Corn Tortillas Recipe sudah pasti halalan toyyiba

2 cups masa harina flour (corn flour)
1 cup water
1/2 teaspoon salt

1. Mix flour and salt, then add warm water.
2. Knead until a soft dough forms, adding more water or flour as needed.
3. Tightly wrap dough in plastic wrap and let sit for 10-30 minutes.
4. Divide dough into about 16 balls, about 1/2-inch in diameter each.
5. Place each ball between 2 sheets of plastic wrap or waxed paper and roll into 5-inch round using a rolling pin, heavy flat-bottomed pan or tortilla press
6. If the edges of the tortilla are uneven and crumbly, the dough needs a little more water.
7. If the dough sticks to the waxed paper and it is very soft, add a few tablespoons of flour.
8. Repeat with remaining dough, leaving each tortilla between the sheets of waxed paper.
9. Heat an ungreased cast iron griddle or large non-stick skillet over medium-high heat.
10. Peel off the top sheet of waxed paper and invert the tortilla into the hot pan, quickly and carefully peel off remaining wax paper.
11. Cook tortilla until stiffened, about 30 seconds; turn for 1 minute or until it is lightly browned, then turn to the first side for 30 seconds.
12. The cooking time for each tortilla should be less than 2 minutes, do not cook until crispy.

Here's my humble For the homemade tortilla chips - Nachos!

For the homemade tortilla chips - 

(Makes 10-12)

1 1/2 cups corn meal 

1 cup all purpose flour

3/4 tsp. salt

Warm water, to knead the dough

Oil, for deep frying

Mix the dry ingredients in a large bowl.

Knead it into a dough using enough warm water to make it a pliable dough.

Cover with a damp cloth and let it rest for an hour.

Divide the dough into portions. Roll out to form a thin disc. 

Heat a griddle. Place the rolled tortilla on the griddle and let it cook for about a minute on a medium flame.

Turn over and cook the other side till a few brown specs start appearing. Don't let them crisp up.

When the tortillas are ready, cut into 8 wedges each and deep fry in hot oil.

Drain on some kitchen paper.

For the Pico de Gallo - 

1 onion, chopped

1 tomato, chopped

1-2 green chillies, chopped

1 tbsp. fresh coriander leaves, chopped

Salt, to taste

Lime juice, to taste

Toss all the veggies in a bowl. Add the salt and lime juice. Toss well. Check for seasoning.

For the assembly -  

I didn't want to switch the oven on for this, so I just used the stove top and improvised.

Place the tortilla chips on a griddle. Grate some cheese over it. You can use whatever variant of cheese you enjoy, or have at hand. Don't skimp on the cheese if you want some really deliciously cheesy nachos. 

Carefully tip the nachos with the cheesy top on a plate, trying not to disturb the layer of cheese on top.

Serve up with sides of your choice. I served it with some sour cream and some pico de gallo.

You can also serve it with some guacamole and salsa if you'd like.

Chicken Enchiladas with Sour Cream Sauce ( dinda version )

Thanks Olen for a great mexican recipe! 

• 4 Chicken breasts or your choice.
• 1 tablespoon of Salt
• 1/2 teaspoon of Cumin
• 1 tablespoon of Chili powder
• 2 Garlic cloves or 1 teaspoon garlic powder
• 1 medium Onion sliced & quartered
• 2 medium bell pepper's sliced & quartered
• 3 tablespoons of Cooking oil your choice
• 14 oz Canned whole tomatoes or chopped

Instructions for chicken enchiladas.

4 chicken breasts, 1 tablespoon of salt cover with water, bring to boil, loosely cover. Cook over medium low heat for 1 hour, drain saving broth. Set chicken aside to cool.

When cooled, take and cut in strips, 1/4 by 1 inch would be great. In skillet add 3 tablespoons of oil, sauté` 1 medium onion, 2 medium bell peppers, sliced, then quarter, 2 cloves of garlic.

No fresh garlic? That's ok, we can use garlic powder later in blender. Cooking over low heat till lightly sautéed. Add chicken cooking 3 or 4 more minutes. In blender add 12 oz can tomatoes, 2 cups of chicken stock from our chicken.

2 tablespoons of chili powder, if we didn't have garlic cloves then add 1 teaspoon of garlic powder, 1/2 teaspoon of cumin and 1 teaspoon of salt or to taste. Pour mixture in skillet bring to boil, cover and simmer over medium heat about 10 minutes.

Sour Cream Sauce for Chicken Enchiladas

Lets make this easy! If we use 12 oz carton of sour cream then use 12 ozs of chicken broth and etc. 1 heaping tablespoon of butter, pinch of cumin(optional), pinch of garlic powder or 1 diced garlic clove. Salt to taste, 1/2 teaspoon should do it.

Bring to a boil. Slowly add 4 or 5 tablespoons of flour dissolved in cold water, using whip or cooking spoon, till desired consistency. When using flour or corn starch, I will always mix more than I use, easier to throw away some, than to have to stop and mix more.

