Tuesday, January 11, 2011

I have an hour...

Our household 'resolution' was to create meal plans for every week.  So far, the first week worked well! Tacos have been on the top of the second list since day 1 and thats it.  Every time I look at it, I think of tacos.  Every time I mention to Hubs that coming up with a new list needs to happen so we can shop, I think of tacos. Every time I look in the fridge the salsa sings to me "I miissss yoooouu."
Ok so we don't have tacos as often as i'd like.
So with tacos on the brain, I stumbled on this Tex-Mex recipe on blog Homesick Texan.
Flour Tortillas! Hey I've got an hour, girls are sleeping. What's to loose?

Texas Flour Tortillas (Thank you Homesick Texan. adapted from The Border Cookbook by Cheryl Alters Jamison and Bill Jamison)
Two cups of all-purpose flour (can make them whole wheat by substituting one cup of whole-wheat flour for white flour)
1 1/2 teaspoons of baking powder
1 teaspoon of salt
2 teaspoons of vegetable oil
3/4 cups of warm milk

Mix together the flour, baking powder, salt and oil.
Slowly add the warm milk.
Stir until a loose, sticky ball is formed.
Knead for two minutes on a floured surface. Dough should be firm and soft.
Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes.
After the dough has rested, break off eight sections, roll them into balls in your hands, place on a plate (make sure they aren’t touching) and then cover balls with damp cloth or plastic wrap for 10 minutes. (It’s very important to let the dough rest, otherwise it will be like elastic and won’t roll out to a proper thickness and shape.)
After dough has rested, one at a time place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin from the center until it’s thin and about eight inches in diameter. (If you roll out pie crusts you’ll have no problem with this.) Don’t over work the dough, or it’ll be stiff. Keep rolled-out tortillas covered until ready to cook.
In a dry iron skillet or comal heated on high, cook the tortilla about thirty seconds on each side. It should start to puff a bit when it’s done.
Keep cooked tortillas covered wrapped in a napkin until ready to eat.
Can be reheated in a dry iron skillet, over your gas-burner flame or in the oven wrapped in foil.
While you probably won’t have any leftovers, you can store in the fridge tightly wrapped in foil or plastic for a day or so.
Makes eight tortillas.

Once I got past the anticipation of waiting the 30 minutes for the dough to rest I realized that it's noon. What am I going to use these for? We're having tacos tomorrow. Tonite is turkey burgers.

OOh I'll have breakfast for lunch! Salsa was just necessary at this point, salsa is good on eggs.  I love making salsa, but it gets kinda tedious.  Plus I always make an enormous batch. And I don't have any of the ingredients for that anyway. [Winnie The Pooh voice "think-think-think"]  I always have a generic salsa container on hand for our quickie Chicken Salsa Skillet meal. I'll pass on the 'recipe' for that later.

Anyhow, flour tortillas were super easy to make. I don't own a cast iron pan so i just used my giant skillet and set the burner on high, it worked great!  They even got those little burny brown spots so Hubs will acknowledge their authenticity.  He's never experienced all this bettycrockerness unless it comes store bought.  [Bettycrockerness is a word. I decided! lol] I am impressing him with all this home baked goodness. After all these years I can still keep it new and fresh.

No comments:

Post a Comment