Thank you so much Michele for hosting this months cooking group. It was fabulous! Here are the recipes:
Flour Tortillas - Makes 16, 8 inch tortillas6 cups plain flour
1 tsp baking powder
1/2 tsp salt
1/2 cup lard (cooking margarine - softened)
2 1/2 cups warm water
Mix together flour, baking powder and salt. Add softened margarine. Turn the mixer on low and slowly pour in the water. Mix well. It may be sticky, if so, gradually add small amounts of flour until you can handle it without a lot of stickiness.
Scrape the dough out of the bowl onto a floured surface. Divide dough into 2. Cover them with plastic wrap and set aside to rest at room temp for about 20 mins (VERY important to follow this step).
Now divide each half into 8 equal portions. You will now have 16 equal portions. Lightly flour the work surface and rolling pin. Roll each ball into an 8 inch round. Stack the rounds on a baking sheet with baking paper inbetween each. Let them rest for 10 mins.
Heat frying pan to a medium heat and lightly coat with vegetable oil cooking spray. Cook tortillas approx 1 min each side or until brown spots appear on the surface. You can keep them warm inside the kitchen towel.
Mexican Rice3 tablespoons vegetable oil
1 cup long grain rice
1/2 chopped brown onion
1 clove garlic - minced
1 chopped fresh tomato
2 1/2 cups chicken broth
Heat oil in large skillet or pot. Add rice and cook over med heat stirring
constantly until puffed and golden.
Push the rice to one side, add the onion and garlic and cook until the onion is soft. Add tomato and cook briefly until soft. Stir to mix rice into the mixture.
Add chicken broth, bring to boil and reduce heat and cover. Simmer for 25 mins or until all liquid is absorbed. Toss lightly with a fork before serving.
Basic Shredded MeatThis filling may be used to fill tacos, enchiladas, flautas, burritos or top tostadas.
2 kilos beef (chuck steak cut into 2 inch cubes)
Salt
Oregano
Cumin
1/2 chopped brown onion
1 clove garlic - minced
1 tablespoon vegetable oil
Place the meat in a pot and cover with cold water. Bring to a boil, cover and simmer for 1 1/2 hours or until tender.
Allow the meat to cool in the broth until easy to handle.
Remove the meat and discard any fatty pieces. The meat may be shredded to using your fingers or two forks.
After shredding the meat, add salt to taste and a dash of oregano and cumin. Mix together.
Saute onion and garlic in oil. Cook until soft. Add the shredded meat and cook, stirring until heated through.
Mexican Flan - Rich Egg CustardPreheat the oven to 180C
8 large eggs
9 tablespoons castor sugar
1 cup whole milk
1 cup evaporated milk
1 cup thickened cream
1 1/2 teaspoon vanilla
1/2 teaspooon cinnamon
In a large bowl, use mixer to beat together eggs and sugar. Make sure the sugar is well dissolved. Add whole milk, cream and evap milk. Blend well.
Add vanilla and cinnamon then mix well.
Pour mixture into an oven proof dish or small individual dishes. Place the baking dishes in a large baking pan with about an inch of water.
Bake in a hot water bath until done. Takes about 1 hour.
Butter knife should come out clean.
