Here’s a super simple but super flavorful summer pasta recipe: orecchiette with sautéed cherry tomatoes, toasted pine nuts, basil, mozzarella, and parmesan. It’s a classic combination, and it couldn’t be more delicious!
For three weeks in a row, Friday night dinner has been some variation of Marcella Hazan’s “fish in crazy water.” If you are unfamiliar, fish in crazy water (or pesce all’acqua pazza in Italian), is fish poached in a seasoned “water,” in essence a vegetable broth made from sautéed aromatics, tomatoes, and water.
Every time I taste this poaching liquid to test its seasoning before lowering in the fish, I am blown away by its flavor. How can so few ingredients create something so tasty? I wonder. And also: What else could I plunge into this super flavorful sauce?
Pasta of course! This just might be the easiest of easy pasta sauce recipes you make.
Years ago, I posted a similar cherry tomato pasta recipe , but the recipe relied on basil pesto, and the tomatoes cooked for only 30 seconds, so the dish was less saucy.
This version is simpler, and I like it better. I like it so much, in fact, I have a hard time NOT returning to the skillet for thirds and fourths. The recipe (theoretically) feeds four people, but when I made it most recently, Ben and I polished off 90% of it. We finished the remainder standing over the skillet, while taking turns cleaning the kitchen.
Friends, as always, I hope you find this super summery pasta as irresistible and satisfying as I.
PS: Another favorite summer pasta: Gemelli with Roasted Eggplant & Caramelized Onions
Here’s the play-by-play: Gather your ingredients:
Thinly slice 4 cloves of garlic and 1 shallot (or a small onion).
Sweat the onions and garlic stovetop in olive oil. Meanwhile, bring a pot of water to a boil. Place a small skillet over low heat to toast some pine nuts.
Halve a pound of cherry tomatoes.
Add them to the skillet along with 1/2 a teaspoon or so of crushed red pepper flakes, and cook for 3 to 4 minutes or until the tomatoes break down; then add a cup of water, and bring it to a gentle simmer.
Thinly slice some basil.
Add the pasta, toasted pine nuts, basil and 1/2 cup of parmesan to the skillet with the tomato sauce, and stir to combine. Season to taste with salt and pepper.
When everything tastes nicely seasoned, add 4 ounces of mozzarella. I like the pearl-sized balls but the slightly larger size (ciliegine) is nice as well.
Stir to combine and serve immediately.
Crack more pepper over each bowl to taste.
Shave more parmesan over top as well, if you wish.
Description
Here’s a super simple but super flavorful summer pasta recipe: sautéed fresh cherry tomatoes, toasted pine nuts, basil, mozzarella, parmesan and orecchiette pasta. It’s a classic combination, and it couldn’t be more delicious
If you are looking to bulk it up with some meat, a natural addition would be some browned, hot or sweet Italian sauce.
Notes:
I love a short pasta for this recipe (as opposed to spaghetti or linguini), and I particularly like the Barilla orecchiette . Conveniently, the boxes are 12 ounces, which is what you need for this recipe.
I have only ever made this with cherry tomatoes, but I imagine any ripe, juicy tomatoes you have on hand, will work just fine.
I like the pearl-sized mozzarella balls, packed in brine. The slightly larger-sized balls, ciliegine, work fine, too, as would simply dicing up a large ball of mozzarella.
If making for children, consider omitting the crushed red pepper flakes or using just a pinch.
¼ cup olive oil
1 small shallot, thinly sliced
4 garlic cloves, thinly sliced
kosher salt
12 ounces pasta, such as orecchiette, see notes above
1/3 cup pine nuts
1/2 to 1 teaspoon crusted red pepper flakes (or less if serving to children)
1 pound small, sweet tomatoes, halved, see notes above
1/2 cup grated parmesan (a little over an ounce), plus more to taste
4 ounces small mozzarella balls, see notes above
1/2 cup fresh basil, thinly sliced or more to taste
fresh cracked black pepper
- Bring a large pot of water to a boil. Place the pine nuts in a small skillet and place over the lowest heat possible.
- Meanwhile place the olive oil, shallots, and garlic in a large skillet. Season with a pinch of salt. Turn the heat to high. As soon as you see the oil beginning to shimmer, give the shallots and garlic a stir, cover the lid, and turn the heat to low. Cook for roughly 10 minutes, or until the shallots and garlic are very soft.
