Burritos

Remember Cilantro

This recipe is both time and labor intensive. Unless you (we) figure a way to roll tortillas faster, the onions and meat should be prepped prior to beginning the cooking of the tortillas. Rolling a tortilla seems to take about as long as cooking one. It's easy to add stuff to the meat pan, but not to do slicing.

Home made tortillas

3 cups (450g) all-purpose flour

2 teaspoons baking powder

2 teaspoons salt

1/2 cup shortening

7/8 cup hot water

• • Cut the shortening into the flour, baking powder and salt until pebbly.

  • Mix in water slowly until it forms a pliant dough.

  • Form into a ball, let rest about an hour.

  • Preheat over a low flame and lightly oil large cast iron pan. It will not need to be reoiled for later tortillas

    • I am now cooking these on the crepe makers

  • By hand press a couple of tablespoons of dough into a thinish disk, dredge in flour

  • Roll with a rolling pin, first to an oval in one direction then to a circle in the other. They will need more flour to keep from sticking

  • Fry the tortillas for a couple of minutes on one side, less than a minute on the second side, judge by browning and bubbling

Meat

2 lb onions, chopped or slivered

2 1/2 lb flat iron steak better yet Korean rib eye

4 red peppers

2T cumin

1/2 T pepper

Scant 1/2 T salt

1 bunch of cilantro (maybe 2)

• • Saute red pepper and then add the onions olive oil until soft, but not destroyed

  • Slice the flat iron steak as think as possible with the grain, then slice as thin as possible accross the slices

  • Add the meat and spices to the pan, continue to saute over medium heat

  • Pull leaves from cilantro, wash well add while cooking or maybe after cooking for more intense flavor.