Yields 24-plus tortillas. Recipe is by Teresa B. Day.
4 cups all-purpose flour (or use half wheat flour if desired)
1 teaspoon salt
2 teaspoons baking powder
3 tablespoons coconut oil or shortening
1½ cups warm water
1. Whisk together dry ingredients. Cut in coconut oil until mixture has a crumbly consistency.
2. Pour in the water and stir until dough forms. Knead until elastic. Form into a ball and allow to rest 10 minutes.
3. Cut the dough ball in half, then half again and repeat until you have about 24 or more golf ball-sized dough balls. (Make smaller balls for mini tacos.)
4. On a floured surface, roll out each ball until very thin.
5. Heat a cast iron skillet or griddle over medium-high heat.
6. Brown each tortilla until it bubbles and is slightly brown, about two minutes per side. Keep warm and serve immediately or let cool and store in the refrigerator in a sealed storage bag.
Yields a little less than 3 tablespoons seasoning. Recipe is by Teresa B. Day.
1 tablespoon chili powder
1 teaspoon granulated garlic
1 teaspoon smoked paprika, sweet or hot
2 teaspoons cumin
1 teaspoon salt
½ teaspoon black pepper
1. In a small bowl, whisk together all the ingredients until blended.
2. Add to one pound of meat, beef, chicken, pork or shrimp, as desired while cooking.
Pico de Gallo
Yields 2 cups or 8 servings. Recipe is by Teresa B. Day.
4 ripe tomatoes, seeded and diced
1 bell pepper, any color, diced
1 small red onion, diced
1 jalapeño, seeded and diced
1 tablespoon cilantro, minced
1 teaspoon sugar
1 teaspoon sea salt
½ teaspoon coarse black pepper
Juice of one lime
1 tablespoon olive oil
1. Toss all ingredients in a bowl until evenly distributed.
2. Serve with chips, on tacos or mixed in mashed avocado to make guacamole.