Let’s face it, there’s nothing quite like coming home to the aroma of freshly made tortillas. The soft, buttery texture paired with a juicy, perfectly cooked steak, and a dollop of guacamole—now that’s a classic carne asada burrito to look forward to making and eating!. I know you’ve probably sought that perfect tortilla recipe for years. Well, buckle up because I’m about to spill the beans on how to make the best tortillas from scratch and take your burrito game to the next level.
Ingredients:
2 cups all-purpose flour
1 tsp salt
1/2 cup butter
3/4 cup warm water (above 80 degrees Fahrenheit)
Steaks seasoned with Sonoran classic salt and pepper
Guacamole ingredients:
3 ripe avocados
1 lime (juiced)
1 tsp salt
1/2 cup diced red onion
3 tbsp chopped fresh cilantro
2 diced roma (plum) tomatoes
Instructions:
In a large bowl, combine 2 cups of all-purpose flour and 1 teaspoon of salt. Mix well. Incorporate 1/2 cup of butter into the flour mixture until well combined. Gradually add 3/4 cup of warm water and mix until the dough starts to come together. The dough will be sticky, which is okay.
Begin kneading the dough, adding a little flour at a time to remove stickiness. Use around half a cup of flour in total. Knead for about 4 minutes. If the dough is still sticky, add 2 tablespoons of flour and knead for a few more minutes. The dough should feel damp but not wet.
Lather your hands with butter and mold the dough into small round balls. Cover the dough balls with a damp kitchen towel or plastic wrap, and let them rest in a warm place (you can use the oven with just the light on) while you prepare the griddle.
Warm up the griddle for 10 minutes on medium-low heat.
Dust a dough ball with flour and use a rolling pin to shape it into a round tortilla. Roll out two tortillas at a time and cook them immediately to prevent drying out. Place the tortillas on the preheated griddle and cook until they are lightly browned on each side.
Season the steaks with Sonoran classic salt and pepper. Cook the steaks on the griddle to your desired doneness.
Cut the avocados in half, remove the pit, and scoop the flesh into a mixing bowl. Mash the avocados with a fork or a potato masher to your desired consistency (chunky or smooth). Add lime and salt. Pour the lime juice over the mashed avocados. Add salt and mix well to combine. Add the diced onion, chopped cilantro, diced tomatoes, and minced garlic to the bowl. Mix all the ingredients together thoroughly. Taste the guacamole and adjust the seasoning if necessary. If you like a bit of heat, you can add chopped jalapeños or Serrano chile peppers.
Once the tortillas and steak are ready, slice the steak into strips. Place the steak strips on a tortilla, add a generous helping of guacamole, and wrap it up to form a burrito.
Serve the carne asada burritos warm and enjoy!
Tips:
Resting the dough is important: use a damp kitchen towel to cover the tortillas to keep them moist. If you don't have a kitchen cloth, plastic wrap can be used. Rest the dough in a warm place, such as an oven with the light on (but the oven itself turned off).
Cook the tortillas immediately after rolling.
Practice making tortillas once per week to improve your techniques!
20 inch griddle is made by Made in, I love this griddle because I can cook two tortillas at once. You can get my favorite cookware from Made In today with a 10% off discount on your first order over $100 using my link - https://madein.cc/0524-viewsontheroad
Feel free to customize the recipe to your liking and preferences. Enjoy your delicious flour tortillas!
Comentarios