Corn Tortillas

Corn Tortillas

(12-16 tortillas)

Ingredients:

2 cups Corn Flour

1 tsp. Kosher Salt

¼ cup Lard, room temperature

pinch Sodium Bicarbonate (helps create a little fluffiness) (optional)

1½ cup Hot Water (may need a little more-if so, add 1 tbsp. at a time)

Directions:

Combine flour & salt in a food processor and pulse a few times to combine. Now add the lard & Sodium Bicarbonate (if using) and pulse a few more times. While food processor is running, slowly add the hot water. You may not need all the water or might need a little more. If you need more, add a tbsp. at a time. Dough ball will form in processor. Remove dough from processor and using your hands, form dough into a large ball. Wrap in plastic and let sit for about 30 minutes. Pull off a small amount (about size of golf ball), roll into a ball, place on a sheet pan and repeat process. You should get 12 to 16 balls. Cover balls with plastic wrap. Cut some zip-lock bags (I use quart size) in half. Place a dough ball on top of one piece and top with the other half of bag. Using your hand press ball into a disc. Flatten (thin, about 1/8 inch) using a rolling pin (see note). Repeat process until you have all the balls done. One at a time, remove one piece of bag plastic and them peel off the tortilla from the other. Place flattened tortilla in a lightly greased pre-heated cast-iron pan over medium heat. Cook on about 1 minute on each side. Wrap in a towel on an oven-proof plate and put in a pre-heated 180 degree oven to keep warm while you cook the remaining tortillas.

Note: If interested, you can flavor your tortillas by adding a little Chipotle paste, dry chili powder or chopped fresh cilantro. Just be careful not to add too much. You don't want to compromise the consistency or humidity effect.

Note: Maseca corn flour is the best brand if you can find it. You may have to look at a Mexican grocery store for it. If you can't, then use whatever brand you can find.

Note: The dough can be made by hand if you don't have a food processor.

Ideas for Future Efforts

Flour Tortillas

Flour Tortillas

(12-14 tortillas)

Ingredients:

2¾ cup All-Purpose Flour

1 tbsp. Baking Powder (optional)

½ tsp. Kosher Salt

¼ cup Lard, room temperature

½ tsp. Chicken Base (optional)

1 cup Hot Water

Directions:

Combine flour, baking powder & salt in a food processor and pulse a few times to combine. Now add the lard & chicken base and pulse a few more times. While food processor is running, slowly add the hot water. You may not need all the water or might need a little more. If you need more, add a tbsp. at a time. Dough should form in processor and be between firm and soft while feeling a little tacky. Remove dough from processor and using your hands, form dough into a large ball. Wrap in plastic and let sit for about 30 minutes. Pull off a small amount (about size of golf ball), roll into a ball, place on a sheet pan and repeat process. You should get 12 to 14 balls. Cover balls with plastic wrap. Cut some zip-lock bags (I use quart size) in half. Place a dough ball on top of one piece and top with the other half of bag. Using your hand press ball into a disc. Flatten (very thin, about 1/8 inch thick or less) using a rolling pin (see note). Repeat process until you have all the balls done. One at a time, remove one piece of bag plastic and them peel off the tortilla from the other. Place flattened tortilla in a lightly greased pre-heated cast-iron pan over medium heat. Cook on each side about 15 to 30 seconds. Wrap in a towel on an oven-proof plate and put in a pre-heated 180 degree oven to keep warm while you cook the remaining tortillas.

Note: It is best to use a tortilla press to flatten the dough balls. I suggest getting one if you are going to do this even a few times a year. Also, using a rolling pin will not give you perfectly round tortillas. But all your dinner guests will know you took special effort and made them.

Note: If interested, you can flavor your tortillas by adding a little Chipotle paste, dry chili powder or chopped fresh cilantro. Just be careful not to add too much. You don't want to compromise the consistency or humidity effect.

Note: You can make the tortillas by hand if you don't have a food processor.

Ideas for Future Efforts

Part 4 of Mexican (Tortillas) Cuisine

One of the main staples in Mexican cuisine seems to be the "Tortilla" and it comes in both corn and flour styles.  Surprisingly, those two styles come in many different forms and sizes.  It's hard to say which is more used.  Each has a pretty defined use.  Although they can be interchangeable in many applications.  But people do have their favorites.  I prefer flour tortillas over the corn ones.  It's just a case of personal preference in taste.

I traveled through much of western Mexico in the winter of 1974-1975.  Every small village had a tortilla factory of some size.  People would stand in line waiting for them to open their doors and start selling the tortillas each day.  You could buy both styles but they came by the kilo and were still warm.  They didn't have packaged tortillas as most of us find today.  You just bought enough to get you through that day.  It just couldn't be beat to have fresh tortillas every day.  It was like a piece of heaven.

