Stuffed Tortillas Food

PUPUSAS: STUFFED CORN TORTILLAS

Steps:

• Gather the ingredients.
• In a large bowl, mix the masa harina with the water and salt, stirring well. Add more water if necessary to obtain a soft dough that does not crack around the edges when flattened.
• Let the dough rest, covered with plastic wrap, for about 15 minutes.
• If using the refried beans and/or the chicharrón, place in a blender or food processor and process until smooth. The consistency should be like a paste.
• Divide the dough into about 6 pieces.
• Lightly oil your hands to keep the dough from sticking to them (just a small amount of vegetable oil will do). Form each piece of dough into a ball, then make an indentation in the ball.
• Place the grated quesillo, beans, chicharrón, or a combination of fillings in the indentation, and carefully wrap dough around the filling to seal.
• Flatten the ball into a disk, about 1/4 inch thick, being careful to keep the filling from leaking out of the edges. This can take a little practice.
• Wipe a very small amount of oil onto the surface of a heavy skillet ( cast iron works well). Heat the skillet over medium heat, and place the pupusas in the skillet.
• Once the bottoms of the pupusas are browned, about 2 to 3 minutes, flip over and cook for another 2 to 3 minutes.
• Remove from the heat and serve warm with a side of pickled cabbage slaw ( curtido ) and tomato sauce ( salsa roja ) if desired.
• Enjoy.

STUFFED TORTILLAS

Steps:

• Line two 9 x 13 baking pans with tin foil, set aside.
• Make sauce by sauteing onions, garlic in a saucepan until soft.
• Add remaining sauce ingredients, except coriander.
• Bring to a boil, reduce heat and simmer for 15 minutes, stirring occasionally.
• Remove from heat and stir in coriander.
• While sauce is simmering, saute onions, carrots, green pepper and garlic in a large saucepan.
• Cook until vegetables are softened (about 5 minutes).
• Add jalapeno pepper, chili powder, oregano and cumin.
• Cook for 1 more minute, remove from heat.
• Stir in beans, corn, lime juice and coriander.
• Mix well.
• To assemble, spread 3 spoonfuls of filling down center of tortilla, sprinkle with some cheese, fold to enclose filling and place seam-side down in baking dish.
• Repeat, leaving yourself with 1/4 cup cheddar.
• Pour sauce evenly over finished tortillas.
• Cover with aluminium foil and bake at 350 degrees for 25 minutes.
• Uncover, sprinkle with remaining cheese and return to oven for 5 more minutes.
• Serve with a dollop of sour cream.

STUFFED TORTILLAS

Steps:

• Saute ground beef in its own fat in a large nonstick pan until it is brown and crumbled. Set to the side of the pan.
• Saute the onion, garlic and jalapeno until the onion begins to soften.
• Stir in the chili powder, cumin and tofu and continue cooking.
• Cut the tomatoes in quarters and squeeze out some of the seeds and juices. Dice and add to the pan. Stir the beef back into the other ingredients and add olives, wine, salt and pepper. Continue cooking until the liquid has been absorbed.
• Heat the tortillas in a toaster oven.
• Mix together the yogurt and sour cream.
• When the tortillas are warm, arrange 1/4 of the beef filling down the middle of each one and top with 2 tablespoons of the yogurt-sour cream mixture and 1 tablespoon of cilantro. Roll up and serve.

CHEESY STUFFED TORTILLAS RECIPE

Steps:

• Preheat oven to 350�F. Top tortillas evenly with 2% Milk Singles, ham and broccoli.
• Fold in opposite sides of each tortilla, then roll up. Place, seam-sides down, on baking sheet.
• Bake 20 min. or until heated through.

EGG-STUFFED TORTILLAS

Steps:

• Preheat a comal or skillet over medium heat. Meanwhile, cut freezer bag along either side to create a large plastic sheet; prepare the tortilla press by covering the bottom plate with half the sheet. Place a tortilla ball in the center of the bottom plate and flatten slightly with your hand; then cover the ball with the other half of the plastic sheet. Lower the press firmly so that the dough is sandwiched between the two plates. Open the press, flip the circle of dough (still sandwiched in plastic), and press again. Remove the flattened tortilla: it should be about 6 inches in diameter and an even thickness throughout.
• Place tortilla onto the preheated comal or skillet. Watch for the edge of the tortilla to begin to dry out and turn opaque, 1 minute. Flip and cook the other side until the tortilla turns opaque and blistery, 1 more minute. After the third flip, when the tortilla puffs up, use your fingers or a spatula to take it off the comal. Quickly use a paring knife to make a 2-3-inch slit along one edge (watch out for hot steam!): now you have a tortilla pocket. Crack an egg into a small bowl, then slide the egg into the tortilla pocket and add a sprinkle of salt. Return the tortilla, now holding the egg, to the comal. Cook the tortilla for about 1 minute per side (or longer, depending on how "done" you like your yolk), until the egg feels set and there's no visible uncooked egg white. Repeat with other tortillas and eggs.
• Serve immediately with pinch of salt on top and 1-2 spoonfuls of fresh salsa verde.

