TACO TALK

May 5, 2017

I’ve been seeing many recipes online about homemade tortillas and I’m always intrigued. I decided to give it a try! Just in time for Cinco de Mayo!

Who knew it was so easy to make flour tortillas? The best part is it only requires five ingredients, unlike those prepackaged flour tortillas.

Combine flour and salt in a large bowl, then mix in the coconut oil and water. Turn onto a floured surface and knead about 10 times. Let rest for 10 minutes. Divide dough into eight portions. On a lightly floured surface, roll each portion into a 7 inches circle (…or circle-like shapes.. :))

In a large nonstick skillet coated with cooking spray, cook tortillas over medium heat for 1 minute on each side or until lightly browned.

I was in the mood for chicken tacos, so I cooked chicken breasts in a crock pot. Once the chicken was shredded, I mixed in taco seasoning.

Who said tortillas had to be round?!  I topped my tortillas with shredded lettuce, cheese, avocado and sour cream mixed with a bit of taco seasoning.

They were delicious! Eating a fresh tortilla with simple ingredients makes all the difference. Tip: Do not refrigerate! I placed the leftovers into a plastic container and left it out on the counter.

      Ingredients:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 3/4 cup water (use a bit more if needed)
• 3 tablespoons coconut oil (or olive oil)

Directions:

1. Combine flour, baking powder and salt. Stir in water and oil.
2. Turn onto a floured surface and knead about 10 times. Let rest for 10 minutes.
3. Divide dough into eight portions. On a lightly floured surface, roll each portion into a 7 inches circle.
4. In a large nonstick skillet coated with cooking spray, cook tortillas over medium heat for 1 minute on each side or until lightly browned. Keep warm. Yield: 8 tortillas.

Pour a margarita and enjoy!