- 2 cups [280 g] flour
- 1 teaspoon [5 mL] salt
- 1 teaspoon [5 mL] baking soda
- 4 tablespoons [60 g] shortening, at room temperature
- 1/2 cup [125 mL] water
- Sour cream
Shrimp Stuffing
- 3 tablespoons [45 mL] oil
- 1 1/2 cups [375 mL] shelled fresh shrimp
- 2 onions, minced
- 2 cloves garlic, minced
- 1/2 sweet green pepper, minced
- 1/2 sweet red pepper, minced
- 1/2 sweet yellow pepper, minced
- 1/4 teaspoon [1 mL] Tabasco sauce
- 1/2 teaspoon [2.5 mL] paprika
- 1/4 teaspoon [1 mL] salt
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- Into a bowl, mix together flour, salt and baking soda.
- Make a well into the center.
- Cut in shortening, until crumbly.
- Slowly, into 2 or 3 times, pour in water; mix until smooth.
- Remove dough from bowl; knead dough for approximately 1 minute.
- Cut dough into 12 equal balls; cover and leave to rise for 20 minutes.
- Arrange each ball between 2 layers wax paper.
- Flatten and roll each ball into an approximately 7-inch [18-cm] disc.
- Preheat an ungreased iron-cast frypan over medium heat for approximately 2 minutes.
- Just brown each tortilla for approximately 90 seconds on each side, until just colored here and there.
- Cover cooked tortillas with a cloth; set aside.
- Prepare stuffing.
- Evenly stuff the center of each tortilla; spoon a little sour cream over stuffing.
- Roll tortillas, just like large cigars.
- Serve immediately.
Shrimp Stuffing
- Into a heavy-bottom frypan, heat oil over high heat.
- Fry shrimp for approximately 1 minute, stirring.
- Stir in minced onions, garlic and sweet green, red and yellow peppers, Tabasco sauce, paprika and salt.
- Stir-fry for approximately 2 minutes.
- Remove from heat.
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