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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Note: Tortilla recipe yields 8-10. | 2. FLOUR TORTILLAS: In large mixing bowl combine the flour, salt and baking powder. | 3. Cut in the butter (or butter and lard) using a pastry blender or your hands until mixture is incorporated and coarse, like wet sand. | 4. Add 3/4 cup warm water and using your hands or a fork, form into a dough, not too sticky and not too dry. If too sticky, add more flour, too dry, add more water. | 5. Knead the dough on a floured surface for a few minutes until no longer sticky; the dough should feel smooth, elastic and not dry. | 6. Divide the dough up into 8-10 balls and arrange on a baking sheet. | 7. Lightly dampen a tea towel with warm water, cover the dough and let rest for 20 minutes. | 8. TACOS/MIGAS: Heat up about 2 tablespoons corn oil in a non-stick pan on medium heat and fry the potatoes until soft but not crispy. | 9. Season potatoes with salt and pepper to taste. | 10. Transfer potatoes to a paper towel lined plate. | 11. In the same pan, heat up 2 tablespoons of corn oil and fry the tomato, onion and jalapeno until onion [just] begins to soften. Set aside and keep warm. | 12. In the same pan, heat up some more oil (2 tablespoons or so) and fry up the corn tortilla strips until crispy. | 13. Set corn tortilla strips aside on a paper towel lined plate and drain. | 14. Using the same pan, heat up about 2 tablespoons butter and lightly scramble the eggs. | 15. Combine the tomato mixture, corn tortillas strips and eggs on a platter. Set aside and keep warm. | 16. Using a rolling pin, shape the flour tortillas into thin round circles about 6" in diameter. (Or use a wax paper lined tortilla press to form.). | 17. Heat up a cast iron skillet on medium heat. (If you want, you can add a [~small~] amount of bacon drippings to the skillet to cook the tortillas). | 18. Cook the tortillas until bubbles form and brown specks appear, about 1 minute. Turn over and cook other side, about another minute. | 19. Continue cooking all the flour tortillas in the same manner. | 20. Keep tortillas warm, stacking them one on top of the other until ready to serve. Do not allow to dry out! Use a dampened tea towel or tortilla warmer to keep tortillas pliable. | 21. To serve, divide the potato/egg mixture onto the flour tortillas. Fold in half and eat! | 22. Important note: Servings are estimated. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
white flour	2	cups	unbleached	1156.56	253.2108	18.802	4.4872
salt	1/2	teaspoon		-	-	-	-
baking powder	1/2	teaspoon		1.219	0.6371	0.0	0.0
butter	1/4	cup		342.0	15.714	10.686	28.8
water	3/4	cup		0.0	0.0	0.0	0.0
bacon dripping				-	-	-	-
potato	1		peeled diced	-	-	-	-
tomato	1		diced	32.76	7.0798	1.6016	0.364
white onion	1		peeled diced	-	-	-	-
green jalapeno	1		minced	-	-	-	-
corn tortilla	4		cut	-	-	-	-
egg	5 -6		beaten	0.0	0.0	0.0	0.0
corn oil				-	-	-	-
butter				342.0	15.714	10.686	28.8
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.