Mexican Tortillas
Ingredients
Yield- 16 tortillas
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
⅓ cup vegetable oil
1 cup warm water
Instructions
1.Combine flour, salt, and baking powder in the bowl of a stand mixer. Using the dough hook, mix dry ingredients until well combined.
2. Add oil and water with the mixer running at a medium speed. After about 1 minute, or when the mixture comes together and begins to form a ball, decrease the mixing speed to low. Continue to mix for 1 minute or until the dough is smooth.
3. Transfer the dough to a well-floured work surface. Divide into 16 equal portions. Turn each piece to coat with flour. Form each piece into a ball and flatten it with the palm of your hand. Cover flattened balls of dough with a clean kitchen towel and allow to rest for at least 15 minutes (or as much as 2 hours) before proceeding.
4. After the rest period, heat a large pan over medium heat. Roll each dough piece into a rough circle, about 6-7 inches in diameter, keep the work surface and rolling pin lightly floured. Don’t stack uncooked tortillas on top of each other or they will get soggy.
5. When the pan is very hot, place one dough circle into the pan and allow to cook for about 1 minute or until the bottom surface has a few pale brown spots and the uncooked surface is bubbly. If browning too fast, reduce the heat a bit. If it takes longer than a minute to see a few pale golden brown spots on the underside of the tortillas, increase the heat. Flip to the other side and cook for 15-20 seconds. The tortillas should be nice and soft but have a few small brown spots on the surface.
6. Remove from the pan with tongs and stack in a covered container or zippered bag to keep the tortillas soft.
7. Serve warm or allow to cool for later use. When ready to use, place a slightly damp paper towel in the bottom of a microwave-safe container (with a cover) that will hold the stacked tortillas. Microwave uncovered for 15-30 seconds (start with 15) or until warm, then keep covered to hold heat while serving.
8. Store in an airtight container or zippered bag at room temperature for 24 hours or refrigerate for up to 1 week. To freeze, separate tortillas with parchment paper or waxed paper and place them in a zippered bag before placing them in the freezer.
REFRIED BEANS
1 clove Garlic
3 cups cooked Adzuki Beans
1 tsp Cumin
1 tsp Chili powder or paprika
Salt & pepper to taste
Heat oil in a heavy skillet over medium heat. Cook garlic cloves in hot oil, turning once, until brown on both sides, 4 to 5 minutes. Smash garlic cloves in a skillet with a fork. Stir adzuki beans, cumin, chili powder, and salt into mashed garlic and cook until beans are thoroughly heated about 5 minutes.
SOUR CREAM
1 cup soaked cashews
2 tablespoons lemon juice
1 tablespoon apple cider vinegar
½ tablespoon miso
1 cup water
½ teaspoon salt
Blend all ingredients in a high-speed blender. Add a little extra water 1 tablespoon at a time if you’re having trouble getting the cashews smooth.
Transfer to a bowl or squeeze bottle and keep refrigerated. Will firm up a little in the fridge, which makes an excellent dip for crudités.
PICO DE GALLO
1 cup Roma tomatoes, seeded and small diced
2 tablespoons coriander, chopped
¼ cup red onion, diced
1 tablespoon lime juice
1/8 teaspoon salt
Toss all of the ingredients in a metal mixing bowl until thoroughly combined.
Let the pico de gallo marinate for one hour prior to serving.
GUACAMOLE
Combine ingredients in a bowl, keeping texture in mind. Should be a creamy yet chunky consistency.
ASSEMBLY
2 medium or 3 small-sized tortillas
1 radish round slice
A handful of cilantro stems removed
