Chorizo and potato burritos
Learned more about making tortillas:
Tortillas, doubled the foodwishes tortillas recipe:
16 ounces all-purpose flour (about 3.5 cup), more as needed
1.5 tsp salt
1/2 tsp baking powder
1/2 cup vegetable shortening
1 cup hot water (about 105 degrees F.)
roll out into long snake, and divide equally into eight parts to make eight 8″ tortillas. Using warm water helps warm the dough, and makes it easier to roll out into circles. Use the rolling pin with some force, but not so much that it flattens out into an ellipse, to help shape the edges into a circle. Don’t flip the tortilla when flattening, just angle the rolling pin 90 degrees to manipulate it in the proper shape.
When cooking, you must use the nonstick pan — only pan thick enough to not burn the tortillas, the nonstick part is trivial. Use on high heat, only ~1 min/side, flip when bubbles start to form.
potatoes and chorizo
4 large potatoes
1 lb chorizo sausage
1 large white onion
preheat oven.
dice the potato, bake at 350 for ~30 minutes on greased baking sheet, tossing halfway through.
largely dice the onion, saute with a bit of salt and sweat with lid on for ~15 minutes until clear and tender.
brown the chorizo in separate pan.
When chorizo is done stir in the onion for a few minutes. When potatoes are done, toss into the chorizo and onions and mix well.
the tortillas can be made during the process, after the potatoes onions, and chorizo have started cooking.
chorizo and potato burritos