For our date this weekend we decided to stay home and have a cooking night. We love Mexican food, so I picked a few very "Authentic" Mexican dishes to try out together. It was way fun, and WAY good! I can say though that I probably won't make tortillas again. Too much work! Especially when Costco has raw shells you can buy to come home and cook. I guess as usual the advantage to cooing your own is it's WAY more healthy.
After dinner we went over to Kentridge High School to watch their performance of "Fame", and then came home and had our fabulous dessert. A super fun, inexpensive date night. I'll put our recipes down in case anyone is interested.
Makin' the tortillas
Our Menu for dinner
Whole Wheat Tortillas
Tinga
Rice
Dessert - Conchas (Yummmm!!!!!)
TORTILLAS
Way good, but way too much work. Kind of like making your own pasta, just not very worth it when you can buy good stuff too. We did make these with freshly ground whole wheat flour, and they still turned out good. (just make sure to add your gluten, about 2-3 tablespoons)
3 cups flour
2 tsp. baking powder
2 tsp. salt
1/2 cup soft butter
3/4 cup hot water (boiling works best)
1. Combine flour, baking powder and salt. Cut in the butter until crumbly. Add water and mix.
2. Knead mixture for a couple of minutes until completely blended. (It's a little dry) It is now ready to roll out. We got 10 out of this recipe. Cook on a medium skillet about 1-2 minutes per side.
TINGA
Wow this was HOT! The recipe calls for a 7 ounce can of chipotle peppers, I used half a can. Amy and Julie would have DIED!!! I would suggest using just one at a time, you girls would probably only be able to handle one. Weldon would have liked it though. And yes, it burns just as much coming back out as it did going in!
1 large onion
2 Tb. olive oil
1-15 oz. can stewed tomatoes
1-7 oz. can chipotle peppers in adobo sauce
2 pounds shredded cooked chicken meat
tortilla shells
sour cream
shredded cheese
1. Saute onions in olive oil until soft and translucent. Meanwhile, puree the tomatoes with the chipotle peppers. Add this with the onions and chicken. Cover and simmer for about 20 minutes.
2. To serve, put on a tortilla shell with sour cream and cheese. Hot but great!
MEXICAN RICE
The best Mexican rice I have ever made - and I've tried a few. We also put this on our tortilla shells with the chicken. Helped to calm the temp down a bit :o)
1 cup rice (I used brown)
1 Tb. olive oil
1 1/2 cup chicken broth
1/2 onion, finely chopped
1/2 green bell pepper, finely chopped
1 can green chilies
1 tomato chopped
1 cube chicken bouillon
1/2 tsp. ground cumin
1 tsp. cilantro (1/4 cup fresh)
1 clove garlic
1. In a medium sauce pan, cook rice in oil over med. heat for about 3 minutes. Pour in chicken broth and remaining ingredients. Bring to a boil, cover and reduce heat to low. Cook 20 minutes for white rice - 40-45 for brown.
CONCHAS
This is a traditional sweet bread in Mexican bakeries. Way yummy! I made the dough in my bread maker.
2 1/2 tsp yeast
1/2 cup warm water
1/2 cup milk
3/8 cup white sugar
1 tsp salt
1/3 cup melted butter
1 egg
4 cups flour (I used half white, half wheat)
1/2 tsp. cinnamon
Topping
2/3 cup white sugar
1/2 cup soft butter
1 cup flour
2 tsp. vanilla
1.In a large bowl, stir together the yeast and warm water. Mix in the mild, sugar, melted butter, salt, egg and half the flour. Gradually mix in the remaining flour and cinnamon. Turn dough onto floured counter to knead. Cover and let rise about 1 hour. (or cheat like I did and just use your bread maker!)
2.Make the topping while the dough rises. In a medium bowl, beat 2/3 cup sugar and 1/2 cup butter and vanilla until light and fluffy. Stir in the flour until the mixture is the consistency of thick paste.
