Strength isn’t always the power to move mountains. Sometimes it is the wisdom to know when to go around them. My new mantra crystallized as I opted to glide up the two giant hills which heaved boldly skyward and marked miles 13 and 14 of my 15 mile run. Best to jog rather than accelerating up the mammoth ascents. This was strength and it was rewarded with success. Today’s jaunt was in the realm of space cowboy essence. I was totally running out of my head and it was off-my-rocker fantastic. It is usually at this point when the philosophies blossom in the gray matter. Extending running ideologies to chili making, I opted to back off from a complex cacophony of chili vittles and kept things simple and good. Day 229
2 C corn flour
2 T baking powder
1 T chili powder
1 t paprika
½ t red pepper flakes
1 T lime juice
2 T cooking oil
1 C vegetable juice
1 C water
Bacon fat (everyone should keep bacon fat around for an emergency)
For the side:
- In a bowl mix corn flour, baking powder, chili powder, paprika, and pepper flakes.
- Add lime juice, oil.
- In a glass measure, mix water and vegetable juice and microwave for 3 minutes.
- Add heated juice/water mixture to the mixing bowl containing the flour, ect.
- Mix well and form into a single, large, ball.
- Place the ball into the mixing bowl and cover with a clean towel.
- Allow to sit for a few minutes.
- To make tortillas, tear off small pieces of the large ball and form smaller balls. Press these flat between waxed paper.
- Fry the individual flattened tortillas in bacon fat. I would add a little fat to the pan prior to frying each tortilla.
- Serve with whatever you’d like. We used cheese and salsa.
Making the tortillas was more time consuming than I had anticipated. The good news is, with this recipe, the hands are constantly busy and for this reason, the whole process is rather fun. The Pirate gets a gold star for managing the tortilla making operation and allowing things to run smoothly. In the end, the results spoke loudly for themselves, as the tortillas were delicious. Mostly they tasted like corn tortillas with faint notes of tomato, lime, and chili. The vegetable juice imparted plenty vitamin A and C, giving these a nutritional leg up on other corn tortillas. The ITP noted that our chili corn tortillas were not exactly the vision of loveliness but, in the same breath, the Panel Members praised the excellent flavor and texture.