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Homemade Flour Tortillas

Reviewed: Mar. 5, 2015
I have tried lots of tortilla recipes and this one hands down is one of the best! I made it as written with no changes, other than I halfed it. I used vegy oil and coconut oil both in other recipes before with "OK" results. I used lard this time (the amount is small). My opinion, it makes a HUGE difference in the texture of the tortillas...the ones I made last night were exactly like restaurant quality (soft, pliable with good taste). Few helpful things: 1) used very warm water, adding a little at a time, (ended up using less than the recipe called for); 2) after forming into balls, covered the bowl with a damp towel secured on top by a plate to keep the moisture in, and let the dough rest about 15 min (30 would've probably been better); 3) when rolling out the tortillas, use only a VERY light dusting of flour (you don't want to put too much flour back into your tortillas or they tend to be a little stiff), I turned the dough a couple of times when rolling out to start the form of the tortilla, then turned my body and rolling pin to finish out the final shape; 4) I used a Tfal skillet (didn't have a cast iron) on med/hi, cooked 25 sec/flipped, cooked 25 sec/flipped, cooked 10 sec more, then moved tortilla to a damp kitchen towel covered plate (place the warm tortilla between the folds of the towel) then cover the plate and towel with a large bowl to hold in the heat and moisture (this in lieu of a tortilla warmer container). Huge hit! Stored leftovers in fridge in ziploc.
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Garlic and Herb Marinade

Reviewed: Nov. 1, 2014
Great marinade for chicken, I kept to the recipe except that I used white wine vinegar instead of regular vinegar...added a wonderful depth to the taste of the chicken. Used this marinade for a baked chicken recipe. Thanks for sharing.
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Corn Tortillas

Reviewed: Jan. 11, 2014
I made this recipe twice today! It was very easy & relatively quick. I did add chicken bouillon to the water and 1 tsp of salt. I figured out the correct consistency of the dough is similar to that of play-doh. I found if the dough dried out I sprayed it with a little water from a spray bottle to rehydrate without making it sticky. I used a freezer Ziploc bag for my rolling sheets of choice (I tried parchment paper, but it pulls moisture from the dough). I don't have a tortilla press, so used my small cutting board for first press of the dough, then finished with my rolling pin, turning the tortilla after each roll which gave me an end result of a nice (fairly round) tortilla. I began the cooking process with a hot dry skillet, cooked 25 seconds, flipped & cooked 25 seconds, flipped again, lightly pressing the tortilla just until it started to fill with air cooking 25 seconds (got that air pocket many say is important), then one more flip for 25 seconds more & set on a plate covered by a bowl to keep the heat and moisture in (I also put a damp towel on the plate to wrap the tortillas in). The tortillas were soft and had a wonderful taste. I wrapped & stored them in the fridge. I made a couple of empanadas (small fried meat pies) with the dough. One with some shredded left-over Asian pork & one with some thick chili. My husband liked them so much, he asked if I would make some more for our dinner that night. I served them with a nice tossed salad. Great recipe!
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Mexican Chocolate Chili

Reviewed: Dec. 3, 2013
I hit it out of the ball park with this recipe! Followed it for the most part, but did make a few tweaks due to living in Austria. I used tomatoes w/chilies (added some roasted garlic), left out the onion (preference used 1 TBLS of onion powder instead), 2 cans kidney beans (couldn't find black beans) - didn't rinse because we like a little of the juice the beans are in, used Mexican chocolate(has a hint of cinnamon) and seasoned the meat w/a homemade hot taco seasoning. I heated the tomatoes & chilies, chocolate and spices together before putting them in the pot (to ensure they were blended well) just to boiling then poured the mix over the meat and vegetables. I added a little extra chili powder, cumin and some chopped jalapenos for extra flavor. The end result was amazing! Served with warm tortillas and a choice of sour cream or a jalapeno cheese sauce as a topping (my husband had both). This is most definitely a great recipe and well worth fixing again!
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