As a big fan of soft tortillas, I had to give these a shot.
— 4 cups of all-purpose flour
— 6 tablespoons of lard (or vegetable shortening if you are opposed to lard for whatever reason)
— 1 1/2 teaspoons of salt (I used kosher salt)
— 2 teaspoons of baking powder
— 1 1/2 cups of hot water
— Board of some kind, as in a big cutting board or a rolling board, dusted with a smidgen of flour
— Rolling pin dusted with a smidgen of flour
— If you have a tortilla press, use it! I didn’t, as I don’t have one, but it’s on my personal wishlist.
— Start with your dry ingredients: whisk together the flour, baking powder and salt
— Add in the lard and use your hand to mix together
— Use your other hand to pour in some of the hot water, mixing it along the way
— Knead it! It took me about 25 minutes of kneading before it finally came together and formed a nice supple ball. No idea why it took so long. I watched a video where it only took the person making tortillas around ten minutes of kneading. Then again, I’m a newbie at making homemade flour tortillas, so maybe I’ll get better in due time.
— Separate into little balls. I made around 24-26 of them.
— Let rest for 10 minutes under a damp paper towel
— Add the dough balls to your board and start rolling them thin, rotating them 90 degrees after every roll.
— Heat up a skillet (I used a Lodge cast iron skillet) to medium to medium-high heat
— Cook your tortillas one by one. Takes about a minute or so on each side. You know it’s ready to flip when they start bubbling, and after the flip you can check the bottom side to see if it is golden brown
Enjoy with whatever you want. They are delicious even with some Kerrygold butter spread onto them fresh out of the skillet!
I never tried lamb until last April. I’m from rural southwest Virginia, and it just isn’t very popular here! This is an agricultural haven in the United States, yet beef and pork reign supreme, and lamb? Good luck finding it unless you find a small business to buy from (shout out to Victoria and Brandon Gent from Appalachian Meats in Lebanon, VA for selling lamb!)
You just need three things
— Lamb chops
— The Killer Cook Mediterranean Spice Blend seasoning
— A smoker (I used my Barrel House Cooker 14D)
— Optional: I sprayed the lamb chops with duck fat spray as a binder before applying the Mediterranean Spice rub.
— You can use charcoal briquettes or lump charcoal; I’ve used both when smoking lamb. For this cook, I just used trusty ol’ Kingsford blue along with a small chunk of cherrywood.
— Fire up the charcoal in a chimney starter (if you don’t have one, I recommend that you purchase one).
— After 20-25 minutes, once the charcoal has turned white hot at the top, dump into the charcoal base of your smoker (if you are using a grill, just cook on indirect heat)
— Allow 15-20 minutes for your smoker to heat up.
— I just had the intake vents on the Barrel House Cooker barely cracked open, although you can leave ’em wide open if you’d like.
— Add the lamb chops to the smoker
This only takes me 25-30 minutes for medium rare lamb. That’s it. Nothing fancy. Just remove, let the meat rest about five minutes and dig in!
The Mediterranean Spice Blend seasoning by The Killer Cook is so good because it is a perfect pairing with lamb. It is a match made in heaven. Of course, I guess that is an obvious statement given the name of the seasoning, but still. You can tell me I’m narrow minded, but it is the only seasoning I trust in using when it comes to lamb because it works so perfectly well with it.
If you can’t get ahold of The Killer Cook’s Mediterranean Spice Blend seasoning for lamb, I highly recommend you try this combo:
— Kosher salt
— Black pepper
— Garlic powder
— Dried rosemary
— Dried oregano
— A dash of paprika
The Mediterranean Spice Blend I keep bragging about features mint, too, so if you can get your hands on some dried mint, add a little bit of it to your lamb seasoning mix.
First of all, this is not my recipe. I got it from Danniella (@kitchen_slayd on Instagram), which I then have to thank Jeremy from @jbluebbq for referencing her recipe, because he posted about it.
— 8 Roma tomatoes, diced up
— 2 medium white onions, minced up
— 3 garlic cloves, crushed and minced
— 4 serrano peppers (use less for less heat, if you’d like)
— Juice from 4 limes
— 2 whole bunches of cilantro
— Salt to taste
— Rinse cilantro and pat dry
— Dice those Roma tomatoes up and add to a bowl or some kind of dish to hold the pico de gallo
— Quarter the onions and add to a food chopper; pulse until finely minced.
— Chop up your cilantro! You can do it finely so, but I had big chunks in mine because I love it and don’t mind them being larger.
— Dice up the serrano peppers, removing the seeds.
— Crush and mince up the three cloves of garlic
— Once everything is added to the bowl or dish you are making the pico de gallo in, cut four limes in half and use a citrus squeezer to extract the juices into the dish.
— Mix well
— Add salt to taste; I used sea salt.
It’s an excellent, simple recipe with a ton of flavor. I call it the cilantro lover’s pico de gallo due to the two bunches of cilantro that was used. If you love cilantro, you’ll love it, but on the other hand, if you detest cilantro, you are going to have a bad time.
This recipe gave me an excuse to use four of the serrano peppers that I grew in my little garden, where I’m using an old 22.5″ Weber Smokey Mountain lid as a pot.
Give this recipe a shot and let me know what you think!
This is not for the faint of heart. I’m a lite chilihead and was craving some extra flavorful with a powerful pepper punch. I’m a big fan of chorizo. I first had it many years ago at a local Mexican restaurant where they include it in their fajitas that I’m a big fan of.
— Two flour tortillas
— I used a food chopper to finely chop up three habanero peppers, one jalapeno pepper and one small yellow onion
— Great Value Fiesta Blend cheese (shredded monterey jack, cheddar, queso quesadilla and asadero cheese) from Wal-Mart
— Two rolls of Ole Mexican Foods chorizo.
— You can use a skillet pan for this, but I used my 17″ Tabletop Blackstone Griddle for this cook.
— After pre-heating the griddle to high heat, I added my chorizo to the flat top surface and began mashing it up with a spatula.
— Since chorizo doesn’t take too long to cook in this manner, a few minutes later after plenty of stirring the chorizo around, I added my mixture of the habaneros, the jalapeno and the onion to the mix to stir in.
— After the peppers and the onion cooked for a few minutes in the chorizo, I turned the heat down to low, moved the chorizo/pepper/onion mix to the side
— Add one flour tortilla to the griddle surface, top with cheese all around the tortilla
— Add the chorizo/pepper/onion mix on top of the cheese-topped tortilla
— Add another layer of cheese before placing another tortilla on top of it.
— Push the top tortilla down to create a little bit of a ‘stick’ with the melting cheese.
— Flip after about 15-20 seconds, very carefully, by sliding the spatula underneath and holding the top tortilla with your hand. Be careful to avoid burning yourself.
— A minute or two later, plate it up.
If you are a spicy food lover like me, you will love this delicious concoction.
Leave the recipe as is or modify it! Whatever you do, give it a shot and let me know what you think about it.