Monday, we made Chicken Enchilada Soup (like the Chili's restaurant kind...which the Chili's here does not serve, grrhhh!!!!) and home made tortillas. Dinner was a huge hit for the whole family, even Widget ate her soup willingly.
I actually made the soup originally about 1 1/2 weeks ago and then put half of the batch in the freezer. It does freeze well, but I liked the soup better on the first day. I used all three of these recipes (to cross reference with each other) to make the soup: CopyKat Recipes, cdkitchen, and Disneyfamily.com.
Make sure to follow the recipe as closely as possible when working with Masa Harina-as one recipe states:
...Once mixture starts to bubble, continue cooking 2-3 minutes, stirring constantly. This will eliminate any raw taste from Masa Harina...Also, I found the soup to take a decent amount of cook time-more than my usual meals-but very worth it :)
|Tasha rolling out the dough with a Rootbeer bottle...we have no rolling pin :(|
Tasha makes tortillas at home (in California) on a regular basis. And although the recipe makes a large batch, there are very rarely leftovers, because her hubby practically inhales them.
- 3 cups Organic, Unbleached Flour
- 1 teaspoon Salt
- ½ teaspoons Baking Powder
- ⅓ cups Canola Oil
- 1 cup Hot Water
Fry your pretty tortillas up in a nice skillet or fry pan.
Let me know if you try either of these recipes: I'd love to know if you like them!