Cinco de Mayo

Once again, a day on the calendar is an excuse to cook! A cooking blog mentioned Taco Soup, which is like a soupy chili, so I adapted my own recipe. I also decided to make homemade tortillas to serve on the side. Add a green salad (with lettuce from the farmer's market - oh, how happy I am that it's open again) and a margarita, and you're set!

For the Taco Soup, aka Soupy Chili - this is moderately spicy - cut back on the cayenne to make it less spicy

• 1 lb ground turkey, chicken, or beef
• 1 onion, diced
• 3 cloves of garlic, chopped
• 1 Tbsp. chili powder
• 2 tsp. cumin
• 1 tsp. paprika
• 1 tsp. oregano
• 1/2 tsp. salt
• 1/2 tsp. cayenne pepper
• 2 cans diced tomatoes, with juice
• 1 can black beans, drained and rinsed
• 1 can corn (no salt-added), drained
• 1 cup water
• garnishes: cheddar cheese, sour cream, green onions

In a large pot over medium heat, saute the ground meat, onions, and garlic until the meat is browned. Add the spices and stir to coat. Add the tomatoes with juice, black beans, corn, and water. Simmer the soup over medium-low heat for 15-20 minutes. I garnished with cheddar cheese, non-fat Greek yogurt, and green onions (also from the farmer's market).

For the tortillas:

• 2 1/2 C. AP flour
• 1 tsp. salt
• 1/4 C. shortening
• 1 C. water, heated in the microwave for 60 seconds

In a stand mixer, mix the flour, salt, and shortening until combined. With the mixer on low, slowly add the hot water until the dough comes together. The dough shouldn't be sticky and should form a nice smooth ball. Divide the dough into 10-12 equal portions (if you want burrito size tortillas, make only 6). Heat a small pan over medium heat. Roll the balls one at a time into a small flat circle - I put the dough on a piece of parchment paper, then fold it over and roll - no mess, no flour, no sticky counter! Put the dough into the hot pan. Cook it for about 2 minutes, until the dough begins to puff up. Flip the tortilla over and cook for a minute more. The tortilla should be golden brown - if it gets too dark, turn down the heat. If desired, sprinkle the cooked tortillas with a little salt or brush with melted butter. Cover the tortillas with foil or put them in a low oven to keep warm.