My first exposure to Mexican food was at a local Taco Bell restaurant.
I know, I know … but it’s the only Tex-Mexican restaurant locally. I had to cross the Canadian-US border before I was able to get anything more ‘authentic’. And, since my passport has been expired for some time, I haven’t been back in ages.
My last Taco Bell visit is more recent … 2 or 3 yrs, I think.
But, I DO still eat Tex-Mex food.
This weekend, I made a batch of flour tortillas and used them for beef and bean burritos and shrimp quesadillas.
Some of the changes/tips in making the tortillas from the original recipe.
Trial 1 (10/20/2018): 1/4 cup lard, less water, made 10 8-9 inch diameter tortillas. I ended up with ~420 gm of dough so I made 10 40-42 gm balls of dough and rolled them out using as little flour as necessary to prevent sticking. My cast iron frying pan gets HOT so I preheated it over a setting of 3-4, wiped the pan with a folded paper towel dipped in vegetable oil. Each tortilla was fried for a total of 1 min 15 sec … about 45 sec on the first side and then another 30 sec on the second side. Since there were lots of bubbles during baking the first side, I used the bottom of a thin metal spatula to ‘pat down’ the bubbles.
The tortillas are nice and thin and the edge was a bit fragile. A change from the sourdough flour tortillas I usually make, which are more sturdy.
Beef and Bean Burritos
Beef and Bean Burritos – makes 8 burritos, serve 2 per person
1 tbsp vegetable oil
1 lb lean ground beef
2 tbsp sauteed onion
1 tbsp dry taco seasoning mix
1 cup refried beans
1/4 cup salsa, medium or hot
8 9 inch flour tortillas
shredded cheese (cheddar or Monterey Jack)
salsa, medium or hot
diced green onion
In a large saute pan, preheat the oil over medium-high heat. Add the ground beef and the sauteed onion and fry until the ground beef is cooked through and slighly browned. Break up the beef as much as possible. Drain off any excess oil. Add the dry taco seasoning mix and stir through. Add the refried beans and salsa and cook through until the mixture has tightened up a bit.
Warm up the flour tortillas so they’re more pliable. Add about 1/8th of the filling to each tortillas as well as any add-ins. Wrap up the bottom, and then both the sides. Enjoy
I also thawed the last of the corn tortillas from my freezer and enjoyed a few spicy shrimp tacos.
Spicy Shrimp Tacos
While firming/warming up the corn tortillas in the oven, I … lost track of time, and ended up with some very crisp (tostada type) tortillas. So, I decided to use some of them to make a copycat Taco Bell Crunchwrap Supreme. I used my beef and bean burrito filling in place of the meat but scaled down the Nacho Cheese recipe so it would make only four wraps.
I had to break the edges off the corn tortillas so I could wrap the flour tortilla around the package.
Taco Bell Crunchwrap Supreme – makes 4
4 9-10 inch flour tortillas
4 corn tortillas, crisped up, or tostadas
1 recipe Nacho Cheese (recipe below)
1 cup Beef and Bean burrito mixture from above
1/2 cup shredded lettuce
4 tbsp sour cream
2-4 tbsp diced tomatoes (or salsa)
Nacho Cheese – enough for 4 crunchwraps
2 tsp butter
2 tsp all purpose flour
1/3 cup milk
2 slices of American cheese, roughly torn
1/8 tsp salt
In a medium saucepan over medium heat, melt the butter and whisk in the flour. Pour in the milk, a bit at a time, while whisking until you’ve added all of the milk and the mixture starts to thicken. While whisking, add in the salt and cheese. Continue to stir until the cheese melts and the mixture is smooth.
Spicy Shrimp Quesadilla