Flour Tortillas:

[khbostic]

Last week,I looked up Flour Tortillas online:

2 cup flour

1/2 Tspn Salt ; 1 tspn baking powder
1/4cup veggie shortening;Margarine if out? or beef lard? or equivalent in veggie oil...
1/2 cup to 3/4 cup milk or water
Sift flour,salt & baking powder in mixing bowl;
Cut in oil,or shortening...
Mix with fingers to combine...Add in milk or water,work into sticky doughball.
Wrap in plastic or cover bowl a half hour;Divide into 8 to 10 mini balls & rool out into tortilla size;or 6 to 8 larger ones.You can double this recipe.

Dust flour over rolling board ,before rolling out;keep dough dusted enough to roll out.Have skillet or griddle hot apx 7/8ths hot on electric,or 3/4 high on gas range,slap in greased pan/griddle til slight bubbles rise,flip over,cook til done,maybe storing in a cotton towel.

Add your favorite taco fillings,or eat with fried or refried beans and chili salsa,etc...

 

[khbostic]

Someone else started a thread saying people must be racist if they don t like tacos,Calling themselves sigmund fraud..

I get the storebought 10 tortillas and generally run some water on them,separating the tortillas.Then I grease them up with veggie oil on a wet folded paper towel,put them one at a time in a 11 inch skillet thats heated up,and cook them the rest of the way.

I cook the whole pack up,putting them back in the plastic sealable bag they came in.Then,all I do is wet them a bit when reheating,next time around.

Some use the beans and chili /with meat salsa base,may add salad with Italian oil/vinegar on them,cheese or sour cream,maybe extra portions of whatever meats used...

Some do the vegetarian thing with this,and theres TVP -Texurized Vegetable Protein as a meat substitute.Then theres adding different toppings different salad dressings,or hot sauce or salsas...

Ive put scrambled eggs and cheese on them for breakfest tacos...Feel free to chime in...

 

[CandiCame]

Someone else started a thread saying people must be racist if they don t like tacos,Calling themselves sigmund fraud..

I get the storebought 10 tortillas and generally run some water on them,separating the tortillas.Then I grease them up with veggie oil on a wet folded paper towel,put them one at a time in a 11 inch skillet thats heated up,and cook them the rest of the way.

I cook the whole pack up,putting them back in the plastic sealable bag they came in.Then,all I do is wet them a bit when reheating,next time around.

Some use the beans and chili /with meat salsa base,may add salad with Italian oil/vinegar on them,cheese or sour cream,maybe extra portions of whatever meats used...

Some do the vegetarian thing with this,and theres TVP -Texurized Vegetable Protein as a meat substitute.Then theres adding different toppings different salad dressings,or hot sauce or salsas...

Ive put scrambled eggs and cheese on them for breakfest tacos...Feel free to chime in...

Why would you use tvp instead of refried beans?

 

[khbostic]

Thats not instead of refried beans on the TVP but with the refried beans...

I got some bulk TVP this year.You can extend meat with it,or,use it as a substitute for meat.I got TVP Beef,& TVP taco flavored.I also got the Bacos,but eating them as a snak really gave me a lot of gas...Probably better ate as a addition to the tacos,just like as a topping on salads.

A glass of water with some baking soda helps settle the stomach.Beano,or capsule of Fennel helps the gas/wind.

Cooking beans from scratch ,starting with a 8 hr soak overnight,with a tblspn or 2 of baking soda, takes 1/2 the wind out of them,& cooking them up with it in there too,add salt in the last 20 min after,maybe 2 hrs of cooking,stirring ,maybe every 5 to 10 min,all the way thru cooking cycle...

 

[Byron In Exile]

Flour tortillas suck.

That's not Mexican.

 

[MonaLittle]

I hear ya. It's gotta be corn.

I could go for a tamale right now.

 

[khbostic]

Flour tortillas is Mexican Deluxe.Corn these days is GMO...My mas 2nd husband was Mexican.So I grew up eating Tex/Mex,& it was most always flour from scratch.

