August 22, 2011

CS(Amen): Open Faced August

A few dear friends came over on Saturday for a lazy night of serious poetry, solid art re-performance and silly music. We started off the evening with these ordinary tacos made delicious thanks to the amazing and colorful gifts we have been recieving from el mirador farm. Homemade flour tortillas were covered in a layer of spiced red lentils, fresh corn, wildwood yogurt, homemade pico and spring onions. If you have never made tortillas from scratch, you should give them a try! This was my first effort. I think I prefer corn tortillas, but if you are out of maseca and it's raining cats and dogs, these will do.

Easy Flour Tortillas
4 cups AP flour
1 tsp. salt
2 tsp. baking powder
3 Tbs. earth balance or margarine
1 1/2 cups water

In a large bowl, whisk together the dry ingredients. Use your hands to mix in the margarine until sandy. Add the water in parts, kneading as you go. Knead on a floured surface until elastic (about 5 minutes). Next divide the dough into equal parts- 24 if you want smaller taco-sized tortillas, or 16 if you want larger burrito-sized tortillas. Cover the balls with plastic to keep them from getting dry while you roll. Using your hands and/or a rolling pin, press the dough into very thin circles. You can fry them dry in a pan or with a bit of oil if you prefer. Voila!

Pico de Gallo
1/2 red onion (chopped)
2 large tomatoes (chopped)
2-3 cloves garlic (minced)
3-4 Tbs. cilantro (chopped)
1/2-1 tsp. cumin
1/2 tsp salt
1 poblano pepper (or any hottish pepper) (chopped)
the juice of 1 lime
splash of AC vinegar
splash of olive oil
fresh ground pepper

Mix and serve! Add corn, black beans, and spices as you see fit!



  1. I'd never tried making tortillas before, but you were right--so easy and delicious. I sprinkled a little cumin with the flour when I rolled out the dough and it was great!