On my last tortilla-making foray, I leavened. This time, I forwent the leavening and was really pleased with the result. These tortillas were less pillowy-billowy than their baking soda-ed kin. They were denser, more elastic, flatter. Flatter? Flattering.
I can't decide which version I like better. It seems like these, if rolled out larger than I do here, would better suit a burrito. And I might use the fluffier ones for tacos or, actually, fajitas.
Either way, you must make tortillas. They are dead-easy and so crazy-delicious. Also delicious: this garlicky fajita filling made with the Prickly Pear in mind. (Oh, college!)
2 cups all-purpose flour
1 1/2 teaspoons coarse salt
5 tablespoons grapeseed oil
1/2 cup warm water
Whisk together the flour and salt, then stir in the grapeseed oil. When the oil is dispersed, stir in the water until a dough begins to come together. Knead into a ball, wrap with plastic wrap, and let sit for 30 minutes to one hour.
Cut the dough into 10 or so pieces and roll each out as thin as you can. Tortillas should be about 8 inches in diameter. Cook on a hot, dry griddle, flipping once, until browning on both sides.
Stack tortillas on a plate, covered with a clean kitchen towel.
1-2 tablespoons grapeseed oil
1 green pepper, cut lengthwise into strips
1/2 large onion, cut lengthwise into strips
1 jalapeño, finely chopped
3-4 cloves garlic, finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon red pepper flakes, or to taste
4 cups sliced crimini mushrooms
cilantro
radishes
avocado
sour cream
ricotta
hot sauce
Heat the grapeseed oil in a wok over highish heat. Add the green pepper and onion and cook until just beginning to brown around the edges. Add the remaining ingredients, sprinkle with a little salt, and toss. Cook until the mushrooms are just softened, 5 minutes or so.
Serve in the tortillas with rice and garnishes as suggested above, or as you like.
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