Friday, February 13, 2015

Roasted Red Pepper Corn and Flour Tortillas

Sometimes the things that I make aren't always the most practical, but at the end of the day I think 'homemade' overrides 'practical'! Homemade tortillas are one of those situation recipes. They are really cheap to buy, but they are even cheaper to make. Once you try fresh, homemade tortillas you will throw practical out the window and start mixing some dough. I can even one up that and say, once you try fresh, homemade roasted red pepper tortillas you will run to your kitchen and start cooking!

I am not a huge fan of just plain corn tortillas. They almost always break when you are using them, except for a few select brands, but they are expensive. I usually choose flour tortillas even though I like the extra flavor that corn tortillas have to offer. This is why I make mine half and half. I get the best of both worlds. They turned out just how I hoped. They fold nicely, but they have that great gritty corn flavor.

Roasted Red Pepper Corn and Flour Tortillas

Seriously, don't be intimidated by making your own tortillas. This does sound like a big task, but these surprisingly don't take that long to make and the outcome is SO worth it.

I'm not big into Valentine's Day, but I think I will be making these again tomorrow to get a little more red in our meal!

Roasted Red Pepper Corn Tortillas

Makes 10-12 tortillas

2 red peppers
2 cloves garlic
1 1/4 c AP flour
1 1/4 c cornmeal, fine ground
1/4 c coconut oil
3 T water
1 1/2 t baking powder
1 t salt

First, roast your red peppers and garlic on the same pan. Click here for instructions.

How to Roast Red Peppers

Once your peppers have cooled and you've removed the skins, add all ingredients to your food processor and mix until they are well incorporated. Add a little more water should you need. The dough should like clumpy, but when easily able to form together when you  push it together.

Roasted Red Pepper Corn and Flour Tortillas

Next, divide it into 10-12 balls. Cover them with a wet towel and let them sit for 10 minutes.

Roasted Red Pepper Corn and Flour Tortillas

Next, begin rolling them out. Roll them out on a floured surface nice and thin ... as thin as you can go without breaking them.

Roasted Red Pepper Corn and Flour Tortillas

Heat a frying pan with a touch of oil in it. Lay your tortillas in it and fry it for 2-3 minutes on both sides or until it starts to brown. As one tortillas is frying, I roll out my next one. This way, they don't dry out.

Serve them immediately. If you plan on saving them, let them cool under a towel then pack them in a sealed bag until you are ready to use. I only keep them for a day or two ... they wouldn't survive in my house longer than that anyways!

I have heard of people freezing them before, but I haven't tried that yet. If you do, let me know how it goes!

Roasted Red Pepper Corn and Flour Tortillas

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