Recipes On Rails: New Recipes tagged Mexican

Flour Tortillas

Mon Jan 05 17:02:29 UTC 2009

Ingredients:
Instructions:

4 c. flour
1 tbs. salt
1 1/2 tbs baking powder
1/3 c oil
1 1/4 c warm water

Sift dry ingredients

Cut oil in with a pastry cutter or in a food processor just till crumbly

Add warm water a little at a time being careful not to handle the dough too much.

DON’T KNEAD!

Once the dough comes together, divide into 24 balls.

Roll on lightly floured board and cook on a dry skillet on both sides just until slightly browned on both sides.

Use a clean kitchen towel to ‘nest’ the tortillas in until you have completed cooking all the tortillas.

Store in a zip lock bag after completely cooled. (Be careful not to let them ‘sweat’ and stick together by sorting them part of the way through the cooling processes.)

Servings: 8
Prep Time: 25 minutes
By: hot potato
For more info visit:
http://www.recipesonrails.com/recipes/show/610-flour-tortillas

Fajita Skirt Steak Sous Vide

Thu Jan 08 12:35:51 UTC 2009

Ingredients:

4.0 each Beef, Skirt Steak
1.0 pound Mushrooms Optional, sliced

Instructions:

I like to salt the steaks and let them sit on a plate in the fridge, uncovered, for at least 24 hours before cooking. This isn't mandatory, but adds a little something to the taste.

Make a recipe of the Fajita marinade, recipe below.

Put steak in a vacuum pouch and add marinade. Chill for an hour before sealing. This marinates the steak AND makes sealing easier as marinade is cold and won't bubble up. Seal and put in water bath at 54.4C (130F) for at least 24 hours.

If adding mushrooms, slice thick and saute them shortly before service in some olive oil or grape seed oil.

If using Big Green Egg, preheat egg to around 500 with cast iron grill. Otherwise heat cast iron pan to med high. When pre-heated, remove steaks from sous-vide pouch reserving marinade liquid. Dry steaks on both sides, and then grill for about 2 minutes per side, or until steaks have some color. You're not trying to cook them as the water bath has taken care of that already. Remove steaks to a plate and allow to rest for 5 minutes.

While steak rests put the reserved marinade into a pan (can use the mushroom pan if you sauted mushrooms) and reduce the marinate to sauce consistency. If there is any liqud forming around the steaks, add that liquid to the sauce.

I like to make the Spanish rice recipe with this.... but whatever starch you're using, if any, put on the plate and then top with the steak sliced against the grain.

Adjust seasonings to the sauce. If you sauted mushrooms, place them on top of the steak, and then top with the reduced sauce.

Servings: 6
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/544-fajita-skirt-steak-sous-vide

Fajita Marinade

Thu Jan 08 13:02:31 UTC 2009

Ingredients:

0.5 cup Oil, Grapeseed
0.33 cup Soy Sauce
4.0 each scallions (green onions)
3.0 clove Garlic
1.0 each Lime Juice only
1.0 pinch Pepper, Red
0.5 teaspoon Cumin ground + to taste
3.0 tablespoon sugar, brown packed

Instructions:

Assemble ingredients.

Mix everything in a blender till smooth.

By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/543-fajita-marinade