Lite Tortillas Food

LIGHT FLOUR TORTILLAS

Steps:

• If using bowl and hands: Mix dry ingredients together. Instead of cumin, feel free to substitute garlic salt, curry powder, or any other seasoning you like.
• If desired, add finely chopped cilantro, the zest of a whole lime, and the juices of a whole lime.
• Add remaining ingredients. If too dry, add more water by the teaspoon. Knead until not too stiff. The dough should have the consistency of fresh Play-Doh. NOTE: if making a combination all purpose flour and corn flour tortilla, you'll need as much as double the water to get the right consistency.
• Wrap dough ball in saran wrap and let stand at room temperature for 15 minutes.
• Separate dough into 6 pieces and form into balls. Cover in saran wrap and let stand for another ten minutes.
• Roll out each ball into a ten inch round. If you have a tortilla press, dust liberally with flour to prevent sticking. Use a rolling pin to flatten even more if the press doesn't get it flat enough. Stack on plate and cover with a tea towel so they don't dry out.
• If using a stove top, using a large griddle, preheat on range element to medium high / high. If using an electric griddle, do the same. Do not grease.
• Place dough round on griddle, flipping after about 30 seconds. Tortillas are cooked when they are slightly golden in color on both sides.
• Use immediately, adding salt as desired before serving. Store in refrigerator in Ziplock bag for up to five days or freeze for future use.
• To use out of fridge or after defrosted: Heat, one by one, in griddle until pliable, or place one on plate, put filling in middle, and place in microwave, on high, for 15 to 20 seconds.

LIGHT CHICKEN TORTILLA SOUP

Steps:

• Heat some of the water in the microwave until almost boiling. Add the bouillon and stir to dissolve.
• In a large pot, saute first four ingredients until tender.
• Add the remaining ingredients in the ingredients list up to and including the chicken (also include the bouillon water and the remaining water) .
• Cover and bring to a boil.
• Reduce heat to low and simmer for about an hour.
• Add any additional vegetables that you want in the soup. (I usually add a couple of diced zucchinis.).
• Simmer until the vegetalbes are tender, about 30 more minutes.
• To serve: Make enough corn tortilla strips for the amount of servings that you are going to make. (I like a thick soup so I use two small corn tortillas per person).
• Slice the corn tortillas into thin strips and fry them in some vegetable oil until they are slightly crisp.
• Lightly sprinkle the tortilla strips with salt if desired.
• Layer the tortilla strips in bowls.
• Sprinkle with chopped avocado if desired.
• Ladle soup into bowl.
• Sprinkle with shredded cheddar cheese and cilantro and serve immediately.

BEEF TORTILLA LITE SOUP

Steps:

• Brown beef in a large pot with green pepper and onion until beef is no longer pink. Drain well.
• Dissolve bouillon cubes in hot water. Add to beef and stir in tomatoes, chili powder, salt, cumin, garlic powder and pepper. Cover and simmer for 30 minutes. Adjust seasoning to taste.
• At this point you can choose to crumble a crisp taco shell or a handful of tortilla chips into each bowl (optional, but recommended). Add soup and serve with a variety of toppings like grated cheese, chopped cilantro, sliced green onion, salsa, and sour cream.

FISH TORTILLAS

Steps:

• Heat oil in a pan, add parsley and fish, and stir until fish is just cooked.
• In a bowl, mix onion, soup, sweet chilli sauce, sour cream, and 3/4 cup grated cheese.
• Lay tortillas on the table. On each place a spoonful of sauce mixture, divide the fish beween the tortillas, and top with another spoon of sauce.
• Roll the tortillas, and place seam side down in a greased baking dish.
• Spoon over remaining sauce, and sprinkle with grated cheese.
• Bake in a moderate oven (180C) for about 20 minutes.