My Secret Recipe Club assignment this month is Dessert Before Dinner. Stephy has an eclectic collection of recipes on her blog and I had a lot of fun browsing through her creations. I tend to always check the appetizer section of a blog or cookbook, I guess because small bites are my favorite things to eat 🙂
Arancini, Italian Fried Delicious caught my eye because how can a ball of risotto stuffed with cheese and then fried, not be AMAZING? However, I didn’t have any leftover risotto hanging around… 😏 so this will have to wait for another day…
Then I saw her homemade tortillas and decided to make them to go with our Taco Soup for dinner
Everyone swears that homemade tortillas are easy peasy and sooo much better, so I had to try
I used my mix master and substituted coconut oil for the vegetable shortening in Stephy’s recipe
This is a sticky dough, so if you think it is too wet, add a little more flour until it is workable
Don’t forget to flour your work surface
I made a serious mess, I had flour on my shoes, in my hair, everywhere, but it was fun!
Chill dough balls for 15 minutes before rolling out
Look at that little beauty!
Use a metal spatula, if needed, to transfer tortilla to your skillet, or your rolling pin
You can roll one out as your cooking one, if you don’t forget to turn the one in the pan after 45 seconds 😳
Can you see it starting to rise and bubble?
The tortillas are done when they just begin to brown on both sides
Homemade Flour Tortillas
Ingredients
- 2 1/4 cups all purpose flour plus more for rolling
- 1 tsp salt
- 1 tsp baking powder
- 1/4 cup coconut oil melted
- 3/4 cup water
Instructions
- Mix dry ingredients together the add coconut oil. Turn mixer on and slowly add water, scraping down sides if necessary. Turn dough out onto a well floured surface and knead several times and form into a flattened round. Cut the round into 8 wedges. Roll each wedge into a ball and put it on a floured plate. Chill dough balls in the refrigerator for 15 minutes.
- Heat a heavy skillet on medium high. Roll out a dough ball into a thin tortilla, and place it in hot pan. Let cook for 30-45 seconds until it starts to brown. Turn over and repeat on other side. Set tortilla on a towel to cool. Repeat with remaining dough.
- Makes 8 10 inch tortillas
- Store tortillas in a large ziplock bag
You could also add food coloring to the dough in case you want to make them a certain color 🍀 💗 🎄 🎃
Thanks for dropping by!
Juicy Details
Be sure to visit Dessert Before Dinner here to see Stephy’s recipe for flour tortillas
See more about the Secret Recipe Club here
I got the idea of using coconut oil instead of shortening from Cook Craft Love here
Note: these are best used soft, you can soften in the microwave for 10 seconds. I tried them in baked quesadillas and they didn’t crisp up well
Just click on the blue frog below to see all the other recipes from January’s Group C reveal day
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