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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Jalapenjo Tortillas Recipe

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This recipe for Jalapenjo Tortillas is from Trent Willmon's Beer Man Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 C. All Purpose Flour
4 TSP Baking Soda
2 TSP Salt
2 TBSP Crisco
1/3 C. very finely chopped Jalapenos (no seeds or stems)
1 1/4 C. warm water (may add a little more if needed)
Directions:
Directions:
Mix first 3 ingredients, then work in the Jalapenjos and Crisco. Slowly add water (too much water and it will get sticky and then it’s one heck of a mess). Add just enough water where the dough becomes softy enough to knead.

Set the dough on a lightly floured countertop or cutting board and knead it for 5-7 minutes (and don’t rub your eyes!)

Pull off slightly bigger than gold-ball size chunks, roll ‘em into balls and then roll ‘em flat and round with a rollin’ pen. They should be roughly 1/8 inch think.

Heat the skillet to Medium High, brown ‘em on both sides, and pile on the topping’s!! Muy Bueno!
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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