True to my roots, however wandering they may be, I love Tex Mex. Unfortunately, real Tex Mex is hard to find outside of Texas… So I have to make it myself! I’m a much bigger fan of flour tortillas as opposed to corn. Something about the texture.
There is a small chain restaurant in the area that I grew up that makes the best tortillas of all time. It’s their specialty. Recently, I wondered just how hard it would be to make real, soft and fluffy tortillas at home. Turns out it’s pretty simple, if only a little time consuming.
In our pledge to eat only (or mostly) homemade, unprocessed food, I decided that the time it takes to make wholesome food for my family is worth it. Luckily my boys are pretty good about playing with each other. When they aren’t, they like to help me! And when that doesn’t work out, it’s arts and crafts time.
The actual hands on time for flour tortillas is only about 25 minutes broken up, so it’s totally doable. It’s worth it to eat these soft, chewy, buttery tortillas of amazingness.
- 3 cups all purpose flour
- 1 teaspoon baking powder
- 1 1/2 teaspoons salt
- 2 tablespoons melted butter
- 1 1/8 cup warmed milk
In a large bowl, mix together flour, baking powder, and salt. Stir in the butter and warm milk until it becomes a sticky dough ball.
Knead dough on a floured surface for 2 minutes or until firm, soft, and smooth. Place dough back into the bowl and cover with a damp cloth for at least 30 minutes.
After the dough has rested, break off 12 sections and roll into balls. Cover and let them rest for another 10 minutes. This step allows the gluten to develop for proper thickness.
Next, flatten each ball and roll out into circles with a rolling pin. Aim for about an 8 inch diameter. Cover the stack until you’re ready to cook.
Heat a dry skillet on medium-high heat. Cook each tortilla individually for about 30 seconds on each side until slightly browned and starts to bubble. Place cooked tortillas under a dish towel until you are ready to serve.
Store in an airtight container for 2-3 days.
Currently reading: The Complete Sherlock Holmes vol. 2 by Sir Arthur Conan Doyl