We had soft tacos the other night. I am fifty-fifty on buying tortillas or making my own. It depends on if it is a quick put together dinner or one I have a bit more time on my hands. It is only when making them that I realize I should always make them! They are not hard to do at all, you don't need a tortilla press which I don't own.
Here is my recipe that I use from the cookbook Savoring the Southwest, Symphony Guild Cookbook, Roswell New Mexico. Yes, that is my birth town and my mom bought this cookbook for me a while back.
4 C. flour
1 1/2 tsp. salt
1 1/2 tsp. baking powder
4 T. shortening
1 1/2 C. warm water
In a mixing bowl combine dry ingredients. Cut in the shortening till very blended. Add warm water a small amount at a time, to form a dough. On a lightly floured pastry cloth gently knead the dough. Don't over knead or the tortillas will get tough, just till smooth and elastic.
Cover and let stand 10 to 15 minutes.
Divide dough into 12 egg-sized balls. I put them back in the bowl while I prepare them for cooking. On the lightly floured pastry cloth, roll out each ball with a rolling pin covered with a pastry sock and lightly floured, to 6 -7 inches or about 1/8 inch thick. You don't need to make them perfectly round, these are homemade!
Cook on a hot ungreased griddle or skillet about 2 minutes on each side. I usually know to turn them as they begin to get air bubbles forming and that is when I turn them. There should be a just a big of browning on those bubble spots. While one tortilla is cooking I roll out another one and keep this rhythm of roll, cook, flip, roll, cook, flip going. I use a tortilla warmer to keep them warm until served.
These tortillas will not spring a hole, tear or fall apart like ones you buy in the grocery store. They are delicious! Quite agreed by my son at the table that I should not ever buy tortillas again, at which, my Love agreed.
Another recipe I use is for Taco seasoning. I don't buy those little mixes as I worry about the additives they put in it, not to mention once again, it is so easy to make your own.
Mix together in a small bowl:
1 T. chili powder
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp oregano
1/2 tsp. paprica
1 1/2 tsp. cumin
1 tsp. sea salt
1 tsp. pepper
This can be doubled or tripled for future use and stored in small container. After my beef or chicken is cooked I just add it and stir. How much you add is up to your personal taste but I am generous when I use it.
Now get ready for Cinco de Mayo which is coming up next week by making your own tacos and seasoning!