jalapeno tortillas recipe

 jalapeno_tortillas

Okay, okay, it’s another Sciabica recipe. I can’t help it. This is seriously good oil. I received their product through 37 Cooks, and it was free. But I’m just about to go for broke buying more of their products. I’ve never been so obsessed with olive oil before, but I truly feel like this stuff has been making my recipes taste better.

While the bottle of Mission Spring Harvest oil is long gone after being used in muffins, ice cream, and artichokes, I still have jalapeno oil remaining. This is no insult to the flavored oil. It’s just that a little goes a long way. The stuff is so packed with heat and jalapeno flavor that I’ve been using just a tablespoon or so per recipe.

Taco night is a huge hit in our house, and these were a welcome substitution from the typical bagged flour tortillas. They were surprisingly easy to throw together. There’s enough jalapeno flavor that you taste a little heat, but not so much that the spice is overwhelming.

IMG_4095 - Version 2

Jalapeño Tortillas (adapted from http://homesicktexan.blogspot.com/2007/03/and-end-to-my-quest-flour-tortillas.html)

9 ounces flour, plus extra for kneading
2 teaspoons baking powder
1 teaspoon salt
1 tablespoon Sciabica Jalapeno Olive Oil
3/4 cup warm milk

In a medium bowl, stir together the flour, baking powder, salt, and jalapeno oil. Add the warm milk and stir until the mixture forms a shaggy ball. Turn out onto a lightly floured surface and knead until the ball comes together. Cover tightly with plastic wrap and let it rest for 20 minutes.

After 20 minutes have passed, divide the dough into eight equal balls. Place them on a lightly floured or greased surface (I just use the cutting board) and cover. Let them rest for another 10 minutes. This resting time is important because is allows the dough to soften. If you don’t let it rest, they won’t want to flatten out! Meanwhile, preheat a skillet over medium-high.

Using a rolling pin, stretch each ball into a disc as flat and wide as you can make it. Cook them on high for no more than one minute on each side. The tortillas will develop brown spots when they’re done. Try to keep warm, and serve them as soon as possible.

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