Oven-Baked Brown Ale Chimichangas w/ Spinach Tortillas

I am in the middle of transitioning over to my new website.  For the details of this recipe, visit http://foodbeerlove.com/Beer_Recipes.html#Oven-Baked_Brown_Ale_Chimichangas

Spinach Tortillas

I have been experimenting with different spinach tortilla recipes for some time and I think I have finally found the one.  This recipe is adapted from this spinach tortilla recipe. 

Spent Grain Spinach Tortillas (yields approx 10-12):
2 c. fresh spinach
2 1/4 c. all-purpose flour*
3/4 c. spent grain flour
2 tsp. baking powder
1 tsp. salt
5 tbsp. olive oil
1 c. water*

*You may need to add a little more of these ingredients to obtain the right consistency.

In a saucepan or skillet over med-lo heat, add spinach and water.  Cook till spinach has wilted down.  Set aside.

In a food processor, add flours, baking powder and salt.  Pulse to combine.  Add oil and pulse to combine again.  Turn on food processor and add the spinach with the cooking water.  Continue to run the processor until a soft dough ball forms and it whipping around the processor.  If this does not happen, add either more flour or water (in small increments) until the dough ball forms inside the processor.

On a lightly floured surface, turn out the dough ball and coat it with just enough flour to keep it from sticking to you.  Divide the ball into 12 equal pieces and shape into balls.  Let the dough balls rest on a plate for about 10 minutes.

Take each ball and roll it out as thin as possible or use a tortilla press.  Cook tortillas over medium-high heat for about 20 seconds on each side in a large skillet (do not use any grease, butter, oil, or cooking spray).  Do not over cook.  You want the tortillas to just begin to get those little brown spots. Overcooking makes them drier and more brittle. 

Keep cooked tortillas on a plate lined with a clean towel and keep covered with a towel.  Use in your favorite dish or store in a resealable plastic bag for up to a week.

Enjoy!

Mexican Lasagna

I found myself in a bit of a rush to get dinner done the other night and wanted to use up some items in both the fridge and the pantry.  I was inspired to do something with the leftover tortillas that I had made the other day and a Mexican lasagna was born.

Mexican Lasagna (yields 4 servings)
.5 lb of ground turkey
1/2 medium onion, chopped
2 cloves garlic, minced
1 cayenne pepper, ribbed and seeded and chopped
1/4 c. green bell pepper
1 can diced tomatoes
1 can refried beans
1 tbsp. chili powder
pinch red pepper flakes
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. dried oregano
1/2 tsp. ground cumin
salt & pepper, to taste
4-6 spent grain tortillas

I know some of you are thinking... what? only a 1/2 pound of meat?!  Well, I only have three mouths to feed and with everything else that is in the lasagna, that is all we need, and we still have leftovers!  Recipes are made for a guide... some inspiration.  Feel the free to adapt any recipe to fit your wants and needs!  :)

Preheat the oven to 350F

Brown the turkey over medium-high in a skillet until no longer pink.  Remove from skillet and drain.

Using the same skillet, add onions and cook till starting to soften - about 3 minutes.  Add the bell pepper, cook for another 1-2 minutes.  Add the cayenne pepper and garlic, cook for 1 minute.

Return the turkey to the skillet.  Add the tomatoes (I put mine in a food processor for a minute because my daughter doesn't like chunks of tomatoes).  Add the spices and mix well.  Heat over medium heat till heated through.

Heat refried beans, either in a microwave using a microwave-bowl or in a small saucepan (the beans are easier to spread when warm).

Time to assemble the lasagna.  I used a 9" glass pie plate.  I layed on tortilla on the bottom of plate and broke off pieces of another tortilla to cover the bottom of the plate (this may not be neccessary, it depends on how big your tortillas are).  Next I spread 1/3 of the refried beans over top of the tortilla.  On top of the beans, I put 1/3 of the tomato meat mixture, spread out evenly.  Last, sprinkle about 1/3 cup of shredded cheese.  Repeat tortilla layer.  Spread the remaining 2/3 of refried beans ontop of tortilla.  Spread 1/3 of tomato meat mixture.  Sprinkle with 1/3 cup of cheese.  Place last layer of tortillas, spread the remaining tomato-meat mixture and top with the remaining cheese.

