Homemade Corn Tortillas

there is no end to the things that can go into a taco, scrambled eggs,cheese,lettuce,alfalfa sprouts, tomatoes, cottage cheese or sour cream~

This recipe for homemade corn tortillas is fast and easy. You mix the batter, pour it in a small 8″ skillet, much like making a crepe or pancake, and cook it in a minute. Repeat until you have used all the batter, It should make 12 nice size corn tortillas. You cook the tortilla twice, once to make it and then the second time is to soft fry it in oil to cook it and make it a little crisp around the edges, it gives it a wonderful flavor. You can roll up whatever you like inside, here I have grated cheese, cottage cheese, shredded lettuce, scrambled eggs and tomatoes. Everyone can build their own. Since the batter has an egg in it, don’t heat it in the microwave or it will taste “fishy”. ( I sent this recipe to Elizabeth since she likes Mexican Food and there are no tortillas in Africa, and no masa flour to make them. They do have corn meal so she will be able to make enchiladas and tacos now).

Homemade Corn Tortillas
1 1/2 c water
1 c flour
1/2 c yellow corn meal
1/4 tsp salt
1 egg
Beat all of this in a blender until it is completely mixed.
Heat small 8″ skillet that has been sprayed with a little Pam
Pour 1/4 c batter (measure, no more than this) in heated skillet and tilt pan to cover whole bottom of pan with the batter, it needs to be thin.
Cook about 15 or 20 seconds on each side, take out and do another one
until all the batter is used. Stack the tortillas as you cook them.
Now, add about 1/2″ corn oil to skillet and one by one, cook
the tortillas (med heat) 30 seconds on each side. Lay each one’
on several thickness of paper towels, patting tops to get the
grease off. Stack and keep warm.
 You will have the platter of scrambled eggs, lettuce and stuffing
done ahead of time so you are ready to eat when you finish the
tortillas. My favorite is a little bit of scrambled eggs, lots of lettuce
and some cottage cheese. Sour cream is good, alfalfa sprouts are good,
but I always want the scrambled egg too. One scrambled egg is enough for about three tacos.

Cheese Enchiladas

Great Cheese Enchiladas

This is a delicious and easy meal, you can make it beforehand and heat when ready to serve.

Everyone likes Mexican Food and this is an easy meal. Read  the recipe to be sure you have the ingredients, chili powder, cumino (cumin) and garlic powder. You will need a package of corn tortillas too.

Goya Pina’s  Enchilada  Sauce

2 T Gephardt Chili Powder
1 tsp ground cumin
½ tsp garlic powder
1 tsp salt
2 T corn oil
3 T flour
Heat together in saucepan, and then add
2 c. water. Stir until thickened. It should
be consistency of slightly thin gravy)

Soft fry the tortillas, three for each person. Fry a tortilla in in med hot oil for a few seconds, turn and fry another few seconds. Lay it on paper towels and blot all the grease off. Stack them and keep warm. (Don’t try a short cut by heating in a microwave instead of frying!)  Grate a pile of Velveeta Cheese, chop an onion. Take each tortilla, dip it in the  sauce, sprinkle on cheese and onion and roll it up. Lay them in a baking dish, sprinkle more cheese on top and pour more enchilada sauce over this. Heat about 10 minutes in oven. Put three enchiladas on a plate with a soft fried egg on top. Garnish the plate with sliced avocado,  tomatoes and what ever green stuff you like.You can also serve nachos, which are tortilla chips with cheddar cheese sprinkled on top and heated to melt the cheese. A little sliced jalapeño  pepper doesn’t hurt either~

Mexican Beef Enchiladas

Mexican Enchiladas

may be the favorite of all Mexican food


1 lb. very lean ground meat
2 T. Gephardt chill powder
1/2 tsp. garlic powder
1 tsp salt
1 tsp ground cumin
½ tsp oregano
3 c. water
Brown meat in skillet with spices; then add water. Cover and cook on med. for about 25 minutes. Skim all the grease off.

