Flour Tortillas w/Chili Beef & Peppers
Everything great Mexican food should have - and all homemade!
After eating my son-in-law's favorite cuisine, Japanese, for several meals in a row, he asked me what my favorite cuisine is. Without hesitation, my reply...."Mexican". I wasn't the only one at the table to say so, but he seemed surprised and proclaimed it monotonous, using the same ingredients in every recipe construction. (At least in the Tex-Mex variety so readily available here). "Yes" I replied, "that's why I like it." I love salsas, avocados, tomatoes, corn, beans, rice again and again!
A burrito by any other name would taste as great. And then to place those ingredients on homemade flour tortillas.....(actually, butter, cheese or anything on warm home-made tortillas) would seal the deal. Have you ever had the pleasure? If not, you must try these homemade flour tortillas.
Very simply made, similar to a biscuit dough with less fat and baking powder, the art is in the rolling. But even should you fail to execute the perfectly round, 1/4 inch thick tortilla, don't despair. Taste will forgive that which offends the eye!
A friend whose parents hailed from south of the border, proclaimed my tortillas superior to her mother's, an opinion she was reluctant to admit as she was tutored at my side. I thank Chevy's, a fresh-mex restaurant - the first one I encountered that prepared fresh tortillas in-house, within sight of the
hungry patrons outside the window.
The beef with peppers (Maria's Beef and Peppers) is thanks to another friend who shared her authentic family recipe. Isn't that the basis of lasting friendship - sharing recipes that help us remember - recipes that wink at us from the recipe box, like the old friends themselves: Sue's Fudge, Chris's Rolls, Jane's Quiche!
Homemade Flour Tortillas
6 cups all purpose flour
1 tsp. baking powder
1 tab. salt
½ cup vegetable shortening, cut into small pieces
2 ½ cups warm water
-Place the flour in a medium bowl and add the baking powder and salt, stirring to mix well. Add the shortening. Turn the mixer on low and slowly pour in the water. Mix on low, for 90 seconds or until well mixed.
-Scrape the dough out of the bowl onto a floured surface. Divide the dough into 2 equal portions. Cover with plastic wrap and set aside to rest at room temperature for 20 minutes.
-Divide each half into 8 equal portions. You will now have 16 dough balls. Lightly flour your work surface. With a floured rolling pin, roll each ball into an 8 – inch round about 1/4 inch thick. Stack the rounds on a baking sheet with plastic wrap between each. Let rest for 10 minutes.
-Heat a griddle or large cast-iron skillet over medium heat and lightly coat with vegetable cooking spray. Cook the tortillas on the griddle or the skillet for 1 minute on each side or until light brown spots form on the surface. Press with the back of a metal spatula to pop the bubbles as they form. Stack on plate and cover with foil to keep them warm until read to serve. (They may be stored in the fridge or freezer in a sealed plastic bag and reheated in the microwave.)
Roll tortilla dough balls into 6 - 8 inch rounds on floured surface.
Maria’s Chili Beef with peppers
1 1/2 pounds round steak or chuck, cut into small, 1/2 inch cubes
1 large onion, chopped
1 large green bell pepper, chopped
1 large red bell pepper, chopped
finely minced hot pepper, jalapeno, to taste (optional)
1 - 4 ounce can chopped green chiles
3 cloves garlic, minced
2 medium tomatoes, diced
1 ounce can tomato sauce
2 tsp. Better Than Bouillon beef paste
1 tab. ground cumin
salt and pepper to taste
chopped fresh cilantro or parsley, according to taste
-Heat 3 tab. vegetable oil in large frying pan. Brown beef cubes in oil tossing, until browned but not overcrowding. Remove from pan when browned.
-Add chopped onions and peppers to pot and fry until vegetables are softened, about 5-8 minutes. Add garlic and cook another minute. Stir in green chiles, diced tomatoes, tomato sauce, cumin, browned beef and salt and pepper, bouillon and 4 cups water. Bring to a boil over medium-high heat. Cover with a lid, and simmer over low heat 1 1/2 to 2 hours, until meat is very tender. (Add more water during cooking if necessary).
-Uncover and cook until sauce is thickened and reduced. Remove from heat and stir in cilantro or parsley. Adjust seasoning. Serve with shredded jack or cheddar cheese, sour cream and guacamole on warm flour tortillas.
