Take a Megabite

Speedy and Rustic Whole Wheat Tortillas

These are speedy because they took about 30 minutes start to finish; they are rustic because I’m incapable of rolling dough into a perfect circle and I’m much better at rustic shapes that resemble VW beetles.

Some of the other tortillas were shaped like monsters, clouds and spongebob squarepants.

Jake cooked up some panko crusted chicken and made a delicious salad for inside these guys. The salad was: cucumbers, grape tomatoes, dill, oregano, goat cheese and champagne vinaigrette … a refreshing and quick dinner for a toasty day.

Speedy and Rustic Whole Wheat Tortillas {makes 8}
Recipe from recipezaar

Ingredients:

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1 t baking powder
• 1 t salt
• 4 T canola oil
• 2/3 cup water

Directions:

1. In a medium bowl, combine flours, baking powder and salt. Stir in the oil and water all at once with a fork or wooden spoon, toss quickly! When dough can be gathered into a soft mass, turn onto a floured surface and knead a few times.
2. Divide dough into 8 balls. On a lightly floured surface, flatten gently and roll each ball into a circle-ish shape about 7 inches or larger in size. Roll using even strokes that don’t reach the edge, turning frequently.
3. Place tortillas in an ungreased, frying pan that has been preheated to medium-high heat. Cook 30-40 seconds on each side, turn over with spatula and cook for 30-40 seconds on other side. The first side should be pale but freckled with brown spots and the other side will be blotched. Repeat process with the rest of the balls of dough.
4. Stack tortillas on a plate as they are cooked and cover them with a dish towel, which will keep them soft.

Elliot guarded the warm tortillas and Jake made the salad. It was dinner, family-style.

Corn Tortillas

There are a couple things that I’m spoiled about.

1. Homemade Strawberry Freezer Jam
2. Corn Tortillas for taco night

I really don’t like to buy strawberry jam ever. Growing up we had a never ending amount in the freezer. When I moved out there was a moment when I ran out of my strawberry jam and bought some… big mistake. So now I make it too.

Another thing is these corn tortillas. Whenever we had tacos, my  mom would make a ton of these corn tortillas, aka taco shells. I remember eating them too fast because I loved them too much to casually eat. That and the fact that I grew up in a family of six and wanted to make sure I got my share.

Once you make these, you’ll understand.
You’ll want Taco Tuesday to be a national holiday.
I’m just saying.

Corn Tortillas
Recipe from my childhood

Ingredients:

• 2 eggs
• 1/2-3/4 t salt
• 5 1/2 T corn meal
• 3/4 cup corn starch
• 1 cup milk ( room temperature)
• 2 T vegetable oil

Directions:

1. Beat eggs and add salt. Add corn meal and whisk until combined.
2. In a separate bowl (warm the milk for 30 seconds unless it was really room temperature) add the corn starch to the room temperature milk, one tablespoon at a time, whisking after each addition.
3. Pour the milk mixture and vegetable oil into the egg, salt, corn meal mixture and whisk until mixed. It will be a thin crepe-like consistency.
4. Pour 1/4 of a cup into the center of an oiled iron skillet at a medium/high heat. Cook until the top is bubbly and almost done (about 1 minute). Flip until bottom is done, about one more minute. Continue process for the rest of the batter, whisking the batter now and then. Makes enough for four. If using an iron skillet you will probably not need to re-oil the pan at all throughout cooking.

I made a half recipe last night since it was just Jacob and myself. If you have a big group double it like you mean it.

Texas Flour Tortillas

Sometimes you have to splurge. You need to get those boots for autumn’s sake. You really should get the $8 drink at happy hour, and you most definitely should get $10 cheese if you plan on making these homemade flour tortillas to be filled with a salad* for your lunch.

Jake made the best salad. He’s the savory to my sweet.

Make a breakfast burrito! Make a salad wrap! Make fajitas! Make up a reason!
What I’m trying to say is: these tortillas are REALLY good. You should probably make them pronto.

Texas Flour Tortillas
Recipe from Jessica who made and loved these first
& The Homesick Texan and The Border Cookbook

Ingredients:

• 2 cups all-purpose flour
• 1 1/2 t baking powder
• 1 t salt
• 2 t vegetable oil
• 3/4 cup warm milk

Directions:

1. Mix together the flour, baking powder, salt and oil. Slowly add the warm milk. Stir until a loose, sticky ball is formed. Knead for a minute on a floured surface. Dough should be firm and soft. Place dough back in the mixing bowl and cover with a damp cloth or plastic wrap for 2o minutes.
2. After the dough has rested, divide into eight sections, and roll them into balls in your hands. Place on a plate (make sure they aren’t touching) and then cover balls with damp cloth or plastic wrap for 10 minutes. (It’s very important to let the dough rest, otherwise it will be too elastic to roll out properly.)
3. After dough has rested, one a a time place a dough ball on a floured surface, pat it out into a four-inch circle, and roll with a rolling pin from the center until it’s thin and about eight inches in diameter. Don’t overwork the dough or it will be stiff. Keep rolled-out tortillas covered until ready to cook.
4. In a dry iron skillet heated on high, cook the tortilla about thirty seconds on each side. It should start to puff a bit when it’s done.
5. Keep cooked tortillas covered with a towel until ready to eat. Can be reheated in a dry iron skillet, over your gas-burner flame or in the oven wrapped in foil.
6. Leftovers can be stored in the fridge tightly wrapped in foil or plastic for a day or so.

*The salad: yellow and red cherry tomatoes, red peppers, avocado, fresh dill, chick peas, chopped spinach, green onion, chevre, aged vermont cheddar and Jake’s signature vinaigrette. YUM.