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Soft for a taco or crisp like Scandinavian bread.

Soft for a taco or crisp like Scandinavian bread

Soft and pliable like a Mexican tortilla, or dry and brittle like Scandinavian crisp bread, this dough works either way. Cornmeal and ready-to-eat cereal add flecks of flavor to the wheat flour base. Roll dough thin and bake to serve like a tortilla or soft taco; cook it twice to use as crisp bread. If you don't find the cereal mix in the supermarket, try a health-food store (or use bran cereal or puffed wheat).

Flour Tortillas Plus

1 cup ready-to-eat 9-grain cereal

1 cup yellow or white cornmeal

2 tablespoons salad oil

1 cup water

About 2 3/4 cups all-purpose flour

2 teaspoons baking powder In a food processor, whirl cereal until half is finely ground. Add cornmeal, oil, and water; whirl to mix. (Or whirl cereal in a blender, then mix in a bowl with remaining ingredients.) Mix 2 1/4 cups flour with baking powder. Whirl into cereal mixture until dough forms ball, about 30 seconds. If required, add more flour, 2 tablespoons at a time. (Or stir ingredients together and knead on a floured board until smooth and elastic, about 5 minutes.) Cover dough with plastic wrap and let stand until relaxed and elastic, at least 10 minutes. Divide dough into 12 equal pieces; keep covered with plastic wrap or waxed paper to prevent drying. Shape 1 piece at a time into a ball; press each to make a round about 3 inches wide. Roll out on a floured board to make an 8-inch-wide round; flip often, adding flour to prevent sticking. Repeat for all balls; stack with plastic wrap or waxed paper between each layer. In an ungreased 10- to 12-inch nonstick frying pan or on a nonstick griddle over medium-high heat, cook each tortilla, turning often, until dry and flecked with brown but still soft and flexible, about 4 minutes. Brush off excess flour and stack, as cooked, in an envelope made of foil. Serve warm. If made ahead, let cool. Keep airtight up to 2 days. Makes 12.--T.R. Mafit, Roseburg, Ore. Per tortilla: 135 cal.; 3 g protein; 2.6 g fat; 24 g carbo.; 72 mg sodium; 0 mg chol. Crisp tortillas. Follow recipe for flour tortillas plus (preceding). Quickly immerse each tortilla (warm or cool) in water; drain briefly. Lay rounds side-by-side on 12- by 15-inch baking sheets. Bake in a 500 [degrees] oven for 4 minutes. Turn tortillas over with a wide spatula; bake until crisp, 1 to 2 minutes longer. If using 2 pans, switch positions halfway through baking.

Turkey-Asparagus Soft Tacos

12 medium-size (about 1/2 lb.)

asparagus spears

6 flour tortillas plus (recipe precedes),

warm and soft

6 ounces thinly sliced fontina cheese

3/4 pound thinly sliced cooked turkey

breast, cut into strips

1 jar (3 oz.) sliced pimientos Snap off and discard tough ends of asparagus. In a deep 10- to 12-inch nonstick frying pan over high heat, bring about 1 inch water to boiling. Add asparagus; cook, uncovered, until barely tender when pierced, 3 to 5 minutes. Drain and immerse in ice water. When cool, drain and set aside. Dry pan and set on medium heat. Lay tortillas in pan, 1 at a time (use 2 pans to speed cooking), and quickly top each with 1/6 of the cheese, turkey, asparagus spears, and pimientos. Heat just until cheese begins to melt, about 1 minute; lift tortilla to fold in half over filling. Hold tacos to eat, or serve on plates. Makes 6 servings. Per taco: 344 cal.; 28 g protein; 13 g fat; 27 g carbo.; 293 mg sodium; 72 mg chol.

PHOTO : Roll grain-flecked balls of dough into thin rounds; cook in a dry pan. Top warm tortilla

PHOTO : with cheese, turkey, asparagus, pimientos. When cheese starts to melt, fold tortilla to

PHOTO : enclose filling (right)

PHOTO : For a snack or lunch, enjoy soft taco filled with turkey and tender asparagus spears
COPYRIGHT 1990 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1990 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Date:Apr 1, 1990
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