Green Goddess Enchiladas. We may live in a democracy with equal rights and all, but I just think you should know that no matter what Thomas Jefferson wrote in the Declaration of Independence, all green goddess dressings are not created equal. Sure, they’re all green, but so is pistachio ice cream. Which, though amazingly delicious, is certainly not health food. (Moral of the story. You should never judge a condiment by its verdant hue.) And I suppose they’ll all turn you into some sort of divine entity… …but while some versions of this herbalicious dressing will turn you into a legit goddess, hourglass figure and all. Others will inevitably push you more towards the Buddha side of the celestial being spectrum. To clear up all this confusion (or to just add an oxymoron to the mix), I present you with green goddess enchiladas.
You better believe it. With their spicy chickpea tomato chile filling and green goddess sauce topping made with KALE and GREEK YOGURT (!!!) We’ve got to get a move on. Ingredients Instructions. Tide and Thyme » Fresh Flour Tortillas. We blow through A LOT of tortillas in this house. Flour, whole wheat, corn – we love them all! I’ve heard stories of how much better fresh tortillas are, versus the ones you buy pre-packaged in the store.
Big surprise there, right? Unfortunately, we don’t live anywhere in the vicinity of one of those big, fancy-pants grocery stores that sell tortillas made in house. They turned out wonderful! Flour Tortillas 3 cups all-purpose flour2 tsp baking powder1 heaping tsp salt5 tablespoons shortening, lard, or softened butter 3/4 – 1 cup warm water Pulse the flour, baking powder, and salt a few times in your food processor fitted with the dough blade. With the food processor on, slowly stream in the water, just until the dry ingredients form a ball and starts traveling around the bowl (you might not use all of the water or you might need a little more). Let the dough knead for ~30 seconds. Heat a large, dry frying pan over medium high heat. Tortillas de Harina / Flour tortillas.
Tortillas de Harina Flour Tortillas (wheat)(this are NOT to be confused with CORN tortillas. Corn tortillas are made with MASECA, this are made with plain wheat flour, or you can use whole wheat also. Flour tortillas are rolled with a rolling pin, NOT pressed with a tortilla press) These tortillas are great for quesadillas or burritos (I guess you could even do “wraps” with them, as long as you use them warm, otherwise they’re not very flexible). They are moist and buttery, and even if they don’t come out perfectly round (mine never do!) , you can wow your friends and family! They are not as good as my mom’s, but they’re pretty close.UPDATE! Revisions/comments in red (makes about 35 tortillas about 6 inches in diameter) 1 kilogram of Flour (all purpose OR whole wheat) + 1 cup for rolling surface (=2.2 lbs, OR 8 cups) 1 1/2 cup vegetable oil (I used oil because it was easy to find in a Swiss supermarket.
(on the photos I had henna in my hands… they’re not dirty! Shredded Beef Tacos. These loaded shredded beef tacos are definitely at the top of my list of favorite foods. This recipe for shredded beef tacos yields perfectly tender, wonderfully seasoned and flavorful beef. I cook almost all my meat in the slow cooker because it basically guarantees tender meat, slow and low. I’ve mentioned before Mexican food is one of my favorites. Good Mexican food is never skimpy on flavors and its flavors are so distinct. Ingredients 1 (2.5 lb) chuck roast 1 (14 oz) can beef broth 1 1/2 Tbsp chili powder 1/2 Tbsp cumin 1/2 Tbsp onion powder 1 tsp garlic powder 1 tsp salt 1/4 tsp freshly cracked black pepper Juice of 1 lime Serve with Warmed corn tortillas or warmed fresh flour tortillas* Green or Iceburg lettuce, chopped Monterrey Jack or Cheddar cheese, shredded Guacamole or diced avocados Sour cream Fresh salsaCilantro Freshly squeezed lime juice Hot sauce Directions In a small bowl whisk together chili powder, cumin, onion powder, garlic powder, salt and pepper.