Unrecipe of the Week: Homemade Tortillas

My family loves Tex-Mex inspired dishes and anything in a tortilla seems to get eaten. Tonight, I served homemade tortillas and they were a big hit!

Surprisingly easy to make, these flour tortillas are a bit smaller and more rustic than the machine formed ones, and taste much better. You can always size them up and make a few less, if you prefer larger ones.

Homemade Tortillas

Mix together 3 cups flour, ½ teaspoon baking power and 1 teaspoon salt. Add 1/3-cup canola oil and mix it with your hands until it resembles fine crumbs. Add 1 cup hot water and knead the dough into a ball. Cover with plastic wrap for at least 30 minutes before using. You can leave the dough out for several hours, or refrigerate it overnight, if you like to plan ahead.

When you are ready to make the tortillas, divide the dough into 12 equal pieces.

Roll them into balls and flatten them on a lightly floured surface. Gently roll them into circles.

Cook them  in a hot, ungreased frying pan over medium high heat until one side is blistered. Stack them up and keep warm until ready to serve.

I filled them with lime-marinated chicken breasts, diced fresh tomatoes and homemade guacamole. Even B loved them!

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