Yesterday our plan for dinner had been to have Crockpot Orange Chicken on rice, but we had to run some errands, and bake some bread, and by the time we got home, it was too late to start the chicken, so we had to go and find something else for dinner.
I had picked up some Avacados and some Fronteras Guacamole Mix (Frontera brand makes some of the BEST - CRAP FREE mixes!) which helped me decide to come up with a Mexican inspired meal.
I've been wanting to try homemade flour tortillas, so figured since hubby already had the kitchen covered in flour from baking bread, we might as well give it a shot!
He worked the dough, I cooked the tortillas, it was a beautiful pairing - However, I SO can't wait for our new kitchen to be done (I've got some pics of progress to post on that, speaking of which), the current temporary kitchen has FAR too little room.
The tortillas were surprisingly simple (however the tortillas we got by following the original recipe were too small so here is our modified version for larger tortillas!)
Flour Tortilla Recipe
- 3 cups of flour
- 1 tsp. salt
- 1/3 cup vegetable oil
- 1 cup warm water
Combine everything and mix until it forms a dough.
Roll the dough into a big ball on a floured surface and separate into 2-3 inch balls. Let the balls of dough rest for 30 minutes. After the dough has rested flatten each ball with your hands and then roll into thin circles. In the meantime, heat a flat non-stick skillet on the stove top at med-high temp (it will be ready when you sprinkle water on it and the water instantly bubbles and sputters and evaporates). When the pan is ready, cook the flattened dough one or two at a time (depending on the size of your skillet). Use a flat spatula to flatten the air bubbles in the tortillas as they cook. Flip when the bottom starts to form slightly brown spots. Cook until the 2nd side has similar brown spots. Try not to overcook so the tortillas don't turn hard, but don't worry too much, they are pretty hard to screw up!
Since the meal wasn't planned out ahead of time, we had to come up with a plan for a filling, so we threw together some rice, beans and chicken with some homemade taco seasoning. (Note: This would have been TONS better if we'd had Cilantro to top things with, but we were out)
Bean, Rice & Chicken Taco Filling
- 1 Cup brown rice (dry measure) - Cooked according to package
- 1 Can black beans - or beans of your choice (or 1/4 cup dry beans, cooked according to package)
- 1 Package Organic Chicken Tenders - cut into cubes
- 1 Onion - chopped
- 2 Minced Garlic Cloves (or a teaspoon of pre-minced garlic)
- Chili Powder
- Cumin
- Celery Salt
- Olive Oil
Put a splash of olive oil into a frying pan (roughly 2 or 3 tablespoons), add the chopped onion and garlic and cook until the onion becomes transparent. Add the chicken and cook through.
Add seasonings to taste (roughly 1 or 2 teaspoons each of Chili Powder and Cumin, 1/2 tsp. celery salt), stir until chicken is thoroughly coated. Add beans and rice, stir to mix. Add more seasonings until it reaches your desired flavor intensity (for spicier food add some crushed red pepper - My kids can only handle so much flavor, so those types of dishes are reserved for date nights when it's just the hubster and me).
Serve with a side of guacamole and chips or salad!
(I linked to this post over at Mostly Homemade Mondays on Frugal By Choice, Cheap by Necessity!)
*Full Disclosure: this post contains affiliate links and should you choose to purchase anything featured in any links in this post, I will receive a small credit for sending you - However, any companies mentioned above are in no way compensating me for posting my honest opinions here.
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