Homemade Tortillas and Green Chili

Homemade Tortillas

3 C flour
1 heaping Tbsp. Baking powder
1 tsp salt
3 Tbsp. shortening
1 1/8 C hot water

Mix dry ing. Blend in shortening by hand until mixture resembles coarse crumbs. Add hot water, mixing by hand. If mixture is sticky add as little flour as possible and keep kneading. The texture will be smooth and satiny in about 5 minutes. Separate dough into 12 balls. Cover with a towel and allow to rest for 10 minutes.

Meanwhile, heat griddle on med-hi for several minutes, until temperature is constant. Roll out tortillas being careful not to turn the tortillas over- it will stick. Cook on griddle over med-hi heat. Too low a temperature and the tortillas will be like crackers. After cooled store in an airtight container.

These tortillas are not good for rolling, but more for just eating and dipping.

*This same dough is used to make sopapillas. Just roll the dough out and poke a hole in the middle and then fry in canola oil. Fry on Med-hi, to test the oil to make sure it is hot enough, drop a small piece of dough in it. If it sizzles it is ready.


Green Chili – eat with the homemade tortillas

2 lbs pork or chicken
4 Tbsp. oil
5 Tbsp. flour
2 cloves garlic, pressed
1 onion, diced
2 C water
2 cans diced green chilis
1 14 oz can diced tomatoes, lightly drained
½ tsp chili powder
Pinch of Mexican oregano
Salt to taste

Cook meat in crockpot for 3-4 hrs on LOW. Cool and shred.

In a large pot heat the oil and add the flour. Stir constantly until the flour starts to brown (until the color of peanut butter). Add the pork and stir for a minute. Add the water, the chilies, and the diced tomatoeos. In a separate pan sauté the onions and garlic and add the pork mixture. Spice to taste and cook over low heat for about 15 min.