another thing other than eating meatless twice a week in my house is that we have to eat mexican one night a week. thank the lord above i already have a boyfriend because let me tell you, mexican can catch up to you and your backside. mmmhmm.
my bf is from san antonio. every time we go, which is normally once or twice a year, i pig out on some mexican cuisine. i'm talkin' burritos, enchiladas, queso, chips, salsa, might as well just give me spoonfuls of lard. why not? i also learned from dating a texan, that if you slap some butter on a fresh flour tortilla you can see the pearly gates to heaven. ohmygosh-it's SO good. no surprise though right? butter and bread is the best combo everrrr! but you don't put butter on a store bought ( <--key word here) tortilla. no good!
so what am i suppose to do then when i head back home after spending a week in texas? just buy store bought tortillas? so i asked my live-in texan what i should do. he's reply.."just make 'em." ummmm...no? how about i have a full time job, a side gig with devin, in charge of cleaning house, have a social life, and don't have t-i-m-e. turns out i was wrong. i have the key to the pearly gates! and it only takes 30 mins. soften your butter now, you're about to have a fresh tortilla to slap it on...
whatcha need:
2 c. flour
1 1/2 tsp baking powder
1 tsp salt
2 tsp veggie oil
3/4 c. warm milk
whatcha do:
Mix together the flour, baking powder, salt and oil.
Slowly add the warm milk.
Stir until a loose, sticky ball is formed.
Knead for two minutes on a floured surface. Dough should be firm and soft.
Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes.
After the dough has rested, break off eight sections, roll them into balls in your hands, place on a plate (make sure they aren’t touching) and then cover balls with damp cloth or plastic wrap for 10 minutes. (It’s very important to let the dough rest, otherwise it will be like elastic and won’t roll out to a proper thickness and shape.)
After dough has rested, one at a time place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin from the center until it’s thin and about eight inches in diameter. (If you roll out pie crusts you’ll have no problem with this.) Don’t over work the dough, or it’ll be stiff. Keep rolled-out tortillas covered until ready to cook.
In a dry iron skillet or comal heated on high, cook the tortilla about thirty seconds on each side. It should start to puff a bit when it’s done.
Keep cooked tortillas covered wrapped in a napkin until ready to eat.
Can be reheated in a dry iron skillet, over your gas-burner flame or in the oven wrapped in foil.
While you probably won’t have any leftovers, you can store in the fridge tightly wrapped in foil or plastic for a day or so.
Makes 8 tortillas.
Slowly add the warm milk.
Stir until a loose, sticky ball is formed.
Knead for two minutes on a floured surface. Dough should be firm and soft.
Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes.
After the dough has rested, break off eight sections, roll them into balls in your hands, place on a plate (make sure they aren’t touching) and then cover balls with damp cloth or plastic wrap for 10 minutes. (It’s very important to let the dough rest, otherwise it will be like elastic and won’t roll out to a proper thickness and shape.)
After dough has rested, one at a time place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin from the center until it’s thin and about eight inches in diameter. (If you roll out pie crusts you’ll have no problem with this.) Don’t over work the dough, or it’ll be stiff. Keep rolled-out tortillas covered until ready to cook.
In a dry iron skillet or comal heated on high, cook the tortilla about thirty seconds on each side. It should start to puff a bit when it’s done.
Keep cooked tortillas covered wrapped in a napkin until ready to eat.
Can be reheated in a dry iron skillet, over your gas-burner flame or in the oven wrapped in foil.
While you probably won’t have any leftovers, you can store in the fridge tightly wrapped in foil or plastic for a day or so.
Makes 8 tortillas.
*thank you to the homesick texan- check out her blog!*
-andi
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