Flour Tortillas

INGREDIENTS:

4 cups All purpose flour
1 1/2 teaspoons Salt
1 1/2 teaspoons Baking powder
4 tablespoons Lard or shortening
1 1/2 cups Warm Water


INSTRUCTION:

Combine dry ingredients in a mixing bowl. Cut in shortening. Make a well in the center and add water, a small amount at a time, to form a dough. Knead dough in bowl until smooth and elastic. Cover and wet aside for ten minutes. Form dough into egg-sized balls and flatter between palms. With rolling pin, roll each ball into a 6 inch circle, about 1/8 inch thick. Cook on preheated ungreased skillet over medium high heat, apprx. two min. per side, until tortilla looks slightly speckled. Cover with a clean towel to keep warm and soft until served. The tortillas may be cooled and stored in plastic bags in the freezer for later use.

Chicken Tequila

INGREDIENTS:

1 cup Strong chicken stock
9 ounces Whole tomatoes -- undrained
3 Cloves garlic -- minced
2 Chicken breasts -- boneless
1/2 cup Tequila
2 Juice from two limes Heavy dash cayenne pepper
1 teaspoon Chili powder
1 teaspoon Cumin
1/2 teaspoon Coriander Salt to taste
Olive oil


INSTRUCTION:

Simmer the chicken breasts in the stock, until tender. Remove and cube. Set aside, reserving stock. Saute' the garlic in olive oil. Add tomatoes (breaking up)and the remaining ingredients; simmer, covered 1/2 hour. Add chicken and re-heat. Toss with cooked noodles. If sauce becomes too thick, add the chicken stock. Sprinkle with Parmesan cheese and garnish with fresh basil or parsley leaves.