Tag Archives: tortillas

Breakfast Wraps

These breakky wraps that my friend and I had the other day kind of just evolved mid cook up. Originally, it was just going to be an omelette, after a big night, to tie us over until that late meal that you have, that isn’t quite lunch nor tea, but soothes the hangover none-the-less. I got up early to make tortillas, that were originally going to be for fish tacos for said meal but as I was making the omelette, I remembered some breakfast quesadillas that I’d seen at the South Melbourne market that I’d always wanted to try, but had never gotten around to doing so. The market food cravings hit hard, so I chopped up some bok-choy and giant red mustard leaves from the garden, made some guac, grated some cheese and made these instead. My friend said they were so good, he wanted another.

These involve a number of steps, so I suggest making the wraps a day or two in advance, storing in a plastic bag and softening in the pan when you’re ready to make them. **For the omelette I used Istra bacon, made locally half way between Daylesford and Musk, in Victoria. Another good quality, local product is Otway Pork. You can find this in many good delicatessens throughout Victoria. Geelong Fresh Foods is one place around here that stocks both these products. 

To put these together you need to make the tortillas, omelette, and prep the other veggies

Tortillas:

Mix 2 cups strong bread flour (I use Lauke Crusty White flour), 1/4 cup vegetable or olive oil and 1/2 cup warm water in a bowl. Mix together using chopsticks to make a soft, slightly tacky dough. Knead for 10 minutes until dough is smooth and pliable. Place back in the bowl, put a lid over it and rest in a warm spot for half an hour.

Heat a heavy skillet or frypan on the stove over medium high heat. Take small balls of the dough, roll out thin and dry fry them, about 10 second each side until there’s bubbles and/ or light brown spots on each side. Stack them under a tea towel. (makes about 14-15 wraps). These will keep for a few days in a plastic bag.

Omelette:

Finely dice 1/2 an onion, chop 2 rashers of good quality bacon** (see note above), dice 1/2 red capsicum and finely slice about 3 mushrooms. Fry in a large pan over low to medium heat until veggies are soft and bacon has crisped up a bit. You don’t need to add much oil to the pan as the fat from the bacon will render out and cook the veggies. Beat together 5 free range eggs, turn the heat up a bit and pour into the pan, pushing the eggs around as they cook so you get a lovely, fluffy omelette. Fold omelette in half so the center bit sets, turn the heat off and transfer to a plate. Leave to cool a bit.

Chop:

  1. Finely shred some bok choy and a hot green, such as giant red mustard lettuce leaves or rocket. Place in a bowl.
  2. Grate some cheese. I used a Dutch goats cheese, but any melty cheese is good. Avoid the prepackaged shredded cheese if possible. Go for a block of something and grate, shred or slice your own.
  3. Guacamole – Mash an avocado with a squeeze of lime juice, a shake of salt, pepper, cayenne pepper or paprika, cumin powder, a drizzle of sweet chili sauce, a small handful of finely chopped coriander and if you can be bothered, a teaspoon of fresh chili and clove of garlic that’s been smashed in a mortar and pestle with a pinch of salt – not necessary, but so worth it.

Assemble:

  1. Warm wraps in the pan for a minute over low heat to make them easier to work with.
  2. Arrange the wraps on a board. Smear with a line of guac down the center of each wrap, place a handful of your lettuce mix on top, break up the omelette with your hands and put a few chunks on top of the lettuce and top with cheese.
  3. Roll up each side so you have a cigar shape, top with more cheese so as to seal the top shut, place wraps on trays and bake in the oven at 200*C for 10 – 15 minutes until cheese has melted and the edges have gone crispy.
  4. Happy Days!

pulled pork quesadillas

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I tried getting a picture of the pork when I first pulled it of the oven, but pulled pork by itself, isn’t terribly photogenic, (which is why I decided to make these. Lol, they look a bit prettier). I’ve been wanting to try this recipe for ages and despite it’s lack luster appearance, the meat itself is totally to die for! And making it couldn’t be easier. I researched several recipes and have come to the conclusion that there is no ‘right’ way to cook this. Slower, however, is definitely better and most cooks that I’ve read up on insist on pork shoulder, which is really good, as it’s usually a really cheap cut, so it won’t break the bank. (It usually goes for around $7-8 a kilo, so 2kg should set you back around $15 and will easily feed a crowd). Here’s my version, but feel free to experiment. I used an approximately 2kg piece, 1.7kg to be exact). Start early in the day as this meat needs to be in the oven for at least 7 hours. It’s an all day job.

