The other night Megan and I made the version of Mexican dinner we created in Huai'an, complete with broiled peppers, homemade salsa and homemade tortillas. (There ain't no Pace Picante or Mission tortillas in China, peeps.) We'll save the refried pintos for another time; last night we opted for the can of whole beans.
The tortillas are delish. I hope I never go back to buying them. Our friend Amorita probably has some insight on this topic, but I'll go ahead and share the recipe so you can try it out, which hopefully you do.
In other kitchen news, our cousins' Cooking Club started on Monday, with an attempt at our favorite summertime Chinese lunch, cold noodles. Didn't go very well. We'll have Allie pick next week's menu.
The tortillas are delish. I hope I never go back to buying them. Our friend Amorita probably has some insight on this topic, but I'll go ahead and share the recipe so you can try it out, which hopefully you do.
In other kitchen news, our cousins' Cooking Club started on Monday, with an attempt at our favorite summertime Chinese lunch, cold noodles. Didn't go very well. We'll have Allie pick next week's menu.
* * *
Flour Tortillas
Adapted from Low-Fat Flour Tortillas
by Ninfa Gonzalez Soltero, found via TexasRollingPins.com
Ingredients:
3 cups unbleached flour
2 tsp. baking powder
1/2 tsp. salt
4 Tbsp. butter
about 1 1/4 cups warm water
Mix the dry ingredients together. Cut the butter into the mixture. Add the warm water bit by bit and knead until the dough is soft. Pull dough into 12-14 small dough balls. Let sit for 10 minutes.
On floured surface, roll out each tortilla. They'll be lovely homemade shapes, perhaps reminiscent of Spanish-speaking countries if you're weird and bored while rolling.
Over medium heat, warm the tortillas one by one in a dry pan. The top will begin to bubble; flip the tortilla and let it bubble on the other side. (This only takes a few seconds; it will have nice brown spots when it's ready.)
On floured surface, roll out each tortilla. They'll be lovely homemade shapes, perhaps reminiscent of Spanish-speaking countries if you're weird and bored while rolling.
Over medium heat, warm the tortillas one by one in a dry pan. The top will begin to bubble; flip the tortilla and let it bubble on the other side. (This only takes a few seconds; it will have nice brown spots when it's ready.)
Voila!
The penthouse kitchen table in Huai'an. Homemade salsa by Megan; Uruguay, Colombia and friends by yours truly.
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