Tortilla De Godzilla Food

TORTILLA DE GODZILLA

Steps:

• In a large nonstick skillet over medium-high heat, cook the beef, onion, and garlic until the beef is browned. Drain the fat.
• Stir in the beans, chile pepper, and chili powder, and cook until hot. Remove from the heat.
• Warm the tortillas in the microwave for 20 seconds, then fill each tortilla with half the mixture. Top with lettuce, tomatoes, and cheese, and roll each tortilla tightly into a tube.
• Makes 4 servings. Calories per serving: 270; Protein: 21 g; Carbs: 32 g; Fat: 9 g; Saturated fat: 4 g; Sodium: 341 mg; Fiber: 6 g.

TORTILLA DE YUCA

Steps:

• Place the peeled and quartered yuca in a pot and cover it with at least 2 quarts water. Cook over high heat until tender, about 30 minutes. Drain the yuca in a colander for 2 minutes. Transfer to the bowl of an electric mixer and add the butter, 1/4 cup of the oil and salt to taste. Mix on medium speed until well incorporated, about 3 minutes. Refrigerate until cool, 15 to 20 minutes.
• Shape the yuca dough into eight 4-ounce balls. Make a hole in one of the balls with your finger and stuff it with a tablespoon of the mozzarella. Flatten it into a thick patty (a tortilla). Repeat with the remaining balls.
• Heat the remaining 3 tablespoons oil in a skillet over medium heat. Add 4 yuca patties and cook until light golden brown, 1 to 2 minutes per side. Repeat with the remaining patties, adding more oil as necessary. Top the tortillas with the Ensalada Criolla.
• Combine the tomatoes, onion and pepper in a large bowl. Add the cilantro, lime juice and salt to taste and toss. Yield: 8 servings

TORTILLA DE PATATA

Steps:

• Halve the potatoes lengthwise and, with a sharp knife or, preferably, a mandoline, slice them crosswise about 1/16 inch thick. Toss the potatoes with 1/2 teaspoon of the salt and half of the pepper. In 9 inch castiron skillet, heat 1/4 cup of the olive oil over medium heat. Add the potatoes and cook, tossing occasionally with a spatula, until golden and crisp. Try to avoid clumping but, if they stick together a bit don't worry. Set the pan aside.
• Heat 2 tablespoons of the olive oil in another skillet over medium low heat and saute the onions, stirring occasionally, for about 20 minutes, or until very soft and slightly golden.
• Preheat the oven to 350 degrees. In a large bowl, beat the eggs together and stir in the remaining 1/4 teaspoon each of salt and pepper, and the onions. Remove the potatoes from the pan with a slotted spoon and let them drain for a moment in a colander. Wipe the potato cooking pan with a paper towel, then add the remaining 2 tablespoons oil to the skillet. Heat the skillet over low heat, stir the potatoes into the egg mixture, and immediately pour it into the hot skillet. Cook for about 8 minutes, or until the bottom of the cake is slightly golden. Place a large plate upside down on top of the skillet, invert it, and turn the cake onto the plate. Slide the cake back into the pan. Finish cooking in the oven for 4 to 5 more minutes, or until the eggs are set. Cool in the pan for 5 minutes, then cut into wedges or squares, depending on the number of people you want to serve. Serve warm or at room.

TORTILLAS DE HARINA

Steps:

• Measure the flour and fat into the bowl of a food processor.
• Pulse and then run the processor until the fat is thoroughly incorporated and no visible particles of fat remain.
• Dissolve the salt in 2/3 cup warm water.
• With the machine running, pour the liquid through the feed tube in a steady stream.
• Continue running until the dough forms a ball.
• If the dough is too stiff, you can add another tablespoon of water and process again.
• Divide the dough into 12 portions and roll each into a ball.
• Let rest on a plate covered with plastic for at least 30 minutes.
• Heat an ungreased griddle or heavy skillet over medium to medium-high heat.
• On a lightly floured surface, roll out a portion of the dough into an even 7-inch circle or use a tortilla press.
• Lay the tortilla on the hot griddle.
• After 30 to 45 seconds, when there are browned splotches underneath, flip it over.
• bake 30 to 45 seconds more, until the other side is browned; don't overbake the tortillas or it will become crisp.
• Remove and wrap in heavy towel.