Pulled Pork:

Step 1: Preheat oven to 200*C. Place a big sheet of foil in a large baking tray, enough to cover the entire pork shoulder, but tuck the excess foil away for now.

Step 2: Place pork shoulder in tray, rub all over with mustard then make a dry rub with 1tsp salt (sea salt if you can), 1 tbsp brown sugar, 1 tsp paprika, 1/2 tsp cumin powder and rub all over the meat. Leave to sit for 1/2 hr until meat looks shiny.

Step 3: Roast meat, uncovered for 12 -15 mins then take out, wrap the meat up completely in the excess foil (and more if you need it).

Step four: Reduce heat to 120*C, put back in the oven and let cook at 120*C for at least 7 hours, (8-10hrs is ideal – about 1 1/2 hrs per pound or 450g). It’s done when the bone/ bones pull cleanly away from the meat and the meat easily shreds or ‘pulls’ apart in your hands. Shred the meat, discard of the bones and pile meat up on things like soft bread rolls with coleslaw and BBQ sauce, baked potatoes with coleslaw, BBQ sauce and sour cream, mix through fresh pasta or just eat it straight from the tray, like I did 😛

OR you could make these!

Pulled Pork Quesadillas

Tortillas:

Mix 2 cups strong bread flour (I use Lauke Crusty White flour), 1/4 cup vegetable or olive oil and 1/2 cup warm water in a bowl. Mix together using chopsticks to make a soft, slightly tacky dough. Wrap in glad wrap and then in a tea towel and rest for 1/2 hr in a warm place.

Heat a heavy skillet or frypan on the stove over medium high heat. Take small balls of the dough, roll out thin and dry fry them, about 10 second each side until there’s bubbles and/ or light brown spots on each side. Stack them under a tea towel. (makes about 14-15 wraps). These will keep for a few days in a plastic bag.

Assemble:

Heat your fry pan. Take a wrap. On one half, load up with pulled pork, rocket or another bitter lettuce like radicchio or whatever salad things you like really and top with cheese. Fold it over so you have a semi circle shape. Brush each side with olive oil and fry each side until tortilla is crispy, the filling is hot and cheese has melted. Enjoy!

Quesadillas

quesadillas

Quesadillas

The tortilla wraps

> 2 cups Laucke Crusty White Bread Flour (or good, strong bread flour), 1/4 cup vegetable oil, 1/2 cup warm water

Stir then rub the oil into the bread flour until it looks like bread crumbs, add in the water until you have a soft, sticky-ish dough. you may need to add more or less water. Wrap in gladwrap and set aside for 30 minutes or so.

Prepare your filling in this time and set aside: For these I used Otway ham, finely shredded salad (see above for lettuce varieties) and grated up goat’s cheese. I used Kassari, a type of goats cheese that melts really well. You can use just about anything though.

My other suggestion is;

> 2 or 3 diced chicken legs marinated in a mixture of red wine or white wine vinegar (about a cap full or 2), tsp or 2 of honey, chilli flakes, oregano and a bit of olive oil, fried in the pan before adding to the quasedillas with lettuce, red onion and cheese

Back to the wraps:

Break off a small ball (about a heaped tsp full) of the dough. Using a rolling pin and on a floured surface, roll out as thin as you can. You really want the wraps no thicker than a couple of millemeters. It can be a bit fiddley. I’ve found the easiest way to do this is to hold the side facing away from you and roll to the center, give it a quarter turn and repeat until you have a flattish disc. Once it’s pretty flat roll it out like you would normal pastry. Don’t be afraid to really bash it out though at this point. the dough is pretty sturdy even when it’s wafer thin. Repeat for the remaining dough. Don’t try this when you’re pushed for time by the way. These wraps can be made up to a week in advance, if that helps. Just store in a plastic bag.

Once they’re rolled out (don’t stack uncooked wraps on top of each other by the way, they WILL stick) dry fry them one at a time in a really hot fry pan. Give them about 10 seconds per side until you see little brown spots/ bubbles form, flip them over and give them another 10 or so. Just use your eye for this as cooking time varies, even as you’re cooking. Stack cooked wraps in a clean, dry tea towel.

Assembly:

Heat a large fry pan (no oil). Place wraps on a clean board, place your fillings on one half, fold the wrap over so you have a crescent shape, brush outside of the wrap with olive oil, fry on both sides until crispy and the cheese has melted. Lift onto a plate, cut into wedges and eat.

Happy Days.