Hakuna Some Vodka

The Three People who Read This Blog: Emjoy we're worried about you.  Do you know what a vegetable is? You should probably have one.

Me: Totally. BUT CAN THERE BE VODKA.

It's gross outside right now, but even if it weren't, I'd still be craving comfort food and what is more comforting than pasta?  The answer is boozy pasta. You're welcome.

Recipe #12: Spaghetti Alla Vodka and Roasted Veggies

Choice of Libation: Water. In the form of ice. In a glass with vodka. Lemon slice. The late great Jane Alderman called this drink a Vodky.

Choice of Music: Have you ever been up at 3am watching YouTube videos of old episodes of The Voice Australia? If so, may have seen my one of my very favorite singers, Fatai, whose voice contains oceans of soul and emotion and depth.  She is a perfect R&B artist and I wish more people listened to her.  Check out her EP Undone, just right for a rainy day day in your kitchen.
But also. Holy crap.   This cover:

I mean. Come ON.

I mean look at that friggin cornucopia of goodness. <--- not what they called me in high school.

You can pretty much do this with whatever vegetables you have patiently waiting in your fridge and pantry.  I originally got peppers, sweet potatoes and cherry tomatoes a week ago thinking I would eat them for snacks but forgot about them because cheese.

I didn't mean to make this a dairy free dish, but here we are.  It was just because we happened to have this in the pantry but I like how coconut milk affects the texture of the sauce, rich and thick. <--- also not what they called me in high school.

I neglected to take a picture of me pouring the vodka into my face.  You're welcome.


This was actually really delicious.  The sauce was so complex and hearty I forgot to add cheese, which is saying A LOT. I added chicken sausage later but the flavors are so big, you might not need it.  Nourishing! Healthy! Basically a salad!

Mmmm...Vodka salad. Steamy vodka salad.

2 bell peppers chopped
1/2 yellow onion chopped
handful of cherry tomatoes
5 cloves of garlic, minced
1 teaspoon oregano
1 teaspoon red pepper flakes
salt and pepper
some ounces of vodka
1/2 can of coconut milk (or about 1/2 cup of milk or cream)
spaghetti or whathaveyou


1. Season and roast your veggies with some olive oil at 400 for 30 minutes or so
2.  While that's all happening, boil and salt water and cook your pasta. If you're adding meat, go ahead and cook that now too.
3. Puree the veggies in a food processor or blender with coconut milk
4. Add vodka (I have no idea how much I added to tbh, but just eyeball it) and whatever herbs and spices you love
5.  Toss with pasta and enjoy.

Dalgona-it, Let's Have Cake for Breakfast!

It has been over a month in quarantine and I have NOT made banana bread.
Does that make me a rebel? A revolutionary in this new world?
Perhaps.


But did I make that stupid whipped instant coffee thing?
Yeah.
#IAmTheWorst

I also chugged it over booze, after eating sheet cake over the sink because who needs silverware and plates at 4am?

Recipes #10 Spiked Dalgona and #11 Depression Cake

Choice of libation: Coffee.  Yeah. I know.  I was already making a coffee thing.  I'm from Seattle.  At this point I am made of dark roast.

Choice of music: Emily King is one of my favorite "chill the fuck out" artists - pingy piano touches, shimmery acoustic guitar riffs and unexpected melodies, her beautifully gentle voice soars throughout her album Sides which is one I have returned to many times over the last few weeks.

A major reason dalgona coffee became so popular during lockdown, aside from everyone's longing to have pretty pictures of food and drink on their instagram, is because most people have the ingredients to make it. But mostly it's the "do it for the insta" thing. You could obviously use milk instead of maple syrup creme liqueur.  But pffff.

Okay. I don't have a whisk or hand blender or milk foamer or tiny elf to drop into a cup and make shimmy so I had to make do with this smoothie blender cup. It got the job done.

And also I shook it for 5 minutes so I count that as a workout.

I regret nothing.

Naming this "Depression Cake" is a little on the nose, I'll admit, but I didn't make it up.  It was called that because it was a cake families enjoyed during The Great Depression, when they didn't have access to eggs or dairy. But the name also works because.  Well you know.

