If you have ever had a homemade Tortilla you may never go back to store bought. The tricky part with cooking as always, is finding the time to make the effort to prepare food ahead of time. Find recipes that don’t require tons of time and master a few sure to work recipes that will make your life easier and your meals will be tastier. Tortillas fit into this category of a remarkably easy bread to make that we typically purchase but can be homemade in about 20 minutes. Most everyone has also made some version of Guacamole and it is a crowd pleaser with a big bowl of chips or as a side to your favorite Mexican dish. Some new “tricks” may make this Guacamole taste more authentic with the addition of Adobe Sauce which is a red sauce with smoked Jalapeno Peppers, Lime Juice and Cilantro. Give it a little kick or a lot, but either way this Guacamole and these Tortilla’s are a few more classics to put under your toque.
Homemade Tortillas with Guacamole
(12)- 5 inch round Tortillas
1 cup Guacamole
2 cups Flour
1 teaspoon Salt
2 Tablespoons Coconut Oil
2 cups warm Water
Place the Flour in a large bowl.
Knead in the Coconut Oil into the Flour and Salt until it is well incorporated and there aren’t any clumps.
Slowly add the warm Water a ¼ of a cup at a time, blending it into the Flour with a pastry scraper until all of the Water is added or the dough forms into a smooth shape.
Knead by hand for a minute until the dough is very smooth and slightly warmed by your hands.
Shape into a long cylinder and cut into 1½ inch rounds.
Roll between your hands to form small balls. Set aside under a towel until all of the dough is shaped.
Using a rolling pin, roll the rounds of dough out into flat circles working from the inside and rolling outward. Add a dusting of Flour if the dough becomes sticky.
The Tortilla’s should be thin to about 1/8 of an inch. Set them aside and leave covered until ready to cook. You may want to refrigerate or freeze them but make sure to layer them between parchment paper and cover in wrap.
Heat an iron skillet over high heat without any oil.
Place one or two of the Tortillas in the hot pan and cook until slightly browned. Flip over and cook on the other side. If they rise up while cooking just press down with the back of a spatula. Keep covered in a towel until ready to serve.
Elsa was one of those friends you had that cooked authentic Mexican passed down from many generations. Her recipes were taught to her by her grandmother and were never written down. They cooked from instinct, taste and with a feeling for the ingredients. Her family had a passion for food. I was young when she taught me how to make her family Tortilla recipe. A warm and generous woman, Elsa shared with me how to feel when you are cooking and to notice and pay attention to the ingredients. Tortillas are a perfect way to explore how to cook instead of having to cook.
2 ripe Avocados
1 teaspoon minced Red Onion
1 Lime (juiced)
1/4 teaspoon ground Cumin
1/8 teaspoon Chili Pepper
1/2 teaspoon Chipotle Peppers in Adobo Sauce (minced to a paste)
2 Tablespoons minced fresh Cilantro
Salt and Pepper to taste
Pit and dice the Avocados. Place in a bowl.
Add the minced Red Onion.
Grind in a mortar and pestle the Lime Juice, Spices, Cilantro, Salt and Pepper until all of the ingredients form a paste.
Add the Adobo Sauce to it and blend.
Mash the Avocados together with the spice paste until well blended.
Season to taste.
Adobo Sauce is this fabulous spicy pepper sauce which you can make yourself but there is a terrific store bought variety that is perfect. It has the smokey Chipotle Peppers which are whole. Be careful when handling them they are hot and you want to keep your hands away from your eyes just incase the oils get near your skin. You don’t have to use a mortar and pestle by any means, but if you happen to have one it works really well to smooth out and blend the spices into a paste. You could use a small food grinder or just add it directly to the Avocados. Please add extra heat or spice as you like it.