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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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While growing up, I developed a love of cooking from scratch. Friends and family are delighted when I present my homemade tortillas so they can assemble theses tasty tacos. Ingredients:
2 cups king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1-1/2 teaspoons ground cumin, divided |
2 tablespoons shortening |
1/2 cup plus 1 tablespoon warm water |
1 pound boneless skinless chicken breast, cubed |
2 cups salsa |
1 can (15 ounces) black beans, rinsed and drained |
1 teaspoon onion powder |
1/2 teaspoon chili powder |
shredded lettuce, shredded cheddar cheese, chopped ripe olives, sour cream and additional salsa, optional |
Directions:
1. In a large bowl, combine the flour, baking powder and 1/2 teaspoon cumin. Cut in shortening until crumbly. Stir in enough water for mixture to form a ball. Knead on a floured surface for 1 minute. Cover and let rest for 20 minutes.
2. Meanwhile, in a large skillet, combine the chicken, salsa, beans, onion powder, chili powder and remaining cumin. Cover and simmer for 15-20 minutes or until chicken juices run clear.
3. For tortillas, divide dough into eight balls; roll each ball into an 8-in. circle. In an ungreased skillet, cook tortillas, one at a time, until lightly browned, about 30 seconds on each side.
4. Layer between pieces of waxed paper or paper towel; keep warm. Spoon chicken mixture over half of each tortilla and fold over. Serve with lettuce, cheese, olives, sour cream and salsa if desired. Yield: 8 servings.
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