredded beef torta was born.  And it is delicious.  Messy, but delicious. 
Shredded Beef Tortas
Makes 6 tortas

1 recipe southwest shredded beef
6 Bolillos from this recipe or purchased
12 leaves of green lettuce
2 avocados, sliced
2 Roma tomatoes, sliced
1 recipe best ever queso or queso of your choosing

Prepare the southwest shredded beef in the crockpot. Slice the bolillos lengthwise and then cross wise. Lay a lettuce leaf on the bottom of each bottom half of the bolillo. Top each with avocado and tomato slices, then add a generous helping of the shredded beef. Top the beef with a spoonful of queso. Serve.
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Monday, June 27, 2016

Peanut Butter Cookies

Miss F had two weeks of theater camp and they didn't have any nut restrictions. She rejected a PB&J, but loved being able to take peanut butter granola bars and these cookies. All the fork flattening was done by Miss F and she did a great job, she loves to bake, especially cookies.  These cookies are terrific, bursting with sweet peanut butter flavor and it's easy to snack on several in one sitting.   This recipe was adapted from
Peanut Butter Cookies

½ cup creamy peanut butter
½ cup packed brown sugar
½ cup white sugar
½ cup butter, softened
1 egg
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon vanilla extract
¼ teaspoon salt
1 ¼ cups flour

Preheat the oven to 350 degrees. Cream together the peanut butter, brown sugar, sugar and butter. Add the egg and mix until well combined. Add the baking soda, baking powder, vanilla and salt. Stir in the flour. Line baking sheets with a Silpat or parchment paper. Spoon heaping tablespoons of batter onto the prepared pans. Use a fork to flatten the cookies, creating a criss-cross pattern. Bake for 7 to 9 minutes. Cool in the pan for 5 minutes, then remove to a wire rack to cool completely.
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Thursday, June 23, 2016

Homemade Tortillas

WHY HAVEN'T I MADE TORTILLAS SOONER?!?! I feel like I have wasted years of tortilla enjoyment by never attempting them at home before. After a weekend in San Antonio, I wanted to try and replicate the soft and fluffy tortillas that we enjoy so much at Mi Tierra.  I looked to Confections of a Foodie Bride for a recipe.  And I decided I needed to make tortillas with lard, no substitutions would do.  The lard at Kroger was six months out of date (gross!) but Fiesta had an ample supply of fresh lard.  And the day was saved.  And these tortillas were amazing.  I have since received a tortilla press as a birthday gift.  It is the best thing ever.

Homemade Tortillas

3 cups flour
2 teaspoons baking powder
1 teaspoon salt
5 tablespoons lard
¾ cup warm water

Pulse the flour, baking powder and salt in the food processor fitted with a dough blade. Add the lard and process until the mixture is crumbly. With the food processor running, stream in the water until the a ball is formed. Knead the dough for 30 seconds with the food processor. Divide the dough into 12 equal portions. Cover with a kitchen towel and let rest for 10 minutes. Heat a large iron skillet over medium high heat. Roll the dough balls into thin rounds. Lay the tortillas in the heated skillet and cook for 20 seconds per side, until the bubbled areas begin to brown. Cover and keep warm until ready to serve.
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