Guest guest Posted September 29, 2002 Report Share Posted September 29, 2002 My fellow Texans and Louisiana brethern. I come from the Corpus Christi area, farther south on the Gulf. It is 50% Mexican. I have posted that basic corn tortilla recipe other places, and I get a question. Some tell me they cannot eat much corn due to allergies and want to know about wheat tortillas...are they made? As we know, yes they are made, and made with shortening and so can add the calories rather quickly. Does anyone know of a whole wheat flour, or refined flour, tortilla recipe that uses less, if any, shortening? And, does anyone know of a good corn tortilla soup recipe? I think this to be one of the most delicious, if not the most delicious, soup I have ever had. Bruce in N.W. Indiana -- In , " MatriXeno . " <matrixeno@h...> wrote: > Woohoo fellow Houstonians! Well here is a recipe for those corn tortillas. > Cheers, Shawn. > > Here is a recipe that I cook alot that is quick in preparation. > > Double Corn Tortilla Casserole > > 8 corn tortillas > 1 1/2 cups shredded Monterey Jack cheese (6 ounces) > 1 cup frozen whole kernel corn > 4 green onions, sliced > 2 eggs > 1 cup buttermilk > 1 4-ounce can diced green chili peppers (I use a half can of Rotel) > > Grease a 2-quart square baking sish. Tear tortillas into bite-size pieces. > Arrange half of the tortillas in baking dish. Top with half of the cheese, > half of the corn, and half of the green onions. Repeat layering with > remaining tortillas, cheese, corn, and onions. > > (I use extra corn, cheese and onions for each layer. I also spice each > layer with a little salt, cumin and pepper. The original recipe is a little > dull. It needs some sprucing up, but it turns out nice. You may want to try > garlic salt and onion powder. Whatever you > like.) > > Stir together eggs, buttermilk, and chili peppers. Gently pour over > tortilla mixture. Bake, uncovered, in a 325 degree oven about 30 minutes or > till a knife inserted near the center comes out clean. Serve warm. Makes 4 > servings. > > (The ingredients needed for this dish are inexpensive and the preparation is > easy. The preparation is actually child friendly if looking for a family > project.) > > > > > " Windy Wiedemann " <windygarden1> > > > > > > Re: Corn tortilla recipe > >Sun, 29 Sep 2002 01:58:51 -0000 > > > >Hi Bruce, > > > >Thanks for the recipe. I live 50 miles east of Houston so tortillas > >are a mainstay. When I lived in New England I had a heck of a time > >getting tortillas or anything hot and spicy. I'll try this recipe > >out soon. For me, it's so easy just to go to the local market to > >pick a package up but will try my hand at making my own. > > > >I use tortillas in place of bread many times. I especially like > >wheat roast rolled in a hot flour tortilla with a little picante > >sauce. Yum. > > > >Windy > > > >, Bruce <brucefjones2001> wrote: > > > > > > Hello to all, I am Bruce and I live in N.W. Indiana. I am > >interested in > > > learning more about being a vegetarian (for myself, I own no pets). > > > I come from South Texas on the Gulf of Mexico about 150 miles north > >of the > > > Mexican border. I loved the way the Mexicans used pinto beans and > >corn > > > with their chalupas and tostadas. After moving to N.W. Indiana I > >found > > > it very difficult to find " Tex-Mex " food as most Mexican restaurants > > > around here have no chalupas. So I learned to make my own. Some > >Yankees > > > do not know what a corn tortilla is. Grocery stores usually have > >them, > > > and > > > they can be made fresh at home. > > > > > > > > > > > > Corn Tortillas: > > > Ingredients for 12 six-inch diameter corn tortillas: > > > 2 c. masa harina (prepared corn masa mix from the grocery) > > > 1 1/3 c. warm water > > > Two sheets of wax paper or a tortilla press. > > > > > > (Wash your hands first). This recipe requires a very hot skillet > > > so a cast iron cooking surface is preferred. The surface should > > > be 450* to 500*F. Very hot. > > > > > > Mix the water and corn masa mix. The dough should not be allowed > > > to air dry any, so cover it. If the dough is flaky