Let's start with the homemade flour tortillas...
a la Robert Rodriguez
yield: ~10 tortillas
2 c. flour
1/2 tsp. salt
1/2 tsp. baking powder
1/4 c. butter or lard (or combo)
Crumble fat into flour and mix until coarse crumbs form. Add ~3/4 c. warm water and knead until smooth and elastic. Form into ~10 golf ball sized balls. Cover w/ damp cloth while you make filling.
Okay, I'm skipping ahead a bit to finish up the tortillas. Heat a heavy skillet (I use a cast-iron comal) until pretty hot. Flatten your dough into disks & roll out w/ rolling pin if necessary. Lay one disc onto hot pan until bubbles form...it'll have those nice brown spots on under-side, ~1-2 minutes. Flip and press; cook for another 30 seconds to a minute.
On to the fillings...two types. Potato & egg and Migas.
for the Migas:
corn tortillas, cut up & fried until crisp
salt & pepper
for the potatoes & eggs:
potatoes and eggs...go figure. Cut peel & dice the taters. Beat the eggs. Fry the tater cubes in some oil until golden and cooked through. Remove from oil. Salt & Pepper.Put some butter in a pan, add beaten eggs and potatoes and scramble until done. Season with salt and pepper. Simple.
Put some butter in another pan...or the same, with potatoes & eggs transfered to a bowl...and add veggies. Cook for a few minutes until they begin to get tender. Add beaten eggs and fried tortilla pieces. Season to taste and cook until done. Again, simple.
Load up your warm tortillas and top as you wish...I used salsa, cilantro and queso fresco.
If Robert Rodriguez wasn't already married...and if I wasn't already married...I'd totally want to marry him ;)
Now that you've seen me cook it...watch him cook it...it's much more fun!
...and if you liked this...please say you did...head on over to my post from last year and watch him make Puerco Pibil...ah, dreamy and delicious.
*Linked to May BOM event!