Flip the tortilla and repeat the same process until you have a thin disk of about 10 inches. Next time you’re making dinner, make this recipe. If you’re a fan of New Mexican food, then you’ll be an even greater fan once you’ve sunken your teeth into a homemade tortilla. Line a basket or plate just larger than the tortillas with a cloth napkin or several layers of paper napkins. This recipe has a lot of chile peppers. Be sure to tone it down if you can't handle heat! Savor the tortillas warm, with butter or salsa, or reserve for … I got this recipe together after months of harassing my friends in New Mexico in search of the perfect green chile chicken stew. Turn the tortilla 45 degrees (like a half turn) and repeat pressing forward and then towards you. Warm a dry griddle or large cast-iron skillet over high heat. If you are new to rolling tortillas, be patient, it takes a little practice. Place each tortilla immediately in the basket as it is cooked. Cook the tortillas 30 seconds on each side, until the dough looks dry, slightly leathery, and speckled brown in a few spots. I make it at least once every month (I myself use a pressure cooker). When it comes to store-bought tortillas, the flavor is almost completely different, especially if you’re eating one of New Mexico’s favorite snacks, fresh roasted green chile and homemade tortillas. Now, place the tortilla on your already hot Griddle or comal. Serve with warm flour tortillas.


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