Yesterday was another cold, windy and rainy day here on the Central Coast. Scary windy! I was afraid our Christmas decorations were going to take off. Thank God they didn’t.
My husband’s favorite food is any type of soup or stew. He’d been begging me for some time now to make one. Yesterday being the cold, stormy day that it was I figured i’d cave in to his request.
Originally I wanted to make a Caldo de Pollo (chicken stew with vegetables.) I took a look in my fridge and realized that was not going to happen. However, I’m pretty good with making due with what we have on hand. It was too nasty out to go to the store.
I looked around to find that we did have a bag of frozen boneless skinless chicken breast, egg noodles and a couple other staples like fresh jalapeno, garlic and knorr suiza(chicken bouillon.)
Chicken Noodle it is, caldo style!
Another food that is on the nightly wish list of my whole entire family is my Homemade Flour Tortillas. Yeah, my family wishes I would make these every night! Having 4 kids, of course this doesn’t happen. They’re lucky enough to get them once every 3 months or so. But when I do make them, and once you’ve sank your teeth into the soft, warm tortilla, you’d understand why they wish I would make them 24/7. Here’s your chance to make them yourself!
Mexican Style Chicken Noodle Soup
You will need a large pot. This recipe makes quite a bit. Even with a family of 6 we have enough leftover for my husband’s lunch the next day. Who doesn’t love leftovers!
- 3 Pieces Boneless Skinless Chicken Breast
- 3 cups Egg Noodles
- 1 bulb of Garlic
- 1 small onion
- 1 Fresh Chile Jalapeno (for moderate heat, add more to spice it up!)
- 3 tbsp of Vegetable Oil
- 8 cups of Water
- 1 1/2 tbsp Knorr Suiza(Chicken Bouillon)
- 1-2 tsp Salt (more or less to your preference)
Step 1. Add your oil to the pot and begin to cook at Med-Low heat. Grab a knife and cutting board, cut off the bottom of the bulb of garlic. Place bulb bottom down in pot and let cook for 30 minutes.
Step 2. While your garlic is cooking in the oil chop up your onion. I chop my onion into quarters only because I know i’ll hear my kids complaining later and this way I can tell them to pick them out. But mincing, chopping, whatever you would like is fine. The onion adds such a delicious flavor to this soup you won’t want to leave it out. After you are done cutting the onion, slice your Jalapeno from top to bottom without slicing all the way through. Set Aside.
Step 3. Once the 30 minutes is up, Discard the Bulb of Garlic. Then add 4 cups of water, fresh chicken, Onion, Jalapeno, Knorr Suiza and Salt to your pot. Give it a gentle stir and allow to cook at Medium heat for 30 minutes. *** NOW, I did not have fresh chicken, only the frozen as mentioned above. So I stuck my frozen pieces of chicken in the InstaPot(AKA My Best Friend) gave it a quick sautee in a little oil, added 1 cup of water and set the time for 15 minutes, with a quick release. A rotisserie chicken would work great for this too and so easy!
Step 4. Once the 30 minutes are up, reduce heat to low and remove the chicken to a plate or bowl. When the chicken is cool enough, shred into bite size pieces. When done shredding add the chicken back to the pot along with the noodles. Give it a gentle stir then add the remaining 4 cups of water. At this time carefully taste the broth, you will know then whether you’ll need to add more salt. Also, if it taste a little too spicy, remove the Jalapeno.
Step 5. Cook another 30 minutes on low heat or until the noodles are soft. TIP: If your soup is done and you’re not ready to eat it right away, put it on a low simmer. The longer it simmers the better it will taste!
Homemade Flour Tortillas
Don’t be intimidated! Once you get the hang of making these tortillas it’s like riding a bike. It may take a few tries before you get it down. If it doesn’t and you nail this right away, hats off to you!!! It took me at least 4 tries before I got them to even look like a tortilla. Practice makes perfect guys! You’ve got this!!! Trust me it is SO worth it.
You will need a rolling pin, a large bowl, a large surface to roll out your tortillas, and a comal(griddle) if you have one… if not a large flat pan should do, maybe a non-stick for best results. I’ve always just used my comal, I’ve had it since Jesse was a baby that’s 11 years! Very reliable. You will also need something to put your tortillas in as they come off the stove. I use a plate and paper towels. I have yet to find the perfect tortilla storer(not a word I know) that matches my kitchen.
Oh! By the way, prepare to get messy 😉
- 4 cups of All-Purpose Flour
- 2 tsp Baking Powder
- 1 tsp Salt
- 3 tbsp Lard
- 1 1/2 cups Water
Step 1. Whisk together all the dry ingredients in your Large bowl.
Step 2. Add the lard and mix together with your hands until the flour resembles cornmeal.
Step 3. Slowly add in the water, 1/2 cup at a time mixing with your hands after each addition. Mix until the dough comes together.
Step 4. Add your ball of dough to a lightly floured surface, with more flour close by you will need it. Kneed the dough for a few minutes until the dough is smooth and elastic.
Step 5. Grab a piece from your kneaded dough that’s a little larger than a golf ball. Roll the dough in your hands into a quick ball and line them up on your lightly floured surface.
Step 6. Once balls of dough are all lined up, cover them with damp cheese cloth or paper towel. Let sit for 30 minutes.
Step 7. After 30 minutes of resting, heat your comal or pan to a Med-High and grab your rolling pin. Flour your surface and your rolling pin. Grab a ball of dough and with your thumb and palm of your hand press the dough into a small circle and lay it down on the flour. Sprinkle a bit of flour on top of the dough and start to roll out, up then down. Pick up the dough, brush your hand underneath with flour and rotate the dough, roll again. Sprinkle a little bit of flour if need be and try your best to create a circle. If you don’t get it in a perfect circle. NO BIG DEAL. If you’ve followed this recipe step by step they will still taste amazing.
Step 8. Carefully lower your rolled out dough onto the hot comal/pan. Wait for bubbles to appear on the top of your dough, wait a few minutes then peak at the bottom to see if underneath the bubbles have started to brown. If so, carefully flip your dough. I use my hands but if it is more comfortable for you to use a spatula, then by all means do it. Wait for a few minutes then check the bottom for the same brown spots. If you’ve got them, then you my friend HAVE GOT YOURSELF A HOMEMADE TORTILLA de HARINA! Store them between your non-damp cheese cloth, paper towels, whatever it is you are using to keep them warm until you’re ready to eat them.
If you have any questions you guys please reach out to me in the comments! I am so happy to help!
Tonight on our menu is empanadas filled with shrimp and a red sauce. YUM!