100-Mile Diet Chili Chimichangas

ImageTuesday’s black bean-wheat berry chili reappeared Wednesday evening as Chili Chimichangas with homemade flour tortillas.  My flour tortillas (made with Cedar Circle Farm whole wheat flour and their sunflower oil) were not as flexible as the store-bought variety, but I was able to fold over the ends to create chimichangas. I added squiggles of non-local Sriracha sauce and a dab of VT Creamery creme fraiche . . . maybe I’ll try making hot pepper sauce at harvest time? The tortillas were not flexible, but very flavorful.  They were excellent!   If anyone has been able to make flexible whole wheat flour tortillas at home, I’d love to hear about it!

This entry was posted in Uncategorized and tagged , , . Bookmark the permalink.

8 Responses to 100-Mile Diet Chili Chimichangas

  1. Jandra Oliver says:

    Isn’t local cornflour available? Does anyone know how to make masa harina? I assume it involves soaking the corn in lime water before drying and grinding it- would be an interesting project! Your tortillas sound great- my suggestion is to soak the flour in whey overnight before you roll them out- I’ve also had very good luck with using the Beidlers local ww flour for chapatis- I’d be happy to discuss that process if folks are interested. – Jandra

  2. uvlocalvores says:

    Hi Jandra, Thanks for responding – I’d love to know more about how you would do it. What does the whey do? This is the recipe I used – how would you adapt it?
    Flour Tortillas

    Recipe from the Authentic Mexican Cookbook by Rick Bayless
    3/4 pound (2 3/4 cups) all-purpose flour, plus a little extra for rolling the tortillas
    5 tablespoons lard or vegetable shortening, or a mixture of the two, or 5 tblsp of sunflower oil
    3/4 teaspoon salt
    about 3/4 cup very warm tap water
    1. Make the dough. Combine the flour and fat in a large mixing bowl, working in the fat with your fingers, until completely incorporated. Dissolve the salt in the water, pour about 2/3 cup of it over the dry ingredients and immediately work it in with a fork; the dough will be in large clumps rather than a homogeneous mass. If all the dry ingredients haven’t been dampened, add the rest of the liquid (plus a little more, if necessary). Scoop the dough onto your work surface and knead until smooth. It should be medium-stiff consistency — definitely not firm, but not quite as soft as most bread dough either.

    2. Rest the dough. Divide the dough into 12 portions and roll each into a ball. Set them on a plate, cover with plastic wrap and let rest at least 30 minutes (to make the dough less springy, easier to roll).

    3. Roll and griddle-bake the tortillas. Heat an ungreased griddle or heavy skillet over medium to medium-high heat.

    On a lightly floured surface, roll out a portion of the dough into an even 7-inch circle: Flatten a ball of dough, flour it, then roll forward and back across it; rotate a sixth of a turn and roll forward and back again; continue rotating and rolling until you reach a 7-inch circle, lightly flouring the tortilla and work surface from time to time.

    Lay the tortilla on the hot griddle (you should hear a faint sizzle and see an almost immediate bubbling across the surface). After 30 to 45 seconds, when there are browned splotches underneath, flip it over. Bake 30 to 45 seconds more, until the other side is browned; don’t overbake the tortilla or it will become crisp. Remove and wrap in a cloth napkin placed in a tortilla warmer. Roll and griddle-bake the remaining tortillas in the same manner and stacking them one on top of the other.

    • uvlocalvores says:

      P.S. I used whole wheat flour and sunflower oil.

      • Jandra Oliver says:

        Hi- I just read the directions more closely, and I suggest that you look up a chapati recipe, which is essentially the same except reduce oi/shortening to 1 TBL and the cooking process has an extra step.. Whey in place of water adds a pleasant sour taste, and you can mix the liquid and enough flour (but no salt or oil) to make a sponge, beat and let sit covered overnight to improve digestibility, before adding the remaining ingredients and finishing, but you don’t have to, a half hour of resting will do. . To make chapatis, you roll the tortillas out as in your recipe- use golf ball sized dough balls, cook them briefly on a hot skillet, but remove right after the surface starts to bubble and/or appear dry, a few brown spots are ok, but don’t let it dry out. Place the tortilla on a wire frame-( made from bending a metal coat hanger into a U shape), and heat over a medium flame until the bread balloons- move it to prevent burning. Wrap them in a cloth. They will be chewy but soft when done this way. Having another person to cook the chapatis while you roll them really helps!

  3. uvlocalvores says:

    Thanks Jandra. I’ll try reducing the oil – does the whey do anything for the flexibility? I’ll bet wrapping in a towel helps keep moisture in! BTW, according to their web site, Green Mountain Flour in Windsor makes a fine corn flour.

    • Jandra Oliver says:

      Well, the soaking/resting process helps a lot. Interestingly, the coarser flours work better than pastry- you want a hard spring wheat, Its really the griddle cooking that dries them out and makes them tough- and the oil prevents the gluten from forming- which is what makes the dough stretchy and able to balloon. I live with a baker, so I’m sure that she could do a better job explaining the science, but I’ve been making chapatis and corn tortillas for years, and so am sharing what I have observed.

  4. Michelle says:

    I wouldnt reduce the oil, and I would use local butter instead of the sunflower oil. This may make them softer, too

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s