3. When dough is done rising, cut into 12 even-sized pieces. Shape into balls, and place on greased cookie sheet. Divide topping into 12 balls and pat each flat. Place circles of topping on top of the dough balls patting down lightly. Use a knife to cut grooves in the topping like a clam shell. Cover and let rise until double, about 45 minutes.
4. Preheat oven to 375 degrees. Bake for 20 minutes or until lightly golden brown.
Way good, but way too much work. Kind of like making your own pasta, just not very worth it when you can buy good stuff too. We did make these with freshly ground whole wheat flour, and they still turned out good. (just make sure to add your gluten, about 2-3 tablespoons)
3 cups flour
2 tsp. baking powder
2 tsp. salt
1/2 cup soft butter
3/4 cup hot water (boiling works best)
1. Combine flour, baking powder and salt. Cut in the butter until crumbly. Add water and mix.
2. Knead mixture for a couple of minutes until completely blended. (It's a little dry) It is now ready to roll out. We got 10 out of this recipe. Cook on a medium skillet about 1-2 minutes per side.
TINGA
Wow this was HOT! The recipe calls for a 7 ounce can of chipotle peppers, I used half a can. Amy and Julie would have DIED!!! I would suggest using just one at a time, you girls would probably only be able to handle one. Weldon would have liked it though. And yes, it burns just as much coming back out as it did going in!
1 large onion
2 Tb. olive oil
1-15 oz. can stewed tomatoes
1-7 oz. can chipotle peppers in adobo sauce
2 pounds shredded cooked chicken meat
tortilla shells
sour cream
shredded cheese
1. Saute onions in olive oil until soft and translucent. Meanwhile, puree the tomatoes with the chipotle peppers. Add this with the onions and chicken. Cover and simmer for about 20 minutes.
2. To serve, put on a tortilla shell with sour cream and cheese. Hot but great!
MEXICAN RICE
The best Mexican rice I have ever made - and I've tried a few. We also put this on our tortilla shells with the chicken. Helped to calm the temp down a bit :o)
1 cup rice (I used brown)
1 Tb. olive oil
1 1/2 cup chicken broth
1/2 onion, finely chopped
1/2 green bell pepper, finely chopped
1 can green chilies
1 tomato chopped
1 cube chicken bouillon
1/2 tsp. ground cumin
1 tsp. cilantro (1/4 cup fresh)
1 clove garlic
1. In a medium sauce pan, cook rice in oil over med. heat for about 3 minutes. Pour in chicken broth and remaining ingredients. Bring to a boil, cover and reduce heat to low. Cook 20 minutes for white rice - 40-45 for brown.
CONCHAS
This is a traditional sweet bread in Mexican bakeries. Way yummy! I made the dough in my bread maker.
2 1/2 tsp yeast
1/2 cup warm water
1/2 cup milk
3/8 cup white sugar
1 tsp salt
1/3 cup melted butter
1 egg
4 cups flour (I used half white, half wheat)
1/2 tsp. cinnamon
Topping
2/3 cup white sugar
1/2 cup soft butter
1 cup flour
2 tsp. vanilla
1.In a large bowl, stir together the yeast and warm water. Mix in the mild, sugar, melted butter, salt, egg and half the flour. Gradually mix in the remaining flour and cinnamon. Turn dough onto floured counter to knead. Cover and let rise about 1 hour. (or cheat like I did and just use your bread maker!)
2.Make the topping while the dough rises. In a medium bowl, beat 2/3 cup sugar and 1/2 cup butter and vanilla until light and fluffy. Stir in the flour until the mixture is the consistency of thick paste.
3. When dough is done rising, cut into 12 even-sized pieces. Shape into balls, and place on greased cookie sheet. Divide topping into 12 balls and pat each flat. Place circles of topping on top of the dough balls patting down lightly. Use a knife to cut grooves in the topping like a clam shell. Cover and let rise until double, about 45 minutes.
4. Preheat oven to 375 degrees. Bake for 20 minutes or until lightly golden brown.
1 comment:
Ahh! Burning is not a good thing!
Good date idea though!
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