Brisket seems to be everywhere. In my house. We had it a few weeks ago and had it again last night. Those left overs seem to be endless, as in every meal of the day for a couple of days afterward. But no worry, it is the greatest. So tender and it literally falls apart. Enough of my ode to brisket, an ode to tortillas now.
When I went to Cabo in February, I tried their tortillas. And I could have eaten them everyday for the rest of my life. They were so soft and chewy. Last night, to accompany the brisket, I decided to make tortillas. These ones were not made with corn flour, as they are flour tortillas, but they were almost exactly what I was looking for which was soft and chewy. If you have never made tortillas, and I hadn't, this is an easy recipe that is so conveniently delicious.
Soft Flour Tortillas
From the Homesick Texan
4 cups all-purpose flour
1 tbsp baking powder
2 tsp kosher salt
4 tsp canola oil
1 1/2 cups warm milk, can be skim
Mix together the flour, baking powder, salt and oil. Slowly add the warm milk. Stir until a loose, sticky ball is formed. Knead for two minutes on a floured surface. Dough should be firm and soft. Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes. After the dough has rested, break off sixteen sections, roll them into balls in your hands, place on a plate (make sure they aren’t touching) and then cover balls with damp cloth or plastic wrap for 10 minutes. After dough has rested, one at a time place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin from the center until it’s thin and about eight inches in diameter. Don’t over work the dough, or it’ll be stiff. Keep rolled-out tortillas covered until ready to cook. In a dry iron skillet or comal heated on high, cook the tortilla about thirty seconds on each side. It should start to puff a bit when it’s done. Keep cooked tortillas covered wrapped in a napkin until ready to eat. Can be reheated in a dry iron skillet, over your gas-burner flame, in the oven wrapped in foil or simply in the microwave. Store in the fridge, wrapped in plastic wrap. Makes sixteen tortillas.
1 tbsp baking powder
2 tsp kosher salt
4 tsp canola oil
1 1/2 cups warm milk, can be skim
Mix together the flour, baking powder, salt and oil. Slowly add the warm milk. Stir until a loose, sticky ball is formed. Knead for two minutes on a floured surface. Dough should be firm and soft. Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes. After the dough has rested, break off sixteen sections, roll them into balls in your hands, place on a plate (make sure they aren’t touching) and then cover balls with damp cloth or plastic wrap for 10 minutes. After dough has rested, one at a time place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin from the center until it’s thin and about eight inches in diameter. Don’t over work the dough, or it’ll be stiff. Keep rolled-out tortillas covered until ready to cook. In a dry iron skillet or comal heated on high, cook the tortilla about thirty seconds on each side. It should start to puff a bit when it’s done. Keep cooked tortillas covered wrapped in a napkin until ready to eat. Can be reheated in a dry iron skillet, over your gas-burner flame, in the oven wrapped in foil or simply in the microwave. Store in the fridge, wrapped in plastic wrap. Makes sixteen tortillas.
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