Homemade Tortillas

Homemade tortillas. Sounds like a lot of work, right? A gazillion ingredients, time, and -if you’re afraid of working with dough like me- messy. 

Wrong. So wrong.

I didn’t take any photos during because I was unsure of how they would turn out (again, dough and I tend not to get along!). It probably took me 30 minutes start to finish to make a small batch of 6 flour tortillas, including rest time. Was it messy? Absolutely, but clean cooking/baking has never been my strong suit. I thought they were a little bland on their own; Mark thought they were perfect… It didn’t matter since I served them drowned in enchilada sauce and cheese anyway! If you like your tortillas perfectly round and uniform, this isn’t the project for you. I just love knowing these are fresh and not full of preservatives. They’ll keep in the fridge for a week after cooking. Give them a try next time you’re craving Mexican! 

Ingredients:

  • 2 cups flour (I used all-purpose, but you could easily healthy these up by using whole grain), plus more for rolling out
  • 1/2 tsp salt
  • 3/4 cup water
  • 3 tablespoons olive oil 

Directions:

In a large bowl, combine the flour and salt. Add the water and oil, stirring just until combined. Roll dough onto a well floured surface and knead 10-12 times, or just enough to form a smooth dough ball. Cover and let rest for 10 minutes. Pinch into 6 even portions (the recipe I used said 8, but I felt like they would have been too small). On a lightly floured service, roll each dough ball out into a 7-8 inch diameter round. Again, these won’t be perfectly round unless you trim them- up to you. I kind of enjoyed the imperfectness of them! Now spray a medium-large skillet (whatever you have that’ll fit the size of tortillas you’ve made) lightly with cooking spray and heat over medium-high heat. Place a tortilla in the skillet, cooking just until bubbles start to form, then flip and repeat on the other side. Repeat until all tortillas are cooked. 

Voila! You’ve got chewy, homemade receptacles for tacos, burritos, enchiladas… Whatever your heart desires! Perfect with an icy cold margarita. Just sayin.
Recipe from Taste of Home.

Advertisements

Crockpot Chicken Taco Chili

How have I never shared this recipe until now? Since I found this on Pinterest years ago, this chili has been in heavy rotation at our house during chilly weather. First of all, it’s STUPID easy. Dump everything in the crockpot when you get up in the morning and you’re set. Second, it’s actually somewhat healthy- it’s originally a Weight Watchers recipe. Last, and most important- it’s incredibly tasty.  Put this on your menu to make on your busiest day this week! 

Ingredients:

  • 2 boneless, skinless chicken breasts (I always use frozen.. Even easier, right?! Simply subtract from your cooking time if using fresh/thawed.)
  • 1 small onion, diced
  • 2 cans diced tomatoes with green chilis, drained 
  • 1 can yellow corn, drained 
  • 1 can kidney beans, rinsed and drained
  • 1 can black beans, rinsed and drained
  • 1 (8 oz) can tomato sauce 
  • 1 packet taco seasoning
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • Garnishes (sour cream, shredded cheese, cilantro, crackers, etc) optional 

Directions:

Line crockpot with disposable liner if using (seriously, those things are life changing). Add all of your ingredients to the crockpot.  

 Give it all a good stir, then set to low for 8-10 hours or high for 4-5 hours. Just before serving, shred the chicken breasts and stir until evenly mixed into chili.

 
Ladle into bowls and garnish as you please.  

 
Boom! So easy it’s almost embarrassing. Hope you enjoy as much as we do! 

Recipe from Skinnytaste.

Once a Month Breakfast Burritos

Some mornings, I just can’t. Even. Especially since becoming preggo with kiddo #2, the sheer exertion of getting out of bed is enough to wipe me out. The last thing I feel like doing is making breakfast, and even less so without coffee on board first (c’mon baby girl, you’re killin me with that one!). Enter- these breakfast delights. All it takes is 20 minutes one afternoon, and you’ve got breakfast for the next 10-20 days depending on how many you eat. Heck, double the batch and you’re really set for the month. Y’all know that a) I love anything I can make ahead and b) I love dishes that are customizable. I hope you try these and love them too! 

Ingredients:

*The eggs, cheese, and tortillas are the only items needed for the base. Anything else listed is what I had on hand and chose to use… You can use whatever strikes your fancy!

  • 12 large eggs 
  • 2 cups shredded cheese (again, your choice- I used Colby Jack this time) 
  • 20 (6) inch sized tortillas
  • 1 lb breakfast sausage crumbles
  • 1 medium onion, diced
  • 1/4 cup jalapeΓ±os, diced

Directions: 

Begin by cooking and draining the sausage.  

 

In another large skillet over medium heat, scramble the eggs and whatever veggies you might be using. Cool as much liquid out as you can so when reheated, your tortillas don’t get mushy!  

 
Once your eggs/veggies are thoroughly cooked, add the drained sausage and all that cheesy deliciousness to the skillet and mix until combined and the cheese is all melted.  

