I’m horrible at posting delicious recipes in time for holidays. I think I went through about half of my day not remembering it’s Cinco de Mayo.
It’s the friggin fifth of mayonnaise. HOW COULD I FORGET?! I live in Texas, for crying out loud. I should be knee deep in amazing mexican food, margaritas and tequila! Instead, I’m on my couch watching Moneyball.
BUT to my defense, I did tell my hubby that I wanted at pina colada at 9am. I thought it was noon. I’ve been up since 5:30am, leavemealone.
Anyway, if you’re like me and you’re a plight on this world and forgot to celebrate Cinco de Mayo (which Mexico doesn’t even celebrate), make up for it by making homemade tortillas. Or as my very German mother would say “tor-tee-lee-ahs.”
Make em and then stuff them with barbacoa, roll them into enchiladas, fill em with good stuff for quesadillas or shove some chocolate peanut butter and strawberries inside and call it dinner. I’m so grown up.
makes 12 – 7″ tortillas
3 cups all purpose flour*
1 teaspoon salt
1/2 teaspoons baking powder
1/3 cups canola oil (I used vegetable oil)
1 cup hot water
Note: I used 1/2 whole wheat pastry flour and 1/2 all purpose and they came out yummy. A bit thicker but definitely still tasty!! The original recipe yielded 12 tortillas but my dough weighed 650g and it was just easier to divide that evenly into 13 tortillas (at 50g each).
In a large bowl, mix the flour, salt, and baking powder with a whisk until completely combined. Add the oil and mix it together with your fingers until all the oil is incorporated and the mixture looks like fine crumbs. Add the hot water and resume mixing with your hands until it begins to come together. Lightly flour your surface and knead for a minute until you get a smooth ball of dough. Put your dough in the same bowl you mixed the dough in, cover with plastic wrap and let the dough rest for about 30 minutes (mine ended up sitting for about 2 hours, oops). You can make this dough up to a day in advance and just let it rest, covered in the refrigerator.
Divide the dough into 12 balls (if you have a scale, weigh the dough and divide accordingly). Flour your surface and pat the ball down a bit with your hands to create an even, flat surface. With a rolling pin, roll the dough flipping and adding flour as needed until it is uniform in thickness and about 8-inches in diameter. Cook on a hot, ungreased skillet over medium-high heat. Working one at a time, cook until brown blisters form on one side, then flip. Wrap them in a clean dish towel to keep them warm, before serving.
Keep in mind that these don’t have preservatives and junk so they won’t keep for weeks like store bought ones will. Aim to eat them immediately or at least within a day or two.
Recipe adapted from Tasty Kitchen