Homesick Texans Tortillas Recipes

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HOMESICK TEXAN'S FLOUR TORTILLAS



Homesick Texan's Flour Tortillas image

From http://homesicktexan.blogspot.com "I am so in love with these tortillas that I found myself just staring at them with a silly grin plastered on my face, amazed at what I had made. My friends think I'm a little nuts for my obsession, and maybe I am, but who cares? It may have taken me many years, but at last I have cooked homemade flour tortillas I am pleased and proud to not only eat myself but to share with the world."

Provided by lolablitz

Categories     Breads

Time 55m

Yield 8 tortillas

Number Of Ingredients 5

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
2 teaspoons vegetable oil
3/4 cup warm milk

Steps:

  • Mix together the flour, baking powder, salt and oil.
  • Slowly add the warm milk.
  • Stir until a loose, sticky ball is formed.
  • Knead for two minutes on a floured surface. Dough should be firm and soft.
  • Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes.
  • After the dough has rested, break off eight sections, roll them into balls in your hands, place on a plate (make sure they aren't touching) and then cover balls with damp cloth or plastic wrap for 10 minutes. (It's very important to let the dough rest, otherwise it will be like elastic and won't roll out to a proper thickness and shape.).
  • After dough has rested, one at a time place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin from the center until it's thin and about eight inches in diameter. (If you roll out pie crusts you'll have no problem with this.) Don't over work the dough, or it'll be stiff. Keep rolled-out tortillas covered until ready to cook.
  • In a dry iron skillet or comal heated on high, cook the tortilla about thirty seconds on each side. It should start to puff a bit when it's done.
  • Keep cooked tortillas covered wrapped in a napkin until ready to eat.
  • Can be reheated in a dry iron skillet, over your gas-burner flame or in the oven wrapped in foil.
  • While you probably won't have any leftovers, you can store in the fridge tightly wrapped in foil or plastic for a day or so.

Nutrition Facts : Calories 138.8, Fat 2.3, SaturatedFat 0.7, Cholesterol 3.2, Sodium 370.6, Carbohydrate 25.1, Fiber 0.8, Sugar 0.1, Protein 4

HOMESICK TEXAN'S MIGAS



Homesick Texan's Migas image

Migas, which means "crumbs" in Spanish, are ubiquitous as a breakfast dish in Austin, a TexMex classic. I ate migas just about every chance I got when I lived there, and hadn't realize until now just how easy they are to make. Quick and easy, it's a great brunch dish. Intended to use up old, stale tortillas, you can still just as easily use fresh ones. Adjust the amount of jalapeno to your taste. Works well with any kind of salsa, including red or green, but I prefer a chunky one. This is the basic recipe; you can add practically any other ingredient you like, from various types of veggies and peppers to chorizo, bacon, etc. It's a great way to deal with leftovers. Adapted from the Homesick Texan blog.

Provided by Wendy H.

Categories     Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

8 eggs
1/4 cup milk or 1/4 cup half-and-half
1/3 cup peanut oil
4 corn tortillas, cut into strips
1/2 cup diced onion
4 jalapeno peppers, diced
1 cup longhorn cheddar cheese or 1 cup monterey jack cheese
1 -2 cup salsa
1 cup cilantro
salt and pepper

Steps:

  • Whisk together eggs and milk in a bowl. Add a dash of salt and pepper.
  • Heat oil to medium high in a large skillet. Add tortilla strips and cook for about 3 minutes, turning once.
  • Use slotted spoon to remove tortilla strips to a paper towel-lined plate to drain.
  • Pour off excess oil, reserving about 2T in the skillet.
  • Cook jalapenos and onions in the remaining oil for a couple of minutes.
  • Add eggs and return tortilla strips to the skillet.
  • Allow to set on the bottom (about 1 minute), then stir gently.
  • Cook until almost the desired level of egg moisture is reached.
  • Sprinkle cheese on top and continue to cook until melted.
  • Add salt and pepper to taste.
  • Top with salsa and cilantro.
  • Serve immediately with refried beans and warm tortillas.

Nutrition Facts : Calories 508.4, Fat 38.3, SaturatedFat 12.6, Cholesterol 403.8, Sodium 727.3, Carbohydrate 19.5, Fiber 3.4, Sugar 4.2, Protein 22.9

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