 
Warm your tortillas with a damp paper towel in the microwave for about 20-30 seconds, or until pliable. Scoop some filling (about 1/3 cup) into a tortilla…

 
Roll, and repeat. Place seam side down on a foil or wax paper covered baking sheet, then transfer to the freezer to freeze for about 30 minutes.  Once stiff, transfer to Tupperware or large freezer bags and freeze until ready to use.

 
To heat and eat your burritos, you can either microwave or bake them. To microwave, simply wrap a burrito in a paper towel and microwave until heated through, or about 2 minutes. To bake, first thaw desired number of burritos, then bake at 350 for about 10 minutes. Serve with salsa if you wish. That’s it! πŸ˜ƒ Happy breaking-the-fast!  

 Recipe adapted from Food.com.

*The original recipe calls for adding the salsa to the original mixture; I have found the mixture too damp and therefore the tortillas too mushy upon reheating. Try at your own risk!

Chicken Tortilla Casserole Skillet

Remember that one time when I told you I love an easy, fast, flavorful dinner? Aka most recipes I’ve shared with you? 😜 This one is no exception. Minimal prep work, and about 30 minutes til you’ve got dinner on the table. For some reason we always forget about this skillet until I flip through my recipe book, and then go “MAN we should make this more often!” once we’ve eaten. Adjust the seasonings to make it as spicy or mild as you like and serve with a frosty margarita for a fun Mexican night at home!

 Ingredients: 

  • 1 boneless, skinless chicken breast, diced
  • 1 tbsp vegetable oil
  • 2 garlic cloves, minced
  • 1 tsp cayenne powder
  • 1 1/2 cups chicken broth 
  • 1 can black beans, rinsed and drained
  • 1 can sweet corn
  • 1/4 tsp salt
  • 2 cups broken tortilla chips
  • 1/2 cup salsa 
  • 1/4 cup cheddar Jack cheese

Directions:

First, take your chips…

IMG_3014.JPG

And smash them to bits. Great exercise for getting rid of frustrations. πŸ˜‰

IMG_3015-1.JPG
 

Next, season your chicken with salt and pepper. Heat a teaspoon of the oil in a medium, oven safe skillet over medium-high heat. Cook the chicken til golden brown, then remove from skillet and set aside.

Add the remaining 2 teaspoons of oil to the skillet. Toss in your garlic, cayenne, and salt, cooking until fragrant.  Add the broth and scrape up the browned bits, then bring to a simmer.

IMG_3016-0.JPG

IMG_3017.JPG

Stir in about half the broken chips…

IMG_3018.JPG

And add the salsa, beans, corn, and cheese. 

IMG_3019.JPG

Nestle the chicken pieces back into the broth and cook over medium low heat until cooked through.

IMG_3020.JPG

Top with the remaining chips and sprinkle with some more cheese.

IMG_3021.JPG

Stick under your broiler for a couple of minutes until golden brown, bubbly, and awesome.

IMG_3022.JPG

Dig in! Splendid with a margarita on the rocks. πŸ˜„

IMG_3024.JPG

Recipe adapted from Branny Boils Over.

Black Bean and Chorizo Tortas with Tomatillo Salsa

So if you’re thinking this sounds super complicated and not an ideal candidate for a quick, weeknight meal… Get ready to have your mind BLOWN. You can easily get these amazing little sammies from your pan to table in 20 minutes as there is practically no prep and very few ingredients. You can fancy this up by making your own tomatillo salsa of course, by in the name of keeping this quick and easy we used bottled. Still super delicious and a meal we’ll be recreating soon!
Ingredients:
1/2 lb chorizo, casing removed
1-3 tbsps olive oil
2 15 oz cans black beans, with juices
Salt
For finishing:
Tomatillo salsa
Queso fresco, sliced
4 6-inch rolls, sliced and toasted

Directions:
Heat a large skillet over medium high heat. Add chorizo to skillet, breaking up into smaller pieces as it cooks.
IMG_2665.JPG
Cookout throughout, then add olive oil to the pan (more if your chorizo didn’t render much fat). Add black beans to the pan and bring to a simmer.
IMG_2667.JPG
As the mixture is cooking, mash the beans into a paste- use a potato masher, a couple of forks, the back of a spoon, whatever you’ve got handy. Cook for about 10 minutes, or until the mixture reaches a mashed-potatoey (it’s a word… Now) consistency. Taste and season with salt as needed.
IMG_2668.JPG

Lay slices of cheese on your bread/rolls (we actually used a sliced loaf of Jimmy John’s bread – highly recommend this!) and spoon about 1/2 cup of the mixture onto the cheese. Top with salsa and serve. These were yummy with some sliced avocado on top as well, but I failed to get a photo of one with avocado.

