The staple items I purchased this week were: Pinto Beans, Short Grain Rice, Garlic, Broth and Corn Flour.
From these ingredients, I chose to make a simple dish of beans, on a tortilla. Which I had to eat with a fork, because the tortillas do not stay together like I thought they would. I saw a classmate make them effortlessly last week in class, and it seemed pretty easy. Kudos classmate, they are not that easy.
The beans took the most effort, I rinsed them and sorted them to take out anything that looked suspect. Then I put 2.5 cups of them in a giant pot with about 7 cups of water. It seemed like a lot, but it got the job done in the end. I added one yellow onion (from the garden), and 3 cloves of garlic. I brought them to a boil on the stove, and then reduced the heat to let them simmer. After about 1 hour, I added about a table spoon of salt and let them simmer another hour.
For the tortillas, I followed the recipe on the package of corn flour. 1-1 ratio for flour to water, and a pinch of salt if desired. It didn't say to grease the pan before cooking, but I found that if I did they turned out better. I rolled them between two pieces of saran wrap, which wasn't easy, they stuck to both sides and I often had to start over. The one in the picture was the prettiest. I'll need more practice, and I have plenty of flour to practice with now!
To put this dish together, it's just the tortilla on the bottom, the beans and some grated mozzarella cheese and I did put some citrus hot sauce on top for a zing, but I could have done without, it was basic, but really Delicious.
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