TECHNICALLY, the recipe only called for water and vinegar and not espresso and bourbon.
But pfffff.

There's no reason that I needed to post this picture of all the ingredients dumped in together, other than it felt weird not to feature my rice spoon.

I didn't have a sifter so the strainer Chad uses for brewing beer at home would have to do.  There goes Andie, judging again.

Judging Andie, coming to a youtube channel sometime this fall.

Well this is terrifying.  I'm so sorry.  I haven't slept in a month.
Apologies also to Amy Brenneman.  But obviously Tyne Daly would still be in this reboot.

Anyway.  This was friggin delicious and makes a delightful base for ice cream, whipped cream, or, sigh, yeah.  Trendy whipped coffee.



stolen and then heavily adapted from delish.com

Dalgona Coffee

2 tbsp. granulated sugar
2 tbsp. instant coffee
2 tbsp. cold water
Ice, for serving
Milk (or creme liqueur), for serving

In a medium bowl, combine sugar, coffee, and water. Vigorously whisk until mixture turns silky smooth and shiny, then continue whisking until it thickens and holds its lofty, foamy shape.

Fill a glass most of the way full with ice and milk, then dollop and swirl the whipped coffee mixture on top, mixing before drinking, if desired.


Stolen and then heavily adapted from anaffairfromtheheart.com

Depression Cake

2 cups sugar
3 cups flour
5 heaping Tablespoons of cocoa
2 teaspoons baking soda
1 teaspoon salt
10 Tablespoons oil
2 teaspoons vanilla
2 Tablespoons white vinegar
2 cups cold water (or 1 cup espresso, 1 cup bourbon)

Preheat oven to 350 degrees.
Combine ingredients and pour into an UNGREASED 9×13 pan.
Bake for 40 minutes.
Top with fresh whipped cream or powdered sugar sifted from a strainer, if desired.

JUCY LUCY, Minnesota's Ambassador to the World...

"Give it some time before you bite, or it'll bite back."
That's what she said?
Oh. Probably.
At some point.

Dear The Three People Who Read This Blog,

I have rewritten the beginning of this multiple times and there was no way to discuss the Jucy Lucy (or the Juicy Lucy, depending on which Minnesota dive bar you are at) while still sounding wholesome, so I've given up.

The Jucy Lucy has been described to me as a meat gusher (ew) but basically it is the thing that happens when one burger patty loves another burger patty very much or just enough and they come together around a cheese slice  which gets gooey and explodes into your mouth when you finally bite down.

I'm so sorry.  As a Filipino Catholic, I am horrified.

Recipe #9: Jucy Lucy

Choice of libation: Milk is the official state drink of Minnesota so I had box wine.

Choice of music: In honor of my dear friend and virtual happy hour-er Lucy Carapetyan (who I was supposed to bring to a South Minneapolis burger joint to enjoy this with before...well. You know.) I'm rocking out to Lucius.  She put this song on a social distance playlist we collaborate on and it's just perfect, just like Lucy.

Why, Emjoy!  Your food photography is just stunning this week!

THANKS! I STOLE IT!
Sorry, friends, I totally spaced.  But the important thing to note is that it is another pantry/freezer staple recipe.  Also note that someone out there scrapes the top of butter like that.  Butter scraper? I hardly know her.
OMG. What is wrong with me. I'm so sorry.

 Because extra protein and vegetables are important, I decided to fold in caramelized onions and bacon into my burger patties first.  EMJOY GAVINO, HEALTH ICON.

Not pretty. But at least they're broken and disheveled and oddly flat.  <--- how they described me in high school

Oooh, patted down and unassuming, one would never know what lurks beneath. <--- also how they described me in high school

While the burgers were searing, I took some garlic I roasted in the oven and folded it into some softened butter and italian herbs. You know.  For calcium and more nutrients.

After toasting the brioche, spread the calcium rich butter thickly and...

