I think I may be developing allergies in my old age. For the past 2 days, I have had the MOST WICKED sinus headache. I am taking as many Aleve as the bottle will allow. I have tried ice and heat. I am on the verge of simply trying to drink it away – LOL!
What does any of this have to do with chocolate and tacos? Not much, as it turns out. Actually it all started with the chocolate though. I made chocolate souffles for dessert last night. I had just eaten my dinner and immediately tucked into my dessert, rather than seek out a second helping. Like that was some form of self-control – LOL! Literally, as soon as I put my spoon down, my headache appeared. I honestly felt like I was having an instant migraine. I was in such extreme pain. The only reprieve I had was when I fell asleep. But this only lasted until I was awoken in the night. The dog, who by the way will NEVER give me a kiss during the day, decided to plant one right on my lips at 2 a.m. Having a low bed has a serious downside.
So then today, as I am dragging myself around, wondering if this nasty headache is ever going to go away, I realize that I had planned to make another video for the blog today. I figured this would be an easy one. I was simply going to make tortillas, which I have made a million times. I could make these in my sleep. Except… I had a headache. And, I also didn’t have my AP flour. So I had the brilliant idea to just keep moving ahead with the plan and let it sort itself out.
Famous last words. I decided to use whole wheat flour, since that is what I had on hand. They weren’t coming together like they normally do and when I finally got them on the stove, they were cooking up like heavy discs that could later be used for frisbee or something. Sadly, I had to start all over. So with the right flour, I did the whole thing again. This time, with all the kids home. My sister must be LOVING these videos of mine. They are turning out just as she predicted 🙂
Love you Kel!
3 cups AP flour
1/3 cup canola oil
1 cup warm water
1 tsp. salt
To a large bowl add your flour. With a fork, mix in the oil until little wet peas form. Add the salt to the warm water and stir to blend. Add the water to the flour until mostly combined. Dump the mixture onto a clean, dry surface and begin to knead until all the crumbs are collected. This should take about 3 minutes. Once you have a ball (it shouldn’t be sticky), drop back into your bowl and cover and set in a warm’ish place for 30 minutes.
Place your dry skillet over medium heat. Lightly dust your surface with flour and place your dough on it. Cut the dough into either 8 or 12 equal pieces. Roll each piece into a ball. With a rolling-pin, roll each ball into a disc. As they are done, drop them into the hot skillet. The tortilla will start to blister and bubble. This is the signal to flip it over. Allow to cook on the 2nd side for at least a minute. Remove to a rack to cool. These keep well in a freezer bag in the fridge for at least a week. Best if slightly reheated in a dry skillet or warmed (200’ish degree) in the oven.