Tacos made with homemade tortillas are my favorite because they can be the best vessel for cleaning out an end of the week fridge. You can put in leftover roasted vegetables, steamed vegetables, cabbage, fresh greens, avocado, lime juice, cilantro, cherry tomatoes, onions, and black beans and top with pickled spicy peppers and sour cream. I also love adding some queso fresco, which I can get package free at my local cheese shop. My favorite way to serve tacos is to let people make their own combination of ingredients, so I’ll put everything in bowls and let people build on top of these tortillas. – Lauren
– 2 cups flour
– 1/2 teaspoon salt
– 3/4 cup water
– 3 tablespoons olive oil
Combine the ingredients in a bowl and let sit for ten minutes. Once the dough has rested, take silver dollar sized balls and roll them out with a rolling pin or use a tortilla press if you have one.
To cook, wipe a warm skillet with some olive oil and cook the tortillas until they bubbles on one side, about two minutes, and flip.
Wrap in a dish towel to keep them warm before cooking.