Burrito with Cheese
Tuesday Tip
Burrito It!
For the past few months we’ve been keeping flour tortillas on hand. They last a while if stored in the refrigerator and are great for utilizing leftovers or creating a quick meal whether breakfast, lunch, or dinner.
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Crab Louis Tacos
Crab Louie Tacos
These tacos are based on the San Francisco classic, Crab Louie Salad. I wanted to use blue corn flour to add some color to the dish, but didn’t order it in time from the Internet, so I added my own coloring. These tacos are great for any meal — brunch, lunch, or dinner.
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Flour Tortilla
Adapted from an Alton Brown recipe, Foodnetwork.com
Here’s a homemade flour tortilla recipe. Lard is best to use, but maybe hard to find in some grocery stores. You can use rendered fat from cooked pork or bacon if you wish. You can hold back on some of the salt if you use bacon fat. The dough does need to rest before rolling, so make it the day before or morning of if you know you’ll be rushed for dinner. Stuff the tortillas with your favorite burrito ingredients.
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Oven Baked Tortilla Chips
This week’s Friday Football Food post is a quick and easy snack, homemade oven baked chips. It’s a simple and tasty way to use leftover tortillas (whether store bought or homemade; corn or flour).
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Corn Tortillas
I find the packaged corn tortillas in the store are often rubbery or dry. My husband never liked corn tortillas, until we made homemade ones. It’s really easy and all you need is corn flour (not corn meal), water, salt, and a rolling pin. You’ll never go back to store bought corn tortillas again. There’s nothing like a fresh, warm tortilla for your taco.
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