Dear Reader: These are extraordinary times we’re living in, and while we’ve always got an eye toward health and wellness, sometimes it’s not just about calories and fat grams. Self-care might look like an over-the-top carpet picnic in the living room, or sweet treats that aren’t normally a part of your diet. We believe that sometimes it’s OK to forego the status quo, and that’s why the Pandemic Pantry series includes some “yummy but maybe not for every day” recipes for you to try. Enjoy!
One thing has become very clear in recent weeks: as the mandatory lockdowns continue all across the US, the nation’s people are absolutely jonesing for some Mexican food. Social media has exploded with hilarious memes about needing tacos and margaritas, and we’re right there with you.
A staple of Mexican cuisine, tortillas are a versatile addition to any kitchen. Tacos, enchiladas, tostadas, burritos, quesadillas and so much more are all made with tortillas. And they’re not just great for traditional Mexican dishes, almost anything can be rolled up into a tortilla. Wherever you would normally use regular bread, is an opportunity for the humble tortilla to shine.
There are myriad ways to use tortillas, and almost as many ways to make them. Corn is the most traditional, as a significant part of the foundation of Mexican cuisine, but flour tortillas certainly have their place. Using lard in the recipe will impart a different flavor and density… but may impart a little unwanted density on you… so for this recipe we’ve lightened it up a tad and substituted olive oil for the lard.
See what we did there? Now you can eat more tortillas.
For this recipe, you’ll need:
- 4 cups all purpose flour
- 2 tablespoons olive oil
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1-½ cups water
Instructions:
Whisk the flour, salt, and baking powder together in a mixing bowl. Mix in the olive oil with your hands until the flour is the consistency of cornmeal. Add the water and mix until the dough comes together. Turn the dough out on a lightly floured surface and knead for a few minutes until it is smooth and stretchy. Divide the dough into 24 equal pieces and roll each piece into a ball.
Preheat a large skillet over medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla. Place it into the hot skillet, and cook until bubbly and golden. Flip and continue cooking the other side until golden. Place the cooked tortilla in a warm oven, covered to prevent drying. Continue the process with your remaining dough balls. Enjoy!