His mother ran a Mexican boarding house,& it was most always flour tortillas,beans and chili as regular board...In the Detroit suburbs.Maybe steak on paydays in the chili salsa,roundsteak,diced.

 

[Aquagal]

Thats not instead of refried beans on the TVP but with the refried beans...

I got some bulk TVP this year.You can extend meat with it,or,use it as a substitute for meat.I got TVP Beef,& TVP taco flavored.I also got the Bacos,but eating them as a snak really gave me a lot of gas...Probably better ate as a addition to the tacos,just like as a topping on salads.

A glass of water with some baking soda helps settle the stomach.Beano,or capsule of Fennl helps the gas/wind.

Cooking beans from scratch ,starting with a 8 hr soak with a tblspn or 2 of baking soda takes 1/2 the wind out of them,& cooking them up with it in there too.

Texturized meat? I've never even heard of that, sounds gross! If it's cheap protein that you need, stick to beans.

Flour tortillas suck.

That's not Mexican.

LOL!

 

[Byron In Exile]

I hear ya. It's gotta be corn.

I could go for a tamale right now.

*holding hands with you*

Preach it, sister.

 

[khbostic]

TVP is a meat extender used in school lunch programs since the 70s,also the military uses it in their vegetarian MRE s ,Taco Bell uses it to keep prices down...

Its made out of soybeans,after the oil is removed theres soy flour,that then gets cooked texturized and flavored.To cook it,you have to rehydrate,then add your own oil and seasonings,fried onions or powdered,garlic,whatever,& cook it up.../Up to a ten year shelf life ,dry...

 

[Byron In Exile]

Texturized meat? I've never even heard of that, sounds gross! If it's cheap protein that you need, stick to beans.

That's all cheap and silly business.

The Aztecs survived... um... how many thousands of years?

Ya think they might have figured out the whole "what's good to eat" thing?

 

[Byron In Exile]

TVP is a meat extender used in school lunch programs since the 70s,also the military uses it in their vegetarian MRE s ,Taco Bell uses it to keep prices down...

Its made out of soybeans/

It's made out of people.

 

[yossi]

It's made out of people.

Soylent green?

 

[Aquagal]

Like this? Mmmmm

http://usnews.nbcnews.com/_news/201...monia-based-pink-slime-in-hamburger-meat?lite

Flour torts have no nutritional value but I still like them for chimi's

Everything else can be corn torts or masa.

 

[khbostic]

Veggie Burgers,the mainstay of vegetarians,I have a older brother named Byron,a vegetarian since the 70s...A electronics technician.He named his son Byron 2...
He met his 2nd wife in a vegetarian restaurant she managed ,in Toronto,Ontario,Canada.Had 2 kids with her,after they moved to California.

Mexican food is 5th on what people eat.American is no 1rated,in popularity;Chinese is #2.Italian is #3 .French is #4.Mexican rates #5.It s readily adaptable to vegetarianism,with the beans for protein,& salad stuff...

Its some of the Health Food Store stuff,TVP is about $3.50 to $4 a lb,dry,in a box,it mixes up to be about 3 lbs ,after rehydration.80% of cancer remissions went vegetarian...as a side bar.

Corn is anti vitamin E,and a probable carcinogen,especially now that 90% is GMO these days;

Flour on the other hand has more vitamin E in it as its from wheat.I do eat corn tortillas from time to time,but 95 % of the time,its flour.Corn is high in potassium.You could always pop a vitamin e cap.

Corn is hard on the back,so I suggest taking like 200 IU of natural vit E mixed form tocopherols,for those in the corn habit.Ive read alpha lipoic acid does what vitamin E was supposed to do,so I use that instead of vit E these days.

I eat vegetarian a few times a month...They say if your sick,eating vegetarian will flush whatever out of your system faster.Meat slows your bowel elimination time.Probiotic caps from a health food store also help eliminate toxins out of ones system,when you feel the need...flush toxins out of the system,probiotics do...
Mexicans are about 15% of the US population these days.

