Homemade Tortillas

Another recipe I emailed myself three months ago. . . . don't remember where it was from

Thin and Tender Flour Tortillas

YIELD: Makes 10 tortillas

Ingredients

2 cups all-purpose flour
1 teaspoon of kosher salt
1/4 cup cold lard, preferably back lard (see note above)
3/4 cups cold water

Mexican(ish) and Brussels Sprouts

Cleaning out my inbox - several (modified?) recipes I've emailed my self.  I don't remember where they came from. . . . 

Huevos Rancheros Tacos
2 tablespoons olive oil or butter
refried beams

salt and fresh ground pepper, to taste
4 eggs
4-6  corn tortillas, warmed
salsa
½ cup shredded Mexican-Blend Cheese
1 avocado, diced
fresh lime juice
fresh parsley or fresh cilantro, chopped, for garnish

Cook eggs, then spread refried beans on warmed tortillas and top with eggs.
Evenly divide and spread prepared beans on warmed tortillas and top with cooked eggs.
Top with salsa, cheese, cilantro, avocado, and lime juice.


Skillet Burritos
1 tablespoon olive oil
1 yellow onion, chopped
⅛ teaspoon salt
1-pound 98% lean ground beef
⅛ teaspoon ground cumin
⅛ teaspoon paprika
¼ teaspoon chili powder, or to taste
¼ teaspoon garlic powder
salt and fresh ground pepper, to taste
2 cups diced tomatoes (you can also use a 14-ounce can diced tomatoes)
1 can (15-ounces) red kidney beans, rinsed and drained
½ cup water
4 (6-inch) whole wheat flour tortillas, each cut into 6 triangle shaped wedges
1 cup Shredded Taco Blend Cheese
For Garnish
sour cream
avocado
green onion, chopped

Heat olive oil in a large skillet; add onions, season with salt and cook for 2 minutes, or until translucent.
Add beef and cook until browned, stirring occasionally; drain.
Return to heat and season meat with cumin, paprika, chili powder, garlic powder, salt and pepper.
Stir in tomatoes and kidney beans.
Add water and bring to a boil.
Lower heat to medium-low and continue to simmer for 7 minutes.
Stir in tortilla wedges.
Add cheese on top and remove from heat.
Cover skillet and let stand for 5 minutes, or until cheese is melted.
Garnish with yogurt or sour cream, avocado, and green onions.
Serve.


Brussels Sprouts with Apples and Candied Walnuts
A delicious side dish of Brussels sprouts tossed together with tart apples and garnished with candied walnuts.

2 tablespoons butter
2 tablespoons olive oil
1 pound Brussels sprouts, quartered
1 big tart apple, sliced
salt and fresh ground pepper, to taste


1 tablespoon butter
1 tablespoon sugar
1 tablespoon brown sugar
¼ cup chopped walnuts

Heat butter and olive oil in a large skillet over medium-low heat.  Add brussels sprouts and apples; season with salt and pepper and cook until tender, about 8 minutes.
Prepare walnuts by melting butter in saucepan.
Add sugars and stir until incorporated; add walnuts and continue to stir around for about 2 minutes.
Remove from heat and set aside.
Remove brussels sprouts and apples from heat and let cool for 2 minutes.
Spoon salad onto plate and garnish with candied walnuts.
Serve.




Potato Spinach Pie
Serves: Serves 4 

2 cups Shredded, cooked potatoes
1 cup shredded mozzarella cheese, divided
2 tablespoons olive oil
3 cups packed fresh spinach
2 garlic cloves, minced
1 cup grape tomatoes
4 eggs
¼ cup milk
pinch of nutmeg
salt and fresh ground pepper, to taste

Preheat oven to 375.
Grease a 9" square or round pound, and put potatoes in it.
Bake for 8 minutes; remove from oven top with ½-cup shredded mozzarella and set aside.
Heat olive oil in a skillet.
Add spinach and tomatoes; cook for 3 minutes, or until spinach is wilted, stirring frequently.
Add garlic and continue to cook for 1 minute.
Remove from heat and spread over potatoes.
In a mixing bowl, whisk together eggs, milk, nutmeg, salt and pepper; whisk until thoroughly combined.
Pour over spinach and tomatoes.
Sprinkle the remaining shredded mozzarella over the pie.
Bake for 30 to 35 minutes, or until top is golden brown.
Let cool for 10 minutes before cutting.
Serve.

Mexican Rice

Mexican Rice

This is a combination of a couple of different recipes. . . . . .

16 ounces can of tomatoes
1 medium white onion
2 cups long grain white rice
1/3 cup canola oil
4 minced garlic cloves
2 cups chicken broth
salt and pepper to taste
1/4 teaspoon cumin
1/4 cup fresh cilantro, minced

Preheat oven to 350.

Finely dice / process tomato and onion in food processor to make 2 cups.
Rinse rice to remove excess starch.
Preheat oil in pan, then add rice and stir about 6 - 8 minutes.  Add garlic, and saute a minute or so, then added broth,  pureed mixture, and spices.  Bring to a boil.  
Pour mixture in an oven safe pan, and bake for approximately 30 minutes, until liquid is absorbed and rice is tender.
Garnish with cilantro.