I have a good friend named Pete, who I see now maybe twice, three times a year if I'm lucky. Pete spends his summer working trails up in Denali, and he's responsible for a lot of what I know about the Northwest, and for a lot of why I care.
A couple weeks ago, Pete came over for one last dinner before he left again for Alaska. We planned to make burritos, and I asked him if he could pick up some tortillas on his way over. He replied, why don't we make some? It can't be that hard.
And so we did. It might have been the best burrito I've ever had (thanks, Pete). I'll never buy the packaged ones again.
| HOMEMADE FLOUR TORTILLAS | |
2 c. unsifted flour 1 1/2 tsp. baking powder 1/2 c. water or more as needed 1 tsp. salt 1/4 c. shortening Combine flour, salt, baking powder. Cut shortening into dry ingredients until it resembles coarse corn meal. Gradually add water, working it into flour until stiff. Let dough rest 5-10 minutes. Divide into 6-8 balls. Roll out on floured surface to 1/16-inch thick, about 6-7 inches diameter. On greased grill on medium-high, cook about 1 minute each side. It is important to immediately place cooked tortilla on warm plate and cover securely to prevent drying out. | |
What else can I do in my own kitchen that I hadn't thought of before?
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