Homemade Tortillas

This is one of those recipes that is super easy and impressive, even though I know you probably aren't going to quit spending $2.00 for the convenience of having pre-made tortillas. 

HOWEVER, I was craving tortillas one day and just so happened to be completely out of them. So this was a much better option than driving all the way to town for $2.00 store-bought tortillas.

These taste EVEN BETTER than the store bought stuff anyway.  So, if you are having a mexican theme dinner and you're feeling just a little extra ambitious, make these! 

Honestly, when I made these I did NOT have a mexican theme dinner planned. But they keep wonderfully in the fridge and very soon I will post a few different recipes using these delicious homemade tortillas. 

The process is actually really easy. You just start with some flour and butter. According to the recipe I used it is really important when cutting in the butter that the butter pieces are nearly eliminated in the flour or it will cause inconsistencies when cooking the tortillas. I just used a fork and pressed the butter until I felt it was small enough. They turned out inconsistency-less. ;)

Add a mixture of salt and water to the flour to create a dough. 

Separate the dough into 12 separate balls and let rest for about a half hour. Each dough ball becomes one 7-9 inch tortilla, so if you want smaller or larger tortillas separate accordingly. 

Roll the tortillas out on a floured surface and bake on an ungreased skillet over medium heat. This part is super quick. They literally spend only about 30 seconds on each side. 

So, the weekend is coming up. Make a batch of homemade tortillas and have yourself a party! 

(Or just have dinner. Either way...eat tortillas.)

Homemade Tortillas

Ingredients:

2 3/4 cups of flour

5 tbsp of shortening

3/4 tsp salt

3/4 cup very warm water

Directions:

Combine the flour and shortening in a bowl and work the shortening in with a fork (or pastry blender) until completely blended. It is important that this is done until there are no visible particles of shortening remaining, or the tortillas will not have a consistent texture once cooked.

Dissolve the salt in the water and pour about 2/3 cup over the flour mixture. Work it in with a fork. Add the rest in (plus a little more if necessary) until all the dry ingredients are dampened and the mixture forms into dough. Bring the dough onto a floured work surface and knead until smooth. It should have a medium-stiff consistency.

Divide the dough into 12 separate balls. Cover on a plate and let rest for around 30 minutes.

Heat an ungreased skillet over medium-high heat. Roll a ball of dough on a floured surface into a 7 inch diameter. Lay the tortilla on the skillet and let bake 30-45 seconds until brown spots on the underside. Flip and bake another 30-45 seconds and then remove from heat and wrap in a cloth napkin in a tortilla warmer. Don't over bake the tortilla or it will become crispy. Repeat with each ball of dough.

Recipe from: The Urban Spork

Guacamole please. Mmmm.

Mexican Stuffed Shells

So I have like a thousand food pins on pinterest and can count on both hands the times I've actually tried a recipe. I decided it was time to quit drooling and start cooking. The biggest reason I started this blog was not to become famous or make money (HA!) it was to encourage you and myself to enjoy food. Try new things! I feel like there are SO many flavors out there and all too often we limit our tastebuds to the common and easy (i.e. spaghetti, hamburger, cereal, bla bla bla.) Life is too short to live on the same 5 meals each week. 

Enter the combination of Italian and Mexican. Genius.

These stuffed shells were seriously amazing. I found this recipe online and made a few changes to suit my tastes. My husband and I LOVED them. I wished I had made a double batch because we hardly had any left overs!

So ditch tonights menu of cereal (and more cereal) and make them. You won't regret it.

First preheat the oven to 350 and start boiling the shells.

Then brown one pound ground beef. I tossed in half of one small onion and a handful of cilantro. (That's a technical kitchen measurement by the way...one handful.) I always make my own taco seasoning* and toss it in as the meat is cooking, but you could easily just use a store bought package. 

Once the beef is browned, add an entire container of Philadelphia Cooking Creme: Santa Fe Blend and stir until well blended. YUM. (This cooking creme has some extreme flavor. So if you want a little less zing, do half a container of the creme and half a block of cream cheese. Seriously, I'm ALL about making changes to suit your preference...thats the fun in cooking!)

Stuff those babies and pour sauce over everything. These will bake for about a half hour before cheese is added. 

Once the shells are completely done garnish with green onion and serve with sour cream (if desired.)

These stuffed shells would be perfect for a Mexican themed party (I know...duh). They are so easy to make you could pre-make a few batches and just toss in the oven before your guests arrive. 

Mexican Stuffed Shells

 Ingredients:
1 lb. ground beef
1 package taco seasoning (or homemade version)
1/2 of a small onion, diced
1 handful of cilantro (optional)
10 oz container of Philadelphia Cooking Creme: Santa Fe Blend
14-16 jumbo pasta shells
1.5 cup salsa
1 cup taco sauce
1 cup sharp cheddar cheese
1 cup monterey jack cheese
Green onions, chopped (optional)
Sour Cream (optional)

*(Taco Seasoning: For one pound ground beef I season with salt, pepper, and garlic powder. Add about two teaspoons of chili powder and one teaspoon of ground cumin)

Directions:
Preheat oven to 350°.

Brown ground beef and add taco seasoning, onion, and cilantro.  Add cooking creme (or cream cheese mixture), stirring over low heat until completely mixed together.  Set aside and cool completely.  While the ground beef is cooking, cook the pasta shells according to directions; drain.

Pour salsa on bottom of 9×13 baking dish.  Stuff each shell with the meat/cheese mixture. Place shells in 9×13 pan open side up and cover with taco sauce.  Cover with foil and bake for 30 minutes.

After 30 minutes add shredded cheese, remove the foil and bake for 10-15 more minutes.  Top with any condiments you’d like (green onions, black olives, etc.) Serve with sour cream and/or more salsa.

Adapted from: The Way To His Heart

Make These.