Diana Barrios Treviño - Los Barrios Family Cookbook

ENCHILADA GRAVY SAUCE

Makes 3 quarts

• 1 cup vegetable oil

• 2 cups all-purpose flour

• cup chili powder

• 1 tablespoon ground cumin

• 1 tablespoon garlic powder

• 1 tablespoons salt

• teaspoon pepper

• 2 quarts water

HOMEMADE CORN TORTILLAS

orn and flour tortillas (see page 6) are a staple in our home. They are eaten with every meal and used in many different recipes. The tortilla is to San Antonio as the bagel is to New York. It is the third utensil: the knife, the fork, and the tortilla! Serve these with butter, and use them to mop up the flavorful sauces on your plate.

Makes eight 4-inch tortillas

• 2 cups corn masa mix (see Note)

• 1 cups warm water

1. Combine the masa mix and warm water in a medium bowl, mixing until a soft dough forms. You can use a wooden spoon for mixing, but you will have better results if you use your hands. Turn the dough out onto a floured surface and knead until it is smooth. If the dough seems dry, add more water, a tablespoon at a time, as necessary.

2. To form the tortillas, one at a time, pinch off small handfuls (about 3 tablespoons) of the dough and roll each one between the palms of your hands into a ball. Cover the dough balls with a damp cloth as you form them, to keep them from drying out.

3. Cut a quart-size resealable plastic bag open down both sides, to form a rectangle. Use the bag to line a tortilla press as you shape the tortillas, so they do not stick: Lay one side of the plastic over the bottom of the press, place a ball of dough in the center, and fold the other side of the plastic over the dough. Shut the top of the tortilla press firmly down on the dough to shape the tortilla. (See Note.)

4. Heat a griddle until hot. Place a tortilla on the griddle and cook for 1 minutes. Using a spatula, flip it over and continue to cook, flipping it occasionally, until both sides are covered with small brown spots. Transfer to a plate and cover with a kitchen towel to keep warm while you cook the remaining tortillas, stacking the finished tortillas on the plate. Serve immediately.

NOTE:

If you can't get your hands on a tortilla press, a clean countertop will do. You will still need the plastic so that the dough does not stick to the counter. Place a dough ball on one side of the plastic, cover with the other side, and use a heavy skillet to press out the tortilla.

Masa mix can be found at Latin markets and some larger supermarkets.

HOMEMADE FLOUR TORTILLAS

aking tortillas from scratch can be a lot of fun, but it can also be a little frustrating. My eleven-year-old son, Jordan, rolls his tortillas out into perfect circles, but mine end up looking like the state of Texas! Don't give up if they don't come out right on the first try. Once you get the hang of them, everyone will be asking for more. These will keep, well wrapped, for up to 1 week in the refrigerator and up to 2 months in the freezer.

Makes sixteen 6-inch tortillas

• 2 cups all-purpose flour

• 1 teaspoon salt

• teaspoon baking powder