Homemade Flour Tortillas

As I basked in the sun on my front porch last week I suddenly realized that it had been a while, a LONG while, since I had spent time in the kitchen.  I had put granola and yogurt in a bowl, brown rice in a pot of boiling water, and fried a few eggs here and there, but I hadn’t spent more than 30 minutes making anything.  And so, I vowed to make dinner…a big, elaborate dinner.

I went to the “to make” folder on my computer and came across Alexandra’s recipe for homemade tortillas.  Yes, the recipe is a little bit tedious, but I was sure it would be worth the effort.  Oh boy, was I right!

Homemade tortillas are fantastic: soft, yet chewy, with far more flavor than their store-bought cousins.  I topped the misshapen beauties with spiced, shredded chicken thighs, citrus-jicama slaw, corn salsa, and queso fresco.  Served with spicy black beans, and chips and salsa, the meal was a hit.

Homemade Flour Tortillas
(recipe from Alexandra’s Kitchen)
Makes about 10 small tortillas or 6 large (burrito size) tortillas.
2 cups unbleached, all-purpose flour
1 tsp. table salt (not kosher) I used sea salt, fine
1/4 t. baking powder
1/4 c. unsalted butter
2/3 cup warm water
Whisk flour, baking powder and salt together in a medium bowl. Cut the butter into the flour until the mixture resembles coarse crumbs.
Stir in warm water with a fork until a shaggy dough forms.
Turn out onto a floured surface and knead 3-4 minutes until smooth, soft, and not sticky, adding more flour if necessary.
Cut the dough into 2-oz. pieces for taco-sized tortillas or 3-oz pieces for burrito-sized tortillas.  Shape pieces into a ball.  Cover with a very light kitchen towel or plastic wrap. Be careful that your room isn’t too hot. Let the dough rest 30 minutes and up to two hours.
On a lightly floured work surface, roll out each ball to about 9 to 10 inches (taco) or 11 to 12 inches (burrito) in diameter, or until you can see the counter start to come through.
Heat a 12 inch non-stick or cast-iron pan (do not add any oil) on medium-high. Lay the tortilla in the pan and cook until it puffs and little brown spots on the underside appear. Turn with tongs and cook. Each tortilla takes about 45 seconds.