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Wonderful homemad tortillas compliment this beautiful colourful meal from the kitchens of
sincerey
Lemon Grilled Chicken, Spanish Rice, homemade tortillas and guacomole!
Grilled Lemon Chicken Marinade
1 yellow onion
1/2 white onion
5 garlic cloves, sliced
2 large lemons (and their rinds)
Salt
Pepper
Cumin
Thyme
Garlic Powder
Oregano
3 tbsps Cilantro
2 lbs Chicken Drumsticks
Chop both onions and slice the garlic cloves. Mix together. Season the chicken to taste with salt, pepper, cumin, thyme, garlic powder, oregano and about 3 TBSPS of chopped Cilantro. Place the chicken with the onion mixture. Use the juice from 2 large lemons on the chicken and when finished, slice the rinds and place into the container with the chicken. Cover and let sit for 20-24 hours. Place on grill for 30 - 45 minutes; Until the chicken meets to 180 degrees+.
* Note. I marinated this 24 hours before I cooked it. About 12 hours in, I switched the chicken and lemon marinade from the container to a large, freezer ziploc bag just to make sure the flavors blended. You can do this however you want; no container and just bag. Or even just container.
Homemade Tortillas
4 Cups All Purpose Flour
1 Teaspoon Salt
2 Teaspoons Baking Powder
2 Tablespoons Lard
1 1/2 cups water
Whisk the flour, salt, and baking powder together in a mixing bowl. Mix in the lard with your fingers until the flour resembles cornmeal. Add the water and mix until the dough comes together; place on a lightly floured surface and knead a few minutes until smooth and elastic. Divide the dough into 24 equal pieces and roll each piece into a ball.
Preheat a large skillet over medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla. Place into the hot skillet, and cook until bubbly and golden; flip and continue cooking until golden on the other side. Place the cooked tortilla in a tortilla warmer; continue rolling and cooking the remaining dough.
Wonderful homemad tortillas compliment this beautiful colourful meal from the kitchens of
sincerey******************************Lemon Grilled Chicken, Spanish Rice, homemade tortillas and guacomole!
Grilled Lemon Chicken Marinade
1 yellow onion
1/2 white onion
5 garlic cloves, sliced
2 large lemons (and their rinds)
Salt
Pepper
Cumin
Thyme
Garlic Powder
Oregano
3 tbsps Cilantro
2 lbs Chicken Drumsticks
Chop both onions and slice the garlic cloves. Mix together. Season the chicken to taste with salt, pepper, cumin, thyme, garlic powder, oregano and about 3 TBSPS of chopped Cilantro. Place the chicken with the onion mixture. Use the juice from 2 large lemons on the chicken and when finished, slice the rinds and place into the container with the chicken. Cover and let sit for 20-24 hours. Place on grill for 30 - 45 minutes; Until the chicken meets to 180 degrees+.
* Note. I marinated this 24 hours before I cooked it. About 12 hours in, I switched the chicken and lemon marinade from the container to a large, freezer ziploc bag just to make sure the flavors blended. You can do this however you want; no container and just bag. Or even just container.
Homemade Tortillas
4 Cups All Purpose Flour
1 Teaspoon Salt
2 Teaspoons Baking Powder
2 Tablespoons Lard
1 1/2 cups water
Whisk the flour, salt, and baking powder together in a mixing bowl. Mix in the lard with your fingers until the flour resembles cornmeal. Add the water and mix until the dough comes together; place on a lightly floured surface and knead a few minutes until smooth and elastic. Divide the dough into 24 equal pieces and roll each piece into a ball.
Preheat a large skillet over medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla. Place into the hot skillet, and cook until bubbly and golden; flip and continue cooking until golden on the other side. Place the cooked tortilla in a tortilla warmer; continue rolling and cooking the remaining dough.
******************************Category All / Tutorials
Species Unspecified / Any
Size 1280 x 960px
File Size 250.3 kB
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