We have made our sour cream sauce, cooked our Chicken!

Next lets put our chicken enchiladas together. Heat oil in skillet, on medium high heat cook corn tortillas, one at a time, in hot oil until soft, about 15 seconds; drain.

Set the tortillas aside, stacking to prevent drying, until cool enough to touch. Add 2 tablespoons of the Chicken mixture in center of each tortilla using slotted spoon, roll up, serving 2 or 3 to a plate.

Cover with sour cream sauce. Sprinkle with chili powder or paprika for color, garnish with a few slices of canned jalapeno peppers. Serving with Rice & Refried beans, would be great.

Chicken Enchiladas with Salsa de Tomatillos

New Mexican Green Chile Chicken Enchiladas ( dinda fav )

*This not my original recipe* I steal it from  (kitchen-goddess.yumsugar.com)

The leftovers (they taste great reheated)

Green Chile Chicken Enchiladas

2 boneless chicken breasts

1 can cream of chicken soup (can be reduced fat)
1/2 c sour cream (can be light)
3/4 c medium green chile (you can buy this frozen at your grocery store.)
1/2 tsp salt
1 colve of garlic
corn tortillas
shredded cheddar cheese (however much you want)

Preheat oven to 350°

Cook chicken in small amount of water. When completely cooked, remove chicken from water and cut into small pieces or shred. Mix 1 c of the water used for cooking chicken with cream of chicken soup, sour cream, green chile, garlic, and salt. Add chicken to mixture.

Using a pan sprayed with non-stick spray, spread a thin layer of chickin mixture on the bottom. Place enough totillas to cover mixture. Next, add a layer of cheese. Repeat this until all of the chicken is used. Top off with cheese. Bake at 350° for 20 to 30 min.

For rolled enchiladas: Take the mixture and place appropriate amount into a corn tortilla, roll. Place rolled enchiladas in a pan sprayed with non-stick spray. Cover with cheese. Bake as written above.

I hope you girls try this. It's so good!

Real chicken enchiladas straight from New Mexico! These can be made flat or rolled. I prefer them flat.

*My little tip (which Im sure everyone knows) is if you are going to roll the tortilla to remember to heat up the tortilla first so that it is soft and wont crack. Traditionally you can fry the tortilla but I always just stick mine in a ziploc baggy and throw it into the microwave*

Crisp Zucchini Ribbons ( dinda version ) I love this salad very much

3 small zucchini


2 tablespoons olive oil


1 tablespoon white vinegar


2 teaspoons chopped fresh basill


1/2 teaspoon crushed red pepper flakes


1/4 teaspoon ground coriander


salt and freshly ground black pepper






Hey Rachae Ray i steal this photo from u. >>>>>>






Do it now


To make zucchini ribbons, cut tip and stem ends from zucchini with paring knife. Using vegetable peeler at stem end and make continuous ribbons down length of each zucchini.


To steam zucchini ribbons, place steamer basket in large saucepan, add 1 inch of water. ( water should not touch bottom of basket. ) Place zucchini ribbons in steamer basket : cover. Bring to a boil over high heat. When pan begins to steam, check zucchini for doneness. ( zucchini should be crisp-tender.) Transfer zucchini to warm dish with slotted spatula or tongs.


Combine all the ingredients in bowl, whisking until thoroughly blended. ( salad dressing )


Pour dressing misture over zucchini ribbons : toss gently to coat. Season with salt and pepper to taste. Garnish if desired.

Hot and Honeyed Chicken Wings ( Dinda Version )

1 small piece fresh gingerroot
1 orange
1.35 chicken wings
1/2 cup thai chilies sauce
2/3 cup honey
1/3 cupp soy sauce
3 tablespoon olive oil
Fresh Italian parsley springs for garnish

Let do :

Grate enough gingerroot to measure 2 tablespoon. set aside.
Grate orange peel to measure1/2 tablespoon set aside
Cut off and ddiscard wing tips from chicken. Cut each wing in half at joint
Place chicken wings in baking dish. combine all the ingredients, pour over the chicken wings.
Marinate, covered in refrigerator at least 6 hours overnight.
Preheat oven to 400F ( 200 C ) . Drainn marinade: reserve. Place chicken wings in on foil-lined.
Pour reserve marinade evenly over chicken wings.
Bake 40 - 45 minutes until brown. Serve warm with additional thai chilies sauce. garnish if desired.

Tamar Goreng ( kanda version)

1) tamar yang dipotong dua dan dibuang bijinya
2) tepung gandum 5 sudu + tepung beras 4 sudu dan diaduk dengan air seperti mau buat pancake
3) panaskan minyak
4) celupkan tamar ke dalam adunan tepung dan goreng dengan api kecil
5) apabila tepung diluar telah menjadi rangup, angkat dan sejukkan

Boleh dimakan sebagai hidangan iftar atau diwaktu sore.

sumber photo : saffmuslim.com
resepi : kanda