Chef Emily Leonard of Feast On Certified Casero Kitchen Table brings us her recipe for simple, delicious, buttery flour tortillas. Casero Kitchen Table is celebrating their 5th anniversary in 2020, serving up their homemade, wholesome Mexican food in Owen Sound.
Chef Emily says, “Some of my favourite go-to recipes to make – especially during this difficult time – are the simplest ones. The ones that, even if you’re feeling utterly exhausted and confused, you can still find that bit of energy to whip together and often the process makes you feel accomplished and more energetic than before! This process is made even more enjoyable thanks to beautiful local ingredients that get delivered to my door through Eat Local Grey Bruce. YAY for local food co-ops! This recipe for soft buttery flour tortillas is seriously perfect for…. I don’t know… anything really! I made them for grilled steak tacos with feta and salsa verde. I’ve turned them into crispy, cheesy flour quesadillas. They’re great with grilled halloumi, guac and fresh herbs — LOTS OF LIME. Cooking has helped me get through these last few months and I hope this recipe inspires you too!”
This recipe is part of the Savour Ontario at Home series of recipes from top Ontario chefs and tastemakers. Sign up to receive the complete digital collection of recipes at: savourontarioathome.ca.
BUTTERY FLOUR TORTILLAS
WHAT YOU NEED
- 3 tbsp Ontario unsalted butter (I used Emerald Grasslands)
- 2 tbsp + 1 tsp canola oil (I used Pristine Gourmet)
- 1 1/4 cups Ontario whole milk (I used Miller’s Dairy)
- 2 tsp baking powder
- 1 1/2 tsp Kosher salt
- 3 cups all-purpose flour
- Using a small saucepan, warm oil, 3/4 cups of the milk and 3 tbsp butter until just simmering. *DON’T BOIL* Remove from heat.
- In your favourite mixing bowl, whisk together the flour, baking powder and salt.
- Add warm, buttery, milky, mixture to dry ingredients with the remaining 1/2 cup milk.
- Stir with wooden spoon until combined, then turn out onto a floured surface and knead for 2-4 minutes until smooth.
- Wrap in plastic wrap and let sit at room temperature for 1 hour (this is when you get all your delish fillings of choice ready).
- Depending on how small you like your tortillas, cut into 8 or 16 equal pieces.
- One at a time, roll the pieces into thin circles – I like mine very thin.
- Heat a cast iron pan on low heat. Start cooking the tortillas one at a time in the dry pan, adjusting heat as needed as you go. They should bubble and puff up if the heat is right!
- Keep them cozy in a kitchen towel cocoon while you’re cooking the other tortillas – they’ll keep each other warm and stay steamy and supple.
- Now it’s up to you! Grilled halloumi on the BBQ tacos? Crispy quesadillas with all your leftover cheese nubs (because let’s face it – we’ve all been eating A LOT of cheese)? Or simply use them to dunk into Queso Fundido!