Here is another off-the-cuff recipe that came to me in a moment of inspiration. The homemade tortillas would probably have come out better if I had a tortilladora (tortilla press), but I was able to roll out the tortillas between two sheets of parchment paper nonetheless. As it is, the rough edges of the tortillas give them a more nouvelle cuisine appeal.SWEET POTATO FILLING
1 large sweet potato
1 16-oz can tomato sauce
1 cup granulated textured vegetable protein (TVP)
1 Tbs ketchup
2 green onions, diced
1/2 green bell pepper, diced
2-3 Tbs canola oil
1 Tbs chili powder
1/4 cup prepared picante (preferably Pace)
Peel the sweet potato and cut it into 1/2 inch-size squares. Coat the sweet potato with 1 Tbs canola oil and place under a broiler for 5-10 minutes, flipping the potatoes every 3-5 minutes until they are tender and browned.
Mix the ketchup with 7/8 cup hot water and add TVP. Mix until TVP is completely rehydrated.
Saute the green onion and bell pepper in 1-2 Tbs oil until lightly browned. Add tomato sauce and stir. Add picante sauce and chili powder and cook sauce for 5 more minutes. Mix in rehydrated TVP and sweet potato.
HOMEMADE TORTILLAS2 cups masa flour
1 1/4 cups water
1/4 tsp salt
Mix together flour, salt, and water to make a soft dough. Knead dough for about 2 minutes. Divide dough into 16 equal parts. Keep covered with damp cloth to keep dough moist. Line a tortilla press with two sheets of thick plastic wrap. Place each ball between plastic and press until tortilla measures 5 to 6 inches in diameter. Alternatively, you can roll out the ball between two sheets of parchment paper, although this is a lot trickier.
Preheat ungreased skillet. Cook tortillas one at a time for 50 seconds or until just barely brown. Turn, then cook the other side for another 50 seconds. Cover tortillas with cloth napkin to keep soft and warm.
Spoon about 1/4 to 1/2 cup sweet potato filling along a line just off the meridian of the tortilla. Wrap the tortilla around the filling and serve.
No comments:
Post a Comment