You cannot go wrong when it comes to tacos!
Growing up, we used to have family taco nights pretty regularly and we would go ALL OUT! We had rice, beans, chicken, peppers and onions, and all the toppings. It was always a team effort to get everything ready. Someone was in charge of the rice and the beans, while others chopped vegetables and meat. Then while someone else fried the meat and vegetables, yet more people prepared the toppings and made sure everything was set out and ready for people to dig in. It was so much fun working together in the kitchen and making food as a family. It wasn't something that happened all the time, but when it did we always had a blast!
Once everything was ready we would gather around the table in the kitchen and build our own tacos or burritos. It seemed impossible to not over fill them, and we would always end with a complete mess all over our faces, but the flavors were amazing! The spicy peppers and seasoned meat, the fresh tomatoes and onion, that special zing from a lime wedge; the symphony of flavors would sing on the tongue and have us filled with joy.
In the past several years I've figured out a way to make this already wonderful occasion that much better homemade tortillas! I found this simple recipe in a cast iron skillet cookbook I had and now I make them every time we have taco nights. If you have never experienced the flavor and wonderful chewiness of a fresh tortilla you are seriously missing out! These tortillas are pretty easy to make and can take any taco night to the next level! I highly recommend you try our these great tortillas the next time you have a taco party at your home! You won't regret it!
3 cups flour
1 tsp. salt
2 tsp. baking powder
4 Tbs. chilled butter
1 1/2 cups room temperature water
In a large bowl combine the flour, salt and baking powder.
Chop the butter into small cubes and add to the flour mixture.
Using your hands break up the butter until the dough is crumbly and the butter chunks are pea-sized.
Add 1 cup of the water and mix with your hands until all of the the water is incorporated.
In portions, add the remaining 1/2 cup of water until the dough is wet but not too sticky.
Roll the dough out onto a floured surface and knead until the dough is smooth and elastic.
(About 10 minutes)
Portion the dough into 12 equal pieces.
Taking a rolling pin, roll a section of dough into a round about the size of your skillet.
Repeat the process with all the sections of dough.
Over high heat, add a single tortilla to the skillet (no oil necessary) and let it cook for 30 seconds to a minute then flip to cook the other side.
The sides of the tortilla should be browned but not burnt.
Serve the tortillas immediately or cover with a damp tea towel to keep them warm longer.