STUFFED TORTILLA BURGER

Steps:

• Remember: Always wash your hands before handling any foods! Before and after changing ingredients. Never use utensils that have touched raw meets with other meats or foods (cooked or raw). Do your part in stopping the spread of food born illness through cross-contamination! As always, ENJOY THE KITCHEN!
• In the first bowl, place the 1lb of ground beef, and taco seasoning (or substituted ingredients) and mix thoroughly. Cover the bowl with Suran Wrap and place into the refrigerator while preparing other ingredients. This will give the mixture time to meld together to increase the flavoring.
• In the second bowl, place the cream cheese, chopped green onion, and diced tomato. Hand mix them (it is difficult to do with a processor, whip or spoon due to the consistency of the cream cheese). Cover and set aside.
• Remove the ground beef mixture from the refrigerator. Using a press (hands are ok), separate the burger into 4 thin patties. Take the cream cheese mixture and divide it equally, in half. Place the divided mixture directly in the center of two of the four patties. Take the last two remaining patties and one on top of each the cream cheese topped patties, sealing the edge. You should know have two stuffed burgers. (It may seem difficult to seal the edges together. If you are having a problem with this, use a basic egg wash upon the edges of the burger where you intended on conjoining them). On the bottom of each of the two burgers, squish a half of the habanero (can be removed after cooking. It is only truly needed for the flavoring, but makes a great addition if left on for eating).
• Now, heat the large frying pan to a low-med and allow to season with the Tbs of olive oil. Once seasoning is completed, cook the burgers to the desired temperature. Some stuffing may leak, do not worry it is normal. When cooking is completed, remove the burgers, and allow the pan to cool and wash (or utilize a second pan).
• Place a tortilla onto the pan and sprinkle with half of the shredded cheese. Allow cheese to begin to melt. Place one finished burger off-center of the tortilla. The outer edge of the burger should be flush with the outer edge of the tortilla. When cooking is completed, top the burger with 2 oz lettuce, and 2 slices avocado. Fold the remainder of the tortilla over the burger and remove from the pan. Repeat this process for the second burger.

PUPUSAS DE QUESO (CHEESE-STUFFED TORTILLAS)

Steps:

• Stir the masa harina and water together in a mixing bowl until smooth; knead well. Cover bowl, and let the dough rest 5 to 10 minutes.
• Shape the dough into eight, 2 inch diameter balls. On a lightly floured surface, roll out each ball into 6 inch diameter round. Sprinkle 1/4 cup queso fresco over each round. Place a second tortilla over the cheese, and pinch the edges together to seal in the cheese.
• Heat ungreased skillet over medium-high heat. Place one tortilla into the skillet at a time, and cook until cheese melts and tortillas are lightly browned, about 2 minutes on each side.

STUFFED TORTILLAS WITH TWO SAUCES

Steps:

• Make tomato sauce:
• Preheat broiler.
• Toss tomatoes with 1 tablespoon oil in a shallow baking pan and broil 4 to 5 inches from heat, turning once, until softened and skins are charred in spots, 15 to 20 minutes total.
• Blend tomatoes, water, onion, garlic, vinegar, chile, and 1 teaspoon salt in a blender until smooth (use caution with hot liquids).
• Heat remaining 2 tablespoons oil in a large heavy saucepan over medium- high heat until it shimmers, then add sauce and simmer, partially covered, stirring occasionally, until slightly thickened, about 10 minutes.
• Make pumpkin-seed sauce:
• Toast pumpkin seeds in a dry 12-inch heavy skillet over medium heat, stirring, until all seeds have expanded but are still green, 5 to 8 minutes. Transfer to a bowl to cool slightly.
• Coarsely chop 1/4 cup pumpkin seeds and set aside. Bring water, epazote, onion, garlic, and 1 1/4teaspoons salt to a boil in a small saucepan. Blend this mixture with remaining 1 3/4 cups pumpkin seeds in 2 batches in cleaned blender until smooth (use caution with hot liquids), about 5 minutes, transferring to a heavy medium saucepan. Season with salt.
• Make filling:
• Cook zucchini and onion in 2 tablespoons oil in heavy skillet over medium heat, stirring, until softened, 10 to 15 minutes. Stir in 3/4 teaspoon salt and 1/4 teaspoon pepper, then remove from heat. Add eggs, gently tossing to combine.
• Fry and fill tortillas:
• Heat remaining cup oil in a 10-inch heavy skillet over medium-high heat until it shimmers, then soft-fry tortillas, 1 at a time, turning over once with tongs, until softened (not crisp or browned), 5 to 10 seconds. Transfer to paper towels to drain, blotting both sides, then stack tortillas to keep moist.
• Preheat oven to 350°F with rack in middle. 3Working with 1 tortilla at a time, dip in pumpkin-seed sauce to coat both sides, then transfer to a plate. Spoon 2 to 3 tablespoons egg filling down middle of tortilla, then roll up and arrange in a 13- by 9-inch baking dish.
• Cover with foil and bake until heated thourough, 15 to 20 minutes.
• Meanwhile, reheat sauces over low heat, stirring pumpkin-seed sauce frequently, just until hot. (Thin pumpkin-seed sauce with water if very thick.)
• Top papadzules with pumpkin-seed sauce. Sprinkle with chopped pumpkin seeds and serve tomato sauce on the side.

STUFFED ROLLED TORTILLAS

Steps:

• Preheat oven to 375°F.
• Spread about 1/4 to 1/3 cup of the filling on each of the tortillas, then dot the filling with 2 tablespoons of the ricotta. Roll up the tortillas into tight cylinders.
• Spread 3/4 cup of the spaghetti sauce over the bottom of a baking dish large enough to hold the tortillas in a single layer.Set the tortills, seam side down, on the sauce. Spread the remaining sauce over the tortillas and top with the shredded cheese. Bake until the filling is hot and the cheese has melted, about 20 minutes.
• Meanwhile prepare the garnishes. Serve the tortillas hot and pass the garnishes.