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fajitas...tortilla experiment

Flat iron steak fajitas tonight and my first run at homemade tortillas. What I learned. ..

Higher heat...400 dome wasn't hot enough
Roll thinner...they rise more than I thought

They were good and the family loved them...Jake ate 2 by themselves. I'll definitely try them again. Used the pioneer woman recipe which seems to be common. Even on my first try they were better than store bought.
Green egg, dead animal and alcohol. The "Boro".. TN 
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Comments

  • DMWDMW Posts: 6,588
    Looks good, what did you use to season them?
    My Facebook Place where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - Hasty Bake Legacy - Black Stone Pizza Oven - Gasser - 30" Firepit w/SS Cooking Grid
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  • cazzycazzy Posts: 7,762
    edited January 2014
    henapple said:

    Flat iron steak fajitas tonight and my first run at homemade tortillas. What I learned. ..

    Higher heat...400 dome wasn't hot enough
    Roll thinner...they rise more than I thought

    They were good and the family loved them...Jake ate 2 by themselves. I'll definitely try them again. Used the pioneer woman recipe which seems to be common. Even on my first try they were better than store bought.

    Looks great tony! Do you want me to get you my grandma's tortilla recipe?
    Just a hack that makes some $hitty BBQ...
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  • henapplehenapple Posts: 14,246
    @Cazzy. ..duh.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • lousubcaplousubcap Posts: 6,230
    @Cazzy-If you are allowed to release home recipes then fire away.  BTW-still recalling your B'day adventure!!  We should all be so lucky at least once  :)>-
    Louisville
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  • shtgunal3shtgunal3 Posts: 2,902
    Damn fine looking meal. I'd hit it.

    ___________________________________

     

     LBGE,SBGE, and a mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • cazzycazzy Posts: 7,762
    henapple said:

    @Cazzy. ..duh.

    Alright...I'll work on it. She only speaks Spanish and I dont. Always fun lol
    Just a hack that makes some $hitty BBQ...
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  • henapplehenapple Posts: 14,246
    No comprenda espanol...I can name several tools but that's about it. Years ago I could read a tape measure in Spanish. ..
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • lousubcaplousubcap Posts: 6,230
    If it's that good I have long-distance relatives that can sort it out!  
    Louisville
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  • jls9595jls9595 Posts: 1,276
    looks great, homemade tortillas are so good. 
    In Manchester, TN
    Vol For Life!
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  • EggcelsiorEggcelsior Posts: 11,163
    @cazzy, hook me up brah. Espanol es A-OK. My wife is Puerto Rican. I'm guessing it has lard.
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  • henapplehenapple Posts: 14,246
    Mine was flour, baking powder, crisco and hot water.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • EggcelsiorEggcelsior Posts: 11,163
    henapple said:

    Mine was flour, baking powder, crisco and hot water.

    3 cups all-purpose flour
    2 teaspoons baking powder
    1 teaspoon salt
    4 to 6 tablespoons lard or vegetable shortening
    1 1/4 cups warm water (approximate)

    This is the one I've used. From what's cooking America.
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  • calikingcaliking Posts: 6,790
    edited January 2014
    Looks tasty! Bookmarked for tortilla recipes. Bring 'em.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • henapplehenapple Posts: 14,246
    Would be great with butter and honey.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • cazzy said:

    henapple said:

    @Cazzy. ..duh.

    Alright...I'll work on it. She only speaks Spanish and I dont. Always fun lol


    My mil used to make great flour tortillas, but now heb sells great raw ones over by the eggs. She had stopped since then. Still makes killer tamales. When you are in salado, be sure to stick up, they are cheap.

    Her recipe was flour, Crisco, and boiling hot water. Make small bollilos, then roll the balls into tortillas. If your using them right away, on a med-high skillet cook until bubbles just start, flip. Cook until white, flip, cook until just right. If storing for later, quickly sear each side and stack with paper towel peices to seperate.

    Heb is similar, but uses beef lard. Ho lee sh**
    +++++++++++++++++++++++++++
    Austin, Texas.  I'm the guy holding a beer.
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  • EggcelsiorEggcelsior Posts: 11,163

    cazzy said:

    henapple said:

    @Cazzy. ..duh.

    Alright...I'll work on it. She only speaks Spanish and I dont. Always fun lol


    My mil used to make great flour tortillas, but now heb sells great raw ones over by the eggs. She had stopped since then. Still makes killer tamales. When you are in salado, be sure to stick up, they are cheap.

    Her recipe was flour, Crisco, and boiling hot water. Make small bollilos, then roll the balls into tortillas. If your using them right away, on a med-high skillet cook until bubbles just start, flip. Cook until white, flip, cook until just right. If storing for later, quickly sear each side and stack with paper towel peices to seperate.

    Heb is similar, but uses beef lard. Ho lee sh**
    Is Sum Ting Wong?(that media report was so stupid).
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  • GriffinGriffin Posts: 6,776
    Nice looking tortillas. My wife has made tortillas once, I've never attempted it, but your pictures make me want to. I usually just go to a local Mexican restaurant and get them or go to Taco Cabana.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • henapplehenapple Posts: 14,246
    @Griffin. ..I love taco cabana. My guys get sick of it when I'm with them in Texas.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • As every good thing in life, flour tortillas have an easy to make recipe. Ingredients are cheap and easy to get also. But the real secret comes with practice. Most of the best flour tortillas I've tried (and I've tried a lot since I'm mexican) are made without measuring any ingredient by the tortilla lady. 

    So, start making tortillas once every week, or more often if possible, and after a year or so you'll have a very consistent execution, taste and texture on your tortillas.... and a few extra pounds... hehehe
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  • A friend of mine found some uncooked tortilla flats at the store the other day and we pan fried them. I must say that they were a good tasting bridge in the gap between store-bought and fresh-made for the culinary challenged like myself.

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  • A friend of mine found some uncooked tortilla flats at the store the other day and we pan fried them. I must say that they were a good tasting bridge in the gap between store-bought and fresh-made for the culinary challenged like myself.
    You can sprinkle some cane sugar and cinnamon over them, pour some "piloncillo" honey or maple sirup, and enjoy some good "buñuelos".
    image
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