Because tacos happen more than just on Tuesday’s at my house. The inspiration for this steak was the carne asada steak seasoning I found at the market. I am pretty strict when it comes to purchasing pre-mixed spice rubs or seasonings. I really enjoy mixing my own at home. I have a big selection of spices in my pantry and feel better knowing that there are just spices in the mix when I season my foods. But curiosity got the best of me and I had to try it. I was sold as soon as I tried my first slice of chuck steak warm out of the cast iron skillet. And we could not have taco night with homemade tortillas. I have to say I prefer corn tortillas for my tacos, but I had already prepared the flour tortillas for a previous recipe. So taco night turned into Tex Mex Taco Night, with some colby jack cheese, guacamole and fresh lettuce.
Pan Seared Chuck Steak
For Steak 1 1/4 to 1 1/2 pounds chuck steak Kosher salt Weber brand “Carne Asada” steak rub *if you can’t find the Weber brand, use any coarse dry rub seasoning, add cumin, chili powder and crushed oregano Oil 1 tablespoon unsalted butter
For Fluffy Flour Tortillas 1 1/2 cups flour, sifted 1 teaspoon baking powder, 1/2 salt,1/3 cup shortening, melted and 1/2 cup hot water
These thick homemade flour tortillas reminded me of the texmex style gorditas from the local chain restaurant. Lol!
You will also Need your favorite salsa or hot sauce guacamole shredded cheese, I really enjoy the colby jack for these tacos mexican crema or sour cream with a little lime juice and salt mixed in shredded lettuce
*Sides of rice and beans and lime wedges
Type in salsa or hot sauce into the search bar here on the blog to find a variety of fresh made salsa’s for your next taco night.
1. Season the steak lighty woth kosher salt on both sides. Then season the steak generously with carne asada spice rub on both sides and rub in with your hands. Place in plastic bag and marinate overnight.
2. For tortillas, mix dry ingredients, set aside. In a bowl, add hot water to melted shortening. Gradually add the liquids into the dry ingredients until dough forms.
3. Roll out 10 dough balls, flatten slightly, and transfer to a plate. Cover and let rest for 30 minutes. When ready, preheat griddle or comal to medium heat for 5 minutes. On a floured flat surface, roll out tortillas to about 5 inches. Cook on the hot griddle for about 30 to 35 seconds per side. Tortillas should puff up while cooking. Transfer cooked tortillas to a clean kitchen towel and keep covered. 4. When you are ready to cook steak, remove it from refrigerator at least 30 to 40 minutes before so it comes to room temperature. when ready, preheat cast iron skillet to medium heat for 5 to 6 minutes. When good and hot, add butter and 1 tablespoon of olive oil to the pan. Place steak in pan and cook for 3 to 4 minutes, without moving, on each side. This is for a medium/rare steak. If you like it more well done, add one more minute per side. Remove from pan onto cutting board and tent loosely with foil paper for 5 minutes. Slice steak thin against the grain. Warm the tortillas and serve right away. Yields 2 – 4 servings for tacos.
Like authentic Mexican foods, Tex Mex foods have also taken a whole new shape of their own. The true Tex Mex recipes are prepared with simple ingredients and always look like a fiesta on your plate, lol! I really enjoy the layering of the different ingredients and flavors. I am not really sure where burrito bowls and taco salads fall into the Tex Mex world, but it’s a fun recipe to prepare at home and makes for a great presentation. I mean how many times have you prepared some sort of taco filling with a side of rice and beans? The homemade edible flour tortilla bowl is a tasty bonus at the bottom of all those savory flavors. So instead of the usual, funny tasting store bought taco shell, why not try this recipe. Your friends and family will be impressed and they will enjoy a great homecooked meal. I would suggest preparing the bowls ahead of time so that you can have a quick weeknight meal ready to go.
Tip~ If you are good at multi tasking, I would start the picadillo and rice while the flour tortilla bowls are baking.
For Flour Tortilla Bowls 6 flour tortillas (7 to 8 inches in diameter), whole wheat or white. Olive oil
4 to 5 inch glass bowls
Whole Wheat Baked Flour Tortilla Bowls
For Picadillo 1 pound lean ground beef, chicken, turkey or pork salt pepper garlic powder cumin 1/2 cup white onion, diced 2 cloves garlic 1 serrano pepper, minced 1/2 cup red or green bell pepper diced 1 cup zucchini, diced 2 large roma tomatoes, chopped 1/3 cup water 1 teaspoon chicken bouillon granules cilantro
For Rice 3 cups water Chicken bouillon or chicken base to taste 1 cup long grain brown rice 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/3 teaspoon pepper Salt to taste 14 oz can pinto beans, drained and rinsed 1 jalapeño, minced handful of finely chopped cilantro Juice of 1 smal lime *I added a pinch of turmeric to give it a little color. If using white rice you will only need 2 cups of broth. Read the directions on bouillon or chicken base for correct measurements to use.