...and DON'T accidentally touch the pan because it'll be super hot and you'll burn yourself and your hands will blister so grab the first thing you find in your freezer and heal thy wounds. And if you need to take a swig, that's okay too.

Well I have to say, finger pad casualties and potential for burning one's tongue on the molten core aside, this was pretty delicious. Perhaps the danger makes it even more so. So: Don't touch the hot pan, don't bite into the burger right away and please for the love of God. As much as I would love for you to come visit me in the twin cities, dear readers, I encourage you to try this in your own kitchen AND STAY HOME.


stolen and heavily adapted from food52.com

2 pounds ground beef
5 slices bacon chopped
1/2 sweet onion diced
4 slices of American cheese or any thin meltable cheese you have
Salt and pepper
Vegetable oil
1 yellow onion, roughly chopped
Sliced pickle chips (bread & butter or dill)
4 soft hamburger buns
1 tablespoon butter

1. Fry bacon in a cast iron pan, set aside on top of paper towel on top of plate. Do not look at the paper towel and if you do try not to think about what it soaked up.
2. Caramelize the onions where you fried the bacon
3. Fold both into ground beef
4. Separate the burger mix into 8 pieces and create 1/4-inch thick patties out of each one.
5. Fold the cheese slices in half, twice, making a square, and stick into the middle of four of the patties, gently pressing down into the meat
6. Place the other four patties on top of the patties that have the cheese, pinch to seal the edges, and form into perfect burgers roughly 3/4-inches thick. It's very important to seal it in! Season the patties liberally with salt and a few cracks of freshly ground black pepper and each side.
7. Pour a little oil on a cast iron pan and set it over medium-high heat. Once the oil begins to shimmer, gently place in your burgers in the pan. Cook until a hard caramelized crust forms on the bottom of the burger (3-5 minutes), flip, and repeat. Cook for an additional 3-5 minutes, remove from the heat, and set aside to rest.
8. Place your buns down on the pan and lightly toast to warm through (30 seconds-1 minute). Place your burgers on the buns, top with whatever

WARNING!!! If you don't let your burgers rest, you WILL burn your mouth with molten cheese.

So we Meat again...

Ever find yourself standing half naked in a bathtub trying to shave down your undercut with nickel plated office scissors because you broke your husband's beard clippers on your strong Asian hair which you should gone to the barber's for before shelter in place and now your dog won't even look you in the eyes and you're considering covering all mirrors and reflective glass like some kind of vampire so you won't be reminded that your once fresh fade now resembles an unhealthy cat named Patches?

No?

Me neither.

Anyway I made some ribs.

Well to be accurate I made more than that.

Recipes #6 Imperial Stout BBQ Sauce

#7 Slow Cooker Ribs and #8 Beer Bread

Choice of libation: The star of the meal, Lagunitas Imperial Stout. It is much more of a fall/winter beer because of its darkness and richness but WHAT IS TIME ANYWAY. I'm a fan of this one - it has notes of bittersweet chocolate and coffee, some nuttiness and malt. Also 9.9% ABV and you know mama loves a high ABV.
Ew.
Mama.
I'm so sorry.

Choice of music: Brandi. Friggin. Carlile.  Being in Minnesota right now, I got nostalgic for home (hence, the Lagunitas beer from Chicago) and Brandi Carlile has always reminded me of Seattle.  If you've ever gotten a mix tape from me or talked to me ever, I've probably pushed her music on you.  She is equal parts folk, rock and angel.

Yep. Pantry staples for the most part.  Yep.  The ribs ingredients are copy and pasted from google images because I forgot to take a picture. Yep. Maybe I was tipsy.  Yep. 9.9% ABV.

Golly, but I love a good "dump things in a saucepan and leave it" recipe.

The recipe ended up making 2 mason jars of bbq sauce which ended up being JUST enough for what I needed it for.  But if you happened to double it, you could throw it in some baked beans, or glaze a meatloaf OR make a weird ass delicious bloody mary...

Anyway.

I don't have a sifter so I was told to spoon the flour into the measuring cup before dumping it into the bowl.

