We had some tacos last night for dinner and even though no one has requested it, I thought someone might want to make some homemade tortilla shells. They are so much better than store bought (in the opinion of my family). They also make excellent breakfast wraps if you fill them with eggs and cheese. I'm sure your imagination could find many things to put inside of them after you try them. They are a little time consuming, but the effort is so worth it. By the way, this is my first time solo on this endeavor of importing pictures to this blog. XX (me crossing my fingers)
List of ingredients: 3 cups of flour, 1/3 cup of oil, 1 teaspoon of salt, 1 cup warm water
In a medium sized bowl, mix the flour and oil until it crumbles.
Dissolve the salt in the warm water and pour into the flour mixture.
Use a wooden spoon to combine the dough. It should be a little sticky, but clean the sides of the bowl.
Knead the dough on a lightly floured surface for about a minute (until it is not too sticky). It helps to flour your hands if it is too hard to handle.
Divide the dough into 16 pieces. A pastry scraper works best.
Roll out each ball into a 6-7 inch circle. Do this on an unfloured surface. It makes it much easier for the dough to spread out thin. I have a tortilla press that helps to flatten the dough, but it is not necessary.
Take the flattened out dough and put into a preheated skillet (I prefer cast iron). The pastry scraper works best to get it off the counter. The skillet should be at medium heat. You can spread a small amount of oil in the skillet, depending on your taste. We like ours a little crispy so I do coat the bottom of the skillet with olive oil.
Using tongs, turn the dough over when it starts to bubble up. During this whole process, start rolling out another piece of dough while you are waiting for your dough in the skillet to be done. The first side takes about 1 minute. The second side, only about 30 seconds.
Top your tortilla with whatever you like and THAT WHAT'S FOR DINNER!
ENJOY!