Gourmet Tortillas ~ Wednesday's With Chef Carie Partin

February 26, 2020

Gourmet Tortillas ~ Wednesday's With Chef Carie Partin

Hi, Sweet Friends,

We welcome Chef Carie Partin from

"Partin's Homestead Farm To Table"

to Wednesday's on Styling With CJD.Sign!

Since we are just starting out this collaboration on Wednesday's blog posts, we thought that Chef Carie would introduce her latest recipes for Tortillas. These are not the 'average' tortillas but enhanced with spinach and tomato powders. That's right! Homemade tortillas have been bumped up to Gourmet Tortillas!
Chef Carie's Hubby takes these to work as "sandwich wraps" while he travels and getting in extra veggies is always a plus!😃

Chef Carie Partin's Spinach Powder
Ingredients:
Baby Spinach Leaves
Directions:
Using baby spinach, wash them well to get rid of any grit or sand. Drying:
Spread the leaves on the dehydrator tray but do not overlap.
TIME:
Set the timer to 110 degrees F. for about 8-10 hours.
Doneness:
The leaves will be brittle and feel dry to the touch.
Use a coffee grinder or a food mill to bring into powder and stir in an airtight container or glass jar.
Label and store the powder in a dark pantry.

Dried Tomatoes

Chef Carie's Tomato Powder

Chef Carie Partin's Tomato Powder
Ingredients:
Cherry or Roma Tomatoes
Directions:
Prepare the Roma tomatoes by slicing in wedges and deseeding the tomatoes.
For Cherry tomatoes, slice in half.
Drying:
Using a dehydrator, lay the tomatoes on the drying rack
skin-side down and set the dehydrator at 130 degrees F or 55 degrees C.
TIME:
20-24 hours
Doneness test:
Tomatoes should feel dry, for powder they should be very dry to crumble. Grind in a coffee grinder or food mill to powder form. Label and store the powder in a dark pantry.

To make the Gourmet Tortillas:

Spinach

Ingredients:

3 cups flour

1 tsp salt

1 tsp baking powder

1/3 cup vegetable oil

1 cup warm water

1 Tbsp spinach powder

Directions:

1. Add flour, salt, and baking powder in a large bowl or in a bowl of a kitchen aid mixer.

2. With a dough hook, begin mixing on medium speed and slowly add the combined oil and water mix to the dry ingredients until all is incorporated.

3. Continue mixing on low for an additional minute, scraping the bowl if need until a ball is formed.

4. Transfer dough to a floured surface and cut into 16 quarters.

5. Form the quarters into 16 small balls and cover with a towel allowing to rest 15-20 minutes.

6. While heating your skillet over medium-high heat, begin rolling out your dough into thin circles using your hands, by flattening the ball and with your fingers forming a circle before rolling. On a floured surface. *TIP: flour your hands to avoid sticking to the dough.

7. When the skillet is hot, place the uncooked tortilla in the pan and allow to cook 1 minute on each side. They are done when opaque a golden on both sides.

8. Remove from the pan and place on a plate covered with a towel to keep warm and serve. These can be frozen or refrigerated and reheated in an oven or microwave for about 10-15 seconds.

( Use the same basic recipe from the spinach, but add following ingredients instead of spinach)

These Gourmet Tortillas look great, taste great,

and are great on the go!

Chef Carie Partin of Partin's Homesteading Farm to Table.

Enjoy!

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