cravings, satisfied

erik still says i don’t make enough mexican food, but it seems lately that’s all we’re eating. this morning, i wanted breakfast tacos and went in search of a simpler tortilla recipe. the one on Homesick Texan’s blog always made me give it the side eye and just stick to my usual manner of making tortillas but i take back that side eye. because that recipe is freaking awesome. the tortillas were nice and fluffy and perfect for our papas con huevos.

Homesick Texan’s Flour Tortillas
her recipe says it is from The Border Cookbook, by Cheryl and Bill Jamison

You Need:

2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon salt
2 teaspoons vegetable or canola oil
3/4 cup warm milk

in a saucepan, set your milk to warming (don’t scorch or scald it). dump the flour, baking powder, and salt into a bowl. mix together. drizzle the 2 teaspoons of oil over the flour. mix in. pour your milk over the flour mixture and mix it together until it forms a dough. cover the bowl with a towel and let it rest like 10 minutes or so. get your comal or cast iron skillet heating. tear some dough off into about 7 balls (recipe says 8 but my balls were uneven so i only got 7). shape them into small flat disks. on a floured surface, roll out into tortillas. cook one at a time on your comal/skillet.


my weekend baking, i’m happy to report, has gone much better this weekend than last. i haven’t had one mishap yet (keyword being yet. i’m still baking pan de muerto tomorrow). ever since Pioneer Woman posted this recipe for Tres Leches cake and since Tres Leches is one of my favorite types of cake ever (second only to a good Italian Cream cake), i’ve had a wicked craving for it. i promised my friend Son i would make a cake in honor of his birthday so duh, let’s make a tres leches cake. i previously used a really, really good Alton Brown recipe for the cake but i really think i like this cake base better. it’s not dense, it’s really spongy and soaks up all that milky goodness to the last drop. it doesn’t make the cake a goopy mess either, just a soft, moist, milk laden, not overly sweet beauty of a cake.

Pioneer Woman’s Tres Leches Cake

You Need:

1 cup flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
5 eggs, separated
1 cup sugar
1 teaspoon vanilla
1/3 cup milk

1 can evaporated milk
1 can sweetened condensed milk
1/2 cup cream

1 pint of cream
3 Tablespoons sugar

fruit to top it with, if you want. i like slices of strawberries and kiwis

preheat the oven to 350. spray down a 9×13 pan well. in a bowl, mix together the flour, baking powder, and salt. set aside. in the stand mixer, whip the egg yolks together with 3/4 cup sugar until the yolks are pale and fluffy. stir in the milk and vanilla. scrape the egg mixture into the flour mixture and incorporate it well. clean your mixer bowl out. or just get another one out, it’s up to you. start whipping the egg whites until soft peaks form. add 1/4 cup sugar and keep whipping until the whites are stiff. they’re going to be nice nice and glossy and when you hold the bowl upside down, they won’t move. you don’t want them TOO whipped. fold the egg whites into the cake batter. pour this into the prepared pan. bake 35-40 minutes, or until a tester comes out clean. turn the cake onto a foil lined jelly roll pan (the cookie sheets with the lip on it). let it cool for a bit. in a bowl, mix together the evaporated milk, the sweetened condensed milk, and the 1/2 cup cream. pierce the cooled cake well all over with a fork. pour the milk mixture onto the cake, even the corners. i didn’t need to use all of the milk mixture, by the way. let it sit, covered in the fridge for about 30 minutes or so, so that the milk gets all soaked up. whip the pint of cream with the sugar. frost the cake. top with your fruit slices.

IMG_0470(as you can see i did not have any fruit on mine today. usually i do but the grocery store was not carrying either kiwis or strawberries. and yes, i cut an uneven piece here).



Filed under Breakfast, Sweet Tooth, Uncategorized

5 responses to “cravings, satisfied

  1. Sarah

    Hey, I wanted to tell you I had my first tamale last night, and absolutely LOVED it. The only reason I’d never tried one before is because I love enchiladas so much, but the tamale was awesome. Anyway, it made me think of you – hope all is well!

  2. rebekah

    hey that’s pretty awesome – i’m really glad you liked it. some do, some don’t. i make them every year and have done so since i was about 7 so i don’t eat them as often as i probably should, but i really do like them.

    i’m a-ok. how are you ? your mom?

  3. Sarah

    yeah, i’m now desperate to learn to make them myself, if i can find everything i need in this town. πŸ™‚

    i’m good, my mom is doing really well, working hard to make changes. i’m so proud of her – and the cat they got is making a huge difference, too. πŸ™‚ *hug*

  4. rebekah

    they’re hard work, let me tell you. i might blog my mom’s tamale recipe this year because she does it so differently than most i’ve had. she always added garlic powder, salt, and chili powder to the masa itself, where almost everyone else’s tamales i’ve had do not add anything to the masa but the lard and water, stock, or the juices from cooking the pork. it’s like a double layer of flavor in addition to the pork…

    i’m so glad to hear your mom is much better. and yeah, cats are helpful creatures like that. πŸ™‚

  5. Pingback: new year’s fun « Food Food Food!

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