Tortilla - What is the recipe for mexican tortilla soup?

What is the recipe for mexican tortilla soup?

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Ingredients:

1 medium onion chopped

1 jalapeno pepper, chopped

2 cloves garlic, minced

2 tbsp. Oil

2 pounds stew meat, optional

1 14oz. can tomatoes

1/2 jar Tejano salsa

1 10 1/2 oz. can beef broth

1 10 1/2 oz. cans water

1 10 3/4 oz. can chicken broth

1 10 3/4 oz. can tomato soup

1 tsp. ground cumin

1 tsp. chili powder

1 tsp. salt

1/2 tsp. lemon-pepper seasoning

2 tsp. Worcestershire sauce

2 tsp. Tabasco sauce

4 tortillas, cut in 1" squares

1/4 cup grated Cheddar cheese

Directions:

Saute the first 5 ingredients in a large skillet.

Add remaining ingredients, except tortillas and cheese, and simmer for 50 minutes.

Add tortillas and cook 10 minutes.

Pour into mugs and sprinkle with cheese.

With your first sip you will leave your chair, but quickly sit down and continue to sip. HOT but so good!

Serves 6-8.
Tortilla Soup Recipe

http://www.texmextogo.com

Ph. 713.995.5502

Ingredients:

1 medium onion chopped

1 jalapeno pepper, chopped

2 cloves garlic, minced

2 tbsp. Oil

2 pounds stew meat, optional

1 14oz. can tomatoes

1/2 jar Tejano salsa (click here to order)

1 10 1/2 oz. can beef broth

1 10 1/2 oz. cans water

1 10 3/4 oz. can chicken broth

1 10 3/4 oz. can tomato soup

1 tsp. ground cumin

1 tsp. chili powder

1 tsp. salt

1/2 tsp. lemon-pepper seasoning

2 tsp. Worcestershire sauce

2 tsp. Tabasco sauce

4 tortillas, cut in 1" squares

1/4 cup grated Cheddar cheese

Directions:

Saute the first 5 ingredients in a large skillet.

Add remaining ingredients, except tortillas and cheese, and simmer for 50 minutes.

Add tortillas and cook 10 minutes.

Pour into mugs and sprinkle with cheese.

With your first sip you will leave your chair, but quickly sit down and continue to sip. HOT but so good!

Serves 6-8.

Flour Tortilla Recipe.

http://www.texmextogo.com

Ph.713.995.5502

Ingredients:

2 cups un-sifted Bread Flour

3 teaspoons Baking Powder

1 teaspoon Salt

1/4 cup Lard, chilled

3/4 cup Warm Water

Directions:

Mix the flour, salt, and baking powder in a bowl. Add the lard and mix in with your fingers until you have completely crumbled it in. Slowly add the warm water and mix with a large spoon. Take the ball out and put on a "floured" board and knead 3-5 minutes-until elastic. Store in a warm place inside an oiled, plastic bag for 1 hour. Pinch off pieces of dough about the size of a golf ball (1 inch) and let rest 15 minutes. Roll the balls into circles approximately 7 inches in size. Cook on a HOT (450-degrees) griddle turning only once. Remove to a basket lined with a cloth towel or put between a towel until cool. After the tortillas have cooled completely, store them in a plastic bag. The best homemade tortillas by far!

Yield: 9-10 tortillas.

Corn Tortillas Back to the top

http://www.texmextogo.com

Ph.713.995.5502

Ingredients:

We are all familiar with both the corn and flour tortillas, but the original ones were of the native corn only, and except in Northern Mexico, corn tortillas remain the staple.

4 cups masa harina *

1/2 tsp. Salt

21/2 cups hot but not boiling water

*Masa harina (corn flour) can be purchased in most supermarkets. Quaker and Maseca brands are both excellent. If you are fortunate to have a specialty Mexican market nearby, you can purchase the masa dough freshly made and ready to press or roll out.

Directions:

Place the masa harina and salt in a large bowl. Add the water and mix with your hands to make a dough that comes together in a soft ball. Continue mixing and kneading until the dough is elastic enough to hold together without cracking, about 3 minutes. If using right away, divide the dough into 18 equal portions and cover with plastic wrap or a damp towel. If making ahead for later use, wrap the whole ball in plastic wrap and refrigerate for up to 1 day and then divide.

To form the tortillas, place a portion of dough between 2 pieces of plastic wrap. Press with a tortilla press or roll out with a rolling pin into a circle 6 or 7 inches in diameter. Use your fingers to smooth any raggedy edges. Continue with the remaining portions until the dough is used up.

To cook the tortillas, heat a heavy skillet, griddle or comal over high heat until it begins to smoke. Peel the plastic wrap off a tortilla and place the tortilla in the pan. Reduce the heat to medium-high and cook for 30 seconds. Turn and cook on the other side for 1 minute. Turn again, and cook until the tortilla puffs a bit but is still pliable, not crisp, about 30 seconds more. Remove and continue until all the tortillas are cooked. Serve right away as this is when they are the best. The best homemade tortillas by far!

Flour Tortillas Back to the top

http://www.texmextogo.com

Ph.713.995.5502

Ingredients:

Flour tortillas made a late appearance on the Mexican table and became the bread staple in the northern states only. They are traditionally made with lard but for health reasons, tortilla factories and chefs have switched to vegetable shortening or vegetable oil.

3 cups unbleached all-purpose flour

1 tsp. Salt

1/3 cup vegetable oil or shortening

1 cup warm water but not boiling

Directions:

Combine the flour, salt, and shortening in a large bowl and mix together until crumbly, as for pie dough. Add water and mix until you can gather the dough into a ball. Transfer the dough to a lightly floured surface and knead until smooth and elastic, about 5 minutes. Cover with plastic wrap and set aside to rest for at least 30 minutes or up to 2 hours.

To form the tortillas, divide the dough into 12 equal portions. Roll each portion between the palms of your hands to make a ball. On a lightly floured surface, roll out each ball into an 8 inch circle. Layer the circles between sheets of plastic wrap as you go.

To cook the tortillas, heat a heavy skillet, griddle or comal over high heat until beginning to smoke. Place a tortilla in the pan and cook for 30 seconds. Turn and cook on the other side until slightly puffed and speckled brown on the underside but still soft enough to fold, about 30 seconds. Remove and continue until all the tortillas are cooked, stacking them as you go. Serve right away or cool, wrap in plastic wrap and refrigerate for up to 3 days. The best homemade tortillas by far!
I do it this way I buy at the store one package yello corn tortilla chips ,one small can green chilies,one small can pamintos and one small onion. one 16 oz package american sliced cheese.

In a pan I pour 3 cups water and get it boiling then a mix in alittle corn starch ,,just enough to make the water slightly thicken.. Then I take the cheese and add it slowly to the water ( constantly stiring) until the cheese melts in I use about 3/4's of the 16 oz package..then I sprinkle in some green chiles and alittle juice and some pamintos as well as chopped onion..and then add about1/3 package of the chips... If I have some corn in the freezer I will add alittle of it too.
I just go to my local Mexican restaurant, and order it.