MMmm...some for the bread dough, some for meeeee...

I'll soften YOU with butter.
...what?
I'm so sorry. I'm so tired.

Yep. Still making everything in a pie pan.

Because of the complexity of the beer it is an INTERESTING flavor.  I think because I used sea salt instead of iodized salt it ended up being more salt forward and not as sweet as I thought it would be.  But it goes well with other foods.  Like more beer.

Creating a nice bath for your ribs is definitely a good idea.
Listen, just because I don't bathe regularly anymore doesn't mean the ribs should suffer.

Hours later, voila!  A plate fit for a quarentKing or Queen or unemployed actor.  Also featured, butter whipped with 2 gobs of honey and 2 splashes of bourbon.  And some kind of salad.

P.S. I forgot the whole reason I made this meal was because I wanted to watch the movie Uncorked and knew better than to watch it hungry.  Highly recommend this movie, especially with ribs or bbq sauce and a spoon.  And a box of wine or bbq sauce and a straw.

stolen and heavily adapted from food.com

BEER BBQ SAUCE

1 cup onion (chopped)
1 tablespoon vegetable oil (or butter)
1 cup beer
2 cups ketchup
2 tablespoons red wine vineger ​(or cider vinegar)
4 tablespoons brown sugar (packed)
2 tablespoons molasses (or honey)
2 tablespoons Worcestershire sauce
1/2 teaspoon garlic powder
3 tsp oregano
1/4 teaspoon salt
1/2 teaspoon black pepper
1/8 to 1/4 teaspoon cayenne pepper (or to taste)


In a large saucepan, cook the onion in the vegetable oil or butter until tender.

Add the remaining ingredients and bring to a simmer.

Reduce heat to low and simmer, frequently stirring, for about 20 to 30 minutes, until thickened and reduced to about 2 cups.

Taste and adjust the seasonings.


BEER BREAD
3 cups flour (sifted)
3 teaspoons baking powder
1 teaspoon salt (omit if using Self-Rising Flour)
1⁄4 cup sugar
1.5 cup beer
1⁄2 cup melted butter (1/4 cup will do just fine)

Preheat oven to 375 degrees.
Mix dry ingredients (If you do not have a sifter, use a spoon to spoon the flour into the 1 cup measure. ) and beer.
Pour into a greased loaf pan.
Pour melted butter over mixture.
Bake 1 hour, remove from pan and cool for at least 15 minutes.

UPDATED NOTES: This recipe makes a very hearty bread with a crunchy, buttery crust. If you prefer a softer crust (like a traditional bread) mix the butter into the batter instead of pouring it over the top.

If you do not have a sifter, use a spoon to spoon the flour into the 1 cup measure.


RIBS

1  Slice onion and place on bottom of slow cooker
2  Cut ribs into halves or thirds and place on top onions
3  Season ribs generously with the seasoning salt.
4  Add to the ribs to the slow cooker
5  Pour on the bbq sauce (repeat steps 4 and 5 if necessary)
6  Cook on high for 4 hours or medium for 6 hours

Cookies for breakfast? You brown butter believe it...

Okay.  What the hell is intermittent fasting? When I go to bed at night, I consider sleep the time when I think about what my next meal will be while my eyes are closed (as opposed to the other hours of the day when I am thinking about what my next meal will be while my eyes are open, or when I am devouring said meals but let's be honest I am still probably thinking about my next meal then too).  Chad for some reason has adopted this "do not eat til noon" thing, saying he has more energy and a faster metabolism, also that scientists say it reduces one's risk of type 2 diabetes.

Cool. So booze cookies rolled in more sugar for brunch? GREAT.
(I am bad at health)

RECIPE #5: Brown Butter Bourbon Cookies

Choice of libation: Gotta taste the bourbon to make sure it is good enough for the cookies. We had Benchmark Old No. 8 in the cupboard, which I think is from the Buffalo Trace distillery? It's not bad - caramely but not super complex.  Goes great with powdered sugar. 

