Mexican Tortilla Casserole

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Bake in preheated oven for 10 - 15 minutes, until golden brown and crispy. Heat 2 tablespoons of olive oil in the same pot you cooked the chicken in. Add onions and jalapenos and saute until starting to soften, about 5 minutes. Add in garlic and saute another minute. Add in remaining ingredients and the chicken.

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Combine Dry Ingredients - Begin by whisking together the flour, salt, and baking powder. Add Butter - Use your hands to work the softened butter into the flour until you have a sandy texture. Add Water - While you work the dough with your hands, drizzle in hot water. Be careful and go slowly, adding a little at a time.

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Set aside. Make the tlayudas: Preheat the oven to 450°. Heat a large cast-iron pan or grill pan over medium-high heat. Brush both sides of each tortilla with the grapeseed oil. Working with 1.

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How to Make Homemade Flour Tortillas. On a generously floured board, knead the dough for 5 minutes, adding in a bit more water or flour, as needed, until the dough feels smooth and the texture is nice and velvety. Cover the the dough with a clean dish towel and allow it to sit and rest on the board for 20-30 minutes.

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Instructions. Add the salt to the flour and mix well. Use your fingers to crumble the lard into the flour mixture. Add 1 cup warm water and stir as much as you can with a spoon, then dump onto a flat surface and knead into a cohesive ball. Let rest for at least 30 minutes.

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Roll the rolling pin back toward the bottom edge, being careful not to roll past the bottom edge. Flip the dough over and rotate it 45 degrees clockwise. Dust with more flour, if needed, then repeat rolling process. Continue to flip, rotate, flour, and roll the dough until a roughly 8-inch round tortilla has formed.

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Monterey Jack is my favorite for this but a Mexican-style or cheddar cheese blend works well too. Heat your oven to 400°F and coat a 9x13-inch dish with nonstick cooking spray or oil. Pour about a quarter of your enchilada sauce into the bottom of the dish and arrange the taquitos in a single layer on top of that.

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How to make them with a stand mixer. Combine the dry ingredients in the bowl of a stand mixer fitted with the dough hook attachment. Add the shortening and water and mix on low just until the dough comes together, then raise the speed to medium and knead for 5 minutes. Continue with the recipe as written.

Mexican Tortilla Casserole

The Recipe. Over the course of its 95 years, New Mexico Magazine has published a baker's dozen of tortilla recipes, each one slightly different. Duran's cooks didn't want to reveal their exact formula. But, while photographing one of them (right), we could tell their recipe shares the same ingredients as all of ours: flour, lard (or shortening, if you must), salt, baking powder, and water.

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Step 3: Start building the stacked enchiladas. Using an oven proof pan, start by placing enough of the ground beef, onion and chile pepper mix on a corn tortilla. Then add 1/4 cup red chile sauce or enchilada sauce. Step 4: Finish by adding a good handful of grated cheese and a sprinkle of chopped tomato.

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Combine dry ingredients in a mixing bowl. Cut in lard or shortening. Make a well in the center and add water, a small amount at a time, to form a dough. Knead dough with hands in bowl until it's smooth and feel elastic. Cover and set aside for 10 minutes. Form dough into egg-sized balls and flatten between palms.

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Hand Mixing Instructions. In a large mixing bowl, add flour, baking powder and salt. Stir with a fork to combine. Add oil and water and stir to combine until a dough forms. Transfer the dough onto a well-floured work surface and knead for about 5 minutes (or 15 minutes if using whole wheat flour), until the dough is smooth and elastic.

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Step 1. In the bowl of a stand mixer, whisk together flour, salt and baking powder. Place bowl onto mixer, and affix paddle attachment. Mix for 30 seconds at low speed, then slowly add lard in a thin stream. Allow fat to partly incorporate, then slowly pour water in a thin stream.

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Divide dough into 12 equal-sized balls. Roll each ball on a lightly floured surface to about 1/8-inch thick. Heat a cast iron skillet over medium heat. Place a tortilla in the preheated pan and cook until browned and slightly puffy, about 30 seconds to 1 minute. Turn tortilla over to brown on second side, about 30 seconds or a minute more.

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Divide the dough into halves until you have 16 balls of dough. Place them on a floured sheet or board, cover with a clean kitchen towel and let them rest for 25 to 35 minutes. Heat your comal or ungreased cast iron or non-stick skillet over low heat. On a lightly floured surface, roll out each ball with a floured rolling pin, rotating 5 or 6.

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Sift flour, salt, and baking powder together in a large bowl. Add fat and break it up with fingers, making sure it is divided evenly through the dough. Then add water a little at a time and knead as you go. You may need to add more than a cup of water, or it may take less to get the desired consistency. Once the dough is well kneaded (should.