Tag Archives: mole

Easy flour tortillas

Humo[u]r is the great thing, the saving thing. The minute it crops up, all our irritations and resentments slip away and a sunny spirit takes their place.
~ Mark Twain

Occasionally, food items march through my mind unsummoned and uninvited. And, once in my mind, they simply refuse to depart until I make them (i.e. create them in the kitchen).

This morning, while getting a drink of water, my eyes fell on the tub of mole rojo paste from Jian. I thought about that meal with a big smile on my face.

Thereafter, though, thoughts of tortillas bloomed in my mind like happy wild mushrooms… no other thoughts could chase them away.

And so it was that I made tortillas today for the first time. Trusty Google led me to this recipe, and I was happy to discover that they are in fact so easy and quick to make!

While the balls of dough sat in their tea-towel-blanket-bliss, I cut onions, smashed garlic, blanched green beans, heated up black beans. I dissolved a spoonful of mole paste in chicken stock, added a few squares of dark chocolate for good measure, and tossed the sauce all over seared chicken cubes and a few prawns. I combined the cooked beans with diced onion and tomatoes. I preheated the oven to 50°C so it could keep everything warm.

The tortillas were all cooked in under five minutes, and happily emerged reasonably round and flat, given that I shaped them with my palms and fingers (we don’t have a rolling pin yet).

Still can’t adequately describe the taste of this mole rojo… smoky and elusive as ever.

Love the addition of creamy avocado and zesty lime…

Here are the beans…

And this is what Fran and I had for dinner tonight. What did you eat tonight?

Hope you all have a fantastic week ahead :-)

    Ingredients:
    1 1/2 cups flour
    3/4 tsp baking powder
    ~40g butter, at room temperature*
    2/3 cup hot water
    Method:
    Sift the flour and baking powder into a bowl, and whisk till well combined. Add in the butter and hot water, then mix the dough with your hands.
    On a lightly floured surface, knead the dough by hand for around 5 minutes. Roll the dough out into a snake-shaped log and cut the dough into 6 equal portions. Shape each piece of dough into a round ball and cover with a tea towel. Let them sit for 20 minutes (this is a great window of time to cook the rest of your dinner).
    Place a non-stick skillet over medium heat. Do not grease the pan. Flatten each ball of dough into a nice large circle, with a rolling pin if you have one – otherwise just with your palms and fingers. Cook the tortillas one at a time, 20-30 seconds on each side. Your tortillas should have little brown spots on them.
    They taste best warm. I like stacking them on an ovenproof plate and leaving them in an oven at 50°C until everything is ready, so dinner arrives at the table warm.
    Yields 6 tortillas** – enough for 2-3 people.

* If the butter is fresh from the fridge, microwave it for approximately 20 seconds so that it’s still solid but closer to room temperature.

** The sky is the limit with toppings – minced meat, grated cheese, sour cream, smoky mole, spicy salsa, guacamole… in fact, given their similarity to roti prata, I think they would taste pretty good with a spicy Malaysian curry too.

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We had this meal three weeks ago, and I can still taste it

Some people have a sixth sense, and some are duds at it. I believe I must have it, because the moment I stepped into the house I felt a trembling along my skin, a traveling current that moved up my spine, down my arms, pulsing out from my fingertips. I was practically radiating. The body knows things a long time before the mind catches up to it. I was wondering what my body knew that I didn’t.
~ Sue Monk Kidd, The Secret Life of Bees

It was like paprika occupied the wind and blew itself into my face, and dark chocolate took the shape of a willowy man and stood up to hug me. The limes were as sweet spring showers, the tortillas like warm fluffy blankets fresh from the dryer. It was smoky and mysterious, and I easily imagined the sound of foreign chants; of a mortar and pestle in use; of singing. Each bite further led my mind’s eye towards a secret chamber, towards the charred base of a solid black pot, towards a flickering flame…

The memory of this meal has been hovering on the brink of my consciousness for about three weeks now, ever since we ate it. Jian came back for a visit from the good US of A and cooked chicken mole for his family and I, you see, that was a treat to eat. Delicious food and amazing company – what’s not to like?! We sat at a table adorned with platters of chicken, mole paste, warm tortillas, fluffy rice, beans, salsa, cilantro, lime wedges – and had fun assembling our own mole parcels. I loved it, and was especially struck by how elusive the mole paste tasted, and by how beautiful and different everything tasted when they were combined. It was difficult to think about what I was eating in words. Suffice to say, the food was very delicious, tickled my imagination and made me smile :-)

After we had our fill of mole, Jian brought out a very pretty pastel de tres leches (or “three milk cake”) and we hastily commanded our stomachs to make room for dessert…

It looked to me like a sunny island in the middle of a white lake, and tasted like a cross between cheesecake and bread and butter pudding. Sweet, soft and decadent… mmmm!

Jian gave me some mole base and a few Mexican chocolate pellets which smell very exciting (gracias Jian!) and I certainly look forward to experimenting with them soon* :-)

* Though a little part of me would rather just eat Jian’s cooking, he is very talented in the kitchen.