and dry add > >more > > > water by the teaspoon. > > > > > > Form a 1 1/2 inch diameter dough ball and hand form into a > > > 6 inch dia. flat raw tortilla, or put the ball between the two > >sheets > > > of wax paper and roll (or press). Tortilla presses are available. > > > > > > One at a time cook them on the ungreased hot skillet, maybe a > >minute > > > on each side. > > > > > > It can take a little practice to get this perfect, but there is > > > room for error. Dark spots from cooking are normal, but avoid > > > burning. > > > When I was a child my Mexican nursemaid made these. They are > > > very good. > > > Use them for chalupas, enchiladas, tacos, chips, tortilla soup, > > > or alone. > > > > > > Bruce > > > > > > > > > > > > > > > > > > > > > > > > New DSL Internet Access from SBC & > > > http://sbc. > > > > > > > " If, at first, you do succeed, try to hide your astonishment. " > > > _______________ > Send and receive Hotmail on your mobile device: http://mobile.msn.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 30, 2002 Report Share Posted September 30, 2002 On Mon, 30 Sep 2002 01:08:13 -0000, you wrote: >My fellow Texans and Louisiana brethern. I come from the Corpus >Christi area, farther south on the Gulf. It is 50% Mexican. >I have posted that basic corn tortilla recipe other places, and I >get a question. Some tell me they cannot eat much corn due to >allergies and want to know about wheat tortillas...are they made? >As we know, yes they are made, and made with shortening and so can >add the calories rather quickly. >Does anyone know of a whole wheat flour, or refined flour, tortilla >recipe that uses less, if any, shortening? I'd suggest looking for a naan recipe - the Indian bread that resembles a flour tortilla. Or using a pita instead of a tortilla - whole-wheat pitas are available, or can be made at home. However, if you look at http://www.recipesource.com and put 'tortilla' in the search box, you will find a list of many recipes - unfortunately, most of them are recipes that just have 'tortilla' in their name, but some are tortilla recipes. At least two are for flour tortillas (#3 and #4 on the list of recipes). They do use lard, though. If you put 'naan' in the search box, it comes up with 14 recipes, some of which are probably duplicates. Basically, naan appears to be made of flour and water, little or no shortening. At least one of the recipes uses whole-wheat flour only. In case anyone doesn't know about Recipesource.com - it's a really *terrific* resource, more than 70,000 recipes and searchable. Pat -- Pat Meadows Books, books! Low prices. Music CDs too! http://www.wellsborocomputing.com/sales.html Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 30, 2002 Report Share Posted September 30, 2002 Here's a recipe I use for my wheat tortillas: 2 1/2 cups wheat bread flour 2 Tbsp oil 2/3 cup very warm water 1 tsp garlic salt Proceed as you would any other tortilla. Unfortunately this is a flour tortilla, not corn. Warmly, Allison, Central Texan --- Pat Meadows <pat wrote: > On Mon, 30 Sep 2002 01:08:13 -0000, you wrote: > > >My fellow Texans and Louisiana brethern. I come > from the Corpus > >Christi area, farther south on the Gulf. It is 50% > Mexican. > >I have posted that basic corn tortilla recipe other > places, and I > >get a question. Some tell me they cannot eat much > corn due to > >allergies and want to know about wheat > tortillas...are they made? > >As we know, yes they are made, and made with > shortening and so can > >add the calories rather quickly. > >Does anyone know of a whole wheat flour, or refined > flour, tortilla > >recipe that uses less, if any, shortening? > > I'd suggest looking for a naan recipe - the Indian > bread > that resembles a flour tortilla. Or using a pita > instead of > a tortilla - whole-wheat pitas are available, or can > be made > at home. > > However, if you look at http://www.recipesource.com > and put > 'tortilla' in the search box, you will find a list > of many > recipes - unfortunately, most of them are recipes > that just > have 'tortilla' in their name, but some are tortilla > recipes. At least