IMG_2977.JPG
See, how easy was that?! I hope these find their way onto your menu soon. 😊

Recipe from Annie’s Eats

Chicken Taquitos

Now I don’t know about you, but when I’ve had a busy/long/exceptionally crabby toddler day, the last thing I want to do is spend a ton of time in the kitchen preparing dinner. I also don’t always want to rely on Jimmy John’s or one of the many pizza options that deliver to our area. Enter these lovely little nommers- creamy, tasty chicken filling in a crispy tortilla roll-up. Smother ’em, eat ’em plain… Whatever floats your boat. The filling is also super customizable, but this basic recipe is also excellent as is. I made and froze several containers of these in the weeks pre-Jack and let me tell you, it was nice to have something quick to just throw in the oven and not feel like we were eating junk. We still love our chicken taquitos and I bet you will too!

Ingredients:
3 oz. cream cheese, softened
ΒΌ cup salsa
1 tbsp lime juice
1 tsp chili powder
Β½ tsp cumin
Β½ tsp onion powder
2 cloves garlic, minced
3 tbsp chopped cilantro
1-2 green onions, chopped
2 cups shredded cooked chicken
1 cup shredded cheese (pepper Jack, Mexican blend, whatever you have on hand)
10-12 6-inch flour tortillas
Cooking spray
Sea salt

Directions:
If making now, preheat the oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper. Chop up your cilantro and green onion.
IMG_2476.JPG
Now I can’t remember if I’ve shared this delightful little tip with you before, but save yourself some time shredding your chicken by tossing your cooked chicken breasts (still steaming hot) into your stand mixer. Turn on high for a few seconds and voila! Perfectly shredded chicken.
IMG_2475.JPG

But I digress. In a large mixing bowl or stand mixer, combine the cream cheese, salsa, lime juice, spices, cilantro, green onions, chicken and shredded cheese. Mix thoroughly until well combined.
IMG_2477.JPG

IMG_2478.JPG

Nuke your tortillas for 20-30 seconds, or just long enough to make them soft and pliable. Spoon 2-3 tablespoons of the filling mixture down the middle of the tortilla.
IMG_2480.JPG

Roll the tortilla up tightly around the filling. Place seam-side down on a baking sheet. Spoon, roll, repeat. If you run out of tortillas before filling, it works nicely as a dip too. πŸ˜‰ Spray the tops lightly with cooking spray and sprinkle with sea salt.
IMG_2482.JPG

IMG_2481.JPG

At this point, you can freeze or bake. To freeze, transfer the baking sheet to the freezer and chill the taquitos for about 30 minutes. Transfer to a freezer-safe container or plastic bag. You can bake these straight from the freezer when ready- simply add a few minutes to the original bake time.
To bake now, bake for 15-20 minutes, until crisp and golden brown and filling is warm. Ours got a bit crispy this go-round πŸ˜• but they were still delicious! We smothered ours in leftover green chili but have also used cheese, beans, sour cream, salsa… The possibilities are endless.
IMG_2483.JPG

IMG_2484.JPG
We’ve also simply eaten them as is, and they’re a great finger food for little ones. Such an awesome make-ahead recipe!

Recipe slightly adapted from Annie’s Eats.

Beef and Bean Burritos

IMG_1994.JPG

Now, this isn’t the fanciest of suppers. It IS, however, tasty, filling, and fast, which makes it a winner in my book. Even better, these are super customizable. We kept it pretty simple- just beef, spices, and cheese- but throw in some veggies or rice (or both!) and you’ve got a great well rounded meal in less than 20 minutes.

Ingredients:
1 lb ground beef
1/4 medium-sized onion, diced
1 can Enchilada Sauce
Salt And Pepper, to taste
1 pkg taco seasoning (or make your own)
1 can (28 Ounce) refried beans
3/4 cups shredded cheese (cheddar, cojack, whatever you’ve got handy)
6-8 burrito sized flour tortillas

Directions:
Brown ground beef with onion and seasoning, adding salt and pepper to taste. Pour in a little over half of the can of enchilada sauce and simmer over low heat.
IMG_1987.JPG

Heat refried beans in a saucepan or nuke for about 3 minutes. Add cheese and stir in till melted.
IMG_1988.JPG

Heat tortillas in microwave for about one minute, or until soft and workable. Spread a schmear of beans on each tortilla…
IMG_1989.JPG

Add meat…
IMG_1990.JPG

Fold over ends…
IMG_1991.JPG

And roll up.
IMG_1992.JPG

Please note my inadequacy at uniform burrito rolling. I promise, they taste equally good whether they look pretty or not! πŸ˜‰ Place two burritos on a microwave-safe plate. Drizzle some enchilada sauce over the top and sprinkle with more cheese. Microwave for about one minute, or until cheese is melted.
IMG_1993.JPG
Time to eat! See- easy peasy, great for when you’re in a pinch for a super quick dinner.

Recipe barely adapted from The Pioneer Woman