There is nothing as yummy as a quesadilla made with a fresh tortilla. Brooke is our resident tortilla making expert! She whips up the dough, rolls it out, and makes everyone a delicious burrito or quesadilla. Stored in the refrigerator, the dough can be used to create tasty, healthful snacks on a Saturday afternoon. The dough stays good in the refrigerator for about a week and are great for a quick, fresh snack.
2 C Flour
1/4 C Shortening, cut into pieces
1/2 t Salt
1/2 t Baking Powder
3/4 C Warm Water
Directions
In a bowl, blend flour, salt, baking powder and shortening until it resembles fine meal.
Add warm water, a little at a time, to flour mixture and toss until liquid is incorporated. Water amount will vary with different flour types.
Form dough into a ball and knead on a floured surface until dough is smooth and elastic. Divide, and make 12 smaller balls. Cover and let stand at least 30 minutes.
Cooking Tortillas
Roll each ball of dough on a floured surface to make 6 or 7 inch sized tortillas. Place on a pre-heated griddle or cast iron skillet (very hot or tortilla will be soggy) and cook till medium golden on both sides. Remove to a basket lined with a cloth towel or put between a towel until cool. After the tortillas have cooled completely, store them in a plastic bag.
This recipe will make approximately 12 flour tortillas.
Serving Suggestions:
Cook tortilla as above. Sprinkle cheese on the already cooked top and use a spatula (so you don't burn yourself) to fold it in half. Wait for the outside to brown, and you have a quesadilla!
Use your leftover Cilantro Roasted Salmon, fresh cilantro, and fresh lime to create a delicious Salmon Taco.
2 C Flour
1/4 C Shortening, cut into pieces
1/2 t Salt
1/2 t Baking Powder
3/4 C Warm Water
Directions
In a bowl, blend flour, salt, baking powder and shortening until it resembles fine meal.
Add warm water, a little at a time, to flour mixture and toss until liquid is incorporated. Water amount will vary with different flour types.
Form dough into a ball and knead on a floured surface until dough is smooth and elastic. Divide, and make 12 smaller balls. Cover and let stand at least 30 minutes.
Cooking Tortillas
Roll each ball of dough on a floured surface to make 6 or 7 inch sized tortillas. Place on a pre-heated griddle or cast iron skillet (very hot or tortilla will be soggy) and cook till medium golden on both sides. Remove to a basket lined with a cloth towel or put between a towel until cool. After the tortillas have cooled completely, store them in a plastic bag.
This recipe will make approximately 12 flour tortillas.
Serving Suggestions:
Cook tortilla as above. Sprinkle cheese on the already cooked top and use a spatula (so you don't burn yourself) to fold it in half. Wait for the outside to brown, and you have a quesadilla!
Use your leftover Cilantro Roasted Salmon, fresh cilantro, and fresh lime to create a delicious Salmon Taco.
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