Homemade Tortillas - White and Whole Wheat Recipes

If you ask me, made from scratch Mexican food is just about as good as it gets. I've mentioned before that Mexican and Italian food are my two favorite kinds of food. One thing I love about each of them (other than the number one reason - the incredibly delicious flavors) is their use of so many fresh ingredients and how a lot of it is made from scratch. I've been to Mexico just a few times and one of my favorite things there was always the fresh tortillas. I loved stopping by the market to get a bag filled with a large stack of fresh flour tortillas from the bakery (I loved the fresh churros they have too, mmmm). I could probably eat that whole stack in one sitting.
These may seem like one of those things that's not worth the time and effort but I'm telling you, it is! I just don't like the flour tortillas from the store that are pre-made and loaded with preservatives, they just taste weird to me. Once you've had fresh tortillas, you know what I mean when I say homemade and store-bought aren't the same thing at all. There is the uncooked version you can get in the refrigerated section of the grocery store (which is what I use when I don't have time to make them from scratch) which are undoubtedly so much better than those you get on the shelf. Then several steps up from those are the homemade version.
These tortillas are a definite highlight of a Mexican meal. They are a simple, yet incredible upgrade. The tortilla is the first thing your going to bite into after all, so it better be good right? Enjoy!

Homemade Tortillas
Yields about 8 10-inch tortillas (you can get more then this just roll them 6 or 7-inches for taco size shells)

Ingredients:
3 cups all-purpose flour
1 1/2 tsp salt
1 tsp baking powder
1/3 cup shortening or lard (or a combo of both)
1 - 1 1/4 cups very warm water
You'll also need large Ziploc bag

Directions:
In a large mixing bowl, whisk together flour, salt and baking powder. Using your hands, rub the shortening into the flour mixture until evenly distributed (mixture should hold its shape when clamped between your hands). Pour in 1 cup water and use a wooden spoon to stir until mixture comes together, adding additional water as needed (I used 1 cup + 2 Tbsp water). Knead mixture by hand until smooth (I just did this in the bowl). Divide mixture into 8 equal portions and shape each portion into a ball. Cover dough balls with plastic wrap and let rest at least 30 minutes and up to 1 hour. 
Roll each ball out on a lightly floured surface into a 10-inch circle (for a nice circular form flatten ball slightly then roll in one direction, make a  1/6 turn roll again, make another 1/6 turn and roll again. Continue to roll and turn until your dough circle is about 10-inches across). 
Heat a large non-stick skillet over medium high heat. Place rolled tortilla in hot skillet and cook until bubbles begin to appear on the surface, then flip tortilla to opposite side and cook until golden brown spots begin to appear on bottom. Immediately transfer cooked tortilla to a large Ziploc bag and seal bag (or tuck the opening underneath that way you wont keep on zipping and unzipping the bag as you work). Repeat process with remaining tortillas. Tortillas can be stored in an airtight container at room temperature for about 2 days or in refrigerator up to 1 week.

Homemade Wheat Tortillas
Yields about 10 10-inch tortillas

Ingredients:
3 cups whole wheat flour (or 2 cups wheat flour + 1 cup all-purpose)
1 1/2 tsp salt
1 tsp baking powder
3 Tbsp shortening
3 Tbsp canola, vegetable or olive oil
2 tsp sesame seeds, optional
1 1/4 - 1 1/2 cups very hot water
You'll also need a large Ziploc bag

Directions:
In a large mixing bowl whisk together flour, salt and baking powder. Using your hands, rub shortening into flour mixture until evenly distributed, about 1 minute. Add in canola oil and mix with your hands until evenly distributed. Mix in optional sesame seeds. Pour 1 1/4 cups hot water into mixture and mix with a wooden spoon until mixture starts to come together, adding additional water as needed, then knead by hand until smooth.
Divide dough into 10 equal portions and shape each portion into a ball. Cover with plastic wrap and let rest at least 30 minutes or up to 1 hour.

