Tortillas & Tacos

Remember when I made noodles? Well then, this is going to look pretty familiar!

Tortillas

2 1/2 cup flour
1 cup water
1/2 tsp salt
1 tbsp oil

In a medium sized bowl, combine 2 cups flour, water, salt, oil. Add enough remaining flour to make a stiff dough. Sprinkle some flour on a clean surface and knead until dough is smooth and elastic. Return dough to bowl and let rest 30 minutes. After dough has rested, roll out flat and thin (about 1/8 inch). I cut my dough with a pizza cutter into the desired shape. Use a small plate as a template for perfect circles- or cut dough into rectangles if you want to be very quick. Cook on hot griddle about 15 seconds, flip and cook 5-10 seconds more.

While your dough is resting, go ahead and get everything else ready for Tacos.

Taco Filling

1 cup meat mix (from last Wednesday)

1 cup rice (leftover from Saturday)

1 can black beans

1 Tbsp cumin

1 Tbsp chili powder

1 tsp salt

1 tsp oregeno

1/4 cup water

1 Tbsp flour

Combine ingredients except flour. When liquid starts to bubble, sprinkle flour over mixture and stir quickly. When filling has thickened, remove from heat. Keep covered if not using immediately so it will stay warm.

I also used the time to chop 2 Roma Tomatoes, and 1/4 head lettuce and shred 1/4 lb cheese.