Makes 12 tortillas.
Making tortillas from scratch is well worth the effort. There’s a freshness that can’t be beat. Double the batch and freeze for a few meals. Jazz them up with alternative flavourings such as turmeric, chopped cilantro, and a dash of cayenne. Gluten-free tortillas are a bit of an art, but given a few tries, are well worth the effort.
Serve tortillas within an hour of cooking, or wrap in foil and refrigerate for a day or two, or freeze for up to a month.
In large bowl of electric stand mixer fitted with paddle, combine flour, salt, cumin, and ghee, or oil. Beat with paddle for 2 to 3 minutes, or until mixture is crumbly and evenly blended. Scrape down sides of mixing bowl with spatula.
Gradually beat in warm water and continue to beat at medium speed for about 5 minutes, scraping down sides of bowl occasionally with spatula, until dough is smooth. Mixture should have a sticky bread dough consistency. Transfer dough onto lightly oiled surface and roll into rope about 10 in (25 cm) long. Cut rope into 12 equal-sized pieces.
With lightly oiled palms, roll each piece into a ball and place on lightly oiled baking sheet. Press each down gently with your palm to flatten slightly. Cover with parchment paper and damp towel for a minimum of 15 minutes, or up to an hour.
To make tortillas, on clean, dry surface, use rolling pin to roll out ball of dough into 8 in (20 cm) round. Place on lightly oiled dinner plate. Cover with piece of parchment. Continue rolling and layering rounds of dough one on top of the other with parchment paper in between. When all balls have been rolled out, preheat nonstick skillet over medium-high heat.
Place tortilla in hot, dry skillet. Fry until it becomes slightly puffy and flecked on the underside, about 45 seconds to 1 minute, depending on temperature of element. Flip and continue cooking for about 30 more seconds, or until tortilla is done as you like. Remove to separate plate to cool. Continue cooking remaining tortillas, adding a bit of oil to pan only if needed.
Serve tortillas warm with seared chunks of salmon, cilantro, and shredded greens. Drizzle with a creamy chipotle sauce.
This recipe is part of the New Breads collection.
These Asian-inspired salmon burgers won’t leave you missing the beef < or > the bun. And keep this fruity and fiery salsa in mind the next time you want to jazz up grilled chicken or taco night. Serrano pepper or chile de arbol would be good swaps for bird’s eye pepper in the salsa. You can even mix some Sriracha sauce into the burgers to further punch up the meal. Skin deep Skinless fish is the only way to go for burgers. A helpful fishmonger will kindly skin fillets for you before purchase. As an alternative to salmon, you can also blend up skinless fillets of arctic char or rainbow trout.
These whimsical weeknight quesadillas offer a great excuse to break out the long-forgotten waffle iron. The smoky, tangy pepper sauce is the perfect sidekick for this dish, but it’s also wonderful when tossed with pasta, stuffed into sandwiches, and slathered on burgers. TIP : When assembling quesadillas, keep fillings centred 1/2 in (1.25 cm) from the edge of the tortilla so they don’t spill over. TIP : Chipotle chiles are dried, smoked jalapenos. Adobo is a slightly sweet red sauce. Put them together in a can and they become a versatile pantry staple to add deep smoky heat to sauces, dips, marinades, and soups. No waffle iron? Then make these quesadillas using this skillet method. Place 1 tortilla in skillet, preferably cast iron, and cook over medium heat until dark spots appear and bottom is crispy, about 1 1/2 minutes. Turn over and cook until crispy and darkened on the other side. Remove tortilla from skillet and replace with another tortilla. Cook until darkened and crispy on one side, flip, and top with stuffing ingredients. Place crispy tortilla on top, press down gently, cover pan, and cook for 1 minute, or until cheese has melted.
This Mexican-Mediterranean hybrid dish gleans its tempered kick from parched ancho chilies, the dried form of poblano peppers known for their smoky quality and sweet to moderate heat. It’s a fantastic saucy, and comforting, appetizer or meal on its own. Serve with crusty bread to sop up every last bit of the red sauce, or spoon over cooked grain. Chili choices Experiment with different dried Mexican chili peppers in your dishes. Instead of ancho, other options, each with different heat levels and flavour nuances, include pasilla, guajillo, or morita. Look for them in Latin markets and some supermarkets. For leftover lovers Because the flavours in this dish only deepen with resting time, it’s a definite candidate for serving as leftovers; simply reheat in the oven or microwave. Cheezy choices If possible, compare labels and look for lower-sodium feta options. A ball of fresh mozzarella or bocconcini are great alternatives, or try a block of medium-firm tofu and substitute agave syrup in place of the honey for a vegan-friendly dish.
A good option for both backyard barbecues and healthy snacking, this creamy dip benefits from a little spicy crunch, courtesy of quick-pickled peppers. If you want your dip to have a smoky edge, blend in a chipotle-flavoured salsa. Or forgo the salsa and, instead, blend in a couple tablespoons of tomato paste and a single canned chipotle chili pepper. Extras of the pickled peppers are an exciting topping for burgers, sandwiches, and tacos. TIP : When using prepared chili pepper products such as bottled salsas, examine the ingredient list for items you really don’t want or need, namely sugar and high amounts of sodium.