Homemade turkey chorizo, home smoked sharp cheddar aged one year, turned into queso dip. Homemade tortillas.

I want to be very clear that this was edible. But that’s about it. The chorizo wasn’t spicy enough. I probably should have only done 50% smoked cheddar and 50% regular. Some chives or other living green thing on top would have gone a long way.

I had a heck of a time with the tortillas because my burner wasn’t keeping a consistent temperature. I probably need to replace the burner socket yet again. I ended up moving to a smaller burner.

Cost per person, $2.60

    • FauxPseudo @lemmy.worldOPM
      4·
      4 days ago

      Again, this was just edible. I’d recommend doubling the spices on the chorizo. I used a half batch recipe.

      I’ve made this cheese dip before but I’m not convinced it’s the best recipe.

      Mix those together when they are both done.

      Flour tortillas.
      Servings: 5 burrito or 12 taco sized tortillas.
      240 grams (2 cups) all-purpose flour.
      1/2 tsp baking powder.
      1/2 tsp salt.
      2 tbsp liquid fat (vegetable oil, bacon grease , shortening, lard).
      3/4 cups water.

      • in large bowl combine all the dry ingredients.
      • mix with a whisk.
      • add the fat to the flour.
      • Use your fingers to work the fat into the flour until you have a uniform crumb texture.
      • and some of the water and mix it. (Adjust flour and water as needed)
      • mix it with a fork and then switch to hands.
      • we are looking for it to be just barely sticky and holding itself together.
      • Kneed for 5 minutes until dough is smooth.
      • divide into 5 or 12 even balls (if you have a scale then use it). Burrito: 75 grams. Taco: 25 grams
      • Rest dough balls under a covered towel for at least 15 minutes
      • Preheat cast iron skillet to 450°f.
      • roll out a ball on meticulously clean smooth surface with a rolling pin until it is as thin as you can get it (1/16th of an inch).
      • lay it in skillet and cook for 30-180 seconds depending on how hot the pan is.
        ! For best results heat of the pan should be hot enough that they bubble up within the first 45 seconds.
      • flip it and cook the ith side
      • Cover finished ones in something that traps humidity. = these keep for about three days in the fridge.
      • freagle@lemmy.mlEnglish
        3·
        4 days ago

        That cheese recipe is anemic. First, in the butter, saute onion. Once it’s close to caramelized, add finely chopped hot peppers and cook until soft. Then add garlic, cook for a minute. Then add ground cumin, ground coriander, cayenne, sweet paprika and cook for a minute. Then add oregano. Then add the flour to make your roux. Then add your milk to make the bechamel. Then add your cheese a handful at a time and let it all melt before adding the new handful. Then salt to taste.