Tortilje z mesno in avokadovo omako / Tortillas with shredded meat and guacamole

by Cimetovo dekle

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Ste že kdaj poskusili doma narejene tortilje? Če niste, ne veste kaj zamujate. Vredne so so vsako minuto, ki jo vložite v njih, so pa tudi odličen način, da očarate prijatelje.
Ravno to sem storila jaz🙂 Prijatelji so preživljali ležeren teden na Pohorju, zato sem se javila, da za en dan jaz poskrbim za hrano, tako so oni bili zadovoljni, jaz pa tudi, saj sem že od novega leta naprej iskala razlog, da ponovno naredim tortilje, mesno omako in guacamole :) Tortilje sem delala po super preprostem receptu, vse ostalo sem delala po okusu. Ker je kosilo bilo narejeno za 8 ljudi, je sestavin kar veliko, tako da če imate voljo in čas in se vam ‘zalušta’ malo mehiške hrane, si vse recepte prilagodite na število oseb. Nad končno jedjo so bili zadovoljni vsi, edini komentar je bil, da sem govedino malo razkuhala, kar pa je po 4 urah kuhanja bil tudi namen. Torej če nimate radi, da vam govedina lepo razpade v ustih, potem prilagodite čas kuhanja le te, vendar vam pri tej metodi ne zagotavljam polnega okusa, ki ga omaka in meso dobita, če ju kuhamo tako dolgo na nizki temperaturi. Odločitev je vaša🙂


Tortilije
(za 16-18 srednje velikih tortilij)
500 g moke
3 čajne žličke pecilnega praška
1 čajna žlička soli
4 žlice olja (jaz sem uporabila olivno)
370 ml mleka

Zmešajte vse suhe sestavine, nato dodajte mokre in premešajte. Vse skupaj dajte na pult in gnetite vsaj 2 min. oz. dokler ne dobite homogenega testa. Postavite nazaj v posodo in pokrijte z vlažno krpo. Pustite počivati 30 min. Oblikujte čim bolj podobne kroglice in znova pokrijte z vlažno krpo, tokrat naj počivajo 10 min. Na dobro pomokani površini zvaljajte čim bolj tanke tortilje in jih razporedite po pultu. Ko končate s oblikovanjem tortilj, naj bo ponev že pripravljena in zelo vroča. Tortilje pecite posamično. Površina tortilje bo po 30 s močno napihnjena, takrat jo obrnite, počite velike mehurčke in pecite kakih 20 s še s te strani. Tortiljo dajte na krožnik in na takšen način spečete še preostale tortilje.

Avokadova omaka ali guacamole (za skoraj liter omake)
5 zrelih avokadov
1 paradižnik
2 jedrca česna
1 majhna čebula
1 čajna žlička suhega čilija (ali več, po izbiri)
sol
3 vejice peteršilja
1 1/2 limoninega soka

Vse sestavine na grobo razrežite, avokado prepolovite, odstranite koščico in z žlico izdolbite meso. Vse sestavine dajte v multipraktik in mešajte, dokler ne dobite kremne in goste omake. Omako dajte v posodo in jo pokrijte s folijo, dokler je ne potrebujete.
* sok limone bo preprečil avokadu, da dobi značilno rjavo barvo. Vaš guacamole bo ostal lepe zelene barve tudi naslednji dan.

Mesna omaka (za 8-10 ljudi)
slab kilogram govejega mesa (jaz sem imela potrebuševino (flam) in vratovino s kostjo)
3 dl domače mezge (oz. katerakoli paradižnikova omaka)
6 dl vode (spremo kozarec od mezge)
1 čajna žlička ingverja, pimeta in muškatnega oreščka
2 čajni žlički paprike in kajenskega popra
vejica timijana
1 suhi čili
sok 1 limone ali limete
1 1/2 nasekljane čebule
4 jedrca česna
1 dl belega vina (jaz sem imela sivi pinot)
sol in poper za začinit meso
2 žlici moke ali koruznega škroba (za zgostitev)
1 žlica sladkorja
2 žlici medu

