My favourite Chili.
1/2 teaspoon salt
1 tablespoon to 1/4 cup lard/shortening
1 teaspoon baking powder
1/2 cup warm water (might need a bit more)
Place the flour, salt, baking powder in food processor and pulse to
mix. Cut in the shortening and then add the warm water and process to
make a soft dough. Dough should be soft but not wet and sticky. Wrap in
plastic and let rest for at least 30 minutes.
Divide dough into 10 or 12 pieces and shape into balls. Keep covered.
Roll each ball out into a 7 to 9 inch circle. Dough should be thin.
Cook on a dry hot grill or frying pan on medium heat, turning once. Do
not over cook or they will be hard. Butter and roll up and wrap in
teatowel to keep warm as you cook the other tortillas.
(I place the ones wrapped in the towel in a low 200 oven to keep warm,
while I am cooking the rest.)
Matt (our son) makes the corn tortillas.
This is another favourite Mexican dinner.
I started the dinner before leaving for work.
Put a pot of pinto beans on to simmer.
And prepared the Chipotle Tomatillo Sauce and presalted the steaks.
Matt made the corn tortillas and had them ready by the time I got home from work.
The tortillas were deep fried and the steaks, topped with cheese,
and placed on the tortilla and then coated with the sauce.
Fried and shaped three of the tortillas into little bowls for the beans.
The original recipe calls for beef tenderloin and which is how I normally make it.
But this time I made the recipe with grilled New York strips.