I know I said earlier that I had to nix tostadas, but I changed my mind. I did a "quick" soak on my beans and I am going to try and make flour tortillas for the first time. Nothing else sounded as good as bean tostadas, so I think I will just make it work. Hopefully, it will turn out well.
Jen's Bean Tostadas
Here is the flour tortilla recipe I am using. It is from one of my cookbooks, Food and Flavors of San Antonio by Gloria Chadwick. (Gloria also has daily updates about her Tex-Mex recipes on her blog titled Food and Flavors of San Antonio as well.) So far, I have prepared the dough and it is currently resting. It was surprisingly easy to whip up, and I can't wait to have fresh, homemade flour tortillas on hand!!!
Courtesy of: Gloria Chadwick, Food and Flavors of San Antonio
3 cups all-purpose flour
3 tsp baking powder
1 tsp salt
4 T vegetable oil
1 cup warm water
Sift the flour, baking powder and salt into a large mixing bowl. Add the vegetable oil and water. Mix with your fingers until well blended.
Turn the mixture out onto a floured surface and knead for 3 to 5 minutes or until the dough is soft and no longer sticky. Cover with a damp kitchen towel and set aside for 20 to 30 minutes.
Divide the dough into 18 balls about 1-1/2 inches in diameter. Keep them covered with a damp cloth.
Roll out each ball on a floured surface with a rolling pin into a circle about 6 inches in diameter and 1/8" thick.
Cook the tortillas, one at at time, on a hot comal or skillet until they are lightly browned on each side. Yields 18.
I am ashamed to say I have a hard time rolling out dough with a rolling pin. It never comes out the perfect round shape for me, but instead looks like an amorphous blob. I think I will just use my tortilla press instead of rolling these out by hand, and see what happens.
Many thanks to Gloria Chadwick and her publisher, Pelican Publishing for allowing me to re-post her flour tortilla recipe.
These tortillas were really yummy! The only issue I had was that I could not get them thin enough with my tortilla press alone. I used the tortilla press to make them the right (round) shape, but then I really needed to use a rolling pin to make them thinner. I did not figure that out until the end of the process, so most of ours were a little thick and doughy...which is not a bad thing by any means. They were still freakin' delicious!!! I will make them again, I just won't skip the rolling pin step next time...it is imperative to make the tortillas the right texture.