MUSIC PAIRING: Dinner with Friends Playlist on Spotify
Remember when I told you how much fun I had in the kitchen recently? Well, I’ve owed you this belated post because I kept that fun streak going by making flour tortillas for the first time.
I haven’t purposely kept this from you, I’ve simply been working through the hours in my day one second at a time. Let me just take a moment to say the most heartfelt thank you to every single person who’s reached out to me about my dad. Each gesture of love that you’ve shown to me and my family has been felt in the depths of my soul and I’m surviving because of you. Jesus has shown his face to me through all of you and I’m eternally grateful.
Back to the tortillas. I had these on my mind for a while but honestly? I’m not the biggest tortilla fan. I think I’ve been scarred by the processed ones in the grocery store and I’ve grown up thinking all tortillas taste like chalk. It wasn’t until I was around 19 years old that I had my first killer homemade tortilla. My friend, Mary, and I were visiting Allison in St. Louis and she took us to Casa Grille, a Mexican spot that’s very sadly closed now. Instead of chips and salsa to start, they served giant, fluffy, warm tortillas with butter and salsa. For the love of everything good… I polished off at least five before I even spit out my dinner order. Those tortillas most definitely did not taste like chalk. They were thick and chewy and delicious. I’ve never had another one like it – although the ones at La Loma in Denver do come close – so I’m just not the biggest fan of them.
When I was preparing for my friend, Scotty, to get in town, I wanted to make a healthy dinner for us both. She’s been on fire the past few months in the gym and really making effort to change her lifestyle. The results have been awesome and I’m so proud of her. I thought doing some chicken fajitas with lots of fresh lime and veggies would be excellent. The tortillas would be sort of the “treat” aspect of the meal. Well, I did get cheese and sour cream too juuuuuust in case. And I might have baked brown butter chocolate chip cookies but that’s beside the point.
All in all, these were fun to make and a nice change from what I normally do. I had a few issues with the actual cooking of the tortillas but I think that’s because my dough wasn’t completely uniform in thickness each time I rolled them out. I’ll certainly do these again so I’ll get better with practice (I hope). Next time, I’ll be serving them up Casa Grille style, too.
Why Dinner with Friends? I hadn’t seen Scotty in a while and we had so much to talk about. I actually wasn’t paying too much attention to music for what feels like the first time! This playlist is casual and laid back which is really great for when you’re looking for just a little background to two gals chatting the night away.
Recipe by: Brown Eyed Baker
- 3 cups all-purpose or white whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/3 cup refined coconut oil, melted (or vegetable oil or olive oil)
- 1 cup warm water
- In a food processor with a dough blade (I used the regular food processor blade since I didn't have a dough blade), pulse together the flour, baking powder and salt to combine (2 to 3 pulses). Alternatively, you can use a large bowl and whisk together.
- With the machine running, slowly add the coconut oil and water until a cohesive ball of dough forms. Once the ball of dough forms, process (or knead) for 30 additional seconds. (If making by hand, use a rubber spatula to mix in the water, then knead by hand until soft and only slightly tacky.)
- Divide the dough into 12 equal pieces and shape into balls, then cover with a clean dish towel and allow to rest for 10 minutes.
- Heat a large non-stick saute pan or cast iron skillet over medium heat. Meanwhile, working with one ball of dough at a time on a clean work surface, sprinkle a small amount of flour on top of the dough, then roll into a very thin circle, 8 to 10 inches in diameter. Place the round into the dry skillet (I used a little vegetable oil in my skillet) and cook for about 30 seconds per side. Since temperature can range from burner to burner, look for multiple small bubbles to form and the edges of the dough beginning to look dry, then turn over and repeat. Place the cooked tortilla on a plate and cover with a clean dish cloth to keep warm. Repeat with the remaining balls of dough.
- The tortillas can be kept in a zip-top plastic bag in the refrigerator for up to 5 days, or individually wrapped and frozen for up to 2 months. To warm, cover with a damp paper towel and microwave for 10 seconds.