Sunday, March 25, 2012
DIY Flour Tortillas
When I was young I never was a huge taco fan. My mom made them a couple of times each month and I always would dread dinner on those nights. Something about the crisp taco shell and ground beef I just didn't get excited about. Now the tomatoes and cheese- that's a different story! I can remember standing in the kitchen after we ate and taking a pinch of cheese with a pinch of tomatoes and eating it all up until the bowls were empty. Delicious :)
Well, I grew up and discovered tacos aren't just made up of crispy shells and seasoned beef. You can have soft ones too! With chicken! Or better yet....crispy chicken :)
So now I'm hooked on tacos. I could eat them every day (yes I had them for lunch today). The combination of a soft, fluffy flour tortilla loaded with juicy chicken, shredded lettuce, piles of cheese, and loads of tomatoes and salsa- how can you go wrong? Now if only you could replicate those same melt-in-your-mouth housemade tortillas that all the great taco places make...well now you can! These are incredible! You will never want to buy store bought again. Seriously. They are very simple and don't require much prep or effort at all and they literally make the taco. They take the taco to a whole new level. We chose to keep it fairly simple and stuffed ours with just some crispy chicken tossed with a blend of spices, salsa, and a cilantro-lime sour cream (sour cream mixed with lime juice, cilantro, salt and pepper) and they hit the spot. Make them. You won't regret it.
Makes 6 tortillas
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 heaping teaspoon salt
2 tablespoons shortening (or unsalted butter, softened)
1/2 cup water
Combine the flour, baking powder, salt, and shortening in the bowl of a food processor fitted with the dough blade. Pulse the mixture until the mixture is crumbly, about 5 seconds. Scrape down the sides of the bowl. (If you don't have a food processor, this same effect can be achieved with a pastry cutter or two forks).
With the food processor running, add the water in a slow steady stream until the dough just forms a cohesive ball. Knead for 30 seconds more, until the dough is tacky. If the bowl is too sticky, add a bit more flour.
Transfer the dough to a lightly floured work surface and divide into 6 equal pieces. Cover with a clean kitchen towel and let rest for 10 minutes.
Heat a large ungreased skillet over medium heat. Working with one dough ball at a time and keeping the others covered, pat the ball into a disc. Dust lightly with flour and roll the dough into a very thin circle, 8 inches in diameter. Carefully transfer the shaped tortilla to the heated skillet and cook each side for 10-20 seconds, just until bubbles form and are lightly browned. (Do not overcook or the tortillas will be too stiff). Repeat this process with the remaining dough balls, lowering the heat as needed to prevent burning. Store in an airtight bag in the refrigerator for up to 1 week, or freeze.
Adapted from Annie's Eats.