Recipes from Chef Katherine Rock
Homemade Flour Tortillas
Ingredients
2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon salt
¼ cup butter, diced and kept very cold
½ cup warm water
Directions
In a bowl, stir together flour with baking powder and salt, then cut in butter with a pastry blender or your fingertips until the mixture resembles meal. Stir in warm water with a fork until a dough forms. Knead on a lightly floured surface until smooth and elastic, a few minutes, dusting hands occasionally with flour if dough is sticky.
Form dough into a ball, cover with a towel, and let rest 1 hour.
Heat a dry skillet or griddle over medium heat until hot. Cut dough into 12 equal pieces and form into balls.
Roll out one ball at a time with a rolling pin, using just enough flour to prevent dough from sticking. Keep remaining dough covered to prevent drying. Roll out each ball into a 7-inch round, maintaining an even thinness as you roll. Cook 1 tortilla on the griddle as you roll the next.
Cook on each side for 20-30 seconds, removing while tortillas are still soft but slightly browned. Stack cooked tortillas and cover with a towel to keep warm. Serve immediately or cool and store in a container.
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Fresh Tomato Salsa
Ingredients
5 tomatoes, seeded and chopped
½ large onion (red or white), chopped
1 jalapeño chili, seeded and minced
1 clove garlic, minced
2 limes, juiced
½ cup cilantro, chopped
Directions
Mix all ingredients in bowl. Season with salt and pepper to taste.
Veggie Soft Tacos
Ingredients
Homemade flour tortillas
Fresh diced veggies, such as:
Zucchini
Yellow Squash
Garlic
Onion
Tomatoes
Cumin
Cilantro
Grated cheese
Fresh tomato salsa
Directions
Dice vegetables evenly sized and sauté until tender with olive oil in a sauté pan. Season with cumin, cilantro, salt and pepper to taste. Fill tortilla with vegetable mixture, then top with a sprinkle of cheese and a spoonful of salsa.
