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Yesterday, my roommate Julia and I each made our own salsa and had her boyfriend do a blind taste test. This later inspired a vegan taco night. We had eaten all of the corn tortillas from our enchilada extravaganza last week and had no desire to leave the house to buy more. I decided to utilize the internet to see how difficult it would be to make my own tortillas.
This was probably the easiest part of the dinner, once you get the dough rolled out, each tortilla takes about 15-30 seconds on each side. All I had was whole wheat flour, but you can probably use any type of flour lying around the house. I'm sure corn flour would have been better, oh well. They tasted much better than anything I could ever buy from the store.
Homemade Tortillas:
3 cups of whole wheat flour
2 tsp of baking powder
sea salt
Slowly pour about a cup to a cup and a half of WARM water and stir with a wooden spoon until it is all mixed together, but clumpy. Knead the dough with your hands until it is smooth and stuck together. If it is too sticky, add more flour, if it isn't sticky enough, add more water.
Divide the dough evenly and roll into smooth balls (I made six), put plastic over them and let them sit for about 15 minutes.
I rolled my tortillas out on a wooden cutting board and I didn't have to put any flour down. Preheat a skillet on medium high heat. Flatten the dough balls as much as you can with your hands and roll them as close to paper thin as you can (The recipe called for a tortilla press, which isn't something in every kitchen). Roll from the center outward.
Pull the tortilla off of your rolling surface gently and place onto preheated skillet. Cook for about 15-30 seconds and flip onto other side. Repeat this with the remaining dough balls. That's it.
Along with the homemade tortillas, I made the tacos with our salsas, canned black beans (mixed with nutritional yeast), TVP with lots of spices (especially cumin), fresh tomatoes, and random greens from the fridge.
The best taco night ever!
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