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Corn & Flour Tortillas, from scratch

My sister-in-law told me, on my recent visit to her home, that I was silly for buying tortillas when I could make them easily from scratch, costing a fraction of the price. And my husband wanted enchiladas a few days ago, so I decided to give it a whirl. But, there was no recipe I could find quickly for my favorite tortilla – corn AND flour. There’s recipes for corn tortillas and flour tortillas but none that mixed the two. So I made one up based on the flour tortilla recipes I saw, and it turned out delicious. I’m never, ever buying tortillas again. This recipe makes about 12 tortillas, and I highly recommend using a small cast-iron skillet so that the heat is nice and even.

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Black bean & mushroom enchiladas

Black bean and mushroom enchiladas


I can’t believe I haven’t posted this recipe yet. I’ve made it 4 or 5 million times, and it comes out really nicely. Sometimes I substitute pinto beans or navy beans for the black beans, or I’ll do a combination of all three. Go hog-wild. One of these days I’m going to do this with porcini or chantarelle mushrooms for a fancier version. But so far, it’s just ordinary crimini mushrooms, which are delicious. You can use enchilada sauce with these for a more traditional dish, or try using mole sauce. This recipe makes about 11 or 12 enchiladas, so be forewarned – you’ll have yummy leftovers for at least a day or two. Also I highly recommend using tortillas that are a mixture of corn and flour; flour only gets too gummy with all the sauces, corn only tends to break easily when you’re forming the enchiladas. A tortilla made of corn and flour solves this hiccup nicely.

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