it's very low in salt and raste's good
Season meat with Chipotle Del Sol Southwest Seasoning to taste.
Cook beef loosely in nonstick fry pan with olive oil. Mix in garlic. Cook taco shells (corn tortillas made withyout salt), on the griddle or in a large pan slightly greased with extra virgin olive oil, and set aside to drain over dry paper towels. To make tacos, set burger into shell first followed by sprinkles of cheese, the onion and tomatoes, then lettuce, sour cream and sliced avocados.
Or make your own flour tortillas for that extra special flavor and enjoyment.
Combine flour and onion powder in a medium sized bowl. Bring in the olive oil and vinegar stirring with a wooden spoon. Add the lime juice. Add the water slowly. Mix together while doing so and when the dough cleans the side of the bowl stop adding the liquid. Too much water can make a tortilla tough.
Add in the Featherweight and knead using your hands with your fingers working the dough for about 8 turns (to get the Featherweight into the dough).
Form the dough into a ball and cover with plastic or cloth.
Let sit for about 30 minutes to two hours in a room temperature location.
Heat your nonstick flat surface griddle or a large nonstick fry pay over medium to medium high heat. You won't need oil or butter to "fry" these if you use the nonstick.
Cut or with your hands form 12 even sized balls. If using a Tortilla press, follow their instructions. But after forming the shell, place on lightly floured board and placing a piece of wax paper over the tortilla, roll out to an even thinner disc.
If not using a press, lightly flour the board. Press a ball of dough over your forefinger to create a hole. Set the ball on the bread board, hole side down, and roll out the dough with a pin (and wax paper as described above). To make a circle, roll it once, then turn the dough ninety degrees, then roll again and continue doing that until you've rolled it out thinly. These balls should make an 8 to 12" disc.
When a splash of water bounces on the griddle or fry pan, you are ready to cook the discs. You can prepare all the discs and then cook them, or prepare and cook, prepare and cook and so on. Each disc should cook in about 20 to 30 seconds. Turn disc when it bubbles and cook other side for about 5 to 10 seconds.
You can store in refrigerator overnight in zip lock bags or stack with wax paper between each disc, put into zip lock bag and freeze for future use.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (309g) | ||
Recipe Makes: 8 | ||
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Calories: 714 | ||
Calories from Fat: 246 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.4g | 37 % | |
Saturated Fat 7.4g | 37 % | |
Monounsaturated Fat 15.1g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 48.9mg | 15 % | |
Sodium 149.2mg | 5 % | |
Potassium 445.8mg | 12 % | |
Total Carbohydrate 86.5g | 25 % | |
Dietary Fiber 3.7g | 15 % | |
Sugars, other 82.9g | ||
Protein 28.3g | 40 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 714
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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