Homemade Flour Tortillas

And holy guacamole are they easy!  Sorry, I had to.  Seriously, though, they are so easy to make and amazingly delicious.  Hubby says they’re the best tortillas he’s ever had, and trust me, he’s not one of those husbands who just says that to appease me.  The other day, he took a bite of some rosewater and cardamom ice cream I made (which was freaking awesome) and said it was the worst thing he’s ever tasted.  And no, he wasn’t being facetious.  My point is, if he doesn’t like something, he doesn’t hesitate to let me know, so these tortillas must really be fabulous. 

Here’s what you’ll need:

• 2 cups flour
• ½ teaspoon salt
• 1 teaspoon baking powder
• 4 Tablespoons butter, softened
• 2 Tablespoons oil
• ⅔ cup hot water

Put the flour, salt, and baking powder into a mixing bowl. 

Whisk them together.  Cut the butter into chunks and throw them in. 

Add the oil.

Mix until you have something that looks like wet sand. 

Pour in the hot water and mix. 

It’ll be sticky when it first comes together. Knead it for two minutes or so.  It’ll still be very soft, but it will no longer be sticky and it will completely clean itself from the bowl. 

Cover that and allow it to rest for at least an hour.  You’ve just created gluten with the kneading, and it needs some time to relax or you’ll never be able to roll the dough thin enough for tortillas.  When you’re ready, heat a skillet over medium heat.  I used nonstick, but if you have cast iron, that’s probably even better.  Pull of a piece of dough about the size of a golf ball and roll it in your hands so it’s mostly round. 

Pat it out on a floured surface. 

With your rolling pin, roll it as thin as you can get it, being sure to keep moving it so that it doesn’t stick to the countertop.  It won’t be a perfect circle, but don’t worry.  That’s the beauty of homemade, right?  You want it to be thin enough that you can see through it. 

Lay it into the heated skillet.  No oil or anything in the pan.

When it bubbles up like this, it’s time to flip. 

It should be nicely browned. 

Give it about 45 seconds then check the underside.  If it’s similar in color to the top, remove it from the pan.  Stack them up on top of one another, keeping them covered with a towel as you go. 

With a little practice, you’ll be able to roll one out, lay it in the pan, then quickly roll out the next one before it’s time to flip.  Occasionally you’ll probably end up with a bit of flour in the pan, just wipe it out so it doesn’t burn. 

This recipe makes about 8 tortillas.    

If you wrap them tightly in two layers of towels, they’ll stay warm for like an hour while you make whatever you’re putting inside. 

Soft, beautiful, and delicious. 

 

What would you like to put inside these fabulous tortillas?

Hot Chocolate Cookies

And I mean hot.

I've seen suggestions to add a pinch of hot chili pepper to hot chocolate more than a few times. Apparently the spice of the chili will emphasize the sweetness of the chocolate much like a pinch of salt can. The suggestion has been attributed to Mexican and other central and south American cuisines and I've been craving tacos like crazy lately. No, nothing related between the taco cravings and the chocolate-chili, it's just that I've been craving tacos and the mere mention of Mexican food makes me want to run down the street to the much too convenient little Mexican place and get 3 tacos for 5 bucks.

I've been limiting myself to 3 tacos a week. Otherwise, I think I'd be eating there every night.

But this post isn't about tacos (I want tacos). It's about summer-themed cookies.

How is hot chocolate summer themed? It's summer, and it's hot. And I want chocolate.

And since I'm inherently lazy I figured that rather than come up with a whole new recipe, I'd just modify an existing one. So I started with snickerdoodles. And you've got two choices to use as your base: my snickerdoodle recipe or Taneasha's snickerdoodle recipe. Both are awesome. Need moar snickerdoodles!

Hot Chocolate Cookies

• 1 c butter
• 1 1/2 c sugar
• 3 oz unsweetened chocolate
• 2 eggs
• 2 tsp vanilla
• 3 c flour
• 1/2 c cocoa
• 1/2 tsp cayenne pepper
• 1 tsp baking soda
• 2 tsp cream of tartar
• cinnamon sugar

Make sure the butter and eggs are at room temperature. If they're not, use one of Taneasha's awesome tips to fix that. Also, melt the chocolate. One minute and 30 seconds at 50% power, and then stir until it's smooth.

Cream the butter and sugar until they're fluffy and golden, and then stir in the chocolate.

 Beat in the eggs and vanilla until you have something resembling a soft buttercream icing.

In another bowl (yes, I used a second bowl, but I had an apprentice here to help me with the dishes;

and she also brought me herbs from her garden!!) stir together the flour, cocoa, cayenne, baking soda, and cream of tartar.

Since my apprentice is still working on the whole technique thing, she spooned the flour into the measuring cup and then levelled it with a knife.

Don't forget to sift the cocoa to get all the lumps out.

And yes, I'm serious, we are really putting cayenne in cookies.

Mix the dry into the chocolatey-buttery stuff. We did it in about three parts.

The dough should be soft and a little bit sticky.

You should be able to form it into a ball with only minimal amounts sticking to your fingers.

Give it a few minutes in the fridge if it feels too soft. It's better to chill the dough than to add extra flour; the cookies will be crumbly, rather than crispy-chewy if you have too much flour. You can wrap the dough and leave it in there for a day if you're planning ahead, but if you do, give it at least 30 minutes on the counter. If it's too cold, you'll need to put a lot of work into rolling the dough into balls, and since cookies are technically a pastry, you want to touch them as little as possible.

Cold balls plus too much handling equals tough cookies.

Preheat the oven now! 350.

Bust off a piece of dough about the size of a cherry.

Gently roll it into a ball, and then drop that ball into a small dish of cinnamon sugar.

Jiggle the dish and roll the ball around until it's completely covered.

Once you've done that a dozen times, and have a dozen sugary balls on a parchment covered sheet, bake them for 8 minutes.

Keep an eye on them. It's tough to tell when these things are overdone because the chocolate is so dark, but you'll definitely taste it if they are. Err on the side of underdone. Use a timer!

I was hopeful that these would work and holy crap did they ever! Chocolate chili cookies are total win. They aren't "hot" and spicy the way a savoury food is hot. They have their own shiney little bite. But it's a transient and sparkly feeling in your mouth. Like the sparks off a campfire: bright and a little bit burny, but they don't linger.

And with the sugar on the outside of them, they even look a little sparkly!

Perfect with an iced coffee!

What do you like to have hot in the summer??