Once you get the hang of this recipe, these tasty tortillas can be used for a variety of dishes, from tacos, to fajitas, to fresh sandwich wraps. They can be stored in the frig for up to a week (with parchment paper between each tortilla to keep them from sticking together), and briefly reheated on a skillet if needed. I’ve tried to make masa (corn) tortillas from scratch, but did not succeed. I need a Mexican grandma to teach me the trick to those, and sadly, I don’t have one of those in my family tree. (My lineage is more lefse than limonada.) So for now I’m sticking with these flour tortillas for our tacos. Directions and ingredients below are for making tacos or burritos at home to rival Chipotle fare. Seriously.
2½ cups flour
1 teaspoon baking powder
¼ teaspoon salt
¼ cup shortening
1¼ cups boiling water
In large mixing bowl, stir together flour, baking powder and salt. Cut in shortening with a pastry blender or tines of a fork to combine. Pour in boiled water, starting with 1 cup and stirring with wooden spoon. If mixture is still too dry, add more water until flour pulls away from sides of bowl and dough holds together in a ball.
Dust large cutting board with flour and drop dough onto board. Sprinkle dough with more flour and knead until elastic. Drop dough into oiled bowl (use vegetable oil, not olive oil), and turn to coat. Cover bowl and let dough rest in warm, draft-free spot for 10 minutes.
Heat large griddle or skillet to high and brush with vegetable oil. Drop dough onto floured board and divide into 8 or 10 pieces. Form each piece into a ball, and then roll a ball out to about 8 inches in diameter. (The tapered French rolling pin the is perfect tool for making these.) Dough should be very thin, almost to the point of tearing. Carefully move tortilla to hot griddle. Tortilla is ready to flip when large bubbles form on top. Do NOT “pat down” tortillas as they cook! Allow air pockets to form in dough as it cooks. Flip, then brown lightly on reverse side. Remove tortilla to plate and repeat with remaining balls of dough.
Top tacos with:
One recipe Mean Mexican Rice
1 pound ground turkey, cooked in skillet, and seasoned with taco seasoning (My preference is Penzy’s Chicken Taco Seasoning—2 tablespoons per pound of meat.)
Monty Jack cheese
1 can black beans, rinsed and drained
Green peppers, chopped
1 can corn, drained
Scallions, chopped, or red onion, chopped
Black or Kalamata olives, chopped