 

[mamasota]

I prefer corn tortillas and toasted my way, with a little crunch and they hold fillings better than those lame flour thingies.

 

[pointless]

seriously. corn. fuck off with your bland, doughy, flour shit.

 

[Byron In Exile]

Like this? Mmmmm

http://usnews.nbcnews.com/_news/201...monia-based-pink-slime-in-hamburger-meat?lite

Flour torts have no nutritional value but I still like them for chimi's

Everything else can be corn torts or masa.

I'm willing to pretend I didn't just read that.

 

[khbostic]

I was reading a article on Hot Dogs,in WW2 meat rationing.They put 23% to 33% soy flour in hot dogs,& called them victory franks.Thats before soy was texturized.
Generally,sausage meat has apx 1/4 fillers,includes flour,grains,soy,as well as spices,traditionally.

Without soy,or TVP,I will cook up 3 lbs of hamburg as loose ground with a can of mushroom soup and a couple brown gravy packets at the end.I start it off with a diced onion or 2 in veggie oil,adding a 4 oz can of mushrooms,a tblsn of salt or 2,atblspn of black pepper or 2,a handful of onion powder and garlic powder,a handful of sugar or 4 or 5 packs of nutrasweet.
I add some water with the soup & gravy mix at the end.
Then I put it up in plastic pint containers,in the freezer.
This I add as a lb of ground in spaghetti,chili salsa,hamburger helper stuff,add to a pack or 2 of macaroni and cheese,after the mac & cheese is done...I also eat it by itself as a kind od sloppy joe with catchup and mustard,instead of hamburger,with homemade fries on the side...Oh,on chili salsa,any kind of meat or meat substitute works,alongside of beans,with tortillas.Then theres a nice pot of american chili con carne,works with tortillas too.

Theres a survival course for you all,lol.

However,if you had some TVP you can use it the same way,& cook it up like the hamburg above with aproximately 1/4 veggie oil,see hamburg has apx 1/3 fat.You could fold in 1/3 to 1/2TVP already cooked, with the regular meat too.

 

[4est_4est_Gump]

They're so cheap that I avoid the trouble of making them.

 

[khbostic]

I agree with you,but there may come a time that you would want to have the recipe written down.I think we used a lot less water in the old days on the tortilla recipe...More like a pie shell,in the less water concept.

 

[4est_4est_Gump]

I probably have it somewhere.



We have dozens of cook books, many of them ethnically-oriented. And that is not just a pun on Chinese cuisine!

 

[Recidiva]

I've made my own flour and corn tortillas. They're delicious, but labor intense. Ulaven built me a tortilla press out of maple wood and I use a well seasoned cast iron skillet with no fat to heat.

If I can find a good supplier, I'll buy 'em because they really are a pain.

But a fresh tortilla off the skillet on its own is yummy enough.

 

[4est_4est_Gump]

Nothing like a deep-fried burrito...

 

[khbostic]

Ive bought the big burritoes at the gas stations freezer,put em in the microwave a couple minutes,in Michigans winter while getting gas...it was good...back in my college days,between work and college...they were flour.

I am blessed with a Aldi store in my small town I live outside of.It sells 10 flour tortillas for a buck,while Wallie worlds want a buck 75.
The Aldi sells 80 corn tortillas for 2 bucks,but I most always go flour,they are the deluxe stuff.
2 lb pintos for a $1.89.A can of refried apx 79 centavos...I get canned pintos for 59 cents there as well as chili beans & kidney beans.They sell spices for chili for a buck a bottle,cumin,crushed red pepper,italian spice ,garlic & onion powders,chili powder...all a buck ea..

A lot of times I just eat canned beans,mashing them up & frying in veggie oil,and making chili con carne salsa right in with the beans in a iron skillet...

The tomatoes make it more acidic,which makes them spoil faster if you don t eat them in a couple days.

Thats why they mostly cook & serve them separately.