Tortillas for Tacos

IMG_0820Once you get the hang of this recipe, these tasty tortillas can be used for a variety of dishes, from tacos, to fajitas, to fresh sandwich wraps. They can be stored in the frig for up to a week (with parchment paper between each tortilla to keep them from sticking together), and briefly reheated on a skillet if needed. I’ve tried to make masa (corn) tortillas from scratch, but did not succeed. I need a Mexican grandma to teach me the trick to those, and sadly, I don’t have one of those in my family tree. (My lineage is more lefse than limonada.) So for now I’m sticking with these flour tortillas for our tacos. Directions and ingredients below are for making tacos or burritos at home to rival Chipotle fare. Seriously. 

Makes 8-10


2½ cups flour
1 teaspoon baking powder
¼ teaspoon salt
¼ cup shortening
1¼ cups boiling water
Vegetable oil

In large mixing bowl, stir together flour, baking powder and salt. Cut in shortening with a pastry blender or tines of a fork to combine. Pour in boiled water, starting with 1 cup and stirring with wooden spoon. If mixture is still too dry, add more water until flour pulls away from sides of bowl and dough holds together in a ball.

Dust large cutting board with flour and drop dough onto board. Sprinkle dough with more flour and knead until elastic. Drop dough into oiled bowl (use vegetable oil, not olive oil), and turn to coat. Cover bowl and let dough rest in warm, draft-free spot for 10 minutes.

Heat large griddle or skillet to high and brush with vegetable oil. Drop dough onto floured board and divide into 8 or 10 pieces. Form each piece into a ball, and then roll a ball out to about 8 inches in diameter. (The tapered French rolling pin the is perfect tool for making these.) Dough should be very thin, almost to the point of tearing. Carefully move tortilla to hot griddle. Tortilla is ready to flip when large bubbles form on top. Do NOT “pat down” tortillas as they cook! Allow air pockets to form in dough as it cooks. Flip, then brown lightly on reverse side. Remove tortilla to plate and repeat with remaining balls of dough.

Top tacos with:

One recipe Mean Mexican Rice
1 pound ground turkey, cooked in skillet, and seasoned with taco seasoning (My preference is Penzy’s Chicken Taco Seasoning—2 tablespoons per pound of meat.)
Monty Jack cheese
1 can black beans, rinsed and drained
Tomatoes, chopped
Green peppers, chopped
1 can corn, drained
Scallions, chopped, or red onion, chopped
Black or Kalamata olives, chopped
Lettuce, chopped
Sour cream

Tortilla Black Bean Casserole

IMG_0805If tacos married lasagna, this would be their love child: an easy layered Tex-Mex dish that packs a punch of flavor. I found this casserole recipe online at Midwest Living, but I’ve added a can of corn, and more seasonings than the original as it needed a little more zippity-do-da. It assembles in about 15 minutes, and bakes in 30…and as small corn tortillas take the place of pasta, it’s a hit with the gluten-free crowd. The first time I served this, my meat-lovin’ man was shocked when I told him he’d eaten—and enjoyed!—a meatless meal. So it’s a hit with vegetarians and carnivores as well. With only 2-3 of us currently in our household (that third comes and goes a lot), we always have leftovers. That’s why we were happy to find this dish is even better second day, reheated in the microwave. 

Serves 8


2 cups chopped yellow onion
1 tablespoon vegetable oil
1 sweet green pepper, diced
2 cloves garlic, minced
2 (15-ounce) cans black beans, rinsed and drained
1 (14 ounce) can of corn, drained
1 (14.5 ounce) can of diced tomatoes, do not drain
3/4 cup picante sauce or salsa
2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon smoked Spanish paprika, or regular paprika
Pinch each garlic salt and black pepper
12 – 6-inch corn tortillas (these small ones fit best in the rectangular pan)
2 cups shredded Monterey Jack or white cheddar cheese (I prefer the white cheddar)


1/2 cup sour cream
1 cup halved or quartered cherry or grape tomatoes
Fresh cilantro, chopped
1-2 scallions, sliced (optional)

Preheat oven to 350° Fahrenheit. In a large skillet, sauté onions on high heat until translucent. Add green pepper and cook and stir for 2 minutes. Add garlic and cook and stir for additional 1-2 minutes. Add black beans, corn, undrained tomatoes, picante or salsa, cumin, chili powder, paprika, garlic salt, and black pepper. Stir to combine and simmer uncovered for 3-5 minutes.

In 3-quart rectangular baking dish (9″x13″), assemble the ingredients in this order:
1/3 bean mixture
6 corn tortillas
1/2 of the shredded cheese
1/3 bean mixture
6 corn tortillas
1/3 bean mixture
1/2 of the shredded cheese

Top with foil and bake in preheated oven for 30 minutes. Remove foil and bake an additional 5 minutes. Remove from oven and let dish cool and set for 5-10 minutes before serving. Top each serving with a dollop of sour cream, tomatoes, cilantro, and sliced scallions.

White Bean and Chicken Chili

FullSizeRenderIt was April in Minnesota and I was still seeing snowflakes out my window (noooooo!!!), so I decided soup was still on the menu. This recipe is not as heavy as a traditional chili, but more a cross between chicken soup and chili and is a whole meal in itself. I used to make it only when I had extra turkey on hand after Thanksgiving, but now I’ll buy a whole roasted chicken at the grocery store, and use that to get going on the soup. Make this when entertaining a crowd, or for a few, and freeze some for later. Since it’s not milk-based, it freezes really well. I found the skeleton of this recipe online years ago, but have tweaked and added to it so that it no longer resembles the original. The trace amount of ground cloves in the broth give a unique, yet compelling flavor twist to this southwestern-style soup.

Makes 8 servings

For soup:

2 tablespoons butter
1 large onion, chopped
1 green pepper, chopped
2 cloves garlic, minced
4 cups ½-inch pieces cooked chicken or turkey
3-4 cups canned or homemade chicken broth
2 tablespoons fresh cilantro, or 2 teaspoons dried cilantro
1 teaspoon dried basil
2 teaspoons chili powder
1/8 teaspoon ground cloves
2 cans (15-16 oz. each) great northern beans, drained
2 cans (15 oz. each) corn, drained
2 cans (15 oz.) diced tomatoes, undrained


Blue or yellow corn tortilla chips, crushed
Sour cream (optional)
Grated Monty Jack cheese (optional)

Melt butter in large Dutch oven over medium heat. Cook onion first until translucent, and add green peppers to sauté until slightly tender, about 3 minutes. Add garlic and cook for 2 minutes more, stirring often. Stir in all remaining ingredients and bring to a boil. Reduce to a simmer. Cover and simmer for 1 hour, stirring occasionally. Serve soup with crushed chips and sour cream or cheese, if desired.

NOTE: This recipe is gluten-free if you make your own chicken broth, and use 100% corn tortilla chips.