|chicken tacos with homemade pico de gallo and avocado|
First off, as with all things, with scarcity comes increased value -- so that when I do decide to splurge on cheese, or get pizza, or travel to a big city to eat Tex-Mex (erm.. I mean, to see pandas), it is truly a treat, something to be savored and most definitely not taken for granted. For example, it wasn't until I lived in China that I realized that Americans put cheese on almost everything! Seriously!! Sandwiches, pizzas, burgers, chili, soup, pasta, heck, we even pile it on our salads. Now, I love myself some cheese. But after going a year recreating a lot of American food in my own kitchen sans cheese, I feel like I've come to appreciate the other flavors that cheese sometimes covers up. I've really come to love pickled vegetables and I've especially gained a new appreciation for avocados which can provide richness where cheese is absent, hehe :)
That said, my first meal when I get back to the states is going to be a reuben sandwich. Loaded high with corned beef, sauerkraut and topped with ooey-gooey melted CHEESE.
Even more, not having these food items readily available has prompted me to do some experimenting in the my lil' kitchen to recreate them. This brings me to today's recipe. A few weeks ago, my friend Ayan was over and she showed me how she's been making some impromptu tortillas in her apartment when she gets her Mexican food cravings. It turns out tortillas are the quickest and simplest things to make! Her version involved tossing flour with water and adding a bit of pepper, garlic salt and cumin, tossing it all together until it forms a dough then rolling it out and throwing it on the frying pan. These were so easy and so delicious!
The version I am showing you today is a smidgen more involved, but that is only because I am using 100% whole wheat and the extra step helps to soften up the wheat and make it tastier and easier to digest :)
Anyway.. *ahem* back to the tortillas. These are really yummy and really good for you. I don't need to tell you what you can do with them because they're tortillas..
Although I will tell you that sometimes to curb my sweet tooth I will warm one up on the frying pan and drizzle on some honey and finish with some cinnamon. And man.. those two things combined with the slight tang of the soaked whole wheat fit together like a charm. Did not expect that combo to go over so well!
So without further ado, here is the recipe from Weed Em' and Reap. I included her recipe notes too so you can understand the whole soaking process. Yay for food knowledge!!
Homemade Soaked Tortillas (to blow your mind!)
Now, making these tortillas is a weekly routine that I really look forward to. I make them every Sunday night so I can incorporate them into my meals or snacks throughout the week! My only tip would be to not stress over the rolling out portion. It's kind of difficult to get perfect circles. Or maybe I am just impatient? I get something resembling a circle maybe 30% of the time. The rest of the time they end up more square-ish or "splat-"shaped as you can see in my picture above. In my mind, if you can wrap it around some breakfast burrito fixings or fresh pico de gallo and avocados without all of it spilling out then there really is no problem.
After a few goes, this recipe takes maybe 4 minutes to throw together the night before, and then 10 minutes to roll out and cook the tortillas the next day. It's so easy and so cheap and you have complete control of the ingredients, so what are you waiting for?? If you aren't a crazy person with no soul I can bet you will start opting for homemade tortillas more often after you try these!! Let me know how it goes :)