Saturday, September 20, 2014

Homemade Flour Tortillas

These are best eaten warm as soon as they come out of the pan.
Have some fresh guacamole and/or a nice dip and you are good for a treat!

Flour Tortillas
makes 12 tortillas 

2 cups all-purpose flour
1 tsp salt
4 T cold butter, cut into small pieces
1/2 cup water

  1. Stir flour and salt.
  2. Cut in butter with the help of a fork and your fingertips until there are no longer lumps. (it should be close to a cornmeal consistency, but don't overwork it)
  3. Stir in water at once and mix it all in with a fork until it holds into a ball. It would look kind of dry.
  4. Wrap in plastic and let rest at room temperature for 20 minutes.
  5.  Cut in 12 equal pieces. Keep them wraped while rolling each one.
  6. Heat up a large cast iron skillet over medium high heat.
  7. Roll as thin as possible and cook tortillas as you continue to roll the others.
  8. Tortillas puff quite a bit. After you turn them over you can pat them down a little to help cook it evenly.
  9. Keep cooked tortillas covered with a towel.
  10. Enjoy within a couple of hours! These could be frozen as well but I rarely have leftovers.

Sunday, September 14, 2014


Probably the most popular use for avocados.. I have made this recipe more than a dozen times.


3 ripe avocados
1 roma tomato, finely chopped
3 scallions, chopped
3-4 T cilantro leaves, chopped
1 small jalapeno pepper, minced
juice of 1/2 lime
salt and pepper to taste
  1. Peel and roughly chop avocados.
  2. Mix in all other ingredients except lime juice and mash it.
  3. Add lime juice to taste (could have some leftover).
You can enjoy the guacamole with homemade tortillas as we often

Note: Avocados brown easily so unless you can finish it in one sitting cover it with plastic wrap.