Thursday, May 6, 2010

Cinco De Mayo Dinner

Did you all have a great Cinco De Mayo? I know I had fun. We ended up sitting outside for a bit until our son started to act up and run around the yard. For our dinner I made a little taco bar with rice for a side dish. I would have made more, but I didn't have enough time. Here are the recipes for the following
Flour Tortillas
4c all-purpose flour
1t salt
2t baking powder
2T lard
1 1/2c water
Whisk flour, salt, and baking powder together in a medium size bowl. Then add and mix lard in with your fingers until it looks similar to cornmeal. Add the water and mix until it forms a dough ball.
Place the dough on a floured surface and knead until it is smooth and elastic. Divide dough into 24 pieces and roll into balls.
Preheat a large skillet on medium-high heat. Roll out the balls into 6" round tortillas. Place them into the preheated skillet. Turn them over when it starts to get golden and bubbly. Keep the tortillas in a warmer and serve hot.
Taco Seasoning for the Beef
1T Chili Powder
1/2t Paprika
1 1/2t ground cumin
1t sea salt
1t black pepper
1/4t dried oregano
1/4t crushed red pepper flakes (optional)
1/4t onion powder
1/4t garlic powder
Add mixture to 2lbs cooked ground beef and 1/4c water. Let it cook until the water is almost evaporated and enjoy.
Mexican Rice
2T butter
1c long-grain rice (5 minute instant)
1/2c chopped onion
2 cloves garlic (grated)
16oz jar of your favorite salsa
3/4c peeled, shredded carrot
1/2c frozen peas, thawed
Melt the butter in a large saucepan over medium heat. Add onion, garlic, and rice; cook for 3-4 minutes until rice is golden in color. Stir in salsa, carrot, peas, and water. Bring to a boil. Reduce to low heat and cook for about 5 minutes.
*If you don't have instant rice; after reducing the heat cook for 25-30 minutes.

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