So, I had fresh tortillas, NOW what? I did what any self-respecting man would have done: made a quesadilla. HELL yeah.

Here’s THE way to make homemade flour tortillas. It’s really a conglomeration of a few different notes and recipes that I found. It’s fairly messy, but worth it!

NOTE: Makes 12 tortillas: 114 Calories, 2g Fat, 19g Carb, 3g Protein.

Cook Time:
30 min

Ingredients:
2 1/4 cup flour (all purpose white or whole wheat)
2 tsp baking powder
1 tsp salt
2 tsp vegetable oil (or olive oil)
1 cup hot milk (use skim, if you have it, but it will all work)

What You’ll Need:
1 skillet
1 place to roll tortillas out
Rolling pin (or other cylindrical object – I used a can of Pam, seriously)

Reference Photos:

Directions:

1. Combine all the dry ingredients.
2. Put the 3/4 cup milk in the microwave for 1 minute.
3. Add 2 tsp oil to the dry ingredients.
4. Slowly add the warm milk while you stir. Continue adding to the dough mixture ’till the dough comes away from the bowl and forms 1 ball. You may not use all of it, possibly closer to 3/4 cup.
5. Spread a thin layer of flour over a surface (I used a cutting board) to roll the tortillas out on.
6. Take out the dough and put it onto the floured surface. Fold it in half and press into it a few times (also known as “kneading“).
7. Pull off some dough and roll it into a ball. Make 12 small balls of dough.
8. Roll out the tortila (about 6″ in diameter).
9. Heat the skillet. Put the tortilla on for about 30 seconds a side.
10. While one cooks, roll out the next one, and so on. Remember to flip the tortilla on the skillet after 30 seconds. By the time the one on the skillet is done, you should be done rolling out the next one.
11. TIP: each time you finish rolling out a tortilla, add some more flour to the board before you start the next tortilla.
12. Place on a paper towel as they finish, stack them to keep warm. DONE!

So warm, so fluffy, so awesome. Enjoy, dudes!

The recipe looks long, and has a LOT of steps, but if you’re trying to make an awesome enchilada dish from scratch, this is by FAR the easiest recipe you’ll find. Don’t be scared, it’s still pretty simple.

NOTE: Makes 4 servings: 732 Calories, 28g Fat, 55g Carb, 60g Protein.

Cook Time:
45 min

Ingredients:
3 chicken breasts
1 small onion, chopped (about a cup)
Olive oil
2 tablespoons minced garlic
1 29-ounce can tomato puree
5 tablespoons red chili powder
2 teaspoons sugar
1/2 cup to a cup of water
12 corn tortillas
2 cups grated cheese

What You’ll Need:
1 large pot
1 skillet
1 saucepan
1 baking pan

Reference Photos:

Directions:

1. Preheat the oven to 375.
2. Place the THAWEDchicken breasts into a pot of cold water. Bring the water to a boil and then turn down the heat to a simmer (start the next step). Simmer for about 10 minutes. Check to make sure chicken isnt pink inside. If it’s cooked, drain, set aside.
3. Chop the onion.
4. Heat a saucepan with a couple tablespoons of olive oil. Sautee the onions till they are translucent (about 2 minutes).
5. Add the garlic. Sautee for a minute and add the tomato puree.
6. Add the chili powder, and taste. You should taste more chili powder than tomatoes. Add more, 1 teaspoon at a time, if desired. Add the 2 teaspoons of sugar. Add 1/2 cup water, stir, and let sit on a low simmer.
7. Take the chicken and scrape it with a fork in order to shred it (see refence photos). Set aside.
8. HEATING THE TORTILLAS: Heat the skillet on medium high. Add a bit of olive oil. Let it heat up. Add a tortilla and let it cook a minute. Flip it over and add another tortilla on top of that to soak up the extra oil. Let them cook a minute and flip them both, adding yet another tortilla to the top. Repeat (starting with the oil) for every 4 tortillas (see reference photos). Take each 4 off and place onto a paper towel to set aside. Make 12 tortillas total.
9. Cup the tortilla in your hand. put a handful of chicken, a couple spoonfuls of sauce, and a bit of cheese into it.
10. Roll up the tortilla and place it seam-side-down on the pan.
11. Pour the extra sauce over the enchiladas in the pan.
12. Sprinkle the cheese over the top of the enchiladas.
13. Cook in the oven for 10 minutes, or until cheese bubbles.

Take it out and serve…MANCHILADAS! Enjoy, dudes!

It’s easy to make and easy to clean up, perfect for a lazy night at home. Mexican food, gotta love it. Read on, my brothas!

NOTE: Makes about 6 servings: 300 Calories, 14g Fat, 10g Carb, 31g Protein.

Cook Time:
About 25 min

Ingredients: (click for photo)
About 1.5 lb. flap steak
1 sliced white onion
2 bell peppers
Tortillas
1 packet of fajita seasoning
Olive oil

What You’ll Need:
1 skillet

TIP: To warm your tortillas, wrap them in a towel and put it in the oven at 180 degrees when you begin cooking. Take them out when you’re done. You’ll end up with perfectly warm tortillas.

Reference Photos:

Directions:

1. Chop the bell peppers and the onion (see reference photo for a how-to).
2. Slice the steak into strips.
3. Heat a skillet on high heat with a couple teaspoons of olive oil.
4. Sautee the sliced onion and bell peppers for about 5 minutes (until tender).
5. Transfer the onion and bell peppers out of the skillet and onto a plate (or separate skillet, as pictured). Keep the heat on and put the steak strips into the same hot skillet. Let cook for 10 minutes (or until browned).
6. Drain juice from the skillet into the sink and return to heat.
7. Add fajita seasoning and about 1/4 cup water. Let boil uncovered for about 2 minutes.
8. Add the onion and peppers back into the skillet. Cook together for another 5 minutes.
9. Assemble the fajita and serve!

That’s it! My personal favorite accompaniment is Tapatio and sour cream. I’m gunna go eat now. Enjoy, dudes!

THIS, friends, is the chicken taco. Corn tortilla, seasoned chicken, onion, and cilantro – topped with Tapatio and paired with a Corona. Here’s to you Mr. “I-invented-the-chicken-taco”! Thank you for all your hard work…

NOTE: Makes 6 tacos: 196 Calories, 5g Fat, 14g Carb, 22g Protein (per taco).

Cook Time:
15 minutes

Ingredients:
Corn tortillas
3 thawed chicken breasts
1/2 chopped onion
1/3 cup chopped cilantro
Packet of taco seasoning
Olive Oil

What You’ll Need:
1 skillet

TIP: To warm your tortillas, wrap them in a towel and put it in the oven at 180 degrees when you begin cooking. Take them out when you’re done. You’ll end up with perfectly warm tortillas.

Reference Photos:

Directions:

1. Chop the chicken into bite-sized bits.
2. Heat a skillet on medium high. Add a tablespoon or so of olive oil.
3. Add chicken to skillet and let cook for a few minutes.
4. Add 1/2 packet of taco seasoning to chicken and stir. Let simmer on medium heat, stirring occasionally.
5. Chop the onion.
6. Chop the cilantro.
7. Crisp the tortillas on the stove, assemble and enjoy!

As I said before, Tapatio, Coronas, goodnight. Enjoy, dudes!