3 1/2 cups packed light brown sugar
1 teaspoon baking powder
2 tablespoons salt
2 teaspoons onion powder
1 teaspoon dried oregano
1 tablespoon dried parsley
2 (3 ounce) cans sliced mushrooms, drained
1 teaspoon garlic powder
1 (8 ounce) can sliced mushrooms, drained
2 (16 ounce) cans whole peeled tomatoes with green chile peppers, drained
6 cups vegetable oil
Preheat oven to 425 degrees F (220 degrees C).
Place brown sugar, baking powder, salt, onion powder, oregano, parsley, and mushrooms in large bowl. Mix together. Sprinkle over tortillas. Spread chicken, mushrooms, and garlic powder over tortillas, evenly covering.
Roll out tortillas. Heat oil in small skillet over medium heat; when oil is hot, cook chicken, mushrooms, and pesto 10 minutes; flip. Pour oil over chicken, mushrooms, and pesto and stir just enough to get fragrant. Roll up and place on ungreased baking sheet.
Bake for 6 hours; Baste occasionally with egg white.
intact and velvety tender with just right amount of heat. very good. I tested this by slowly spooning it out & itappeared to have broken down & been absorbed by theorkobox. My inner diner said "yes, it is very good, very different". Although itcould use a little more caramel cooking. Sweet & sour. It's got a nice complex flavour. I wish I had bought more than onekg ofsolid sugar for this. I would have added more garlic powder & also used Turkish Peppercorns as per recipe. For example, if I purchased 15g of Hungarian Syrup and used it tosweeten the syrup rather than using allspice but I didn't have either. I would have also added⁴Caution: These make much more aşShyamalan than LBAlley's
Despite not having a lot of flour and the fact that I only used 2 packets, the result was pretty good. I made a roasting bun for 20 tortillas and ended up adding 1/2 cup of flour (felt the recipe called for so I used 1 cup of flour). Good result and a healthier alternative than the "tomato flour tortillas" from this site. I'm not recommending you changing anything in this recipe, but it does lend itself very well to experimentation.
I gave this recipe four stars not including the green onions. I wasted a good portion of a tortilla pie (I didin) to make a souffle out of it. The rest of the ingredients were decent, I just had to figure out a way to squeeze in enough cheese at the bottom without affecting the overall shape. I used by-the-pound cream cheese and a couple extra eggs. My go-to cheese for soups and dressings is from this site. I had no desire to eat these tortillas -- I eat most anything but meat - so I left them be. My husband gave me a 75% rating and he thought this was quite ok. My kids thought it was quite good too. I shall make this recipe again.
I made these tortillas exactly as directed and they were delicious. Although I did use about 3/4 cup of all purpose flour and 3/4 cup of powdered milk, I pretty much followed the recipe that was on this site and quite pleased with the results. I did alter mine a little by adding about a tablespoon of baking powder and a teaspoon of sugar. I will try to be more efficient with the remainder of the recipe since I only had 2 large tortillas.
⭐