I'm usually not one of those people that dreads and puts off a trip to the grocery store, but some days that after work crowd just seems unbearable to face for just a few items. Suffering from a minor case of the Monday's, yesterday I knew I just couldn't face the express lane.
After a little research I decided to make my own tortillas to hold our new favorite meatless meal, black bean tacos--recipe coming tomorrow. Several recipes I read included just a few pantry ingredients that I always have on hand, and about an hour of my time (the perfect amount before D got home from work). This Italian girl rolled up her sleeves and got in touch with her Mexican side...and I'll tell you--there's no turning back to store bought tortillas ever again in this house! Give them a try and you'll never look back either.
Think about the possibilities of fillings--beans and rice, slices of delicious cheese, eggs and hot sauce...the possibilities are endless and there's a 30 minute rest period for your dough to figure out what direction you want to take these babies.
I used this recipe from Taste of Home and this recipe from Tasty Kitchen as templates for the recipe I ended up using.
Homemade Flour Tortillas (makes 8 8" tortillas)
- 2 cups all purpose flour + additional 1/4 c
- 1/2 tsp baking powder
- 1 tsp salt
- 3 tablespoons olive oil.
- 3/4 cup very hot,almost boiling water
Next add in the olive oil and mix with your fingers so a fine crumb forms.
Heat your water in the microwave for 2 minutes, and pour it into your mixture. Begin stirring with a wooden spoon until it starts to combine (and the water cools down just a little). Grab a handful (this is your additional 1/4 c) of flour and drop it in just before you start mixing the dough into a ball with your hands. This sounds so rustic and like it can't possibly be how I did this, but trust me--with a very hot, sticky mess sticking to my fingers and burning I wished nothing more than to have a third hand to grab some flour and help me out!.
As the dough comes together knead it into a ball on a lightly floured surface. Don't over mix it, so once it's smooth let it be.
Place it back in the bowl and cover with plastic and allow 30 minutes to rest.
Divide your rested dough in half, then into quarters so you have 8 almost even pieces of dough. Press a piece of dough into a circle on a lightly floured cutting board or surface. Roll out until even thickness (almost paper thin works best) and until about 8" across.
Heat a dry skillet over medium heat and place your tortilla in the pan. Cook about a minute until it starts to brown and blister. Flip it and cook until the second side browns and blisters. Keep warm in a clean kitchen towel.
I used the process of rolling out the next tortilla while the first was cooking--so the dough wasn't over worked and getting hard to handle as the kitchen heated.
Last step---try not to eat them all before you decide how to fill them.