Thursday, August 18, 2011

Tortilla time

Chicken tacos just aren't complete without guacamole, pico de gallo, and homemade tortillas.  This was my first attempt at the tortillas, which are incredibly simple.  It turns out, you don't have to own a tortilla press to make them, though it would be nice, if anyone should want to buy me one for my birthday...

1 1/2 cups all purpose flour
1/2 cup bread flour
1/2 stick (4 tbsp) unsalted butter
2/3 cup water

In a medium sized bowl, mix the two types of flour.  In a heat proof bowl, melt the butter.  Combine water with melted butter and add mixture to the dry ingredients.  Knead the dough for 8-10 minutes until it reaches a smooth texture and loses it's tackiness.

Place dough in an oiled bowl and cover with a towel.  Let it sit for 1 hour.

Preheat a skillet over medium-high heat.  Form the dough into small balls (approximately 8 per recipe).  Roll each ball flat on a very lightly floured surface.  If you have too much flour, the tortillas will be hard, and we don't want that.  The tortillas should be thin, but you can pick how thin/large you would like.

No butter or oil is required to cook the tortillas.  Simply place one tortilla on the skillet and watch for bubbles.  Once bubbles form (20-40 seconds), flip tortilla to toast the other side for 30 seconds.

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