Tortillas de Harina Churrasquito

Name: Tortillas de Harina Churrasquito
Cuisine: Spanish
Ingredients: 0.33 taza aceite de oliva; 2 cucharadas vinagre; 4 ajos; 1 pedazo cebolla; 1 limón; 1 ramito de cilantro; 1 ramito de perejil; consomé de pollo; sal; poquito orégano seco; poquito pimienta negra; 4 libras arrachera (o cualquier carne para asar); cebollines; 3 tazas harina de trigo todo uso; 1 cucharadita polvo de hornear; 1 cucharadita sal; 3 onzas manteca vegetal (o aceite o mantequilla); 1 taza agua caliente; tomate; ajo; cebolla; chile pimiento; 1 pedazo cebolla picada; 0.5 repollo picado ya desinfectado; 2 zanahorias ralladas; hojitas de laurel; tomillo; 0.25 taza vinagre; 0.25 taza agua; chiltepes

Serves 1

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Tortillas de Harina Churrasquito

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Serves 1

Directions

1Prepare the chimichurri by blending 1/3 cup of olive oil, two tablespoons of vinegar, four cloves of garlic, a piece of onion, one lemon, a sprig of cilantro, and a sprig of parsley. Season with chicken consommé, salt, a little dried oregano, and a little black pepper.
2Prepare the meat (arrachera or any roasting meat, about 4-5 pounds) by adding some chives for flavor. Marinate the meat in the chimichurri.
3For the tortilla dough, in a bowl, combine 3 cups of all-purpose wheat flour, one teaspoon of baking powder, one teaspoon of salt, and 3 ounces of vegetable shortening (or oil/butter). Mix well until the flour is sandy.
4Add one cup of hot water to the flour mixture and mix well. Add a little more water if needed until the dough is well hydrated.
5Knead the dough for about 10 minutes, then form into balls and let them rest to soften.
6For the salsa, cook tomatoes, garlic, onion, and bell pepper until soft. Blend these cooked ingredients, then season with salt, chicken consommé, and chiltepes.
7In a pan with a splash of oil, brown some chopped onion, then add the blended salsa and let it boil before removing from heat.
8For the cabbage, in a pan with oil, fry a piece of chopped onion until slightly golden. Add half a disinfected, chopped cabbage and two grated carrots.
9Add some bay leaves, thyme, 1/4 cup of vinegar, and 1/4 cup of water to the cabbage mixture. Season with salt and cook until the cabbage reaches your desired tenderness, then remove from heat.
10Prepare the flour tortillas by dusting a surface with flour and rolling out the dough balls with a rolling pin until thin. If they are too thick, stretch them by hand.
11Cook the flour tortillas on a grill or pan for a short time on one side, then flip them. They will start to puff up when ready.
12Grill the marinated meat (on an indoor grill if it's raining outside).
13To assemble the tortilla, spread it with mayonnaise, then add beans, cabbage, meat, and finally top with the salsa.

Ingredients

0.33 taza aceite de oliva
2 cucharadas vinagre
4 ajos
1 pedazo cebolla
1 limón
1 ramito de cilantro
1 ramito de perejil
consomé de pollo
sal
poquito orégano seco
poquito pimienta negra
4 libras arrachera (o cualquier carne para asar)
cebollines
3 tazas harina de trigo todo uso
1 cucharadita polvo de hornear
1 cucharadita sal
3 onzas manteca vegetal (o aceite o mantequilla)
1 taza agua caliente
tomate
ajo
cebolla
chile pimiento
1 pedazo cebolla picada
0.5 repollo picado ya desinfectado
2 zanahorias ralladas
hojitas de laurel
tomillo
0.25 taza vinagre
0.25 taza agua
chiltepes
mayonesa
frijoles

Equipment

procesador de alimentoslicuadorarecipientesarténrodilloparrilla

Tips

If you want the chimichurri ingredients more blended, use a blender instead of a food processor.
The longer you marinate the meat in the chimichurri, the more flavor it will have.
To prevent tortillas from sticking, add a little flour to the surface when rolling.

Tortillas de Harina Churrasquito

Serves 1

tiktok.com

Tortillas de Harina Churrasquito

tiktok.com

Serves 1

Directions

1Prepare the chimichurri by blending 1/3 cup of olive oil, two tablespoons of vinegar, four cloves of garlic, a piece of onion, one lemon, a sprig of cilantro, and a sprig of parsley. Season with chicken consommé, salt, a little dried oregano, and a little black pepper.
2Prepare the meat (arrachera or any roasting meat, about 4-5 pounds) by adding some chives for flavor. Marinate the meat in the chimichurri.
3For the tortilla dough, in a bowl, combine 3 cups of all-purpose wheat flour, one teaspoon of baking powder, one teaspoon of salt, and 3 ounces of vegetable shortening (or oil/butter). Mix well until the flour is sandy.
4Add one cup of hot water to the flour mixture and mix well. Add a little more water if needed until the dough is well hydrated.
5Knead the dough for about 10 minutes, then form into balls and let them rest to soften.
6For the salsa, cook tomatoes, garlic, onion, and bell pepper until soft. Blend these cooked ingredients, then season with salt, chicken consommé, and chiltepes.
7In a pan with a splash of oil, brown some chopped onion, then add the blended salsa and let it boil before removing from heat.
8For the cabbage, in a pan with oil, fry a piece of chopped onion until slightly golden. Add half a disinfected, chopped cabbage and two grated carrots.
9Add some bay leaves, thyme, 1/4 cup of vinegar, and 1/4 cup of water to the cabbage mixture. Season with salt and cook until the cabbage reaches your desired tenderness, then remove from heat.
10Prepare the flour tortillas by dusting a surface with flour and rolling out the dough balls with a rolling pin until thin. If they are too thick, stretch them by hand.
11Cook the flour tortillas on a grill or pan for a short time on one side, then flip them. They will start to puff up when ready.
12Grill the marinated meat (on an indoor grill if it's raining outside).
13To assemble the tortilla, spread it with mayonnaise, then add beans, cabbage, meat, and finally top with the salsa.

Ingredients

0.33 taza aceite de oliva
2 cucharadas vinagre
4 ajos
1 pedazo cebolla
1 limón
1 ramito de cilantro
1 ramito de perejil
consomé de pollo
sal
poquito orégano seco
poquito pimienta negra
4 libras arrachera (o cualquier carne para asar)
cebollines
3 tazas harina de trigo todo uso
1 cucharadita polvo de hornear
1 cucharadita sal
3 onzas manteca vegetal (o aceite o mantequilla)
1 taza agua caliente
tomate
ajo
cebolla
chile pimiento
1 pedazo cebolla picada
0.5 repollo picado ya desinfectado
2 zanahorias ralladas
hojitas de laurel
tomillo
0.25 taza vinagre
0.25 taza agua
chiltepes
mayonesa
frijoles

Equipment

procesador de alimentoslicuadorarecipientesarténrodilloparrilla

Tips

If you want the chimichurri ingredients more blended, use a blender instead of a food processor.
The longer you marinate the meat in the chimichurri, the more flavor it will have.
To prevent tortillas from sticking, add a little flour to the surface when rolling.