Choice of music: The Mulan soundtrack.  Hear me out.  Actually, no one ever has to justify listening to the Mulan soundtrack but here are my reasons you didn't ask for: 1) Lea Salonga as Mulan. I preferred her singing of Reflection to Christina Aguilera's over-riffed differently lyric-ed version. Lea's voice is so pure and not pushed and she is such a good storyteller.  And, okay maybe I used to belt the song into the mirror and cry when I was younger.  OKAY MAYBE I DID THAT YESTERDAY. 2) The new movie looks amazing and I cannot WAIT when we can all be in a theater to watch in on the big screen with gorgeous fight sequences and a dreamy dreamy cast. 3)  The one song with Stevie Wonder and 98 Degrees is still a bop. 4) LEA FRIGGIN SALONGA.

This is another pantry staples recipe, thank goodness.  The original asked for vanilla extract, but we had bourbon and I also like to stay on brand. (Andie's judging me for using store-brand products - she is such a snob.)

Brown that butter!  Is something I actually exclaimed to my saucepan.  Did I mention I drank the bourbon on an empty stomach? INTERMITTENT FASTING! WOOOHOOOOOO!!!!

It said to chop the nuts into the size of a lentil which obviously made me launch into a rousing rendition of Papa Can You Hear Me? Which, surprisingly, sang loudly with the background track of "Make a Man Out of You" doesn't work at all.  How has that not already been a double feature?! Would I enjoy a Yentl/Mulan mash up?  I feel like I walnut be disappointed.

OBLIGATORY PHOTO OF ME POURING BOOZE INTO A BOWL WITH OTHER STUFF.


However will I pass the time while the dough chills in the fridge for an hour?

Whoooo is that girl I seee, staring straight back at meee....?

So I made a bit of a mess rolling this in powdered sugar.  I'm sure lovely civilized bakers know how not to make a mess. I do not.

What's that? They still need to go through another round of rolling around in sugar?  WHAT A COINCIDENCE. ME TOO.

I would totally make these again, though maybe I wouldn't wear my GOOD pajamas while making them.

When will my reflection show who I am insiiiiiiiide?

I wouldn't say these cookies are messy. I'm just saying that I would recommend eating them over a sink, or wearing all white while also sitting on all white furniture. And maybe check your face before you get on that zoom for work.

stolen and heavily adapted from http://bonappetit.com/

1 cup (2 sticks) unsalted butter
1 cup walnuts
½ tsp. kosher salt
1½ cups powdered sugar, divided
2 cups all-purpose flour
1 tsp. bourbon

Melt 2 sticks butter in a small skillet over medium heat. Cook, stirring often with a rubber spatula, until butter foams, starts to smell nutty, and the milk solids—the sandy bits at the bottom of the pan underneath the liquid butter—are turning golden brown, 6–8 minutes. Don’t walk away; the butter can go from perfectly golden to burnt very quickly! Once butter is golden, immediately pour it into a large heatproof bowl (it will keep cooking if you leave it in the pan) and chill until starting to solidify, about 30 minutes.

Meanwhile, very finely chop 1 cup walnuts (they should be about the size of a lentil)

Add ½ tsp. salt and ½ cup powdered sugar to bowl with butter.  Using an electric mixer (OR, HEAR ME OUT, A RICE SPOON) on high speed, beat until mixture is lightened in color and very fluffy, about 3 minutes.

Scrape down sides of the bowl with rubber spatula. Add 2 cups flour and beat on low speed until dough is thick and smooth.

Using rubber spatula (OR WHATEVER), fold chopped nuts and 1 tsp. vanilla or bourbon or rum or what have you into batter, scraping bottom and sides of bowl, until incorporated. (Swapping the vanilla extract for almond or orange extract would be fun, too.) Cover bowl with plastic and chill dough until firm, about 1 hour

Place a rack in middle of oven; preheat to 325°. Line a rimmed baking sheet with parchment paper. You can always grease your baking sheets well and bake directly on the metal; the cookies might brown a little more quickly, so keep an eye on them. Roll dough into 1" balls and arrange on prepared pan.

