I just love Mexican food. One of my favorite restaurants is Chevy’s simply because of their fresh tortillas. I went to my mom’s for dinner, shortly after being married, and found she made the switch to making her own fresh tortillas. Nearly as soon as I moved out! She has all older kids and they roll their own tortilla out and cook it real quick whenever they’re ready for another. Here, I have is a 2 year old, a 1 year old and a husband. Sooo…. I do all the rolling. At first I was sure it would be too complicated to do for what I typically categorize as a simple meal. (Such as bean burritos.) But man was I ever wrong! It is so simple! I love them. So warm, fresh and chewy. They take a cheap, end of the month budget dinner and elevate it. Without any real increase in cost! They take less than 15 minutes over all.
(Note. This is a double of the original recipe I found. My small family finished off a single recipe of 8 small tortillas in one sitting. This time I aimed for 12 larger tortillas.)
4 cups Flour
1 tsp. Salt
1 1/2 cups water
6 Tbsp. Olive oil
- Mix by hand until just combined.
- Turn onto lightly floured surface and kneed 10-12 times.
- Add a little more flour if too sticky.
- Roll into 12 round balls.
- Refrigerate for at least 10 minutes (Longer if you’re doing pre dinner prep!)
- On a floured countertop, roll them out one at a time. (As needed so they don’t dry out!)
- Cook on a greased flat cast iron skillet. High heat. Flip regularly and do not burn!
- Place on a plate, in a towel to keep warm. When you’ve made enough, sit down and enjoy!
My girls even eat these as a snack! Like I said. Chewy. Easy. And yummy!