Today we had a fabulous cooking class making tortillas from scratch, heaped with delicious pinto beans, rice, and fresh-made salsa and guacamole! The youth also made a yummy salad harvested from the garden, so the tacos were full of healthy goodness. Everyone had a great time being in charge of their own element of the dinner, with about 3 people to each cooking team. This gave each group the opportunity to spice their own food, and get full credit and responsibility for their part of the meal, and it was tasty indeed. The extra treat was getting Nora’s mom to be our visiting cooking teacher for the evening! She was a great help and inspiration with the tortillas, what a success!
Flour Tortillas
(makes 12)
- 4 cups flour
- 2 teaspoons salt
- 4 teaspoons baking powder
- 2 teaspoons vegetable oil
- 1 1/2 cups warm water or more if needed
- In a large bowl, stir together flour, salt, and baking powder
- With a fork, gradually work in the oil until it is all mixed
- Add enough warm water to make a soft but not sticky dough
- Turn out onto a lightly floured board and knead for 5 minutes
- Divide the dough into 1/4 cup portions and form them into twelve balls
- Roll each ball flat round about 6 inches in diameter and 1/8 inches thick
- Heat a large heavy skillet over medium high heat
- Place the tortillas one at a time into the dry hot skillet
- Cook until brown on one side, then turn and brown the other side
- Remove from skillet and keep warm wrapped in a cloth towel