12” Flour Tortilla Recipe
mexican rice, borracho or black beans, cheddar jack cheese, pico, topped w/queso, side of sauce
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Ingredients
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Tortilla
Filling
Method
Tortilla Preparation
- 1
Mix the Dry Ingredients
In a large mixing bowl, combine the flour, salt, and baking powder. Whisk together until well blended.
- 2
Add Wet Ingredients
Make a well in the center of the dry mixture and add the vegetable oil and water. Mix with a fork until it forms a dough.
- 3
Knead the Dough
Transfer the dough to a lightly floured surface and knead for about 5 minutes until smooth and elastic.
- 4
Rest the Dough
Cover the dough with a damp cloth and let it rest for 30 minutes.
- 5
Roll Out Tortillas
Divide the dough into 8 equal pieces. Roll each piece into a ball and then use a rolling pin to flatten each ball into a 12-inch round tortilla.
- 6
Cook the Tortillas
Heat a large skillet over medium-high heat. Cook each tortilla for about 1-2 minutes on each side until lightly browned and cooked through.
Filling Preparation
- 7
Prepare the Rice
Cook the Mexican rice according to the package instructions or your favorite recipe.
- 8
Heat the Beans
If using canned borracho or black beans, drain and rinse them. Heat them in a small saucepan over medium heat until warmed through.
- 9
Assemble the Tortilla
On each tortilla, layer 1/4 cup of Mexican rice, 2 tablespoons of beans, and 1/4 cup of cheddar jack cheese.
- 10
Add Pico de Gallo
Top the tortillas with pico de gallo and drizzle with queso.
- 11
Serve
Fold the tortilla in half or roll it up. Serve with hot sauce on the side.