two are for flour tortillas (#3 > and #4 on > the list of recipes). They do use lard, though. > > If you put 'naan' in the search box, it comes up > with 14 > recipes, some of which are probably duplicates. > Basically, > naan appears to be made of flour and water, little > or no > shortening. At least one of the recipes uses > whole-wheat > flour only. > > In case anyone doesn't know about Recipesource.com - > it's a > really *terrific* resource, more than 70,000 recipes > and > searchable. > > Pat > > > -- > Pat Meadows > Books, books! Low prices. > Music CDs too! > http://www.wellsborocomputing.com/sales.html > New DSL Internet Access from SBC & http://sbc. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 30, 2002 Report Share Posted September 30, 2002 Hey Texan brother. Actually Naan is usually made with alot of ghee (clarified butter), as does most Indian foods, making it alot more fatty. It is far from the likes of a tortilla (resembles, uh NO). Naan is alot thicker, richer and heavier than your typical flour tortilla. I have visited several Indian/Pakistani restaurants as well as cooked that native food as well (have a recipe for Indian Channa which are chick-peas if interested). Anyway, here is a flour tortilla recipe, sorry it is not wheat, however uses little oil and no lard. Cheers, Shawn. 2 cups flour 1 tsp salt 1/2 tsp baking powder 2 Tbl vegetable oil 1/2 cup warm water 1. Mix together flour, salt, and baking powder. Cut in the oil and mix well. Gradually add the water, working it in to make a stiff dough. Knead until the dough is springy. Divide the dough into balls of equal size; Coat balls with oil, cover, and allow to rest for 20-30 minutes. 2. Heat a heavy skillet over medium-high heat. On a lightly floured board, use a rolling pin to roll each dough ball into a thin circle approximately 8 inches across. 3. Place the tortilla on the heated, ungreased skillet. Cook until speckled; turn over and cook until the underside is speckled. If the tortilla puffs up while cooking, press down lightly with a linen towel. 4. Wrap the tortillas in a towel to keep them soft and warm. >Pat Meadows <pat > > >Re: Corn tortilla soup and whole wheat >tortillas >Mon, 30 Sep 2002 08:30:24 -0400 > >On Mon, 30 Sep 2002 01:08:13 -0000, you wrote: > > >My fellow Texans and Louisiana brethern. I come from the Corpus > >Christi area, farther south on the Gulf. It is 50% Mexican. > >I have posted that basic corn tortilla recipe other places, and I > >get a question. Some tell me they cannot eat much corn due to > >allergies and want to know about wheat tortillas...are they made? > >As we know, yes they are made, and made with shortening and so can > >add the calories rather quickly. > >Does anyone know of a whole wheat flour, or refined flour, tortilla > >recipe that uses less, if any, shortening? > >I'd suggest looking for a naan recipe - the Indian bread >that resembles a flour tortilla. Or using a pita instead of >a tortilla - whole-wheat pitas are available, or can be made >at home. > >However, if you look at http://www.recipesource.com and put >'tortilla' in the search box, you will find a list of many >recipes - unfortunately, most of them are recipes that just >have 'tortilla' in their name, but some are tortilla >recipes. At least two are for flour tortillas (#3 and #4 on >the list of recipes). They do use lard, though. > >If you put 'naan' in the search box, it comes up with 14 >recipes, some of which are probably duplicates. Basically, >naan appears to be made of flour and water, little or no >shortening. At least one of the recipes uses whole-wheat >flour only. > >In case anyone doesn't know about Recipesource.com - it's a >really *terrific* resource, more than 70,000 recipes and >searchable. > >Pat > > >-- >Pat Meadows >Books, books! Low prices. >Music CDs too! >http://www.wellsborocomputing.com/sales.html " If, at first, you do succeed, try to hide your astonishment. " _______________ Chat with friends online, try MSN Messenger: http://messenger.msn.com Quote Link to comment Share on other sites More sharing options...
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