Growing up in South Texas, flour tortillas were the default, but there was always room for corn.
I was definitely a purist when it came to bikes for a very long time- rigid singlespeeds (and fixed gear off road for about 5 years), CX bikes on singletrack, slowly easing into front suspension and gears.
Then something happened to me as I approached my 49th birthday- I realized that there was no bike analog of the Indulgence. No matter how much I sacrificed my body, I wasn't closer to entry into those two-wheeled Pearly Gates.
I now have two full suspension bikes, but considering a rigid one speed again. Just because every now and then a good corn tortilla with simple ingredients is what you want.
Anyway, here's a recipe for great homemade flour tortillas if you don't live someplace without good tortillerias:
3 c flour
1 tsp baking powder
1 tsp sea salt
1 c warm water
⅓ c avocado oil
Mix dry ingredients, then add oil and water. Stip together until fully combined. Cover with a damp towel and allow the dough to rest for 20 minutes.
Divide into 16 balls, rest again for 10 minutes while you preheat your comal. Roll out to about ⅛”, cook on comal and enjoy!
June 5, 2024, 8:03 a.m. - Carlos Matutes
Growing up in South Texas, flour tortillas were the default, but there was always room for corn. I was definitely a purist when it came to bikes for a very long time- rigid singlespeeds (and fixed gear off road for about 5 years), CX bikes on singletrack, slowly easing into front suspension and gears. Then something happened to me as I approached my 49th birthday- I realized that there was no bike analog of the Indulgence. No matter how much I sacrificed my body, I wasn't closer to entry into those two-wheeled Pearly Gates. I now have two full suspension bikes, but considering a rigid one speed again. Just because every now and then a good corn tortilla with simple ingredients is what you want. Anyway, here's a recipe for great homemade flour tortillas if you don't live someplace without good tortillerias: 3 c flour 1 tsp baking powder 1 tsp sea salt 1 c warm water ⅓ c avocado oil Mix dry ingredients, then add oil and water. Stip together until fully combined. Cover with a damp towel and allow the dough to rest for 20 minutes. Divide into 16 balls, rest again for 10 minutes while you preheat your comal. Roll out to about ⅛”, cook on comal and enjoy!