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Tortillas Salsa Fresco Sopaipillas Chicken Fajitas Chorizo Con Papas

BROADCAST DATE:   February 24, 2002

From the Kitchen of: Jazz Singer Loretta Ables

    3 c. flour
    2 Tbs. baking powder
    1 tsp. salt
    1 c. hot tap water
    3/4 c. butter flavored Crisco

Mix flour, baking powder, salt and Crisco in a large bowl.  Add hot water a little at a time to help blend Crisco and dry ingredients.  Roll dough into a large ball and knead until you have a smooth pliable texture.  Remove from bowl and continue kneading on counter surface until completely blended.  Form into golf ball size balls and place in clean bowl and cover with a kitchen towel for approximately 1 hour.  Flour counter and rolling pin and roll dough, turning occasionally until you form them into round disc shapes.  Place tortilla on medium hot griddle and flip when bubbles start to form - approximately 1 minute on each side.  Immediately flip to other side.  Watch this carefully so as not to burn.  Place tortillas on plate and cover with kitchen towel to keep warm as you finish cooking entire batch.Spread tortilla with butter, chorizo, beans or other filling and fold to keep ingredients in.

Salsa Fresco
From the Kitchen of: Jazz Singer Loretta Ablest

    4 medium tomatoes
    1 medium onion
    1 bunch cilantro (Chinese parsley)
    1 clove garlic
    jalapeno pepper

Dice tomatoes and place into medium bowl.  Dice onion and add to tomatoes.  Chop 1/2 bunch of cilantro (leaves only) and add to mixture.  Peel and finely chop garlic clove and add to mixture.  Stir until evenly blended.  Add salt and pepper to taste.  Cover and leave in refrigerator to blend for at lease 1/2 hour.  Stir and serve with chips or other food.Finely chop fresh jalapeno pepper and add a little at a time to taste.

From the Kitchen of: Jazz Singer Loretta Ables

    cooking oil

Heat oil in pan for frying.  Slice tortillas into small sections.  Add to hot oil and cook quickly until lightly browned.  Do not burn.  Place on paper towel to drain.  When cooled, place on plate and sprinkle with cinnamon and sugar and drizzle with honey.  Eat immediately.

Chicken Fajitas
From the Kitchen of: Jazz Singer Loretta Ables

    3 boneless skinless chicken breasts
    2 tsp. sugar
    2 tsp. dried oregano
    1/2 tsp. cayenne pepper
    1 tsp. ground cinnamon
    2 limes
    1 medium onion
    3 bell peppers (1 each red, green and yellow)
    2 tsp. vegetable oil

Grate lime zest of both limes and set zest and limes aside.  Cut chicken breasts into slices and place in medium bowl. Add sugar, oregano, cayenne pepper, cinnamon and lime zest to chicken.  Squeeze juice of limes into chicken mixture.  Mix and place in refrigerator to marinate for at least 15 minutes.
Heat oil in a skillet.  Add chicken mixture and cook for 5 minutes, stirring constantly.  When chicken is cooked through, add bell peppers and onions and stir until cooked, but not overcooked.and enjoy.


    Chorizo Con Papas
    From the Kitchen of: Jazz Singer Loretta Ables

    1 c. soft pork or beef chorizo
    5 medium potatoes
    oil for frying

    Peel and chop potatoes into bite size.  Heat approximately 1/4 c. oil in frying pan.  Add potatoes and cook until tender.  Squeeze chorizo from casing into frying pan with potatoes.  Cook and stir until blended.  Add salt and pepper to taste.