Enchilada Sauce
2 T. Gephardt chili powder
3 T. corn oil
1 tsp. ground cumin
4 T. flour
1 1/2 tsp. garlic powder
1 tsp. salt
1/8 tsp red pepper if you like it hot
Heat together in saucepan, then add 3 cups water. Stir until thickened (like slightly thin gravy).
Soft Fried Tortillas: In a small skillet, add about 1/2 cup corn oil and, one at a time, soft fry 12 corn tortillas, just 4 or 5 seconds on each side. Drain each one on a paper towel, pat to be sure to get the grease off. Keep warm.
Shred 2 cups longhorn cheddar cheese. Chop 1 onion.
To keep it neat, assemble enchilada on a plate, then slide it onto a dinner plate.
Assembling: Dip each tortilla in enchilada sauce; lay on plate and spoon on some chili, cheese and onions. Repeat until you have a stack of 3. As you finish, put each plate in microwave for 1 minute so it will be really hot. Top each enchilada with a soft fried egg and pour remaining sauce on each stack. Garnish with a sprig of cilantro.   (Chili, enchilada sauce, cheese and onions can be prepared day before.) Serves 4

River Tacos

The easiest Mexican Food, fix it ahead of time and it is ready to serve in minurtes

When our kids were coming to the river for vacation, I was busy for days clearing brush, mowing and getting ready for them. I always made River Tacos that first evening, I cooked the chili the day before, shredded the cheese, and chopped the onions. Then on the big day,  the last thing to do was soft fry the tortillas and cut up the salad. When they drove up, there was lots of sweet hugging and squealing, time to love each other and relax for a few minutes.  For supper all I had to do was pour the bubbling hot chili over the salad and we ate. It was a wonderful, easy and delicious meal.  Even now when I fix River Tacos, I remember that excitement I felt while waiting for my precious kids. 


1 lb. very lean ground meat
3 T Gephardt chili powder
1/2 tsp garlic powder (not garlic salt)
1 tsp salt
1 tsp cumin
1/2 tsp ground oregano
3 c water

Brown meat in skillet with spices, then add water. Cover and cook on med heat for 25 minutes. Skim off all the grease.

Salad part

Mix together in nice serving bowl

3 c. lettuce, shred fine
3  tomatoes, cut in small cubes
1  avocado, cut in cubes
½ a cucumber, chopped fine
½ bell pepper chopped fine

Soft fry corn tortillas, 4 or 5 for each person plus a few extras) Note: no short cuts here, you need to soft fry the tortillas, don’t just heat them in a microwave~

Heat about ½ c corn oil in skillet, fry tortillas, one at a time, only about 4 seconds on each side.

Drain on paper towels to get off all grease. (I put thick newspaper on the counter, top with three layers of paper towels, lay each tortilla on it as I fry it, and pat it to get all the grease off)

Stack and cover with a towel to keep warm.

 Just before serving, heat chili bubbling hot, pour over salad.

Have some shredded  cheese, chopped onions and sour cream dressing on the side.

Let everyone make their own by spooning taco salad onto warm tortilla and rolling it up. Messy  but hey, pass the paper towels.

This is an unbelievably delicious meal.

Homemade Chili

Chili is the bases for several Tex-Mex dishes

Chili is one of the really great foods. There are so many delicious meals you can make with it. First you need a good recipe, it is simple to make, takes only about 30 minutes from start to finish. It is just as easy to make two or three pounds as one. I  try to always keep some in the freezer, ready to use. This is the recipe,

2 lbs very lean ground meat
2 tsp garlic powder (not garlic salt)
2 tsp tsp ground cumin
6 T Gephardt Chili powder
2 tsp salt
1 tsp ground oregano
2 1/2cups  water
( 1/2 tsp black pepper if you prefer it hotter)
Brown meat in large skillet, add all the spices and stir and cook for a few minutes. Add the water, cook covered for about 25 minutes. Now spoon off ALL the grease, get as much off as possible. (grease is the heartburn kicker)
Use for enchiladas or tacos, freeze what you have left.
Chili is a main ingredient in so many Mexican Food dishes, I will have recipes  for Beef Enchiladas and RiverTacos posted later. You can be getting ready.