I'm pretty sure Taco Tuesday is the best thing ever invented. I love Mexican food and growing up, it was one of my favorite dinners that my Mom made me. I say “me” because I know I am my Mom’s favorite child and feel that she made them specifically for me. It wasn’t until I was in my 20’s that I preferred corn tortillas, but growing up – I loved a good soft flour taco. I loved how fluffy, soft, chewy it was. With cheese dripping out both ends because I also thought that the beef to cheese ratio had to be at least 50/50.
Even though I love spending hours in my kitchen, some days after a long day of work, I just want to make something quick and easy, but still delicious. And guess what? Flour tortillas are a cinch to make at home, even on a weeknight, and everyone probably already has the ingredients to make them at home already: flour, salt, baking powder, vegetable oil and water. That’s it!
If you are leery of making bread because of yeast, this is the perfect recipe to get your feet wet in making bread from scratch – because it doesn’t have any yeast, you’ve already removed the hardest ingredient when making bread at home.
This makes 18 flour tortillas, but you can keep the dough in the fridge for up to five days and just pull off and cook whatever you need. If you are in the depths of a weekend meal prep, feel free to cook them all off. They will keep fresh in the fridge for 5 days, otherwise just throw them in the freezer and they will keep for a few months.
Homemade Flour Tortillas
- 3 cups flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- ¼ cup oil (coconut, vegetable, olive – doesn’t matter)
- 1 1/4 cups water
You don’t even need a food processor. I quite enjoy working the dough with my hands – I can get lost in the dough!
Put the flour, salt and baking powder in a large bowl. Mix with a whisk. Pour in the oil and water, and using your hands, knead the bread in the bowl until it pulls away from the sides of the bowl.
It will still be a bit tacky, and that’s okay. Throw a wet paper towel over the top and let it rest for 10 minutes.
Divide the dough into 18 portions (I weigh my dough so they are all equal – each dough ball was 1.5 ounces.
Roll out with a rolling pin.
Heat a cast iron or non-stick skillet over medium low heat, and cook the tortilla for just a minute per side. You don’t want to cook it too much because it will become crispy – you want that chewy soft tortilla.
Fill with your desired toppings. This time I went simple – ground sirloin, chopped red cabbage and sharp cheddar cheese.
Please make this is if you have been afraid to jump on the homemade bread bandwagon – I promise these will come out perfect every time.
Did you know that The Chopping Block’s Merchandise Mart location has Taco Tuesdays every week? Come join us for lunch! For only $20 you can learn how to make interesting tacos from our chefs and get to eat a delicious lunch. #winwin!
5/16/17 - Taco Tuesday: Carne Asada Tacos with Pico de Gallo
5/30/17 - Taco Tuesday: Buffalo Chicken Tacos
6/06/17 - Taco Tuesday: Chicken Tinga Tacos
If learning how to make bread is more your thing, check out our upcoming bread making classes:
5/20/17 - Gluten-Free Breads Boot Camp
6/04/17 - Artisanal Breads Boot Camp
6/17/17 - Everyday Breads
Let me know how these turn out for you – can’t wait to hear! Your family will be begging for Taco Tuesday’s with these tortillas. Best yet, you can use them to make skinny tortilla pizzas or breakfast quesadillas – the possibilities are endless!
