We discovered this recipe for flour tortillas after a long search. We just weren’t happy with the tortillas from the store.
Mix 2 cups all-purpose flour, 1 ½ teaspoons baking powder and 1 teaspoon kosher salt in a large bowl. Add 2 teaspoons olive oil and combine. Slowly add ¾ cup warm 2% milk. Stir until a loose, sticky ball is formed. Knead the dough right in the bowl and sprinkle flour over the dough if it is too sticky. Knead the dough for a couple of minutes or until it is nearly smooth and not sticky. Cover dough with plastic wrap and allow to rest for at least 20 minutes. After resting, break dough into 6-8 pieces, depending on how big you want each tortilla. Roll each piece into a ball and cover with plastic wrap. Allow to rest for another 20 minutes. We allowed ours to rest for several hours and rolled them out right before cooking. Alternatively, you could roll out and keep covered until ready to cook.
Heat a pan (cast iron or stainless steel) until fairly hot. Cook tortilla until it begins to puff a bit and is golden brown. Flip and cook to desired color. Fill with your favorite filling: beef with CW2C Taco Seasoning, roasted veggies or ground bison.
Heat your skillet with 1 tablespoon of olive oil. Sauté 3 cloves of chopped garlic, 1 minced sweet onion and 1 chopped roasted red pepper for about 4-6 minutes. While that is cooking mix, in a separate bowl, ½ teaspoon coriander, ½ teaspoon oregano, ½
teaspoon basil and a squirt of agave nectar. Drizzle a bit of water to create a paste like liquid. Whisk together. Once your veggies are ready, add 1 pound ground bison and mix together well. Add the spices (paste like liquid) and simmer for 5-10 minutes. Add more water if you prefer a looser consistency.
A perfect topper for this taco is spinach and black beans. Sauté ½ chopped sweet onion and 1 clove garlic in olive oil. Add 1 can of black beans and mix. Toss in 6 big handfuls of spinach and cook for 2-3 minutes until spinach starts to wilt slightly. Add a handful of chopped cilantro.
To take this meal from special to spectacular, make this white cheese sauce. Melt 1 cup shredded white american cheese, 1 chopped Serrano pepper, ¼ cup half and half and 2 teaspoons cumin in a double boiler. Serve as a delicious dipping sauce.
For the roasted veggies filling, roast grape tomatoes tossed with kosher salt and drizzled with olive oil in a 425 degree oven. Cook until collapsed and beginning to blacken about 15-20 minutes. Meanwhile, chop 3 shitake mushrooms (or any mushroom you like) and toss with a big pinch of kosher salt, a drizzle of olive oil and a big pinch of cumin seed. If you only have ground cumin, just use a few shakes of that. Place on a tray and roast at 425 degrees until golden, about 15 minutes. While the mushrooms are cooking chop 2 large red bell peppers and 2 habanero peppers (only if you LOVE heat; these babies are H-O-T!) and toss with a big pinch of kosher salt, a drizzle of olive oil and a big pinch of cumin seed. Again, use ground cumin if that’s what you have on hand. Roast the peppers until they begin to get almost black at the edges 20-30 minutes. This vegetarian filling won’t make you feel like you are missing out; it’s delicious!