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Copper Canyon Wheat Tortillas and Burritos

Thanks to Raquel Alc?ntar, Mexico, for this great information and recipes!Here are some very nice recipes for making Mexican flour tortillas and some stews for stuffing the tortillas and making burritos.These stews are prepared while you visit Copper Canyon or "Barrancas del Cobre" in Sierra Tarahumara /Chihuahua state in Northern Mexico. Copper Canyon is the name given to a network of enormous canyons comprising the steepest part of the Sierra Tarahumara. The system is named after the Copper Canyon a branch of the Urique Canyon which became famous for its copper mines. These sharp differences in height within a space of just a few miles create significant variations climate. There have been times when there has been snow on the high tablelands of the canyons, while at the bottom, where the rivers flow, it has been fairly hot. The large streams that water the fertile valleys of Sonora and Sinaloa, including the rivers Fuerte, Mayo and Yaqui, rise in the Copper Canyon. The principal streams that produce these rivers include Verde, which flows through the Sinforosa Canyon, the Urique, the Batopilas, the Ch?nipas, the Papigochi (which flows along the Hu?poca canyon). The universe of depths is home to some of the greatest biodiversity in the world. Its vegetation consists primarily of pine and oak forests, located at over 2,000 metros above sea level, in regions where there are heavy snowfalls in winter. As one descends into the canyons, the vegetation changes until at about 400 metros above sea level, plants characteristic of semi-tropical and humid climates appear, such as mangos, oranges, Plum figs, mammee apples and many others. There is also a wide diversity of fauna, including mammals, birds, reptiles, freshwater fish and amphibians. If you want to visit Copper Canyon, call free at: 01800-504-5000 Chihuahua Tour- Fiesta Inn hotels. For flying to "Barrancas del Cobre", call free at: Aerom?xico 01800-021-4030 or 01800-133-4030 in MexicoThese recipes are mostly prepared in Chihuahua state during visits to "Copper Canyon."

Wheat Tortillas

(10 to 15 persons)1 pound wheat flour
1/3 tablespoon salt
1 teaspoon baking powder
5 ounces pork lard or vegetable shortening
1 cup hot water Mix the flour with salt and baking powder. Make a well in the center of the flour, add the lard, mix and add the water gradually until the mixture can be shaped into a soft ball. Make small balls called "testales" of the desired size and roll out the dough on a floured surface to make tortillas of the desired thickness. Place a tortilla on a hot comal or griddle and leave it for about a minute, and then turn it over for a third time, allowing it cook for another thirty seconds.

Burritos

(10 to 15 persons)Use any of the stuffings for these burritos.20 (6-inch diameter) large wheat tortillasRefried Beans Stuffing3 cups cooked beans
1/2 cup of the liquid used to cook the beans
4 ounces pork lard
1 large onion, sliced
4 chiles Colorados (or guajillos) sliced
Salt to tasteBlend the beans in their liquid. Fry the onion in hot lard until dark brown, drain the fat, add the chiles and fry for two seconds, add the beans and salt to taste and simmer until the flavors have blended. Chile Colorado Stuffing5 ounces pork lard or 1/2 cup corn oil
2 pounds pork shoulder (pulp), cubed
4 potatoes, peeled and cubed
4 chiles Colorado or guajillos, sliced and fried in oil
2 cloves garlic
1 1/2 cups chicken broth
Salt to taste Brown the meat in the oil, add the potatoes and fry for a few more minutes, add the dried, ground chiles Colorado with the garlic and salt and add the broth. Simmer until potatoes are tender and serve. Crisp Pork Rind Filling in Green Sauce (Chicharr?n" en salsa verde)6 chiles jalape?os
20 green tomatoes, peeled
3 tablespoons pork lard or corn oil
1 onion, finely chopped
1 sprig epazote
2 pounds crisp pork rind (chicharr?n) Simmer the chiles, tomatoes and salt in 1/2 cup of water until vegetables are tender; allow cooling slightly and blending.In a separate pan, fry the onion in the lard until transparent, add sauce and season with the sprig of epazote. Add the pork rind cut into medium size and allow the flavors to blend.

Poblano chiles stuffed with cheese
Poblano Chiles Stuffed with CheeseThis is one of the most traditional, and most loved, dishes of Mexico.3 tablespoons olive oil1 onion, minced2 carrots, peeled and thinly sliced10 tomatoes, roasted, peeled, seeded and chopped1/2 cup white or cider vinegar3 tablespoons g (Upload by user)

Tamales de chocolate
Tamales de ChocolateMakes 24 tamales1 (8 ounce) package dried cornhusks About 9 ounces Mexican chocolate (1 1/2 cups pulverized) 10 ounces (1 1/3 cups) unsalted butter, rich tasting pork lard or vegetable    shortening (or use a combination), slightly softened bu (Upload by user)

Hot chorizo tamales
Hot Chorizo Tamales10 tablespoons vegetable shortening, at room temperature1 1/2 cups Masa Harina�1 cup cornmeal1 teaspoon baking powder1/4 teaspoon cayenne powder1/4 teaspoon ground cumin1/4 teaspoon black pepper2 teaspoons salt1 cup chicken stock14 corn husks (Upload by user)