Roll each ball out on a lightly floured surface into a 10-inch circle (for a nice circular form flatten ball slightly then roll in one direction, make a  1/6 turn roll again, make another 1/6 turn and roll again. Continue to roll and turn until your dough circle is about 10-inches across). 
Heat a large non-stick skillet over medium high heat. Place rolled tortilla in hot skillet and cook until bubbles begin to appear on the surface, then flip tortilla to opposite side and cook until golden brown spots begin to appear on bottom. Immediately transfer cooked tortilla to a large Ziploc bag and seal bag (or tuck the opening underneath that way you wont keep on zipping and unzipping the bag as you work then seal it shut when finished). Repeat process with remaining tortillas. Tortillas can be stored in an airtight container at room temperature for about 2 days or refrigerated up to 1 week.


Recipe Source: white tortilla recipe adapted lightly from whatcookingamerica.net

Slow Cooker Chicken Tortilla Soup

If you've been following I'm sure you know by now that I love a good slow cooker meal. Who doesn't? Meals prepared in a slow cooker yield flavorful and tender results with such minimal effort. This soup is definitely proof of that.
If you don't have a slow cooker you could also make this on the stove top. I've also prepared it on the stove top before and added grilled chicken to it. If you choose to prepare it on the stove top add cooked chicken and allow the soup an hour to simmer over low heat so all the flavors have some time to develop and meld together. 
I love Mexican food. I could eat it everyday. It has such unique and exciting flavors. Addictive flavors if you ask me. I hope you enjoy another Slow Cooker Meal from Cooking Classy =).

Slow Cooker Chicken Tortilla Soup
Yields about 5 servings

Ingredients:

20 oz boneless skinless, chicken breasts halves
3 (14.5 oz) cans low-sodium chicken broth
1 (14.5 oz) can diced tomatoes with green chilies
3/4 cup diced yellow onion (about 1 small)
1 Tbsp chili powder
1 tsp paprika
1 tsp ground cumin
3/4 tsp garlic powder
1/2 tsp ground coriander
1 Tbsp fresh lime juice
3 Tbsp chopped fresh cilantro 

Serve with:
diced fresh tomatoes
shredded Monterrey Jack or Cheddar Cheese (Mexican blend works too)
tortilla strips or tortilla chips, see recipe below for homemade baked tortilla strips
fresh guacamole or diced avocados
sour cream
hot sauce (optional)

Directions:
In a slow cooker, whisk together chicken broth, canned tomatoes, diced yellow onion, chili powder, paprika, cumin, garlic powder, coriander then season with salt and pepper to taste. Add raw chicken breasts, cover with lid and cook on low heat 7 - 8 hours. 
Remove chicken and shred. Return shredded chicken to slow cooker along with lime juice and fresh chopped cilantro and gently stir (if you wanted another filler you can add in some frozen corn or rinsed black beans). Serve warm with diced tomatoes, shredded cheese, tortilla strips, guacamole, sour cream, optional hot sauce and additional cilantro if desired.

Baked Tortilla Strips

Ingredients:
6 corn tortillas
olive oil cooking spray (vegetable works too)
salt

Directions:
Preheat oven to 400 degrees. Coat both sides of tortillas evenly with cooking spray. Align coated tortillas in an even stack, then cut in half down the middle, then dice halves into about 1/4" strips. Arrange strips in a single layer (if they overlap a little that's find just make sure they aren't stacked on top of each other) on a Silpat lined baking sheet, season with salt to taste and bake in preheated oven 10-12 minutes until golden. Allow to cool and store in an airtight container.

