Thursday, January 20, 2011
I can scratch another thing off my New Year’s Challenges list! I made homemade tortillas last night and I am SO kicking myself for never having made them before this!! They are DELICIOUS.
Last night, I wanted to make a quick simple dinner and tacos immediately came to my head. We eat tacos close to once every week hah. It doesn’t get more simple that browing 1 lb of ground beef or turkey and then adding a packet of taco seasoning (I always add in a dash of cayenne and some garlic powder too – I can’t help myself!).
I was thinking last night that maybe our OBSESSION with love for Mexican food stems from the fact that we met on an airplane to Mexico? Who knows? Anyhow, I started reminiscing about my trip to Mexico and the tortillas… oh, the glorious tortillas! You could walk up these a small open air restaraunts and there’d always be a woman out front rolling the dough and cooking fresh hot delicious tortillas right in front of you (excellent
marketing strategy I must say - one whiff of those puppies and you HAVE to stop in for a bite to eat! hah). Then they’d give you fresh salsa and guacamole… BLISS.
So as I thought about my trip to Mexico… I decided I that, last night, I would ‘snazz’ our simple taco dinner up a bit by making tortillas from scratch! I found a recipe over at Confections of a Foodie Bride that looked super simple! If only I had known how truly easy these were, I’d have made them for EVERY taco night! This is a simple way to take an easy meal over-the-top!
The hubs flipped over these. You will too. Trust me.
Source: Texas Rolling Pins via Confections of a Foodie Bride
3 cups all-purpose flour
2 teaspoons baking powder
1 rounded teaspoon salt
5 tablespoons shortening or lard
3/4 cup warm water (may need more or less)
Note: *Lard is preferred, but shortening will sub (you may consider adding an extra Tbsp of shortening.)
In a food processor fitted with the dough blade attachment: pulse the flour, baking powder, and salt a few times. Add the shortening/lard and blend until the mixture is crumbly (and uniform).
With the food processor on, slowly stream in the water through the feeder, just until the dry ingredients form a ball and it starts to move around the bowl (you may need more or less than th e3/4 cup - it's all about the consistency).
Allow the dough knead for 30 seconds or so. It dough should clean the sides of the bowl and be soft but not sticky.
Turn the dough out onto a floured surface. Divide it into golf-ball sized portions (if using a kitchen scale it's about 2 oz per piece). Cover balls of dough with a damp kitchen towel and allow to rest for 10 minutes.
Heat a large, dry saute pan over medium high heat (I love my cast iron for this!). Roll the dough balls into thin rounds, using a rolling pin (dust the tops with just enough flour to keep them from sticking).
Lay tortilla flat in the heated pan and cook for about 20 seconds on each side, until the bubbled areas brown. Keep a close eye on them - they may take more or less time. I find that the first ones take a touch longer, but as you get going its only 5-10 seconds per side.
Place on a plate (keeping covered with a dry kitchen towel so they stay warm and pliable) until ready to use. Eat warm!
Yields: 12 tortillas