If you’re just tuning in, yesterday I lightly shared my love of international cuisine in my post MungBean Curry, Simply Delish. However, there is one cuisine I really could not develop a love affair for and that is Mexican cuisine. I just feel that all the Mexican restaurants and food trucks are simply not authentic Mexican food and their recipes where adapted to satisfy the American palette. That’s just my opinion, though. There are millions of Americans who adore Mexican cuisine and it’s one of the most popular in our society.
Obviously, in our “real food” transition mainstay restaurants have become a thing of the past but Mr. R’s taste for burritos still remains as strong as ever. I, myself, was never a big fan of burritos and opted for a salad that night for dinner.
Last week, Mr. R asked if I would put burritos on the menu for dinner. It seemed like a simple request until I thought of the tortilla, which as you know is the essential element in burritos. Before transitioning, I did like everyone else and bought that pack of flour tortillas (we never really liked the corn style) in the refrigerator section and called it dinner.
So, I got to goggling some recipes for homemade tortillas. All the recipes that I found, first off, contained shortening which is easily replaced by lard in a real food diet. Problem, I could never cook with shortening before our real food journey and really have a hard time cooking with lard now. Maybe it’s just the word “lard” I can’t get over or all the mind numbing news on how lard is your first class ticket to a heart attack that was drilled in my brain since childhood, either way I still can’t use lard. At least, not yet.
I was feeling perplexed and certainly didn’t want to disappoint Mr. R. Then I ran across this amazing recipe for Texas Flour Tortillas. Bingo! No lard required!
With a little adaptation, I made the most awesome real food tortillas ever! Last night was the first time in decades I ate a burrito and enjoyed every bite. I even went back for seconds and Mr. R gobbled up the rest!
Here is what I did:
- 1 lb grass fed ground beef
- Homemade Burrito seasoning (recipe below)
- 1 cup water
Directions for filling:
In a skillet, brown ground beef, add burrito seasoning and water, simmer for approximately 10 to 15 minutes until reduced.
Additions: (use whatever is your family favs)
- Organic Lettuce
- Organic Tomato
- Raw grass-fed Cheddar Cheese
- Sour cream, either farm fresh or homemade
Burrito Seasoning: (I do not measure the organic spices I use in this recipe, you can simply add them to your family’s taste)
- Ground Cumin (easy on the Cumin, it can overpower your seasoning)
- Garlic Powder
- Chili Powder
- Cayenne Pepper
- Sea Salt
Texas Flour Tortillas
- 2 cups whole wheat or white whole wheat flour
- 1 1/2 teaspoons of aluminum free baking powder
- 1 teaspoon of sea salt
- 2 teaspoons of olive oil or coconut oil
- 3/4 cups of warm farm fresh whole milk
Mix together the flour, baking powder, salt and oil.
Slowly add the warm milk.
Stir until a loose, sticky ball is formed.
Knead for two minutes on a floured surface. Dough should be firm and soft.
Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes.
After the dough has rested, break off eight sections, roll them into balls in your hands, place on a plate (make sure they aren’t touching) and then cover balls with damp cloth or plastic wrap for 10 minutes. (It’s very important to let the dough rest, otherwise it will be like elastic and won’t roll out to a proper thickness and shape.)
After dough has rested, one at a time place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin from the center until it’s thin and about eight inches in diameter. (If you roll out pie crusts you’ll have no problem with this.) Don’t over work the dough, or it’ll be stiff. Keep rolled-out tortillas covered until ready to cook.
In a dry iron skillet or comal heated on high, cook the tortilla about thirty seconds on each side. It should start to puff a bit when it’s done.
Keep cooked tortillas covered wrapped in a napkin until ready to eat.
Can be reheated in a dry iron skillet, over your gas-burner flame or in the oven wrapped in foil.
While you probably won’t have any leftovers, you can store in the fridge tightly wrapped in foil or plastic for a day or so.
Makes 8 tortillas.
Have you found any authentic Mexican recipes that are easily adapted to a real food diet?
See you in the comments!
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