This recipe makes 5 large, 0r about 10 small, tortillas.
- 10 oz all purpose flour
- 1 tsp salt
- 2 oz vegetable shortening
- 5-6 fluid oz warm water (about 2/3 cup)
1. Mix flour and salt together in a large bowl. Rub in shortening with your fingers until mixture look like bread crumbs. Add in enough water to make a soft dough.
2. Knead dough on a lightly floured surface for 2-3 mins, until smooth. Wrap in plastic wrap and let sit for at least 15 mins.
3. Heat a cast iron pan on med to med-hi heat. Pinch off a piece of dough, and roll as thin as possible on a floured surface. Plan on pan and cook for 20-30 seconds on each side. The trick is to adjust the heat so the tortillas get a nice speckled brown look, but do not burn. Do not overcook.
4. After each tortilla is cooked, place in a stack wrapped in a kitchen towel. Keep the tortillas wrapped up until ready to use, otherwise they will harden.
The Green Chile Chickpea Tortilla Cups
by: Vegan Dad
- 1/2 recipe wheat tortillas, made into twelve 4+" tortillas
- 1 tbsp oil
- 1 cup chickpeas
- 1 can Old El Paso green chiles, drained
- 1 tomato, finely diced
- shredded vegan cheese (I grate Tofutti slices)
Preheat oven to 425 degrees. Oil a muffin tin.
1. Heat oil in a frying pan over medium heat. Fry chickpeas for 5 mins, until golden. Add chiles and heat through. Remove from heat and coarsely mash with a fork.
2. Line each muffin tin with one of the tortillas. Equally divide chickpea mixture into each of the tortillas. Top with tomato, a spoonful of salsa, and a healthy dose of grated cheese.
3. Bake for 15-17 minutes, until cheese is melted and tops of tortilla shells are lightly browned. Serve immediately.
For the tortilla cups, I put the tortilla cups in muffin pans after rolling.
Added the cooked chickpeas to the bottom, caramelized onions and chiles, some fresh salsa, and some Daiya Cheese to finish off. I topped them with chopped avocado.