The two different forms are soft and hard.  The soft ones are more versatile in use.  They can be held in the hand (small ones) for use with tacos or fajitas.  Larger ones are great for use in making burritos, chimichangas, enchiladas and quesadillas for example.  The hard ones are deep fried (mostly) and come in flat rounds, u-shaped taco shells and as chips of different shapes.

Making your own can be fun.  The other nice piece of making your own is the freshness.  It is really not that difficult to do either.  But it does take practice.  Your homemade ones will probably taste different from the packaged ones you would normally buy too.  It's also best to have some of the equipment used in making tortillas.  Although you really don't need special equipment, it makes the process easier and quicker.

The main piece to get is a "Tortilla Press" and that alone increases production tremendously.  Another piece of equipment would be the "Comal" which is a circular griddle traditionally used in Mexico over an open fire.  A "Tortilla Warmer" would be nice too.  Typically in the USA, you find ones for handling 6 inch tortillas.  But larger ones can be found.

Corn tortillas can be as simple as just corn flour (masa harina), salt and warm water.  You can add ingredients to this basic recipe which can give you different taste, texture and feel.  The same holds true of the flour tortillas.  As you see the two recipes this week, you'll notice in the notes what I mean.

The making of tortillas takes practice as I mentioned before.  Humidity and ingredient amounts can cause problems.  You'll just have to do some trial and error to become very good at making tortillas.  But even the ones that aren't perfect, still make it worth trying.

Have fun and involve others as you make them.  The "Flour Tortillas" recipe is tomorrow.  Thursday's recipe is the "Corn Tortillas" one.  "Happy Cooking" and please pass on my link to other family and friends.

Grilled Cumin-Chili- Flank Steak

Grilled Cumin-Chili Flank Steak

(4 servings)

Ingredients:

2 tbsp. Extra Virgin Olive Oil

2 tbsp. Fresh Lime Juice

2 tbsp. Ground Chili Powder

2 tsp. Ground Cumin

1 clove Fresh Garlic, minced

1 tsp. Kosher Salt

1½ – 2 lb. Flank Steak

Directions:

In a small mixing bowl, combine well all ingredients except steak. Spread the mixture all over steak including both sides. Let the steak sit at room temperature with mixture on for 30 to 60 before placing on grill. Grill over medium-high heat for 8 to 10 minutes or to desired doneness. Remove steak and let it rest for 5 to 10 minutes before slicing. Slice on the bias across grain starting at the thin end and working towards the thick end. Serve with your favorite side dishes.

Note: This steak goes well with small warm tortillas. You might want to serve my Mango Salsa (V) with it.

Ideas for Future Efforts

Balsamic Grilled Flank Steak

Balsamic Grilled Flank Steak

(4 servings)

Ingredients:

¼ cup Balsamic Vinegar

2 tbsp. Extra Virgin Olive Oil

1 tsp. Dry Basil

1½ tsp. Dijon Mustard

1 clove Fresh Garlic, minced

½ tsp. Sugar

1 ½ – 2 lb. Flank Steak

as needed Seasoning (see note)

Directions:

Combine well the first 6 ingredients in a large zip-lock bag. Place flank steak in bag and seal. Put the bag in a 9x13 baking dish and place in refrigerator for minimum of 6 hours up to overnight. Remove steak from bag, drain and pat dry with paper towel. Season steak on both sides and grill over medium-high heat for about 8 to 10 minutes per side depending on desired doneness. Let meat rest for 5 to 10 minutes before slicing on the bias starting at the thin end working to the thick end. Serve with favorite sides dishes.

Note: I season all my meat for the grill with the following 4 ingredients, seasoned salt, black pepper, onion powder and garlic powder. Use as much or little as meets your tastes.

Ideas for Future Efforts

Flank Steak Recipes for the Grill

Picnic Planning

Just a quick note before I start on this week's subject.  The blog is currently under construction.  It should be
complete by the end of the week.  If you have any comments on it or suggestions, please let me know.  My blog assistant is busy too as you can see in the photo.  She's taking a break from our discussions on a picnic blog coming up in a few weeks.  Well, let's start on this week's subject of "Flank Steak."

Top Sirloin, Ribeye, Strip and fillet are the quality cuts of steak most think of for grilling.  Those looking for an inexpensive cut will try chuck steak, round steak, items marketed as charcoal or grill steaks but these needed to be marinated to tender them up for a good meal.  In recent years, they started marketing Flat Iron steaks.  These are somewhere in between the quality steaks and inexpensive ones already mentioned above. They're alright but many times are hard to find.

