A few nights ago I decided to try making some tortillas. I’ve never tried it before, so why not? I love to try new things and was really curious as to how they would turn out. I am still amazed at their greatness today. I used Jules’s recipe for the tortillas, which is below or here’s the link to the original.
2 cups Jules Gluten Free All-Purpose Flour
4 Tbsp butter (or shortening, but I used butter)
3/4 tsp sea salt
2/3-1 cup very warm water (I probably used about 3/4 or, but I also used my stand mixer, so it was easier to tell when it was the right consistency)
***Combine the flour, salt and shortening in a food processor, pulsing until it is evenly distributed and is a fine meal consistency. Turning the food processor back on, slowly pour the water through the feeding tube until the dough forms a nice ball. You may need slightly more or less water to achieve this consistency.***
(I did not do the above steps because I used my stand mixer. I just put in the flour, salt, and softened butter and let that mix until it was sort of crumbled together. Then I added the water a little at at time until it looked right. Then I just continued on with the directions below.)
Divide and pat the dough into 8 equal-sized discs. Set aside on a plate and wrap in clear plastic wrap. Let sit for approximately 30 minutes. Meanwhile, prepare your filling for fajitas, burritos, sandwiches, or whatever you prefer.
After 30 minutes, preheat a griddle or large skillet to medium-high heat (do not oil the surface). Roll each disc individually on a clean surface or pastry mat lightly dusted with Jules Gluten Free™ All Purpose Flour. This dough is capable of being rolled extremely thinly without breaking, but keep it a bit thicker to prevent the edges from crisping and cracking when cooking the tortillas. Imagine the thickness of a traditional flour tortilla and roll to that thickness, but no more. Roll in different directions to make the tortillas round. If you are unsatisfied with the roundness of your tortillas, you can always lay a paper plate gently on top and cut a circle around to form even edges.
Lift each tortilla gently using your rolling pin or a spatula to transfer the tortillas one at a time to the hot cooking surface. Only cook the tortillas for a very short time, so watch for when the tortilla starts to bubble with air, then flip to the other side to cook for a few seconds only – cook less than you would think you need. It doesn’t hurt to overcook the tortillas slightly, but the edges will become crispy and make rolling a bit more challenging.
When done, place tortillas on a towel-lined plate and wrap each in layers of the towel until ready to serve; if serving much later, layer between pieces of wax paper and seal the tortillas in the towel inside a zip-top bag once cooled. To reheat later, leave the tortillas in the towel and microwave briefly on medium-low heat.
Makes 8 tortillas.
I love her flour blend. I’ve used it a lot over the years, but not much in this past year because it does have corn and rice flour in it, and because I’m trying to stay away from grains, I haven’t used it much. I still have A LOT left to use up, so I thought this would be a good way to use some. And because I am pretty positive I have corn issues for sure, I haven’t felt the best after eating these, but they are SO good, it’s tough not to. I’m not one to throw stuff away either, so I just want to use up the flour. Plus, it’s not real cheap!
Alas, it was delicious while it lasted. I ate leftovers of the fajitas again last night and didn’t feel real well again, so I’m quite certain it’s the flour. And now I still have 4 tortillas left to use and I don’t want to just throw them away. Maybe the birds will like them. HA!
Anyway, I made fajitas with them and they turned out awesome. They fold real nicely, but they didn’t turn out so pretty. Yes, I could have trimmed the tortillas so that they were round, but I didn’t care that much.
1 Tbsp chili powder (yes, I like a lot of chili powder)
1 tsp salt
1 tsp paprika
1 tsp garlic powder
1/2 tsp cayenne pepper
1-2 tsp cumin
Smashed Spicy Black Beans
I had seen, on a show I watched years ago, a recipe for smashed black beans. I couldn’t remember exactly what she put it in, so this was just a guess. I made it “my” way anyway, so here’s what I did. They were really good!!! It’s kind of like refried beans, but turned up a notch.
1 can black beans, rinsed and drained
1/2 can Ro*Tel tomatoes
diced onion to your liking – I probably used about 1/3 of a medium onion
a splash of white vinegar
1-2 tsp cumin
1 tsp oregano
1 tsp sea salt
about 1 Tbsp minced garlic
just enough chicken or veggie stock so that you can ‘cook’ the beans until they’re soft – I maybe used a 1/4 cup
Add all ingredients to the pan except for the Ro*Tel. Cook until the beans are softened. You aren’t going to drain the liquid, so use it sparingly. If you need more, just add a little at a time. Once the beans are softened, which doesn’t take too long, mash them with a potato masher. They don’t have to be completely mashed…just somewhat. Then add the Ro*Tel and basically just heat through until everything is soft and blended together. It’s seriously delicious!
Between the fajitas with the homemade tortillas and the black beans, this was an awesome meal! It’s the best one I’ve made in awhile!