Abuelita Food: Grandma’s Flour Tortillas with Conchas and Picadillo

Ingredients

Flour Tortillas

• 3 cups flour
• 2 tsp baking powder
• 1 tsp salt
• 3 tbsp lard or vegetable shortening

Charro Beans

• 2 cans pinto beans
• ½ cup chicken stock
• 6 slices bacon, diced
• ½ white onion, diced
• 1 diced jalapeño
• 1 Roma tomato, diced or fire roasted tomatoes with green chiles
• 2 cloves garlic, diced
• 1 tsp salt
• ½ tsp pepper
• ¼ tsp smoked paprika
• ½ tsp cumin powder
• 1 yellow onion, large dice
• 1 tbsp canola oil
• 1 tbsp sugar
• ¼ cup cilantro, chopped

New Mexico Picadillo

• 1 lb ground beef
• Small drizzle of oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 Anaheim peppers, diced
• 2 russet potatoes, peeled and diced
• ½ jalapeño, halved and chopped
• 1 tsp chili powder
• ½ tsp cumin
• 1 tsp oregano
• 1 tsp granulated garlic
• 1 cup tomato sauce
• 1 cup beef broth
• Salt

Conchitas

• (2) 6 oz packages small shell pasta
• ¼ cup olive oil
• 3 cups chicken stock
• ¼ cup tomato sauce
• 1 tbsp powdered tomato bouillon
• ½ cup onion, diced
• Chopped cilantro

Instructions

1. 1
   Make the Flour Tortillas:
   Combine all ingredients and mix until crumbly.
2. 2
   Add hot tap water to make a wet dough. Knead until smooth. Cover and rest for 10 minutes.
3. 3
   Once rested, form dough into small balls and roll into tortillas.
4. 4
   Place on a comal or flat grill. Once they bubble, turn and cook the other side.
5. 5
   Make the Charro Beans:
   Add beans, chicken stock, bacon, white onion, jalapeño, tomato, garlic, and spices to a pan and simmer on low heat until beans are warmed and the flavors have incorporated.
6. 6
   In a separate pan, sauté the yellow onions with oil and sugar until caramelized.
7. 7
   Serve beans in a bowl topped with the caramelized onions and cilantro.
8. 8
   Make the New Mexico Picadillo:
   Place a skillet with high sides over medium heat. Add oil. Once hot, add the beef and break it up as much as possible. Sauté until mostly cooked through, then add onions, garlic, and Anaheim peppers, along with a pinch of salt. Cook about 5 to 6 minutes.
9. 9
   Stir in the spices, then add the tomato sauce, beef broth, potatoes, and jalapeño. Bring to a boil, then reduce heat to medium-low. Partially cover with a lid and let simmer for about 25 minutes or until the liquid has absorbed and the potatoes are cooked through.
10. 10
    Make the Conchitas:
    Place a medium saucepan over medium heat and add olive oil. Add in uncooked pasta shells and onion. Cook for 5-6 minutes until the pasta has browned and the onions have softened. Stir frequently to avoid burning.
11. 11
    Add in chicken stock and tomato sauce and stir. Simmer for 10-12 minutes until the pasta is cooked through and has soaked up the majority of the liquid.
12. 12
    Garnish with cilantro.