Making my own tortillas has been on my to-do list since I moved to San Diego in 2003 and became forever addicted to Mexican food.
The gauntlet was laid on Friday night as Dave caught a shit-tonne of snapper and fish tacos were calling. There was nary a tortilla in the house.
It was time.
I did some googling, read some recipes and many reviews. The only way you can get a good feel for a recipe online is to read the reviews and take suggestions on board.
I found a good recipe and tweaked it as per reviews and my own experience with breads.
The result was authentic and amazing. These are like San Diego tortillas, not like Old El Paso. They are floury and flexible and taste like everything you want your carbs to be. We are hooked! I doubled this recipe and it worked like a charm.
2 cups all-purpose flour
1/2 teaspoon salt
3/4 cup hot water
3 tablespoons olive oil (I used canola)
1/2 teaspoon baking powder
In a large bowl, combine flour, baking powder and salt. Stir in hot water and oil. Turn onto a floured surface; knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough. Dough should be silky. Let rest for 10 minutes.
Divide dough into eight portions. On a lightly floured surface, roll each portion into a 7-in. circle. Shake off excess flour before putting in the pan.
In a large non-stick pan coated with cooking spray, cook tortillas over medium heat for 1 minute on each side or until lightly browned. Keep warm. Yield: 8 tortillas.