Flour, vegetable oil, water and salt. Well, shit.
During her time at Grinnell last semester, my anarchofreegan doom metal friend Emily instituted Tortilla Tuesdays, nights when she would make mounds of tortillas by hand in exchange for attendees’ fixins. Before then, I had never even contemplated making tortillas. It seemed like something that should be left solely to the specialists.
But it’s so simple! It’s like trying really hard to figure out what to get your mother for Christmas and settling for a generic candle that’s she’s kind of OK with when you could have just asked her in the first place. In the end your mother thinks you don’t love her. This is the same thing.
The recipe is so easy that I’m going to write it down from memory right here:
- 2 C flour
- 1 tsp salt
- 1/4 C vegetable oil
- 3/4 C boiling water
Combine the first three ingredients in a bowl and mix them together while the water boils. Make an indent in the mixture and pour the water in. Mix it with a spatula for the first 30 seconds or so until it cools down, then use your fingers.
Once it gets to be the consistency of dough, roll it into little balls with a 1-inch diameter. Set them down in a baking tray or something and cover with a cloth for 45 minutes. Once their time is up, roll out each one to your desired thickness and toss ‘em onto a hot skillet. I believe the cooking time is 20 seconds, flip, 10 seconds, flip, 10 seconds and you’re done. [Edit: Actually, Emily corrected me on this one. It's 10/20/10 seconds.]
They come out really nice and chewy, just how I like them. And you can top them with pretty much whatever — Emily likes them with peanut butter and jelly, or you can go for more Mexican-inspired things.
This guy over here has homemade refried beans, guacamole and salsa. Fuck yeaaaahhhh these are so good when you’re drunk!