Gazpatcho summer cold soup
Gazpatcho Summer Cold Soup3 large cloves garlic1/2 (about 4 inches) medium cucumber1/2 large green pepper1/2 cup olive oil1/3 cup red wine vinegar2 or a 4 inch piece of baguette, soaked in water slice white bread4 big, very ripe, red about 3 inches in diameter tomatoes (Upload by user)

Poblano chili soup with chicken and onion
Poblano Chili Soup with Chicken and Onion3 medium poblano chiles, or 2 green bell peppers    and 1 jalape?o, or 2 long hot green chiles4 tablespoons (1/2 stick) unsalted butter1 small onion, finely minced1 garlic clove, minced4 tablespoons flour3 cups chicke (Upload by user)

Tortilla soup
Tortilla SoupMy sister makes this soup all the time and just loves it. Being from Texas, she loves anything that is Mexican.3 tablespoons corn oil3 large garlic cloves finely chopped4 corn tortillas, coarsely chopped1 tablespoon fresh cilantro2 medium onions chopped3 me (Upload by user)

Chicken and salsa soup
Chicken and Salsa SoupDecide how zesty you want this soup to be, then choose from mild, medium, or hot salsa.1 3/4 cups water1 (14 1/2 ounce) can reduced sodium chicken broth1/2 pound skinless, boneless chicken, cut into bite size pieces1 to 2 teaspoons chili powder1 (11 ou (Upload by user)

Macho macho shrimp gazpacho
Macho Macho Shrimp GazpachoThis is easy to make and can be prepared well in advance.3 quarts Clamato juice3 cups peeled, seeded, finely chopped cucumber1 1/2 cups thinly sliced green onions1 1/2 cups finely chopped red bell pepper6 tablespoons olive oil6 tablespoons red (Upload by user)

Rusty`s gazpacho
Rusty`s Gazpacho3/4 pound tomatoes, peeled seeded and diced*Green onions, sliced 1 medium cucumber, peeled, seeded and diced 1 large green bell pepper (or poblano), seeded and diced 3/4 pound tomatoes, peeled seeded and diced* 2 cups tomato juice or V8 ** 1/2 teaspoon Worc (Upload by user)

Lentil soup with lime juice
Lentil Soup with Lime JuiceHere is a light lentil soup made Southwestern rather than Middle Eastern by the addition of green chiles and lime juice. It can be served in summer as well as winter and is eminently easy to fix.For about 6 cups, serving 4 to 6.1 1/2 cups dried lentils br (Upload by user)
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San luis green chile soup
San Luis Green Chile Soup6 medium, fresh Anaheim chilies1 large red bell pepper1 fresh jalapeno pepper, sliced2 ounces salt pork, diced1/2 pound boned chicken breast, thinly sliced1/2 pound pork butt steak, thinly sliced6 tablespoons butter1 medium onion, diced1/2 (Upload by user)
TAG: chicken, pepper, jalapeno, large, fresh, chile, ,

Gazpacho with shrimp
Gazpacho with Shrimp3 pounds (about 6) ripe tomatoes 1 slice white bread without crust in cubes 2/3 cup tomato juice 3 tablespoons balsamic vinegar 3 tablespoons lemon juice 2 teaspoons Worcestershire 1 teaspoon hot sauce 1 cup diced bell pepper1/2 cup seeded, dice (Upload by user)
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Shredded pork tacos
Shredded Pork TacosThese are the simplest and yet the most authentic and divine little things! I could eat them all the time!Trim fat on a butt roast and rub with salt. Preheat oven to 275 degrees F and put roast in a covered Dutch oven for 3 hours, till it falls apart when pressed with a (Upload by user)
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Southwestern style chicken lime soup
Southwestern Style Chicken Lime Soup1 (3 pound) chicken, cut into pieces1 large onion, peeled and quartered8 cloves garlic, minced Salt and pepper to taste 2 fresh tomatoes, diced 1 large avocado, peeled and diced 1/2 cup finely chopped cilantro1 or 2 jalape?o peppers, (Upload by user)
TAG: chicken, pieces, remove, broth, chopped, serve, avocado, style, large, tomatoes, southwestern, ,

San diego fish tacos
San Diego Fish TacosWhile visiting San Diego a number of years ago I fell in love with fish tacos, that city`s signature dish. Cabbage makes a crunchy and nutritious alternative to the iceberg lettuce normally used in tacos. Like most tacos, this one is a little messy to eat, so have plenty of na (Upload by user)
TAG: tacos, small, onion, cabbage, medium, pieces, diego, slices, mayonnaise, large, teaspoon, processor, ,

Rusty`s quesadillas
Rusty`s Quesadillas2 flour or corn tortillas1/4 cup grated Monterey jack cheese1/4 cup grated medium Cheddar cheese2 tablespoons minced Roma tomatoes2 tablespoons minced avocadosSliced green onions, to taste (Include green tops)1 tablespoon minced cilantroSalt and pepp (Upload by user)
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