Not really a recipe.. just chopped tomatoes, a little onion, some green pepper, lemon juice, salt, and pepper. Normally I'd use fire-roasted green chilies instead of green pepper (I really prefer this) but I didn't have any chilies on hand. Combine and let sit for about 15 minutes. It's really best if you can get your hands on super-fresh tomatoes (ours were from the garden).
Tortillas (makes 8): The easiest thing in the world. The whole process takes about 15 minutes, from flour to finished product.
2 cups flour 1 tsp. salt 1 tsp. baking powder 1 tbsp. shortening or lard 3/4 cup water
(Note: if you're using kosher salt or a large-grained salt, dissolve it in the water or it won't flavor the dough well.)
Heat a medium-sized skillet over HIGH heat. You want the skillet as hot as you can get it.
Combine the dry ingredients. Use your fingers to rub the shortening into the flour. Stir in the water and knead the dough for 2-3 minutes. Divide it into eight wee balls.
Roll out a ball of dough as thin as you possibly can. Peel it off the counter and flop it into the hot skillet. After about 20 seconds, flip it and let it cook for another 10-20 seconds.
Place the tortillas in a tortilla warmer if you have one. If not, place it on a plate and cover it immediately with plastic wrap. Keep them covered until you're ready to use them.
When they first come out of the skillet, they feel too crispy. This is normal. The warmth and steam under the plastic wrap softens them in about 10 minutes.
Chicken and beef fajitas with homemade salsa on homemade tortillas. Salsa and tortilla recipes follow.
Salsa:
ReplyDeleteNot really a recipe.. just chopped tomatoes, a little onion, some green pepper, lemon juice, salt, and pepper. Normally I'd use fire-roasted green chilies instead of green pepper (I really prefer this) but I didn't have any chilies on hand. Combine and let sit for about 15 minutes. It's really best if you can get your hands on super-fresh tomatoes (ours were from the garden).
Tortillas (makes 8): The easiest thing in the world. The whole process takes about 15 minutes, from flour to finished product.
2 cups flour
1 tsp. salt
1 tsp. baking powder
1 tbsp. shortening or lard
3/4 cup water
(Note: if you're using kosher salt or a large-grained salt, dissolve it in the water or it won't flavor the dough well.)
Heat a medium-sized skillet over HIGH heat. You want the skillet as hot as you can get it.
Combine the dry ingredients. Use your fingers to rub the shortening into the flour. Stir in the water and knead the dough for 2-3 minutes. Divide it into eight wee balls.
Roll out a ball of dough as thin as you possibly can. Peel it off the counter and flop it into the hot skillet. After about 20 seconds, flip it and let it cook for another 10-20 seconds.
Place the tortillas in a tortilla warmer if you have one. If not, place it on a plate and cover it immediately with plastic wrap. Keep them covered until you're ready to use them.
When they first come out of the skillet, they feel too crispy. This is normal. The warmth and steam under the plastic wrap softens them in about 10 minutes.
I was just thinking I should make some tortillas. Thanks for the recipe!
ReplyDeleteAmendment: only knead the dough for about a minute. Whoops! Tough tortillas!
ReplyDelete