Made street taco size tortillas for dinner tonight. These little non-circular weirdos only have 9.4 mg of sodium compared to the 205 mg for store bought. This is why I love making homemade essentials.
#taconight

Ingredients:
2 cups flour
3 Tbsp olive oil
3/4 hot water
1/4 tsp kosher salt
Makes 16 little weirdos

Instructions:
I just mixed it all in a bowl (or you can use a kitchenaid with a dough hook), kneaded about 1-2 minutes until it forms a dough, then divided them into 16 little dough balls. Rolled them out and then placed on a pan (medium heat) until they started to bubble a little and then flipped. Kept them warm in a towel until I had them all done. I think the only thing that took a while was the rolling out. But since they are small you could use a tortilla press if you have one.

I get so giddy using our Excalibur Food Dehydrators. Today I am drying 10 cups of homemade refried beans. Saves room in my freezer, I know every ingredient that’s in it, and it will make taco night so much more fun. Since there is only two of us, I can rehydrate just enough for that meal and not have to worry about losing the rest of it in the fridge (I can’t be the only one this happens to.)

INGREDIENTS
1/4 cup enchilada sauce
1 tsp Aleppo (or other ground pepper)
1/4 tsp cayenne (more or less depending on spicy level)
1 tsp cumin
1 tsp Chile lime seasoning blend from Trader Joe’s (optional)
1 1/2 cups of milk
1 cup shredded extra sharp cheddar cheese
1 cup shredded Monterey Jack
2 Tbsp cornstarch

DIRECTIONS
1. Bring 1½ cups of the milk to a simmer in a medium saucepan over medium-high heat (whatever you do, don’t turn your back on it, as me how I know - lol). Whisk the cornstarch, spices, and ¼ Cup of enchilada sauce together once combined, whisk into the simmering milk. Continue to cook, whisking often, until the sauce has thickened, about 2 minutes.
2. Off the heat, stir in the cheeses until all the cheese is melted and smooth. Season with salt to taste.

This would be great on Nachos, Tacos, Broccoli, Steamed Cauliflower, Crackers, Chips, French Fries, or just by the spoonful.

P.S. This recipe is so easy to make and customize to your taste & spice levels.

P.S.S. This makes a little over a pint of sauce.

TO MAKE AHEAD
The sauce can be refrigerated in an airtight container for up to 4 days. Reheat the sauce over low heat, whisking to recombine.​

INSTANT POT Version of Mexican Pot Roast with Borracho Beans + Beef Bone Broth
- I bought a 5.5 pound rack of Beef Spare Ribs.
- Placed them in the InstantPot by wrapping them around the inside of the pot.
- Dumped a one-pound bag of picked-through and rinsed dry pinto beans
- Cut up one yellow onion into 1-2 inch squares
- Tossed in a few cloves of garlic (minced) and added about 2 tbsp of kosher salt
- Filled the water to the "Max Fill Line"
- Set the InstantPot on High Pressure Cook for 1.5 hours, with 15 min Natural Release.

BEANS OR REFRIED BEANS
- After the first round of cooking, I took out all the beans and most of the broth.
- Put the beans in a large pan, add garlic, tomato paste, dried cilantro, cumin, lime, and Mexican oregano
- Heat over medium heat and stir in all of the ingredients.
- At this point if you want beans, you are done. If you want refried beans you start mashing the beans and other ingredients, adding some of the reserved broth. Continually stirring until you have the consistency you want.

MEAT & BONE BROTH
- After removing the beans and most of the broth, fill the InstantPot with more water, 1 tbsp of vinegar, add some carrots, and 2 bay leaves
- Set the InstantPot on High Pressure Cook for 2 hours with 45 min Natural Release.