Picadillo with Potatoes, Spanish Rice and Flour Tortillas

Ingredients

• 1.5 cup long-grain white rice (rinsed and drained well)
• 2 tbsp vegetable oil
• 1 pcs yellow onion (medium, finely chopped)
• 2 clove garlic (minced)
• 1 cup tomato sauce
• 2 cup vegetable broth (low sodium preferred)
• 1 tsp chili powder
• 1 tsp ground cumin
• 0.5 tsp dried oregano
• 1 tsp salt
• 0.25 tsp black pepper (freshly ground)
• 2 tbsp fresh cilantro (chopped, for garnish)
• 1 pcs lime (cut into wedges for serving)

Instructions

1. 1

   Toast the Rice

   • Heat the vegetable oil in a medium saucepan or pot with a tight-fitting lid over medium heat.
   • Add the rinsed and drained rice. Stir frequently for 3-5 minutes until the grains turn opaque and are lightly golden and fragrant.
2. 2

   Sauté the Aromatics

   • Add the finely chopped onion to the pot and cook, stirring occasionally, until softened and translucent, about 4-5 minutes.
   • Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
3. 3

   Combine Liquids and Spices

   • Pour in the tomato sauce and vegetable broth. Add the chili powder, ground cumin, dried oregano, salt, and black pepper.
   • Stir everything together to combine and bring the mixture to a rolling boil.
4. 4

   Simmer the Rice

   • Once boiling, immediately reduce the heat to the lowest possible setting.

Ingredients

• 2.5 cup All-Purpose Flour (About 300g)
• 1.5 tsp Baking Powder
• 1 tsp Salt
• 0.33 cup Lard (Chilled. For a vegetarian option, use vegetable shortening.)
• 0.75 cup Warm Water (Approximately 110°F / 43°C)

Instructions

1. 1

   Combine Dry Ingredients (2 minutes)

   • In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt until thoroughly combined.
2. 2

   Cut in the Fat (3 minutes)

   • Add the chilled lard or shortening to the flour mixture. Using a pastry blender or your fingertips, cut the fat into the flour until the mixture resembles coarse, pea-sized crumbs.
3. 3

   Form and Knead the Dough (5 minutes)

   • Create a well in the center of the flour mixture and pour in the warm water. Mix with a fork or your hand until a shaggy dough forms.
   • Turn the dough out onto a lightly floured surface and knead for 3-4 minutes until it becomes smooth, soft, and elastic. Avoid over-kneading.
4. 4

   Rest the Dough (30 minutes)

   • Form the dough into a ball, place it back in the bowl, and cover with a damp kitchen towel or plastic wrap.
   • Let it rest at room temperature for at least 30 minutes. This crucial step relaxes the gluten, making the tortillas tender and easy to roll.
5. 5

   Divide and Roll (10 minutes)

   • After resting, divide the dough into 12 equal pieces (about 45g each) and roll each piece into a smooth ball.
   • Keep the dough balls covered with the towel to prevent them from drying out.
   • On a lightly floured surface, take one ball, flatten it with your palm, and use a rolling pin to roll it into a thin, 8-inch (20 cm) circle. Rotate the dough as you roll to maintain a circular shape.
   • Stack rolled tortillas with a small piece of parchment paper between each to prevent sticking.
6. 6

   Cook the Tortillas (10 minutes)

   • Heat a dry cast-iron skillet, comal, or non-stick pan over medium-high heat until it is very hot (a drop of water should sizzle and evaporate instantly).
   • Carefully place one tortilla onto the hot surface. Cook for about 30-45 seconds, until large bubbles begin to form.
   • Flip the tortilla and cook for another 20-30 seconds on the other side. It should have light golden-brown spots and puff up in places. Do not overcook, or it will become stiff.
7. 7

   Keep Warm and Serve

   • As each tortilla is cooked, immediately transfer it to a tortilla warmer or a plate and cover with a clean kitchen towel.
   • Stacking them traps the steam, which is essential for keeping them soft and pliable. Serve warm.