Bake in preheated oven for 30 minutes.

Let cool for a few minutes before serving.

Enjoy!

Chicken and Black Bean Burritos with Pumpkin Cheese Sauce

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I know... it sounds weird, but I really enjoyed it.  Besides, I still had a little bit of pumpkin puree leftover from Halloween.  It is inspired by Closet Cooking's pumpkin and black bean burritos.

Chicken and Black Bean Burritos with Pumpkin Cheese Sauce (Yields 8 - 10):
1 recipe for spent grain tortillas

2 chicken leg quarters, cooked, deboned, deskinned and shredded
1/4 to 1/2 c. chicken broth
1 tbsp. chili powder
1/2 tbsp. ground cumin
salt & pepper, to taste

1 tbsp. olive oil
1/4 of a large onion (approx. 3/4 c.), chopped
2 cloves garlic, minced
1 can black beans, rinsed and drained
2 tbsp. chili powder
1 tbsp. ground cumin
1 tsp. dried oregano
1/2 c. beer
salt & pepper, to taste

Pumpkin Cheese Sauce
1 c. pumpkin puree
1 tsp. dried cilantro or 2 tbsp of fresh chopped cilantro
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 to 1/2 c. milk
3/4 c. cheese (I used a mix between American and cheddar)
salt & pepper, to taste

Garnish
sour cream
chopped tomatoes or salsa
fresh cilantro, chopped

In a small saucepan, heat oil over medium to medium-high heat.  Add onions and cook till softened and translucent, about 3-5 minutes.  Add garlic and cook a minute longer.  Add black beans, beer, and spices and let cook till most of the liquid has reduced.  When the liquid has reduced, do a rough mash on the black beans.  Add salt and pepper to taste, if desired.

In a medium bowl combine cooked chicken, spices and broth.  You may need to microwave this just before assembling the burrito to ensure it is hot.

In a medium saucepan, combine pumpkin puree, spices, and milk over medium heat.  When mixed well and heated through, turn heat off and add cheese.  Stir till cheese has fully incorporated with the pumpkin sauce.  Add salt and pepper to taste, if desired.

Now for assembling the burritos.  Take a freshly made spent grain tortilla and place onto a plate.  Spoon the black bean mixture onto the center of each tortilla.  Place a spoonful of the cooked shredded chicken on top of the black beans.  Roll into a burrito (or enchalada style - with the ends open).  Top each burrito generously with the pumpkin cheese sauce and then garnish with a dallop of sour cream, tomatoes, and cilantro.

Enjoy!

Spent Grain Tortillas

 

Recipe adapted from the Urban Spork.

Spent Grain Tortillas (yeilds 12):
2 1/4 c. all-purpose flour
1/2 c. spent grain flour
5 tbsp. shortening
3/4 tsp. salt
3/4 c. hot water

Mix all-purpose flour and spent grain flour together in a large bowl.  Using a pastry cutter, incorporate the shortening until the flour mix resembles course crumbles.

Dissolve salt in the hot water.  Add water to mixture and combine with a fork.  The spent grain flour I used was from a black wit, thus the dark color - although the color in the picture below didn't turn out right...hmm.

Divide the dough into 12 equal portions.  Roll into balls and let rest on a plate covered with plastic wrap for 30 minutes. 

After letting the dough rest, lightly flour your work surface.  Flatten a piece a dough gently with your hand and then use a rolling pin to flatten the dough 1/8 to 1/16" thick or approximately 6" in diameter.  Repeat with each dough ball.

Heat a skillet over medium to medium-high heat.  Using one tortilla at a time, cook for about 30 seconds on each side.  Keep cooked tortillas covered with a cloth while finishing the rest of the batch.

Enjoy!