Začinite meso in ga na rahlo popecite v veliki posodi. Dno posode mora imeti rahlo rjavo barvo, ko meso daste ven. V tej isti posodi pražite čebulo vsaj kakih 5 min na srednjem ognju, nato dodajte česen in čili in pražite še kakšni 2 min. Dodajte vino in pustite, da malo izpari, nato dodajte začimbe, med, limonin sok, sladkor, mezgo in vodo, na koncu dodajte še meso s vso tekočino, ki se je nabrala na dnu posode. Pokrijte in znižajte ogenj. Kuhajte na nizkem ognju in vsako uro rahlo premešajte. Po 3 urah kuhanja dodajte moko, ki ste jo raztopili v malo vode in kuhajte dalje, dokler omaka ni temno rdeča in gosta, meso pa tako mehko, da ga lahko razkosate z vilico.  Če ste imeli meso s kostjo, odstranite kost in ponudite kot omako k tortiljam.
* čas kuhanja je odvisen od količine mesa, kot tudi od vrste, če imate manjše kose brez kosti, bo čas kuhanja krajši, zato bodite pozorni.
_MG_6874 _MG_6933

Tortillas with shredded meat and guacamole
Have you ever tried homemade tortillas, if not, why not? They are easy to make, with so little ingredients and they taste so much better then the store bought one. Really give them a try. The recipe for them I got here, every thing else I just made it up. I`m a big fan of shredded meat, plus I love everything that involves avocados, so decision what to serve the tortillas with was easy, plus I had the time, and because the meat took 4 hours to cook, time was of the essence🙂

Tortilias (with this recipe you get 16-18 middle sized tortillas)
4 cups all-purpose flour (plus more kneading)
3 teaspoons baking powder
1 teaspoon salt
4 Tablespoons oil
1 1/2 cup milk, room temperature

Combine the dry ingredients in a bowl, then add the wet ingredients. Transfer the dough to a floured surface and knead for at least 2 min. Then put the dough back in the bowl and cover it with a damp towl, leave it on the counter for 30 min. Shap equal sized balls, cover then and leave them to rest for another 10 min. Flour your surface and roull out the tortilias as thinly as possible. In the mean time start heating your pan. bake eich at a time. After about a minute it will start to buble up. When those bubbles have almost covered the whole surface of the tortilla, flip it over for another thirty seconds or so. Put it on a plate and do that with the rest of your tortilias.

Guacamole souce (with this recipe you get about 4 cups, so just adjust it to your liking)
5 ripe avocados
1 tomato
2 garlic cloves
1 small onion
1 tsp of chilli (or more)
salt
1/3 cup parsley
juice of  1 1/2 lemon

Roughly chop everything up, deseed the avocados and get the meat out with a spoon. Throw everything in a processor, if it is not a strong processor, then mix everything gradually. Transfer it to a jar and cover it: It will last up to 3 day in a refrigerator, and because of the lemon juice it will stay nice and green.

Shredded meat (enough for 8-10 people)
2.2 pounds of beef / 1kg (any kind will do, even with bones on it)
1 1/2 cup of tomato sauce / 300 ml
3 cups of water / 600 ml
1 tsp of ginger, allspice, nutmeg
2 tsp paprika, cayenne pepper
sprig of thyme
1 dry chilly
1 tbsp of sugar
2 tbsp of honey
juice of 1 lemon (or lime)
1 1/2 chopped onion
4 cloves of garlic
1/2 cups of white wine / 100 ml
salt and pepper to season the meat
2 tbsp of flour or cornstarch

Season the meat and bake it on both sides for about 5 minutes, just so that you get a sticky bottom in the pan. In the same pan throw in the onions and sauté them for about 5 min on medium heat. Then add the minced garlic and chilli, stir a bit, then add the wine. Cook for another 5 min, until the wine evaporates a little bit, then add the herbs, lemon juice, sugar, honey, tomato sauce and twice as much water. Add the meat with all the juices that are on the bottom. cover the pot, lower the heat to minimum and cook, stirring every hour. After 3 hours add the flour which you have dissolved in some water and cook for another half hour, if at this point you can shred the meat with a fork, then it`s done, if not, cook it for another half hour, until the souce is dark red and thick, and the meat shreds easily.
* The cooking time will depend on the meat you have, if you have meat on bones, then it will take longer, but it shouldn’t be done in less than 3 hours, because the flavour of the souce won’t be as intense.