Recipes Source: Cooking Classy

Mom's Navajo Tacos and Indian Fry Bread

I will always love Navajo Tacos. I've eaten them ever since I can remember. My mom makes the best Navajo Tacos ever (Navajo taco topping anyway =). She would cheat a little and use frozen Rhodes Rolls dough for the fry bread portion, which was also delicious but nothing compares to homemade Navajo fry bread. If you want to use frozen roll dough, all you have to do is fully thaw and rise the dough (according to directions on package) then fry it and top with the Navajo taco topping. This recipe I created for the fry bread really is incredibly simple though, you can basically make it in the time it takes just to prepare the roll dough for thawing. 
I decided to use two leavening agents for the fry bread because I wanted the slight flavor yeast gives without having to have it rise for hours, but if you don't have yeast on hand you could just add another teaspoon of baking powder. 
I would highly recommend you make 1 1/2 (or double) the recipe listed so you have left over fry bread to warm and serve with honey butter. I love this meal because you get dinner and an incredible dessert with the left over fry bread.
My mom's recipe uses a few things not found in your traditional Navajo taco filling that I think are excellent improvements, basically musts. Many recipes don't have beans or canned tomatoes or even seasonings. My mom would use taco seasoning but I basically just added my own because I don't buy taco seasoning often. Also, I like to add more traditional Mexican foods like salsa, Mexican hot sauce, cilantro and avocados. 
Another great Navajo Taco filling is left over chili (it doesn't have to be my chili recipe, any good ground beef chili would be great =). Use a slotted spoon when serving it so you don't make the fry bread soggy. If you haven't ever had Navajo Fry Bread (aka Indian Fry Bread) or Navajo tacos, then I'm telling you now is the time to try it! A pillow-y, soft center is encased by a lightly crisp, chewy, perfectly fried and golden exterior then its generously topped with a browned beef, deliciously flavorful taco filling and then it's garnished with more toppings that perfectly compliment and blend all the flavors. It is definitely a satisfying taco. Yum yum YUM! Enjoy!

 Who knows why I can't dollop sour cream in the center, we'll just say I meant to do that =)

 So good with honey or honey butter...

Navajo Tacos
Yields about 8 tacos (adults usually eat 2 and the kids eat 1)

Ingredients:
1 Tbsp olive oil
1 lb lean ground beef
1/2 cup yellow onion, diced
2 cloves garlic finely minced
2 tsp chili powder
1 tsp paprika
1/2 tsp cumin
1 (15 oz) can dark red kidney beans, drained and rinsed
1 (14.5 oz) can petite diced tomatoes, drained 
1 (4 oz) can diced green chilis
salt and pepper, to taste

For serving:
Navajo Fry Bread, recipe follows
Romaine or Iceberg lettuce, chopped
Cheddar or Monterrey Jack cheese (I use a combo of both), grated
Roma tomatoes, diced
sour cream

Other optional toppings I sometimes add:
black olives, sliced
avocados, diced
fresh salsa 
hot sauce (you could add cayenne pepper to the taco filling as well)
cilantro, chopped

Directions:
Heat olive oil in a large non-stick skillet over medium high heat. Once oil is hot, crumble beef into oil, add onions and cook, stirring occasionally and breaking up beef when stirring, until beef has browned and cooked through. Drain fat from beef and return to skillet (my mom doesn't drain the fat, she says it gives it more flavor so you can leave it if you'd like). Stir in garlic, chili powder, paprika, cumin, kidney beans, canned diced tomatoes and green chilis then season mixture with salt and pepper to taste. Simmer, uncovered for 10-15 minutes. Using a slotted spoon, spoon mixture over Navajo Fry bread, then top with lettuce, cheese, tomatoes and sour cream (and any of the other optional toppings listed). Serve immediately.

Navajo Fry Bread
Yields 8 (6 inch) fry breads

Ingredients:
2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp active dry yeast
1/2 tsp salt
3/4 - 1 cup warm milk (110 degrees)
1 Tbsp butter or shortening, melted
Vegetable oil, for frying (sometimes I use half olive oil)

Directions:
In a mixing bowl, whisk together flour, baking powder, yeast and salt. Whisk melted butter into warm milk and pour milk mixture into dry ingredients. Stir until mixture comes together and forms a ball, dough should be slightly sticky and elastic so add an up to an additional 1/4 cup milk as needed. Cover dough with plastic wrap and allow to rest 10 minutes. Heat 1 inch of oil in a large cast iron skillet to 350 - 360 degrees over stove top. Divide rested dough into 12 equal pieces. Working with floured hands and one piece of dough at a time, roll dough out on a lightly floured surface into a 6 inch circle and gently drop into hot oil, and cook until golden brown 1-2 minutes per side (second side will cook faster). Remove from oil and drain onto a plate or baking sheet lined with paper towels. Serve warm with Navajo Taco topping or for dessert, spread with honey butter.

Recipe Source: Cooking Classy