You Will Also Need 3 cups of enchilada sauce 2 cups pepperjack cheese, shredded 4 cups shredded lettuce 1 cup diced tomatoes 1/3 cup sliced green onions 1 jalapeno or serrano sliced into thin rings handful chopped cilantro 6 lime wedges hot sauce
1. Preheat oven to 350 degrees F. Line two baking sheets with foil paper. Brush the tortillas on both sides with olive oil, place on a plate and heat in the microwave for a few seconds. Place 3 bowls on each baking sheet and lay a tortilla evenly over the top of each bowl. Gently push and shape the tortilla as best you can so it resembles a fluted bowl. Bake for 15 minutes. Gently pull tortilla up from bowl so it unsticks. Place back in oven, rotate the pan and bake for another 15 minutes. Remove from oven to cool.
2. Heat a skillet to medium/high heat. Add the ground meat, season with salt, pepper, garlic, cumin and oregano to taste and cook until nicely browned. Add the onion, garlic, serrano and bell pepper and cook for another 5 minutes. Add the chopped tomatoes to the blender along with 1/3 cup water and chicken bouillon. Blend until smooth and add to picadillo in the skillet. Stir well to combine reduce to a simmer and cook for 15 mintes.while the picadillo is cooking, bring 3 cups of water to a boil in a pot. Add in the zucchini and cook for another 10 minutes. Keep covered and set aside.
3. To the pot of boiling water, add the bouillon or chicken base, garlic powder, onion powder, pepper ans salt to taste. Gently stir in the rice, cover, reduce heat and cook until all of the liquid is absorbed. For brown rice, it could take 40 minutes or more. Once rice is done, fluff with a fork, add in the cilantro, jalapeño and lime juice. Cover until ready to serve.
4. Position rack in oven to the middle. Preheat broiler to high. In each bowl, add some rice, picadillo, enchilada sauce and shredded cheese to each bowl you are preparing. Place under broiler just until cheese melts. Garnish on top or serve on the side with lettuce, tomatoes, green onions, chile pepper slices, cilantro, hot sauce, crema, and lime. Yields 6 servings. Store unused flour tortilla bowls in a plastic storage bag for a few days.
The original flour tortilla recipe my mom shared with me consisted of a whole 5 pound bag of flour, no exact measurements for hot melted shortening or lard and directions to just keep adding water until a smooth dough formed. I wrote the recipe down in my first recipe book, put it up on the bookshelf and walked away, lol! To say it was a bit intimidating is an understatement.
After a year of being married, I decided to tackle the recipe on my own for the first time. In 1987, you could not google a recipe. I decided I was going to wing it! I used what math skills I could remember from high school and broke down the recipe. I started with 2 cups of melted shortening, added some salt, cold water and just gradually started adding flour and mixing with my hands. I thought I was happy with the dough until I tried to roll it out..oh my! I had tortillas in the shapes of every state in America! They were dry and cracked easily, nothing like my Mom’s flour tortillas that I would dream about.
Every time I prepared them I learned something new or adjusted the measurements. Little by little they were more like what I remembered. I would often return home to L.A., but my Mom was too ill to make tortillas and that made me even more determined to get it right. During a visit from my brother Ismael and his family a few summers back, his mother in law ,Tommie, helped me fine tune the rolling of the tortillas. I think after 28 years I am finally happy with my tortillas and would be proud to serve them to my parents.
3 cups of all-purpose flour ½ cup vegetable shortening or manteca (pork lard) 1 teaspoon salt 1 teaspoon baking powder 1 cup warm tap water Extra flour for dusting
1. Melt the shortening in a microwave-safe bowl (glass). Add the water, salt and baking powder. Gradually add the flour in, working the dough with your hands until it is no longer sticky. Cover with plastic wrap and let stand for at least 30 minutes.
2. After 30 minutes, preheat a griddle to medium heat. Roll dough balls, about 2 inches. On a flat surface, dust with flour and roll out one dough ball at a time (about 5 inches). Cook on griddle until the tortilla starts to bubble up, turn and cook for another minute.
3. If tortillas are cooking too fast, turn down the heat. You want a light brown color. Stack the cooked tortillas in between a clean kitchen towel, and keep them covered. Yields up to 20 small tortillas. Once the tortillas are completely cool, store in resealable plastic bags, in the refrigerator. Reheat on hot griddle for a few minutes. They will keep for 7 to 10 days.
Tips~ I get asked a lot on the temperature of the water when preparing the tortillas. I have used both hot and cold water while preparing recipe, both have worked. But I prefer a warm water, as the shortening is pretty hot when melted and the warm water, cools it slightly so it’s easier to handle.
