About Water TemperatureThe temperature of the water will vary depending on the kneading method you choose. Blah! Add beef to flour tortillas, smother in enchilada sauce and cheese, and bake for a simple beef enchilada recipe from scratch! I'm going to tough it out and try though! They may not be perfectly round, but they will still be delicious. You’re now super fancy because you’ve created what the French call a “roux” (pronounced like “roo” as in “Kangaroo.” Except this isn’t remotely Australian). However, you can make the balls smaller or larger depending on what you are going to make with them. Slice chicken into thin strips and place down center of each tortilla. I think I'd better whip up some fajitas this weekend! …and plating yourself this thing of cheesy, creamy, chicken-y goodness. I always had the impression these were hard to make….. https://pressureluckcooking.com/wp-content/uploads/2017/09/Chicken-Enchiladas.jpg. We love fajitas. So easy, flavorful, the beef is cooked up quickly and ready for shredding right in the Instant Pot. Then remove the tortilla and proceed to cook. The trapped heat will steam them and complete the cooking of the centers, while also making them more pliable. And, it’s likely you already have the ingredients in your pantry! This soft flour tortilla recipe was first published May 30, 2018. Then around 10pm we take out the crock pot and place the tongue in there with skin and all plus salt and pepper to taste. I promise, once you have made this homemade flour tortilla recipe, you will never want to buy them in the store again! These tortillas are soft and buttery, making them an ideal base for a variety of dishes. The texture was perfect and the tortillas did not crack like store bought, and the taste was incredible! This recipe makes a generous stack of eighteen tortillas. Nutrition information as a courtesy, but will vary depending on the specific brands of ingredients you use. Mix soup and salsa in saucepan. Once the tortilla is ready, cook on a hot griddle for 1 minute each side, or until the tortilla fills with air. Shortening: You can use vegetable shortening, lard, butter, bacon fat or oil. Fill tortillas with beef and 2 cups of the shredded cheese (reserve 1 cup for later). If you have a large family and you are making homemade flour tortillas for a meal, or to make another recipe then you won’t need to worry about storage. It works equally well with both chicken and steak. Hooray! Copyright © 2020 Grumphy’s Honeybunch ~ All Rights Reserved | Designed By PSH. A large cast iron skillet does a great job efficiently cooking corn or flour tortillas as it retains heat in between batches. Hi Yvonne, yes, I think you could use coconut oil and that’s a great thought! Place the dough ball between pieces of plastic wrap set in the press. Keep kneading until the dough is smooth and soft. Season generously all over with salt. Add more masa harina if the dough becomes too sticky. Scoop the dough onto your work surface and knead until smooth. Let’s do this! Made from only quality ingredients right at our San Antonio home, these authentic mixes let you prepare purely delicious flour or corn tortillas. PIN THIS to your Homemade Bread Recipes board on Pinterest. Immediately wrap them in a kitchen towel or tortilla warmer container. Sprinkle all over the beef and toss to coat. This binds the ingredients together better for a flexible and robust tortilla. Yum! In the south, we have gravy and biscuits. No problem! You can transfer the beef to a separate bowl to shred, I like to do it in the pressure cooker so it absorbs the liquid from the pot as it is being shredded for more flavor and moisture. Be sure to not skip the 30 minute rest period though. I made them and they were so good, I ate them all myself before anyone even knew I made them. I've used it 2 now. These beef enchiladas are also a great meal to take to someone who is sick, just had a baby, or someone who you think could use a meal from a friendly, familiar face (like yours!). After 30-45 seconds, when brown splotches show underneath, flip it over. Making a fresh batch of hot and steamy corn tortillas is one of the simplest techniques to conquer. For my filling I either use Goya brand marinade OR World Harbors Fajita marinade. Don’t over stir or knead it too much. There are many variations of this iconic dish usually involving chicken and cheese and various sauce options. My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen. All I had to do was take it home and cook it. You can also enjoy the flour tortilla as a dessert….simply fry up the pressed tortilla, dust tortilla with a mixture of sugar and cinnamon and enjoy. We eat mexican & tex-mex a lot in our house and now my family will not let me go back to the store bought variety!! Use the whole 8oz bag! Place beef pieces in a large bowl and toss with 2 tablespoons of oil. Allow the dough to rest under a damp paper towel or cloth for 20 minutes. However, if you find that your dough is a little sticky, dip the balls of tortilla dough into a little flour and shake of any excess flour. https://www.thespruceeats.com/recipe-for-corn-tortillas-427805 I just found your blog on Pinterest…and I'm so glad I did! I love fajitas but I don't think to make them for some reason. Any specific way if you can freeze them how do you store them in the freezer? It all depends on what you have for time when it comes right down to […], […] meat. I need to give this a try. Shred, fill tortillas, and bake as instructed. In a bowl mix 2 cups loose instant masa, 1 1/4 cup water and 1/4 tsp salt until it is all incorporated and a smooth dough is formed which doesn’t stick to your hands. https://pressureluckcooking.com/recipe/instant-pot-creamy-chicken-enchiladas As the chicken is cooking, take some cornstarch…. Roll the dough into 1-ounce balls, about 2 tablespoon-sized portions. I like to use chilled butter, but room temperature butter can also be used. Cover and refrigerate 30 min., turning occasionally. Quick release when done and turn the Instant Pot off so the sauce cools down a bit for about 5 minutes (this is important so the sour cream won’t bunch up and curdle). Not only is it cheaper, they are preservative free, healthy and you get to enjoy the smells of freshly cooked flatbread as you are making them. We like to set up "build your own" fajitas at the dinner table, with bowls of toppings (salsa, guac, roasted corn, onions, sour cream, etc.) I use this recipe for fajitas: http://www.foodnetwork.com/recipes/tyler-florence/fajitas-recipe2/index.html, it is so flavorful and has the perfect amount of spice! Liking this is from Rick Bayless – he's king. If the edges are very dry and fall apart then that’s an indicator to add more water until it becomes more cohesive. -Add a lot of chili powder and cumin, a little paprika and garlic powder. Will have to try this one and see what the taste difference is. So glad to hear that you enjoyed this recipe so much!
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