Roast Tacos
1 Rump Roast (1-2lbs)
2 Cans Pinto Beans (no not drain)
1 Packet Taco Seasoning
1 Can Rotel
Combine all the ingredients in a crockpot. Cover and cook on low 6-8 hours or 4 hours on high. Before serving use two forks to shred the beef.
There is nothing more comforting at our house than warm homemade tortillas! This recipe is from a family friend in South Texas. It's the real thing!
I used to roll out my tortillas with a rolling pin which takes for-ev-er and they were never anything close to round. Then one afternoon Phillip and I were watching TV and saw this guy making tortillas with a tortilla press. I told Phillip I HAD to have one of those. So we made a deal that he would buy me one if I made tortillas on a regular basis. And I can honestly say I have kept my end of the deal. Phillip got mine on Ebay for around $10, I think Target has them on-line also.
Tortillas
2 Cups Flour
2 t Baking Powder
3/4 t Salt
1/3 Cup Crisco
3/4 Cup HOT water
Combine dry ingredients in a mixing bowl. Cut in Crisco. Pour in hot water and mix until well combined. (The hotter the water you can stand to mix with your hands the better) Form dough into 12 equal balls and set aside. (A little bigger than a golf ball) Roll each ball into a thin circle. Place tortilla on a hot, un-greased skillet. Flip tortilla when the bottom starts to dry and brown spots start to appear.
I use a cast iron griddle. You can also use an electric skillet with great results. You want the griddle to be on medium to medium/high heat. The tortillas need to cook quickly or they will be a bit hard.
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