Bake cookies, rotating pan halfway through, until firm and beginning to look dry but haven’t taken on any color, 20–22 minutes. Let cookies cool on sheet until they're just cool enough to handle but still warm.

Sift remaining 1 cup powdered sugar into a large bowl. Toss warm cookies in powdered sugar. Transfer cookies to a wire rack and let cool completely. Toss one more time in powdered sugar.

Yeah I'm into fitness. Fitness whole burrito in my belly...

What do you do when you are craving Chipotle but are too lazy to pick up and too cheap to meet the minimum $10 for delivery? Get drunk, ransack your fridge and pantry, make a mess in the kitchen and then when all else fails, add lots of cheese. Obv.

Recipes #2 Enchilada sauce, 

#3 Tortillas,

#4 Burrito filling: Beans and tinga chicken / Spanish rice

Choice of libation: Banhez mezcal with a twist of orange and a giant ice cube.  The mezcal by itself is bright and floral with just a little pineapple at the end -- the smoke is there but subtle so it's a smooth sip.  I like adding orange in there because some lovely person at Front Bar decided that was my drink and I am a lover, not a fighter.  

                             

Choice of music: Yesterday was also Saraí Rodriguez's birthday.  If you don't know her, and you should, she has impeccable taste in everything so if she tells you to listen to something or eat something or do something she is always right because she is basically a perfect human.

So in honor of her, I had to listen to PJ Morton whose music she blasted during an impromptu road trip.  The Piano Album  contains my favorite tracks from his Gumbo and Paul albums but as the title suggests, is just voice and keys, just heart and soul and gorgeous throwback harmonies (feat. The Walls Group, Jojo, Rapsody and Alex Isley).  You can usually hear the gospel and New Orleans influences in his work, but in this album you can focus on the beauty of the lyrics and melodies  - it demands you to take a breath. It chilled me the fuck out.  Which, if you've met me, you know is hard to do.

In addition to Saraí 's birthday, yesterday was also taco Tuesday and National burrito day.  So. Never tell me I'm not patriotic.  

I was pretty thrilled about being able to make 3 components kind of from scratch - This is truly a pantry/fridge staples meal, right down to the rotisserie chicken which Andie quietly drooled near for the whole of the prep.  

I'm a wimp compared to most people when it comes to spices, but this is actually more smokey than spicy (to go with my mezcal) and adding vinegar and honey wasn't part of the original plan, but as I tasted it during the simmering process, felt it balanced the flavour. And yes.  That is a rice spoon I am using to stir the sauce. Shut up.

This was the part I was most nervous about. I love carbs. I didn't want to fail at carbs.  Throughout the messy process I cursed and screamed and angrily texted my friends of my stupidity, but what's great about kneading and rolling is that you can get out a lot of anger and as a Filipino catholic, this activity turns out to be very useful to me.  So they were fine but I think I might use a different recipe as they weren't as soft as I wanted them to be.  Also.  It is impossible to fail at carbs.  

A giant pita told me that in a dream.  True story. 

I know this is out of order, but there is a section of the recipe where it tells you 

to let the dough rest, and I -

I mean, they're so cute when they're napping.

By using leftover rice and rotisserie chicken, I know I am doing my frugal Gavino bloodline proud.  I didn't really have specific recipes for the rice and the chicken.  I read somewhere that "tinga" is a dish that uses shredded meat, onions and chipotle chilis in adobo sauce so I dumped that in a pan with spices and beans, sauteed a poblano with onions and rice and let everything simmer while I finished my drink.  And yes, that is a Talenti gelato container that held my leftover rice.  Shut up. 

I guess the difference between an enchilada and burrito is whether or not you tuck the sides in? I don't know. I could google it but it's all delicious to me so I don't really care too much.  I do know that at some point when making burritos or "anchelaahdas" you must fold in the cheese.  

Apologies if you don't understand this reference.  Or you're welcome.  START WATCHING SCHITT'S CREEK IMMEDIATELY.

