Tired of those bland tortilla shells you pick up at the store? So were we, that’s why we started experimenting with making our own tortilla shells. No added ingredients you can’t pronounce, and you can pack them with as much flavor as you want!
Nothing complicated to this recipe! Start with a mixing bowl and just make sure that your bowl is large enough to fit all the ingredients.
1 quarter cup of garlic cream cheese or garlic cheddar cheese
1 quarter cup of water
olive oil (as needed)
2 teaspoons of garlic salt
1 teaspoon of ground sea salt
1 teaspoon of crushed fresh garlic (mashed into a smooth paste)
So first add the flour, garlic salt or mix, black pepper, cheese and garlic cheese.
Just hand toss till its well mixed. Add your egg, and water, now come the fun part! Take both hands and dive in kneed away! Hopefully you washed your hands at this point, if not....don't tell your dinner guests.
Knead the dough mix until you have a firm yet elastic consistency. If its too sticky add some more flour, if too dry add more water, a small bit at a time.
Once you get to a consistency you are happy with let it rest for about an hour in a damp cloth (this way your dough does not dry out and yet it give the ingredients a chance to break down and be prepared for deliciousness).
So you spent the last hour watching your favorite TV show (BTW that counts as cooking time) take the dough out separate it into six portions. Each portion should make a 6-8 inch tortilla. Make sure use flour on the rolling surface or non-stick on your tortilla press. These are not your typical flour tortilla's they have a tenancy to be on the sticky side.
So far things have been really easy, mix, wait, roll... now this is the hard part. Take a large pan or skillet (that can fit your 6-8 inch tortillas) add very small amount of olive oil, just enough to coat the cooking surface. Set the burner to a medium low heat and gingerly place your tortilla onto the surface. Wait about 20 seconds you should see the cheese flecks in the dough start to melt slightly.
Now FLIP! You should notice that the tortilla is very lightly cooked (small browning spots) but it should still be very flexible.
Wait another 15 seconds and your tortilla is done. Both sides should have a few nice crunchy spots but overall a perfect soft shell taco begging for some scrumptious filling.
Super duper simple and yet fantastic way to make a nice Mexican style chicken. The biggest danger with chicken is when it drys out. This dish calls for a fair amount of salt, so your chicken can get dry quickly if you are not careful.
2 cups of CPL Mac Salsa Smack! (or your favorite salsa mix)
½ teaspoon of salt
½ teaspoon of black pepper
½ teaspoon of cumin
jalapeno slices (to preferred spice level)
olive oil or vegetable oil (as needed)
First get a nice crispy sear on your cutlet. Take a saute pan over high heat add your oil. Let it come to temperature, this means when you add your chicken you should get a nice sizzle. When you drop your chicken you could get some oil splash back so be careful. Your pan is super hot so the sear will happen fast. About 1 min or so you should see the chicken go from pink to white on the pan side. So when do you flip?
Once you see about ¼ of the chicken turn white you should flip it. This should yield a nice golden brown crispy skin texture without the calories. Once both sides are seared and crispy to infuse flavors, turn your burner to low heat
Add your salsa mix. The chicken cutlets should be about ½ covered with salsa and simmering nicely. Toss in your jalapenos, cumin, and black pepper. Hold off on the salt until you have a good idea on the taste profile. Stir the salsa mix , make sure all the ingredients are mixed well.
Let your chicken simmer for about 3-4 min, then flip them over. Turn the heat to medium-low and let some of the excess moisture burn off. Now your gonna want to keep a close eye on your chicken because it's almost done. So the trick with cooking with salsa is it will actually become sweeter as it cooks down, since most salsa's have a sweet elements in them. You want to add salt to suit your flavor pallet.
Now its time to check your chicken. Take the largest cutlet and slice it down the middle. If its still pink inside let it simmer a bit longer. You can shred it or just eat the cutlets whole. Either way, you have yourself some great flavors you can add to almost any Mexican dish you can imagine.