Home made tortillas
Home made tortillas!
So easy, so good. The leftovers from mojo chicken night were always destined to be taco fillings. So the shredded chicken, black beans, saffron rice, bell peppers and onions were heated up and ready to go!
The star of the meal was the homemade tortilla. We made them two ways, one set with regular flour, the other with chickpea flour.
Ingredients:
3 cups all purpose flour
1½ tsp salt
2 tsp baking powder
1/2 cup lard
1 cup warm – hot water
Put everything but the water into a food processor and kneed for a few seconds. Slowly add water and kneed till it forms a ball. Break into small balls, about 1/3 of a cup (50g).
You can roll these out, or use a tortilla press, this time I tried something new, I heated up the whole press on the stove. Lightly oil both side and close the lid so both the top and bottom get equal heat, then add the dough ball and press for a few seconds. Of course, you can heat up a skillet with a little oil and cook them traditionally.
Chickpea:
2 cup Chickpea Flour
1/2 cup Arrowroot Flour (or cornstarch)
1 teaspoon Salt
1 ½ cup Water
Blend till smooth, it should look like thin pancake batter. Measure about 1/4 cup of the batter. Cook in a skillet with oil. Flip when lightly browned.
To bring the home the filled tacos were topped with a sauce made of yogurt mixed with hot sauce, shredded Gruyere and lettuce.
