Definetly not Mary Zubiate quality, but decent to eat, and 2x better than store bought crap… Just slightly better than the uncooked tortillas from Costco…

Borrowed from Homesick Texan, who also borrowed it:

Texas Flour Tortillas (adapted from The Border Cookbook by Cheryl Alters Jamison and Bill Jamison)
Ingredients:
Two cups of all-purpose flour (can make them whole wheat by substituting one cup of whole-wheat flour for white flour)
1 1/2 teaspoons of baking powder
1 teaspoon of salt
2 teaspoons of vegetable oil
3/4 cups of warm milk

Method:
Mix together the flour, baking powder, salt and oil.
Slowly add the warm milk.
Stir until a loose, sticky ball is formed.
Knead for two minutes on a floured surface. Dough should be firm and soft.
Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes.
After the dough has rested, break off eight sections, roll them into balls in your hands, place on a plate (make sure they aren’t touching) and then cover balls with damp cloth or plastic wrap for 10 minutes. (It’s very important to let the dough rest, otherwise it will be like elastic and won’t roll out to a proper thickness and shape.)
After dough has rested, one at a time place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin from the center until it’s thin and about eight inches in diameter. (If you roll out pie crusts you’ll have no problem with this.) Don’t over work the dough, or it’ll be stiff. Keep rolled-out tortillas covered until ready to cook.
In a dry iron skillet or comal heated on high, cook the tortilla about thirty seconds on each side. It should start to puff a bit when it’s done.
Keep cooked tortillas covered wrapped in a napkin until ready to eat.
Can be reheated in a dry iron skillet, over your gas-burner flame or in the oven wrapped in foil.
While you probably won’t have any leftovers, you can store in the fridge tightly wrapped in foil or plastic for a day or so.
Makes eight tortillas.

As a small postscript, since I was on the subject of Zubiates, I wanted to let you all know that it IS a WELL-KNOWN FACT that Orlando Zubiate can kick the ass of his older brother Fernando Zubiate, any day of the week, and sometimes while napping. Orlando just didn’t want to say anything in order to keep Fernando’s ego in check, as the truth surely would have crushed him the same as Orlando’s right hand. Comments are open for anyone with a first hand account of Orlando smashing Fernando’s will to live.

Popularity: 5%

Cowboy Mulligan (D. T. Moore)

Summary: This is the mulligan stew Daddy used to “build” in a small bake skillet when he would be out on the range overnight. He often made it for our supper at home, and sometimes for breakfast. It smells and tastes wonderful. As an added bonus, it is super simple.

Ingredients:

• 4 or 5 thick slices of bacon diced
• 1 medium onion, finely diced
• 3 large potatoes, sliced into shoestrings
• Salt and pepper to taste
• 1 fresh tomato (optional)
• Water to cover all ingredients

Directions:
Sprinkle pepper in skillet. Add diced bacon and diced onion. Cook until bacon is slightly crisp and onions clear but not burned, over low-medium heat. Drain off excess bacon grease, add potatoes cut into fine showstrings. add salt to taste. If desired, dice tomato and add to potatoes. Add just enough water to cover potatoes. Turn heat to low or simmer, cover pan and let ingredients simmer until potatoes are tender. The juice will thicken like gravy from the starch in the potatoes. Serve with green vegetable or salad, or just by itself. Homemade bread adds a good touch. Especially good cooked over a campfire or coals.

Number Of Servings:Three large potatoes will make six generous servings. Increase ingredients to serve more.

Preparation Time:At sea level, about 30 minutes. In the higher elevations, about 45 minutes.

Variations: I personally use a block of salt pork instead of bacon, and just slice the potatoes about 1/8 - 1/4 of an inch thick, just like Grandma Lawson used to make it. Then when it is finished, slice the skin off of the salt pork and toss it, chop up the salt pork and add it back into the stew and serve.

Popularity: 14%