Easy Pea-sy Char Tomato & Garlic Tortillas! I love to share this very delicious flavored tortilla recipe made with charred tomatoes and garlic that I have made a few times and unfortunately, they will get eaten fast so make plenty and often!. Watch my easy step video and if you have any questions, please feel free to ask!


Ingredients you will need:
Tomato ( 1 or 2 )
4 cloves garlic
2 cups all-purpose flour
Extra flour for dusting
1 teaspoon baking powder
½ teaspoon kosher salt
Canola Oil
1 cup warm water

Other:
Rolling pin
Spatula
Molcajete or mortar
Knife
Towel
Optional Basket
Iron Skillet

Begin:
Place tomato(s) and garlic cloves on iron skillet. Char all sides. Remove and crush in a molcajete or mortar. A blender or food processor can be used to crush. Just remove the tomato core and some of the juice and water. Crush the tomato skins as best as you can, small pieces in cooked tortilla are okay.

Warm 1 cup of water in your kettle or stovetop. Just warm, not boiling, will help flour come together well.

In a large bowl add 2 cups all-purpose flour, 1 tsp baking powder, and ½ kosher salt, wisk well together.

To the flour mixture add the crushed tomato garlic and add in the canola oil. Blend gently together. The tomato will be mixed in well when you knead the dough.
The oil is important to keep the tortillas soft, I sometimes add three tablespoons oil or use vegetable oil. Some recipes will use lard, butter, or shortening as a substitution.

Begin adding the warm water in small increments. When you see the dough clumping, decrease water and begin kneading dough with CLEAN CLEAN CLEAN hands. Add a little more water if dry. If too wet and sticky add a little more flour. The dough should be soft and pliable. Do not overwork dough or may get too hard to roll the tortillas.

When dough is in large ball, squeeze a little bit of dough between index finger and thumb, size of golf ball. Form into a small 2” patty and place back in bowl. When done with all the patties, cover with plastic, a saucepan lid or wooden board. Let the patty dough to rest in a warm place for at least 20 minutes.

After dough has rested, heat the iron skillet on medium heat. Let it warm up at least 2-3 minutes prior to cooking tortillas.

After dough has rested, begin rolling out the tortillas. With the extra flour, lightly sprinkle on the rolling surface area and the rolling pin. Place the tortilla patty on the floured surface and begin to roll slowly in one direction and then slowly in opposite direction. Turn tortilla, again roll slowly and try to form a circle. If dough sticks to the pin, dust the pin and also flip the tortilla over and again begin to roll slowly in one direction and then slowly in opposite direction. Repeat until tortilla is thin but not too thin so it will not tear.

Once you have the feel of the dough you will begin to roll dough faster. Sometimes you may not roll out a perfect round circle, I would not worry, just cook it and you will love it no matter what shape it is.

Place rolled tortilla on iron skillet to cook. Let the tortilla cook for estimate 1.5 to 2.5 minutes total for both sides. When you see bubbles forming, you can pick up one side and if you see brown dots, you can flip over and cook on other side. Optional you can use your fingers to pat tortilla or spatula, this touching helps tortilla cook better on that spot.. Sometimes tortilla will create big bubble, those are light and fluffy tortillas.

Repeat rolling and cooking steps until all done. Place tortillas in between a towel or paper towels.

Highly recommend eating your first tortilla with butter, delicious!

Store cooled tortillas in a plastic bag for 2-3 weeks and keep refrigerated.

Thanks for watching! Let me know if any questions, comments or recommendations! Please Subscribe!