Prep 10 mins
Cook 3 mins
Chef Anthony Fearing's recipe, to be used with Antelope with Achiote Honey Glaze or anything you like. From chef2chef
- In a mixing bowl, place all purpose flour, salt, and toasted pecans. Slowly start whipping together, adding the warm water slowly until it makes a smooth dough. The dough should be smooth and lightly sticky.
- Let rest for 2 to 3 minutes. Make into 2 ounce portions when ready to roll out tortillas. Make sure to flour the surface to avoid the tortillas sticking. Place the ball of the dough on the floured surface and roll into 6 inch round tortillas.
- Cook tortillas on a hot griddle 1/2 minute on each side.
As the stars indicate, I liked these. Served with honey butter they were quite tasty. I had two problems with the recipe though, first, although I did add the water slowly, I added a bit too much. I needed less than half of the water called for in the recipe. I wasn't able to get that dough working so I started over with a second batch. On the second batch, I was able to shape the tortillas exactly as directed, and they cooked up beautifully, but when we tried to roll them for serving, they weren't pliable enough and cracked. I think tortillas probably need a little "fat" in them to be pliable. I will make these again as they make a good quick snack or breakfast. Thanks for posting Marra!