This week’s Taco Tuesday has tortillas two ways, one for dinner and one for dessert. Sesame Scallion Tortillas are a delicious cross between classic tortillas and Sesame Scallion Pancakes. For Dessert we have an old junior high Home Economics class favorite, the Cinnamon Sugar Crispy Tortilla Hearts.
When we lived in Los Angeles, we would go to my husband’s parent’s house on Sunday evenings. All of his immediate family was present and since there was usually 12 of us, when we ordered dinner it would feel like a Chinese buffet by the time each person had picked out an entree. Now when we have Chinese food, it feels like such a letdown to have only one dish. When my husband’s parents came up to visit us this past weekend, I decided we would have a buffet of our own! I made Spicy Hoisin Chicken, Korean Ground Beef, Sesame Scallion Tortillas, Napa Cabbage Sesame Soy Slaw, Brown Rice, Crab Rangoon, Vegetarian Spring Rolls, Sweet and Sour Sauce, Sesame Soy Vinaigrette, Spicy Mayo and Wilted Napa Cabbage Stir Fry. Most of these recipes we will save for later, but for today we will discuss tortillas! Both the Sesame Scallion Tortillas and a little Mother’s Day treat that your little one can help with.
To start, the Sesame Scallion tortillas are really no more difficult than making any other tortillas. A stand mixer and a dough hook brought our dough together in minutes and after a 15 minute resting period, they were ready to be cooked. One of my favorite recipes I’ve made from Serious Eats is the Extra Flaky Scallion Pancakes. They are amazing, and have worked perfectly for us every time. But for our Taco Tuesday purposes we needed them much much thinner. I took my favorite tortilla recipe and made some adjustments. So let’s get started.
Put the flour, salt and baking powder in the stand mixer. Turn on for a few seconds to mix the dry ingredients together. Add the water, sesame oil and canola oil. Turn on the dough hook and let it start combining. Stop to scrape the dry ingredients off the side if they are not incorporating well into each other. Keep the dough hook running until the dough is a smooth ball.
Put a bit of flour onto a flat surface. Cut the dough in half, then each half in half, etc until you have about 16 equal pieces.
Truth be told, since I wanted a street taco vibe for this dinner, I made a few even smaller [it would make 32 of those]. One thing to keep an eye on are rogue pink heart spoons who like to attack dough balls.
Then using your palm, flatten the balls as much as you can. Let it sit for 15 minutes, then roll as thin as you can.
Put into a skillet that has been brushed with some canola oil and cook on each side for 10-15 seconds.
Put onto a plate and cover with damp paper towel.
If at any point in the process once you have the ball of dough it feels sticky, add some more flour. When rolling if sticky add a bit of flour, but just be careful because if you put too much you’ll taste flour when eating the tortillas. Fill with all your favorite toppings!
Sesame Scallion Tortillas
A Tortilla version of delicious Scallion pancakes.
Ingredients
- 3 cups flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 4 tablespoons canola oil
- 1 tablespoon sesame oil
- 1/2 cup sliced scallions
- 1 cup warm water
Instructions
- Put the flour, salt and baking powder in the stand mixer. Turn on for a few seconds to mix the dry ingredients together.
Add the water, sesame oil, scallions and canola oil. Turn on the dough hook and let it start combining.
- Stop to scrape the dry ingredients off the side if they are not incorporating well into each other. Keep the dough hook running until the dough is a smooth ball.
- Put a bit of flour onto a flat surface. Cut the dough in half, then each half in half, etc until you have about 16 equal pieces.
- Truth be told, since I wanted a street taco vibe for this dinner, I made a few even smaller [it would make 32 of those].
Then using your palm, flatter the balls as much as you can. Let it sit for 15 minutes, then roll as thin as you can.
Put into a skillet that has been brushed with some canola oil and cook on each side for 10-15 seconds.
- Put onto a plate and cover with damp paper towel.
- If at any point in the process once you have the ball of dough it feels sticky, add some more flour. When rolling if sticky add a bit of flour, but just be careful because if you put too much you'll taste flour when eating the tortillas.
Recipe Notes
Tortillas inspired by:
Serious Eats - Extra Flaky Scallion Pancakes
http://www.seriouseats.com/recipes/2011/04/extra-flaky-scallion-pancakes-recipe.html
The Cafe Sucre Farine - Homemade Tortillas
http://thecafesucrefarine.com/2013/08/best-ever-homemade-flour-tortillas/
This post is brought to you by the letter T, for Tortilla. Can you tell we have toddlers in the house?
The second recipe of the day can be found here, Cinnamon Sugar Crispy Tortilla Hearts. This recipe was one of the first I learned in my home economics class in the 7th grade.
Sorry, I missed when you add the scallions?
Thanks for catching that! Not too sure how that got missed. I’ve edited to show when to add them.
Very cool. I’ve never tried to make my own tortillas. I should. We eat them all the time!
I love that you made your own tortillas, they look so yummy. I’ll have to try the cinnamon dessert too!
This looks so yummy and I love the idea of getting the kids to help! Pinning for later!
Hope you like them!