There is another steak out there that you need to consider and try.  Most people, when they think of steaks and grilling, don't think of "Flank Steak."  These steaks are easy to work with, versatile and quite tasty. They are considered a tougher piece of meat but if handled right will melt in your mouth.  You don't have to use marinates or rubs with this cut of meat but that adds to the diversity of the flavors you can serve up at a meal.

There is only two of these steaks on each critter (cow) so they are not inexpensive.  They are a long flat piece of meat.  A little thicker on one end than the other and the grain of the meat runs basically right to left. It is a long meat grain and because of it, needs to be cut in a special way.  Flank steak needs to be sliced very thin and across the grain.  The best way to serve up a flank steak is to cut on the bias (at an angle) across the grain.  I usually will start slicing at the thicker end cutting on about a 45 degree angle and just work my way through the whole piece of meat.

Because this steak is thicker on one end and tapers down at the other, you can have both medium-rare and well-done slices for the pickier people.  These steaks average between 1 1/2 and 2 pounds each.  But they go further than the same amount of other steak cuts.  It is mainly because of the way you serve or use this flank steak.

This steak is great for fajitas or sandwiches of all types.  It works well as just sliced steak to serve as a simple entree too.

Now not every grocery store carries this steak all the time.  But just ask your butcher for it.  If they don't have it, they may bring it in or tell you which stores do carry it in your area.  Give it a try because you won't be disappointed.

This week I have two recipes using the flank steak.  The first is called "Balsamic Grilled Flank Steak" and uses a marinade.  The second one on Thursday is called "Grilled Cumin/Chili Powder Flank Steak" and is more of a rub.  Both have great flavor and do melt in your mouth.  The second, of course, is a little spicier.

Again, if you have never tried flank steak before it's time you do.  "Happy Cooking" until next week.

Cinnamon Rolls with Maple Frosting

Cinnamon Rolls with Maple Frosting

(about 28 rolls)

Ingredients:

1 pt. Whole Milk

½ cup Canola Oil

1½ cup Sugar, divided

1 pkg. Active Dry Yeast

4½ cups All-Purpose Flour, divided

½ tsp. (heaping) Baking Powder

½ tsp. (scant) Baking Soda

½ tbsp. (heaping) Salt

Plenty of Melted Unsalted Butter

Generous Sprinkling of Cinnamon

1 lb. bag Powdered Sugar

¼ cup Milk

1/8 cup Melted Unsalted Butter

1/8 cup Brewed Coffee

1 pinch Salt

1 tsp. Maple Flavoring

Directions:

In a sauce pan, heat the milk, oil and sugar over medium heat until close to a boil. Set aside and let cool to warm. Sprinkle yeast on top and let it sit on the milk mixture for 1 minute. In a large mixing bowl, combine milk mixture with 4 cups of flour. Stir until just combined, then cover with a clean towel and let rise for 1 hour in a warm place. Remove towel and add the baking powder, baking soda, salt and remaining ½ cup of flour. Stir thoroughly to combine. Refrigerate dough for 1 hour before continuing. Remove dough from pan onto a floured work surface. Roll the dough out into a 30x10 inch rectangle. Dough should be very thin. Start the filling by pouring about ½ cup of melted butter over the dough. Use hands to spread butter evenly over dough. Sprinkle with generous amount of ground cinnamon to cover dough. Now sprinkle 1 cup of sugar over the cinnamon. If you don't think there is enough butter, cinnamon and sugar on dough, add a little more as the goal here is to be gooey. Starting away form you, roll the dough up using the long side towards yourself. Use both hands and roll tightly and slowly. Don't worry about filling oozing out. When you have reach the end of rolling, pinch seam together and place seam side down. Cut the ends off to square up roll. Slice into about 1 inch pieces (should have about 28) and place 7 into each of 4 disposable foil pie pans. Be sure to butter inside (bottom & wall) of pans before filling with the cinnamon rolls. Cover pans with the towel again for about 20 minutes in a warm place. Remove towel and place in a 375 degree pre-heated oven for 15 to 18 minutes until golden brown. While rolls are in the oven, mix the maple frosting. Using a medium bowl, combine powdered sugar, milk, butter, coffee ans salt. Add a splash of maple flavoring at a time and continue to whisk. Taste as you go and adjust ingredients until you have the flavor desired. Frosting should be somewhat thick but still pourable. Immediately top rolls with frosting when removed from the oven. Let sit a few minutes before serving.

Note: You can make the dough and holed up to 3 days in refrigerator. Just punch dough down before starting.

Note: This recipe can be easily doubled. Just divide dough into 2 equal parts, follow directions above and then repeat on second piece of dough.

Ideas for Future Efforts