re: Shrimp Tacos with Chipotle Adobo Sauce (photos)

Very easy, and exponentially better than store bought:

4 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
2 tablespoons lard
1 1/2 cups water


Whisk the flour, salt, and baking powder together in a mixing bowl. Mix in the lard with your fingers until the flour resembles cornmeal. Add the water and mix until the dough comes together; place on a lightly floured surface and knead a few minutes until smooth and elastic. Divide the dough into 24 equal pieces and roll each piece into a ball.


Preheat a large skillet over medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla. Place into the hot skillet, and cook until bubbly and golden; flip and continue cooking until golden on the other side. Place the cooked tortilla in a tortilla warmer; continue rolling and cooking the remaining dough.

Cost wise, not much savings:

About 60 cents worth of flour and .25 cents worth of lard.

About $1 homemade and you can buy them for a couple bucks.

But the taste is exponentially better than store bought without much effort.

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Hard to believe powdered chipotle would be cheaper, since most dried spices are in the $3.00 - $5.00 range. S

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But you only need a couple of teaspoons of powder for a cup of sauce. I just got tired of freezing and thawing a jar of adobo and sometimes not having any around. I always have Chipotle powder in the cabinet.

quote:

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I just got tired of freezing and thawing a jar of adobo and sometimes not having any around.

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The diced chipotles in adobo in a jar are probably good for a while in the fridge because of the vinegar in the sauce.

You can also freeze portions in ice cube trays and put in a ziplock to use later.