Saturday, February 11, 2012

How NOT to get perfectly round tortillas

Tex-mex is always a quick dinner idea whether it is tacos, quesadillas, fajitas, etc. Just brown some meat, chop up some lettuce, shred some cheese, and a dollop of sour cream and salsa will do ya.

We don’t really have a lot of taco nights over here so when I buy a package of tortillas they usually go bad before we get another use out of them. And I think the store bought tortillas always taste like the plastic bag they come in. So in an adventurous mood, I set out to make my own tortillas. They turned out really good! I couldn’t get them perfectly round, but that’s what being home-made is all about, right?!

Whole Wheat Tortillas  (adapted from here)
1 cup white flour
1 cup whole wheat flour
1 teaspoon salt
1 teaspoon baking powder
4 tablespoons olive oil
2⁄3 cup water

Combine flours, baking powder, and salt. Combine olive oil into the 2/3 cup water and toss with the flour mixture quickly using a fork or mixer.
When dough is soft and formed, put onto floured surface and knead with hands a few times.
Form 8 smaller balls of dough and sprinkle with flour. (If you aren’t using them right away, store in plastic bag)
When ready, flatten first ball of dough into a disk with a rolling pin.
Place tortilla in ungreased, frying pan that has been preheated to medium-high heat. Cook 30-40 seconds on one side or until dough forms some bubbles, then turn over with spatula and cook other side the same. 
Repeat for each ball of dough. Stack tortillas on a plate as they are cooked and cover them with a dish towel, which will keep them soft.

I filled the tortillas with shredded chicken I had cooked the night before, lettuce, tomato, cheese, and guacamole.

For the guacamole I used this simple recipe.
4 Haas avocados
2 tomatoes, chopped
2 tbsp chopped onion
1 tbsp minced garlic

Salt to taste



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