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Started By
Message
re: SUBMISSION Thread for F&DB Tortilla Challenge 3/22/2022
Posted on 3/22/22 at 1:01 pm to Darla Hood
Posted on 3/22/22 at 1:01 pm to Darla Hood
I’m new to this message board, and I have been amazed by what is posted here. The archives are a treasure trove.
Against my better judgement, here goes...
Crawfish Pie with Pasilla Chilies & Mexican Crema
I wanted to do a mash-up of Mexican and Cajun dishes, and since I have been working on a more traditional crawfish pie recently, I thought I would give it a try.
Rehydrate the pasilla chilies in boiling water. Blend until smooth using lobster base broth.
Sauté the onions, celery, bell pepper and garlic in olive oil. Move veggies to side of pan and make a light roux with butter and Wondra.
Mix the roux and veggies and a small amount of tomato paste. Add crawfish, pasilla broth, splash of beer and green onions. Season to taste - I used chili powder, onion powder and cumin. A taco seasoning would work too.
Stir until broth and roux make a smooth gravy - simmer until ingredients come together and thicken a little.
Mix in Mexican Crema and let cool.
Lay a flour tortilla on bottom of pie pan and strips along the sides. Bake for 5 minutes at 375 without filling.
Add 1/2 crawfish mixture, top with another tortilla, layer of cheese, then the remaining crawfish, another tortilla and finally top with another layer of cheese.
Bake at 375 for about 30 minutes until cheese is golden on top.
In retrospect, I should have spent more time with the vent slit design. Mine looks like a deranged Jack O’ Lantern.
Serve with some fresh Crema drizzled on top.
Like a lot of dishes, leftover the next day was better than right out of the oven. It was more than just the flavors coming together though; the tortilla became more tender like thin flat dumplings.
Didn’t get a picture, but grated some bottarga on top when I had the leftovers... that upped the umami seafood flavor punch.
Against my better judgement, here goes...
Crawfish Pie with Pasilla Chilies & Mexican Crema
I wanted to do a mash-up of Mexican and Cajun dishes, and since I have been working on a more traditional crawfish pie recently, I thought I would give it a try.
Rehydrate the pasilla chilies in boiling water. Blend until smooth using lobster base broth.
Sauté the onions, celery, bell pepper and garlic in olive oil. Move veggies to side of pan and make a light roux with butter and Wondra.
Mix the roux and veggies and a small amount of tomato paste. Add crawfish, pasilla broth, splash of beer and green onions. Season to taste - I used chili powder, onion powder and cumin. A taco seasoning would work too.
Stir until broth and roux make a smooth gravy - simmer until ingredients come together and thicken a little.
Mix in Mexican Crema and let cool.
Lay a flour tortilla on bottom of pie pan and strips along the sides. Bake for 5 minutes at 375 without filling.
Add 1/2 crawfish mixture, top with another tortilla, layer of cheese, then the remaining crawfish, another tortilla and finally top with another layer of cheese.
Bake at 375 for about 30 minutes until cheese is golden on top.
In retrospect, I should have spent more time with the vent slit design. Mine looks like a deranged Jack O’ Lantern.
Serve with some fresh Crema drizzled on top.
Like a lot of dishes, leftover the next day was better than right out of the oven. It was more than just the flavors coming together though; the tortilla became more tender like thin flat dumplings.
Didn’t get a picture, but grated some bottarga on top when I had the leftovers... that upped the umami seafood flavor punch.
This post was edited on 3/22/22 at 1:22 pm
2
Posted on 3/22/22 at 1:08 pm to Professor Dawghair
Wow
Posted on 3/22/22 at 1:10 pm to MSMHater
ive always wanted to buy a countertop vertical rotisserie. for pastor.
Posted on 3/22/22 at 1:56 pm to Professor Dawghair
Welcome to the challenges! Great first entry! 
Posted on 3/22/22 at 4:34 pm to No8Easy2
This is a really cool technique, Impressive!
Posted on 3/22/22 at 5:07 pm to Darla Hood
Thank you Darla!
Posted on 3/22/22 at 6:33 pm to Professor Dawghair
I plan on dropping an entry in... straight up gringo tacos, but I have the goods on hand so why not, right?
Posted on 3/22/22 at 6:36 pm to LSUBoo
Mine was basic and straightforward, so please add yours to the mix!
Posted on 3/22/22 at 9:33 pm to Darla Hood
Chicken & Garlic Gringo Tacos
Truthfully... this was dinner just as much as it was an entry, and it was delicious.
Ingredient picture: I did break out some flour to thicken the sauce... and never had to use the olive oil after the butter provided enough fat.
The tortillas were leftover from a work event catered by Salsarita's. No shame in my game.
First step was to de-bone and skin the chicken thighs. Save the skins. Don't save the bones.
