Flour Tortillas + Guacamole

Ingredients:

3 cups all-purpose flour

1 ½ tsp salt

½ tsp baking powder

1 cup water (heated)

1 stick unsalted butter (melted)

Optional: 

Any cheese of your choice

Any type of meat (steak, chicken, shrimp etc.)

Guacamole Ingredients:

3 avocados

Juice of 1 entire lime

Salt generously

1tsp garlic powder

1tsp smoked paprika

1tsp pepper

1tsp onion powder

3 gutted tomatoes

½ onion

1 jalapeno de seeded

Pinch of cilantro 

How to Make Fresh Flour Tortillas + Guacamole

Flour Tortillas:

In a large bowl, whisk together 3 cups all-purpose flour, 1 1⁄2 tsp salt, and ½ tsp baking powder until evenly combined.

Heat 1 cup water until steaming, then stir in 1 stick (½ cup) melted unsalted butter. Gradually pour the warm water-butter mixture into the dry ingredients, stirring with a spoon or your hands. It will form crumbles like wet sand and keep adding liquid until the dough comes together into a sticky mass. Resist adding extra flour even when the dough feels too sticky (this will fix itself as you knead the dough later).

Turn the dough onto a lightly floured surface and knead vigorously for about 10 minutes. It starts sticky but firms up as you work it; stop when it's smooth, elastic, and no longer clings to the bowl or your hands.

Cover the dough in the bowl with damp paper towels and let it rest for 10-15 minutes.

Divide into 8-10 equal balls, return to the covered bowl with damp towels to prevent a dry crust from forming.

On a lightly floured surface, roll each ball into a thin circle, rotating as you go for even thickness, aim for 6-8 inches across.

Heat a dry skillet or comal over medium heat. Place a tortilla in the pan and cook until bubbles form and the edges lift slightly (about 30-60 seconds). Flip and cook the other side until speckled brown. Stack in a towel-lined basket to keep warm and soft.

Making Quesadillas:

For quesadillas, return a cooked tortilla to the medium-heat skillet. Sprinkle with your choice of cheese and optional protein like cooked steak, chicken, or shrimp. Top with another tortilla, flip once the cheese melts, and cook until golden and crisp. Slice and serve with fresh guacamole.

Guacamole:

Start with 3 ripe avocados, cut them in half, remove the pits, and scoop the flesh into a bowl. Mash with the juice of 1 entire lime and a generous pinch of salt until creamy but still chunky.

Finely chop 3 gutted tomatoes (remove seeds to avoid watery guac), ½ onion, 1 de-seeded jalapeño, and a handful of fresh cilantro. Stir into the avocado mixture.

Season with 1 tsp each of garlic powder, smoked paprika, pepper, and onion powder. Taste and adjust salt or lime for brightness. Cover tightly with plastic wrap pressed against the surface to prevent browning, and chill until serving.