busy, busy, busy, busy – that’s how it’s been going for us lately. we traveled up to seattle for a whirlwind apartment hunting trip this weekend. thanks to mike’s amazing itinerary and coordination, we found a beautiful apartment in a great area within our budget and exceeding our expectations in just two days, instead of the three we planned to spend. so we were able to enjoy the last day of our trip by traveling to whidbey island and spending time with my awesome family members who live in the area. and this weekend, we’re popping down to visit mike’s parents to celebrate his mom’s 60th birthday this weekend. fun times!
so is the busy schedule and moving planning impeding our ability to cook at home? well, yes and no. we’re definitely making a lot more throw-everything-in-the-pan, under 20 minute meals these days, and we’re trying out less new recipes. but cooking at home is still quicker and cheaper and yummier (is that a word?) than going out.
all of the fun activities aside, i promised you a recipe for homemade tortillas awhile ago, and i want to live up to that promise. except, it’s barely a recipe. i mean, it’s just masa harina, hot water, and salt. and then stirring. and maybe adding more water if the dough feels too dry. and then rolling it into a little ball and pressing it in either a tortilla press (thanks for gifting it to me, j!)or using a rolling pin and cooking it on a hot cast iron skillet. and voila, beautiful, hot, soft corn tortillas!
so really, that’s all there is to tortillas. which is perfect, because who has time for long, complicated meals these days? not i! and hopefully you’re having a fun, busy summer as well.
one year ago: zucchini bread
two years ago: polenta and pesto
homemade tortillas
yields approx 1 dozen tortillas
borrowed from bob’s red mill
- 2c masa harina (i like using Bob’s Red Mill)
- 1/2t salt
- 1½ to 2c hot water
- 1t butter
- 1 squeeze lime juice, optional
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- heat a pan (preferably cast iron) on the stove
- mix the masa and the salt together in a large bowl
- add 1½c hot water and stir the mixture together
- add the remaining 1/2c as needed – the dough should not be sticky, but it should be moist and spongy
- let rest, covered with a damp towel, for 30 minutes – this is key to making sure they do not break after you make them!
- break off an approx 2″ size ball of dough, and roll between your hands
- press the ball of dough in a tortilla press (i put saran wrap on either side so the dough doesn’t stick) or use a rolling pin to press out into a 6″ tortilla (rolling out between saran wrap would be a good idea)
- place the tortilla on the hot pan and allow to cook for about 3 minutes per side, or until light brown spots emerge
- repeat with the rest of the dough
- top with your favorite tacos fixings (beans, cheese, avocado, eggs, salsa, etc) and enjoy!