Chile Infused Tortillas Using Chili Powder
ChiIi Powder Infused Flour Tortillas
1/2 cup, plus 2 tablespoons crisco shortening, melted
1/4 cup gebhardt chili powder (I used Gebhardt brand)
1/2 to 1 teaspoon onion powder
1/2 to 1 teaspoon salt
1 cup hot tap water
3 cups all purpose flour, plus more for dusting
1 1/2 teaspoons baking powder
*yields 24 to 26 small tortillas
1. Melt the shortening in a large glass bowl. Stir in the chili powder, onion powder and salt. Stir in the hot water. Add 1 cup of flour and baking powder and stir well to combine. Gradually add in the remaining flour until smooth dough forms. You want the dough to be slightly sticky and moist. Cover and let sit for 30 minutes.
2. Preheat cast iron comal or skillet to medium/low heat for 6 minutes. Roll 24 dough balls, transfer to plate and keep covered so they don’t dry out. Roll the dough balls out on a flat, lightly floured surface. Your tortilla should not take more than 8 rolls with rolling pin, ha ha… Turn the tortilla slightly after each roll, using flour as needed.
3. Cook on hot comal or skillet for a few seconds per side. If the tortilla does not bubble up right away, your comal is not hot enough. You will have to adjust the heat as you go since all stove tops heat differently. Transfer in between a clean kitchen towel until all the tortillas are done. Cool completely before storing in plastic storage bag in the refrigerator. Reheat on hot comal for a few seconds per side.
Chile Infused Flour Tortilllas Using Chile Sauce/Puree
Whole Wheat Flour Tortillas
Annatto Infused Flour Tortillas
Flour Tortillas Prepared with Coconut Oil
I am really loving this coconut oil! Just finished up my first jar with this batch of flour tortillas~
1/2 cup coconut oil, warm to soften 1 cup hot water 1 1/2 teaspoons baking powder 1 tablespoon jalapeño pepper flakes, optional 1 teaspoon salt 1/2 teaspoon cumin 3 1/2 cups all purpose flour, sifted, plus more for dusting
1. Combine the coconut oil, water, baking powder, jalapeño flakes, salt and cumin. Stir gently and gradually add in the flour until the dough forms. Make 18 to 20 dough balls, transfer to a plate, cover with plastic wrap and let them rest for 1 hour.
2. Preheat a large griddle or comal to medium heat for 5 to 6 minutes. On a flat, lightly floured surface roll out the dough balls to about 5 inches. Cook on the hot comal for 30 to 40 seconds per side. Keep warm in between a couple of kitchen towels. Cool completely before storing in a plastic ziploc bag in refrigerator. Reheat on hot comal.
Spinach and Jalapeño Flour Tortillas. This was a fun and new recipe for me to try. This was my first time preparing tortilla dough in my food processor. I cannot take credit for this tasty recipe. I stumbled upon this recipe on Pinterst on the blog site Delightful-Delicious-Delovely, owned by Christine Elise McCarthy http://delightfuldeliciousdelovelyblog.wordpress.com/2012/12/14/margarita-pizza-quesadilla-on-homemade-spinach-tortillas/
I absolutely loved how the dough came together and how quick it was using the food processor. If you know me, I of course had to add my own touch to this great recipe. Instead of olive oil, I used manteca (pork lard) and I added a full tablespoon of dried jalapeño flakes. The results were a super soft and flexible tortilla, very easy to roll out without much effort at all. I will be preparing these again and can’t wait to try some other add-ins, such as sun dried tomatoes, caramelized onions and toasted garlic. The pictures I share with you today are my own, but do check out Christine Elise McCarthy’s blog site for some great Food Porn!!! Lol!
Spinach Jalapeno Flour Tortillas
2 cups (packed) fresh baby spinach 1 1/2 cups water 3 cups flour, plus more for dusting 1 tablespoon dried jalapeño pepper flakes 2 teaspoons baking powder 1 teaspoon salt 6 tablespoons pork lard, manteca, melted (or olive oil as stated in the original recipe)
1. Add the spinach to a pan with 1 1/2 cups of water. Heat to medium and cook just until spinach has wilted. Remove spinach from pan, reserve the water and rinse spinach under cool water. Squeeze out as much of the liquid as possible and drop it into a 2 cup measuring cup. Add enough spinach water until you reach the 1 1/2 cup mark, set aside.
2. In the food processor, add the flour, jalapeño flakes, baking powder and salt. Pulse to mix until combined. Add the melted lard, shortening or oil and pulse until mixed in. Add in the spinach, minus the water and process one more time. Stream in a little of the water from measuring cup until the dough forms. It will gather on one side and form a dough ball.
3. Remove dough from processor onto a lightly floured surface until soft, but not too sticky. Roll 15 medium dough balls and flatten slightly. Cover with plastic and let set for 30 minutes to 1 hour.
4. Preheat a large comal or griddle pan to medium heat for 6 to7 minutes. On a lightly floured surface, roll out the tortillas to about 7 inches in diameter. Cook on hot comal for 20 to 30 seconds per side. They should start bubbling up as soon as they hit that hot surface. Keep warm in between a kitchen towel until all done. Cool completely before storing in an airtight container in the refrigerator for up to a week. Reheat on a warm comal or griddle. Depending on how big you want the tortillas, this recipe yields 15 to 20 tortillas.
Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.