Our favorite ethnic food is Mexican! Lunchtime is often just a tortilla shell stuffed with tomatoes, fresh veggies and a little sour cream. If I have roasted chicken I’ll add that, too. It’s simple. It’s delicious and it’s fast and we LOVE it!
I’ve posted a video here where I showed the technique for making whole wheat tortillas, and they are really good, but I recently tried a new recipe for tortillas and a new technique. The recipe uses coconut oil. It made them very soft and added a little sweetness. I also grilled them on the gas grill, since I don’t have a gas stove. I loved how the grill charred them a little and gave them that little smokey flavor!
The most time-consuming part is grilling/cooking them, but I had a helper; Alli came over and we made them together. It made it go quicker, and we had fun working together!
Soft Homemade Coconut Oil Tortillas
2 Cups Flour
1 tsp Sea salt
4 T. Coconut oil
3/4 Cup warm milk (or even water)
- Mix flour and salt in a large bowl.
- Use fork or hands to mash coconut oil balls into the flour, keeping lumps small.
- Slowly add milk until mixture begins to form a ball.
- Knead 2 minutes
- Cover dough and allow to rest 20 minutes
- Divide into 8 balls, and press on tortilla press. Then roll each one as thin as possible in a circular shape using a rolling pin.
- Cook tortillas in pre-heated, medium-hot skillet ( or on a gas grill!) about 30 seconds per side-golden brown spots indicate when it’s ready to flip.
- Tortillas are best served immediately, but can be stored in fridge and reheated for a few seconds in skillet.
These made our Mexican lunch a fiesta! They were so good! I will be firing up the grill again to make another batch soon!
Whether you make these on the grill or the stove top, you need to try this recipe and have your own Mexican celebration!
With love from my country kitchen,