▢ 3 cups all purpose flour
▢ 2 teaspoons baking powder
▢ 1 1/2 teaspoons kosher salt
▢ 5 tablespoons salted butter, at room temperature (or coconut oil)
▢ 1 cup hot water
Instructions
1. In a bowl, combine the flour, baking powder, and salt. Add the butter, then pour over the hot water. Stir until a shaggy dough begins to form.
2. Turn the dough out onto a floured counter. Use your hands to knead the dough for 1-2 minutes until it forms a smooth ball. Cover the bowl with a damp towel and let rest 10 minutes.
3. Cut the dough into 12-14 equal wedges, then roll each wedge into a ball (they don't need to be perfect). Use a rolling pin or a tortilla press to roll the dough out into an 8 – inch circle.
4. Heat a skillet over medium-high heat. Add a small drizzle of olive oil, then a tortilla. Cook 30-60 seconds, until little bubbles appear on the surface. Flip and cook another 30 seconds, or until the bottom is slightly golden. Set on a plate and cover with a towel. Repeat with the remaining dough.
5. Serve warm (yum!) or save for later. Keep the tortillas stored in an airtight container for up to 3 days.
Notes
Butter: I like the flavor of butter best, but coconut oil can also be used.
Storage: the tortillas can be stored in a food storage bag at room temperature for up to 3 days, or frozen for up to 3 months.
It depends on where in Europe you plan on going, but there’s an abundance of good Caribbean food in the west, especially the UK. Authentic Mexican is harder to come by, but it’s improving.
As a defender of Tex-Mex as a legitimate fusion cuisine, can confirm that the Europeans do terrible things to Tex-Mex. You may think you’re over margaritas, chili powder, refried beans, yellow cheese, and salsa roja, but you will change your tune when confronted with odd vodka concoctions, paprika (and precious little of that), crunchy half raw white beans, mozzarella, and water-thinned ketchup.
They don’t make cheddar and jack cheese in France? I know it’s not traditional there but surely somebody makes it, right? I’ve never been so I don’t know.
Note the French on the bag. The frogs wouldn’t know good texmex if it erected a massive fence
There is no other choice!
Make your own as needed? They’re really easy to make, and much better fresh.
Got a good recipe you can share?
Ingredients
Instructions
Notes Butter: I like the flavor of butter best, but coconut oil can also be used. Storage: the tortillas can be stored in a food storage bag at room temperature for up to 3 days, or frozen for up to 3 months.
Sick thanks!
Good recipe, you can change butter for lard and it’s much better but i understand not everyone likes lard.
I’m planning to move to Europe within the next 5-8 years and I know absolutely that I’m going to miss authentic Mexican food.
And I’m doubtful there’s much for Caribbean food too, which is saddening because it’s so good.
It depends on where in Europe you plan on going, but there’s an abundance of good Caribbean food in the west, especially the UK. Authentic Mexican is harder to come by, but it’s improving.
As a defender of Tex-Mex as a legitimate fusion cuisine, can confirm that the Europeans do terrible things to Tex-Mex. You may think you’re over margaritas, chili powder, refried beans, yellow cheese, and salsa roja, but you will change your tune when confronted with odd vodka concoctions, paprika (and precious little of that), crunchy half raw white beans, mozzarella, and water-thinned ketchup.
Texmex requires cheese not naturally made in France.
They don’t make cheddar and jack cheese in France? I know it’s not traditional there but surely somebody makes it, right? I’ve never been so I don’t know.
Well to claim they can make the cheese of another region would call the EU/French protectionist legislation regarding cheeses into question. /heh