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.
Enjoy.