Next, melt the butter in a cast iron or Dutch oven or big arse skillet, add the chicken thighs, and season away.
Once the thighs have a decent browning, add the garlic and let it brown, then add the chicken broth until it boils for a few minutes. Finally, add the chicken thighs back in and season with thyme.
Meanwhile, the chicken is cooking and it's time to air fry the skins, with a light coating of seasoning. Took about 20 minutes.
After that, I pulled the thighs off and added some flour to thicken the garlic sauce.
Now... taco construction time, with a hit of spinach & artichoke dip (on hand) as a base.
Delicious. The crispy skins were the perfect crunch!
Truthfully... this was dinner just as much as it was an entry, and it was delicious.
Ingredient picture: I did break out some flour to thicken the sauce... and never had to use the olive oil after the butter provided enough fat.
The tortillas were leftover from a work event catered by Salsarita's. No shame in my game.
First step was to de-bone and skin the chicken thighs. Save the skins. Don't save the bones.
Next, melt the butter in a cast iron or Dutch oven or big arse skillet, add the chicken thighs, and season away.
Once the thighs have a decent browning, add the garlic and let it brown, then add the chicken broth until it boils for a few minutes. Finally, add the chicken thighs back in and season with thyme.
Meanwhile, the chicken is cooking and it's time to air fry the skins, with a light coating of seasoning. Took about 20 minutes.
After that, I pulled the thighs off and added some flour to thicken the garlic sauce.
Now... taco construction time, with a hit of spinach & artichoke dip (on hand) as a base.
Delicious. The crispy skins were the perfect crunch!
Posted on 3/23/22 at 8:10 am to LSUBoo
This is a quick and easy family favorite - Mexican Lasagna. Think regular lasagna, but swap out the pasta for tortillas and the marinara sauce for salsa. It is a one pan dish, so cleanup is easy.
I used ground turkey for this one and added Mexican seasonings. You can use taco seasoning, but I used cumin, chili powder, garlic, cayenne, and salt. I browned the ground turkey in a cast iron skillet and added lot of diced onion, diced tomatoes, black beans, and corn. After everything was cooked, I removed it from the skillet and set it aside.
I put some salsa on the bottom of the same skillet and layered tortillas over the top. After that, I alternated layers of the meat mixture, salsa, and cheese with more layers of tortillas. Topped everything with cheese and set the skillet on the grill.
After 30 minutes at 350 degrees, it was ready to eat. i topped it with sour cream and cilantro.
I used ground turkey for this one and added Mexican seasonings. You can use taco seasoning, but I used cumin, chili powder, garlic, cayenne, and salt. I browned the ground turkey in a cast iron skillet and added lot of diced onion, diced tomatoes, black beans, and corn. After everything was cooked, I removed it from the skillet and set it aside.
I put some salsa on the bottom of the same skillet and layered tortillas over the top. After that, I alternated layers of the meat mixture, salsa, and cheese with more layers of tortillas. Topped everything with cheese and set the skillet on the grill.
After 30 minutes at 350 degrees, it was ready to eat. i topped it with sour cream and cilantro.
This post was edited on 3/23/22 at 8:16 am
Posted on 3/23/22 at 8:19 am to LSUBoo
No bourbon, no care...
Posted on 3/23/22 at 8:31 am to Jax-Tiger
I was drinking bourbon at the time. True story.
Posted on 3/23/22 at 1:17 pm to LouisianaLady
Do you just get the tuna from whatever grocery you frequent or somewhere more specialized in fresh fish?
Posted on 3/23/22 at 1:42 pm to bluebarracuda
The chunk of tuna is "sashimi grade" from Fresh Market. I've heard this grade is not really necessary, but I am funny about that stuff and didn't want to chance it. Plus, they have the nicest looking fish in town.
The mixed fish I added in addition to the tuna is a seafood salad (basically just chopped up kani, tuna, salmon, yellowtail, snapper, shrimp) with no dressing on it that I picked up with the snowcrab salad and turned into spicy fish salad. The internet didn't recommend eating store bought fish besides tuna raw, so I wasn't taking my chances.
The mixed fish I added in addition to the tuna is a seafood salad (basically just chopped up kani, tuna, salmon, yellowtail, snapper, shrimp) with no dressing on it that I picked up with the snowcrab salad and turned into spicy fish salad. The internet didn't recommend eating store bought fish besides tuna raw, so I wasn't taking my chances.
Posted on 3/24/22 at 8:40 am to Darla Hood
Totally forgot my submission. Even though it won't count I'll go ahead and show it off anyways since I took the time to take photos.
Prehistoric reptile shaped fried chicken cutlet street tacos.
Prehistoric reptile shaped fried chicken cutlet street tacos.
This post was edited on 3/24/22 at 8:41 am
Posted on 3/24/22 at 4:08 pm to DeoreDX
Looks great! Sorry you didn’t remember to submit it. Next time?
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