#tortillas
Perfect lunch!!! Home-made tortillas made with heirloom Mexican corn nixtamalized and ground by Noa! I know how to puff them up now Just with a bit of grass-fed NZ beef, cheese and chili!
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#raypeatinspired #raypeat #nixtamal #tortillas #heirloomcorn #prometabolicnutrition #masaharina #calcium (at Bangkok, Thailand)
https://www.instagram.com/p/B5KILLvh3-T/?igshid=1kqs32oup2wic
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We have been talking about making these for forever. We’ve also been avoiding making these for forever. But yesterday was the day to stop avoiding our fears! The result was well worth it. But I won’t lie, rolling out each piece of dough was, whew, exhausting. I traded doing the dishes for two days if A would roll out all the dough. I still think that trade was worth it.
Ingredients:
3 cups unbleached Flour
1 teaspoon Salt
½ teaspoons baking powder
⅓ cups canola oil
1 cup hot water
Directions:
1. Mix the flour, salt, and baking powder with a whisk.
2. Add the canola oil and mix with your fingers until all the oil is incorporated and the mixture looks like fine crumbs. Add 1 cup of hot water and mix until a ball is formed.
3. Cover with plastic wrap and let the dough rest for about 30 minutes. (You can also refrigerated it overnight).
4. Divide the dough into 12 balls and roll out one at a time on a floured surface. Brush off excess flour.
5. Cook on a hot, ungreased griddle over medium-high heat. Turn the tortilla when brown blisters form on the first side. Stack the tortillas and serve warm.
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CARNITAS TACOS (PULLED PORK)
Adapted only a tiny bit from Smitten Kitchen
We often buy already cooked pulled pork here, but last night A decided to try making his own. This wasn’t an easy endeavor, since we don’t have a slow cooker or even a crock pot. But wow, fancy tools don’t matter when you have delicious meat and spices. This was super delicious, compounded by the fact that we made our own tortillas and a delicious slaw.
Ingredients:
3 pounds boneless pork shoulder or pork butt, cut into 2-inch cubes
½ cup orange juice
¼ cup lime juice (from about 2 to 3 limes)
4 cloves garlic, peeled and crushed
1 teaspoon ground cumin
1 teaspoon Kosher salt, plus more to taste
Corn tortillas, for serving
Avocado slices, chopped cilantro and slaw
Directions:
1. Place the pork in a large Dutch oven or heavy pot. Add the orange juice, lime juice, garlic, cumin, salt and enough water to just barely cover the meat. Bring the pot to a boil and then reduce the heat to a simmer. Simmer uncovered for two hours. Don’t touch the meat. Seriously, don’t touch it!
2. After two hours, increase the heat to medium-high and while occasionally stirring and turning the pieces, continue to cook for about 45 minutes, or until all of the liquid has evaporated, leaving only the rendered pork fat. Let it sizzle in this fat long enough to brown at the edges, turning pieces gently, only as needed.
3. When pork has browned on both sides, it’s ready. Adjust seasonings to taste and serve on tortillas with slaw.
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That moment right before you start rolling your #tortillas and the #masa is perfect #
#food #food #foodies #foodie #dinner #food #mexican #mexicanfood #mexicanfoodporn (at San Antonio, Texas)
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Potato Tacos
What do you consider the pillars of your diet? Like not what you consider the most delicious, or even necessarily your “favorite” food, but the food that if you look within your heart and are honest with yourself actually eat more often than anything else? I think mine is toast, broccoli, and eggs
I may be the only one who gets excited for these #mushroom #tacos, but I am right to get excited, because they are delicious! Roasted and seasoned #portabello ‘shrooms served with #cheddar, #lettuce, raw onions and #homemade #PickledPeppers. Served on homemade #tortillas, as that is the only was to do #TacoTuesday! #JadziaCooks
https://www.instagram.com/p/CcRM2-iOKtF/?igshid=NGJjMDIxMWI=
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#SoloenMéxico