I guess people call this a wet burrito. And some call it a smothered burrito. Both made me slightly uncomfortable (remember? Filipino Catholic...) so I muttered something about semantics and gobbled it up.  You could add guacamole or sour cream if you have it.  We had plain greek yogurt which could work in a pinch.  This is just a celebration in using up ingredients in your home before they go bad and then feeling really so smug about it that you tell all your friends and acquaintances who really don't care. 

Stolen then messily adapted from gimmesomeoven.com:

SAUCE

2 tablespoons olive oil, or any other neutral oil)

2 tablespoons all-purpose flour

4 tablespoons chili powder (not cayenne!*)

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon ground cumin

1/4 teaspoon dried oregano

2 cups chicken or vegetable stock

Cap full of apple cider vinegar

1 tbsp honey

Heat oil in a small saucepan over medium-high heat. Add flour and whisk together over the heat for one minute. Stir in the remaining seasonings (chili powder through oregano). Then gradually add in the stock, whisking constantly to remove lumps. Add vinegar and honey. Reduce heat and simmer 10-15 minutes until slightly thickened.

Pour into a mason jar or bowl and save the saucepan for making the filling.

Stolen then messily adapted from Liluna.com:

TORTILLAS

2 cups all purpose flour

1 tsp baking powder

1/2 tsp salt

1 tbsp unsalted butter softened

3/4 cup lukewarm water

In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Transfer to the bowl of a large food processor. Add the butter and pulse until the mixture resembles cornmeal (about 15 1-second pulses). With the food processor running, slowly stream in the warm water. Process until the dough forms a rough ball. If  you are stuck in a kitchen without a food processor your can be YOUR OWN FOOD PROCESSOR and stir by hand using a large bowl and a salad spoon.  Do not be ashamed.  You're doing your best.  

Turn out dough onto a lightly floured work surface. Knead for 1 minute until smooth and elastic. Divide dough into 10 equal pieces and roll into balls. Cover dough balls with clean kitchen towel and rest for 15 minutes.

Heat a large skillet over medium heat. While skillet is heating, roll tortillas into 7- to 8-inch diameter circles, using a bit of flour to prevent sticking. Place a tortilla into hot skillet and cook until it bubbles up a bit and light brown spots form on the underside, anywhere from 10 to 60 seconds depending on how hot your pan is and how thick your tortillas are. Flip tortilla and cook until second side is done. Repeat until all tortillas are cooked.

Stolen then messily adapted from from Food.com:

RICE

Pat of butter

Poblano pepper diced

1/2 red onion diced

3 cloves garlic

2 cups cooked rice

1 can diced tomatoes

Chili powder, cumin, coriander, salt and pepper to taste

Heat butter in a frying pan over medium heat; cook and stir onion, pepper and garlic until slightly tender, 5 to 10 minutes. Stir tomatoes into onion mixture; add rice. Add spices.  Cover, simmer rice mixture, stirring occasionally, until heated through and flavors are blended, 15 to 20 minutes.

FILLING:

1 tbsp of olive oil or avocado oil or whathaveyou

1 can of black beans

1 small can of chipotle chilis in adobo sauce

1/2 diced red onion

3 cloves garlic

shredded chicken (2 handfuls? I don't know...)

spices (I used smoked paprika, nutmeg, cinnamon, salt and pepper)

Using the pot you made the sauce in, saute the onion and garlic till tender, stir in the chicken and chipotle chilis, let it cook for five minutes on low heat then add the beans and spices. Simmer while you cook the tortillas.

PUTTING THE WHOLE THING TOGETHER

- Set the oven to broil

- Scoop the rice and beans onto the tortilla, being careful not to overstuff

- Pull the bottom half of the tortilla to meet the top half, then pull it back forming the filling into a roll, fold the left side in then the right, then tightly roll the burrito and place it seam down onto a skillet or pan.

- Cover the burritos (or if you didn't roll them correctly, enchiladas) with leftover sauce. Fold in the cheese.  Or rather, scatter cheese on top of everything.

- Broil for about 10 minutes or until it gets as melty as you want it

- Add whatever burrito/taco/aaaanchelaahhda toppings you'd like