I found this recipe for Homemade Tortillas on Tasty Kitchen, the recipe spin off of the popular blog, The Pioneer Woman. The plan last night was to make carnitas, so I thought, “why not try homemade tortillas?” The plan did not work out last night and instead we had filet-o-fish sandwiches at the McDonald’s drive -thru on the way to the emergency room. Earlier in the day I stumbled on an uneven patch of ground and wracked up my back all the way down to my foot. As the day progressed I couldn’t walk and the pain was unbearable. I asked Michael to drive me to the ER. As it turns out there were at least a hundred people ahead of me in line at the ER so we decided to tough it out at home. On the way back we stopped at Walgreens and bought a cane and a walker for me. Good grief. I need to get this stuff fixed so I can enjoy my life again. But at any rate, the walker and cane have proven invaluable today and I was able to move around enough to tackle the carnitas and homemade tortillas. My goodness were they ever good! The recipe for the carnitas, courtesy of Homesick Texan can be found HERE. I have blogged about it before. I also made a tomatillo salsa to go with the carnitas and it too was divine. It was the perfect accompaniment. Is this not a perfectly gorgeous tortilla? Ignore the food photography. I am a work in progress.
- 3 cups Organic, Unbleached Flour
- 1 teaspoon Salt
- ½ teaspoons Baking Powder
- â…“ cups Canola Oil
- 1 cup Hot Water
Mix the flour, salt, and baking powder with a whisk. Add the canola oil and mix with your fingers until all the oil is incorporated and the mixture looks like fine crumbs. Add 1 cup of hot water and mix until a ball is formed. Cover with plastic wrap and let the dough rest for about 30 minutes. (I have also refrigerated it overnight).
Divide the dough into 12 balls and roll out one at a time on a floured surface. Brush off excess flour. Cook on a hot, ungreased griddle over medium-high heat. Turn the tortilla when brown blisters form on the first side. Stack the tortillas and serve warm.
I used the tortillas as a vessel to hold pork carnitas. I garnished them with sour cream, tomatillo salsa, avocado, and chopped cilantro. They were simply divine.