Chorizo con Huevo with Tortillas de Harina
From MamuAnd according to Mamu, it's really easy to reheat the tortillas if you keep them in the freezer, so we're set for a few more meals with them. Though, they shouldn't last too long now.
Tortillas de Harina
Ingredients
- 2 1/2 cups unsifted flour
- 1 tsp salt
- 4 Tbs Crisco
- 1/2 - 3/4 cup warm water
Preparation
- In a large bowl, mix together the flour and salt with hands.
- Add Crisco and mix, with fingers, separating all clumps.
- Add water in small batches and mix well.
- Roll dough into a large ball, adding more water or flour until consistency is not too sticky or dry.
- Wrap dough in plastic wrap and let sit for 10 minutes.
- Separate dough into 12 equal pieces and form these into smaller balls.
- Using a rolling pin, roll into flat tortillas on a floured wooden board.
- Stack tortillas, using small pieces of wax paper to separate each one.
- Heat a griddle over medium to medium-high heat.
- Cook tortillas, using a spatula to flatten edges and flip twice until slighly browned.
Chorizo con Huevo
Ingredients
- Vegetable oil
- 1 link of Mexican chorizo
- 2 eggs, beaten
- Cooked tortillas
Preparation
- Heat a small amount of vegetable oil over medium heat.
- Remove the casings from the chorizo, and pick out all noticeable white pieces of fat.
- Cook chorizo until crisp.
- Add the eggs and cook, scrambling together with the chorizo.
- Serve with warm tortillas de harina.
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