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Pai'ai Tortillas

Recently I got some pastured pork butt from the Sunday morning Farmers Market for the first time, and it made the most delicious Kalua Pig!

It was so tender and juicy– I could hardly believe how much better it tasted than pork from the grocery store.

After the pork was done cooking, I sliced up some cabbage, and cooked it in the meat juices—mmmm! It gets even better…then I put the kalua pig, cabbage, and some pico de gallo into a tortilla I made from pa’i'ai. BEST ever!!!!  Recipe courtesy of Lori Ikeda of Guava Rose.com.  Visit Lori's site for more recipes!


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Prep Time: 45 | Cook Time: 35 | Ready In: 1 hour 20
Ingredients: Print   Add to cart
US Metric
  • 8 oz. pa’i'ai
  • 1 c. or more regular/gluten free, flour or all purpose baking mix (containing baking powder)
  • ½ c. or more water
  • 8 tsp. coconut or other oil

Cooking Process:

Crumble pa’i’ai on a floured surface. Knead in flour and water until a smooth dough forms. Add small amounts of flour and water if necessary while kneading the dough to get a final dough that is not sticky.

Divide dough into 8 equal balls. On a floured surface, roll each ball out 1/8” thick into 5" to 6" rounds.

Heat a skillet on medium high heat. Add ½ tsp. coconut oil and let melt. Place one tortilla on top, cook for 2 to 2-1/2 minutes. Lift tortilla up and place another ½ tsp. coconut oil into the pan before flipping the tortilla over to cook the other side. Cook another 2 to 2-1/2 minutes until the tortilla is cooked through. Adjust temperature up or down as needed during the cooking process. Repeat with the remaining tortillas.

Stack the tortillas as they are cooked, and keep them covered with a towel or another plate until ready to serve.

how to serve:

To order pai'ai online, visit www.manaai.com

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