Flour Tortilla

Flour 270g, Salt 5g, Baking Powder 5g, Hot Water 150g. Lard 25g. Mix dry, add water till dough forms. Add Lard final mix. Rest dough. Portion balls and rest for second time: 20g – 7”, 35g – 8.5”, 45g – 11, 60g-12”. Flour and roll out thin, cook through on flattop (500° 15 sec)

Chile Relleno Ancho

Ancho rehydrated. Not battered, over Pasilla Salsa (Rehydrated Pasilla, Garlic, Orange juice, Zest, Marin and Salt). Fun alternative to the more traditional presentation. Charcoal grilled chicken (B&B Charcoal), Tillamook Provolone, Monterey Jack, Sesame Seeds, Cilantro and Pine Nuts. Rehydrated Ancho, they look a little odd. Makes me a little nervous, like carnivals at county fairs.