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I am on a roll about bread product prices at the store. This recipe makes 8 and the total cost for all 8 was under 40 cents. I have always wanted to try and make my own tortillas. I used the recipe below but used olive oil instead of vegetable oil.

I make homemade fajitas by soaking (marinating) a flank steak or skirt steak in Dale's Seasoning sauce and lemon juice all day. Put it on the grill, after taking it off the grill let it rest awhile and then slice thin across the grain. You can put Dale's Seasoning sauce on chicken (no need to marinate) and do the same thing.

Saute sliced onions and bell peppers in olive oil.

Stack all of the above on a torilla and add guacamole (smash an avocado with some lime juice and add a tablespoon of finely minced onion or use onion salt), salsa, sour cream (but I used plain non-fat yogurt instead of sour cream) and maybe a little melted butter if you really want to get crazy.

HOMEMADE FLOUR TORTILLAS
Printed from COOKS.COM

2 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon salt
2 teaspoons vegetable oil or non-hydrogenated lard
3/4 cup lukewarm milk
In a bowl, stir together the flour, baking powder, and salt. Add vegetable oil to the lukewarm milk and whisk briefly to incorporate. Gradually add the milk to the flour mixture, and using clean hands, work into a sticky dough.
Turn dough out onto a surface dusted with flour and knead vigorously for about 2 minutes or until the dough is no longer sticky.
Return dough to bowl, cover with a damp cloth and allow to rest for 10 -20 minutes so that it will be easier to roll out.
Divide dough into 8 balls of equal size, cover them, and let them rest again for about 20 minutes. Avoid letting them touch, if you don't want them to stick together.
Dust a clean pastry board or working surface with flour.
One at a time, remove each piece of dough. Press it out into a 5-inch circle. Using a flour dusted rolling pin, roll out the tortilla from the center out until the tortilla measures a little less than 1/4 inch thick and is a 7 or 8 inch circle.
Transfer the tortilla to a dry preheated skillet or griddle. when the tortilla begins to blister, allow it to cook for 30 seconds, flip it, and cook the other side the same way.
Remove tortilla, place it in on a clean paper towel and cover loosely with foil. Repeat for remaining tortillas.
Tortillas freeze well. Wrap tightly in plastic, removing any air pockets. Keeps frozen for several weeks.
To serve tortillas which have been frozen, thaw at room temperature, wrap in foil and heat in a warm oven.
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