gorditas anyone?

we love to watch curtis on the take-home chef. he made this pork roast hot mexi-style stuff and we decided to try to duplicate it. we didn't have everything, but we managed to come out with something pretty tasty. we served it up with sour cream & cheese on homemade tortillas.

tonight, i decided to try it with beef. the beef was a little tough even after cooking all day. she was an old cow and gave the family 8 good calves, so we can't fault her too much for being good and chewy. didn't have any sour cream so we used ranch instead AND i thought i'd try my hand at some "gordita"-style flatbread. my face is still burning. great for the sinuses. wooooot!

i stole the flatbread recipe from King Arthur Flour, BUT it called for potato flour, which i didn't have so i had to alter the recipe just a hint, which technically makes it my recipe and "my recipe" is as follows.

gordita-flatbread

3 1/2 cups unbleached all purpose flour
3 T olive oil
1 1/4 tsp salt
2+ cups water
1 pkg dry yeast (not instant)
1 small potato

1) peel, chunk and boil potato in 2 cups of water (more if need be, but not more than you need.).
2) when tender, strain starchy water into another container and save.
3) mash taters with fork until mushy and measure out 1/4 cup of taters.
4) measure 2 cups of flour into bread machine (or mixer).
5) pour 1 cup hot starchy water left from boiling potato over flour.
6) mix until smooth.
7) allow to rest for 15 to 30 minutes.
8) meanwhile, put yeast in 1/4 cup warm water and set aside.
9) when dough in bread machine has rested, mix together in another bowl, 1 cup of the remaining flour, salt, oil, mashed taters and the proofed yeast mixture.
10) toss new dough ball into bread machine with the other dough ball and turn on bread machine and allow to knead the two mixtures together. i let my machine run the full cycle (approx 14 minutes), but the original recipe says 5 minutes should be enough. add the rest of the flour as needed to get the dough to a soft workable texture. should be slightly sticky but soft.
11) cover and raise for one hour.
12) divide into 8 balls.
13) allow to rest another 15 minutes.
14) meanwhile turn on heat (med/low) under griddle (i use cast iron.)
15) roll dough balls into 8 inch (about 1/4 inch thick) rounds.
16) cook each flatbread for about 1 to 1.5 minutes per side or until you notice brown bubbles on the cooked side.
17) serve with favorite stuffing. yum!




healthbratt's mexi roast

1) take 2 to 7 pounds of pork or beef roast and cut into 2 to 3 inch cubes.
2) brown all sides of cubes in butter in cast iron skillet.
3) throw browned meat pieces into roasting pot.
4) deglaze skillet with some water and toss the lot into the roasting pan.
5) add peppers, onions, garlic and stuff to your liking
(we used one can of rotel tomatos, 10 serano peppers blended with water, and 2 onions sliced and few cloves of garlic diced)
6) add 2 T of chili powder, 1 to 2 T cumin, 1 to 2 tsp paprika, 1 to 2 tsp salt.
(decided on the seasonings based on the number of pounds of meat you settle on.)
7) add enough water to the pot to almost cover the meat and toss to coat and mix all the seasonings.
8) roast at 350 degrees (or lower if you prefer) for 3 to 6 hours.
(the longer you roast, the more liquid you'll lose. check it often and water as needed.)
9) serve with cheese, sour cream, ranch or whatever taco fixin's you like.