Pantry Meals - Weeks 13, 14 Tortilla w/ Fresh Tortillas
Tortilla Soup
1 TBS oil 1/2 cup freeze dried white onion flakes 1/2 cup Thrive mixed bell peppers 1 (7 oz.) can green chiles 1 1/2 tsp. salt 1/2 tsp. garlic powder 1 1/2 tsp. ground cumin 1/2 tsp ground coriander 1 TBS tomato paste 6 cups chicken stock 1 (12.5 oz) can chicken 1 (15 oz.) can whole corn 2 tsp. lime juice
Rehydrate the onion and peppers. In a pot, heat the oil on medium high heat. Add the onions, peppers, green chilies, garlic, cumin, coriander and salt for a minute or so (it’s not necessary to cook them longer since the vegetables are already softened). Add the tomato paste/powder. Add the chicken stock and bring to a simmer. Simmer for 20 minutes. Add the chicken and corn and simmer for 10 minutes. Add the lime juice just before serving and stir well. Remove from heat and cover to keep warm. Ladle the soup into serving bowls. Garnish with tortilla strips.
Tortillas
4 cups Masa flour 1/2 tsp. salt 1/4 tsp. baking soda 1 (15 oz.) can whole corn (I like Del Monte’s brand) 1/2 -3/4 cup water 1/8 cup oil 1 tsp. lime juice pinch of chili pepper
Mix together masa flour, salt and baking soda. Add in pureed corn (including the water in the can), stirring with a spoon and then 1/2 to 3/4 cup of water, mixing with clean hands until the dough is a good consistency. Using your hands to mix in the water will make it easier to be able to tell if the dough is too wet or too dry. Working with small to medium sized dough balls, press one dough ball at a time in between two flexible cutting mats. After covering with a second cutting mat , use a rolling pin to press the dough into a thin uncooked tortilla. Carefully remove the tortilla from the cutting mat by using a third cutting mat to loosen the tortilla. After the top of the tortilla has been loosened, remove the top cutting mat and loosen the bottom of the tortilla in the same manner. Slide the tortilla off the cutting mat to cook on a hot skillet to cook 10 seconds or so, watching carefully so that it doesn’t burn. Flip over and cook 10-15 seconds on the other side. Once all the tortillas are cooked and somewhat cooled, brush each one with oil mixed with lime juice, a sprinkle of salt and chili pepper if desired. Cut into strips and arrange on baking racks. Bake in a conventional oven at 350 for 10-15 minutes.