- When the pasta water boils, add 1 tablespoon kosher salt. Boil the pasta till al dente, (11 to 12 minutes for the Barilla orecchiette, but check your package for the accurate time).
- Meanwhile, uncover the lid of the pan with the shallots and garlic. Add the crushed red pepper flakes and stir briefly. Raise the heat to medium, and add the tomatoes. Season with a pinch of salt. Cook for 3 to 5 minutes, stirring occasionally, until the tomatoes begin to break down. Add 1 cup of water and bring to a gentle simmer. Taste for seasoning. Add salt and pepper to taste.
- Before draining the pasta reserve a cup or so of the pasta cooking liquid. (You may not need the pasta cooking liquid, but reserve some just in case.) Drain the pasta. Do not rinse or shake. Immediately transfer drained pasta to the tomato sauce and stir to combine. Turn heat to low.
- Check on the pine nuts. Increase the heat to medium and stir constantly until the pine nuts are toasted — do not walk away from the skillet for a second. Add them to the pasta once toasted.
- Add the parmesan cheese to the pasta as well as fresh cracked pepper to taste. Taste. Season with salt to taste if necessary. Add some of the reserved pasta cooking liquid if the sauce has thickened too much — I have yet to need the reserved liquid, but I always reserve some should I need it. Add more parmesan to taste if you wish.
- When the sauce is tasting seasoned to your liking, add the mozzarella and basil, stir to combine, then serve immediately. Shave more parmesan over top if you wish. Crack pepper over top if you wish as well.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian, American
Here’s a super simple but super flavorful summer pasta recipe: orecchiette with sautéed cherry tomatoes, toasted pine nuts, basil, mozzarella, and parmesan. It’s a classic combination, and it couldn’t be more delicious!
For three weeks in a row, Friday night dinner has been some variation of Marcella Hazan’s “fish in crazy water.” If you are unfamiliar, fish in crazy water (or pesce all’acqua pazza in Italian), is fish poached in a seasoned “water,” in essence a vegetable broth made from sautéed aromatics, tomatoes, and water.
Every time I taste this poaching liquid to test its seasoning before lowering in the fish, I am blown away by its flavor. How can so few ingredients create something so tasty? I wonder. And also: What else could I plunge into this super flavorful sauce?
Pasta of course! This just might be the easiest of easy pasta sauce recipes you make.
Years ago, I posted a similar cherry tomato pasta recipe , but the recipe relied on basil pesto, and the tomatoes cooked for only 30 seconds, so the dish was less saucy.
This version is simpler, and I like it better. I like it so much, in fact, I have a hard time NOT returning to the skillet for thirds and fourths. The recipe (theoretically) feeds four people, but when I made it most recently, Ben and I polished off 90% of it. We finished the remainder standing over the skillet, while taking turns cleaning the kitchen.
Friends, as always, I hope you find this super summery pasta as irresistible and satisfying as I.
PS: Another favorite summer pasta: Gemelli with Roasted Eggplant & Caramelized Onions
Here’s the play-by-play: Gather your ingredients:
Thinly slice 4 cloves of garlic and 1 shallot (or a small onion).
Sweat the onions and garlic stovetop in olive oil. Meanwhile, bring a pot of water to a boil. Place a small skillet over low heat to toast some pine nuts.
Halve a pound of cherry tomatoes.
Add them to the skillet along with 1/2 a teaspoon or so of crushed red pepper flakes, and cook for 3 to 4 minutes or until the tomatoes break down; then add a cup of water, and bring it to a gentle simmer.
Thinly slice some basil.
Add the pasta, toasted pine nuts, basil and 1/2 cup of parmesan to the skillet with the tomato sauce, and stir to combine. Season to taste with salt and pepper.
When everything tastes nicely seasoned, add 4 ounces of mozzarella. I like the pearl-sized balls but the slightly larger size (ciliegine) is nice as well.
Stir to combine and serve immediately.
Crack more pepper over each bowl to taste.
Shave more parmesan over top as well, if you wish.
Description
Here’s a super simple but super flavorful summer pasta recipe: sautéed fresh cherry tomatoes, toasted pine nuts, basil, mozzarella, parmesan and orecchiette pasta. It’s a classic combination, and it couldn’t be more delicious
If you are looking to bulk it up with some meat, a natural addition would be some browned, hot or sweet Italian sauce.
Notes:
I love a short pasta for this recipe (as opposed to spaghetti or linguini), and I particularly like the Barilla orecchiette . Conveniently, the boxes are 12 ounces, which is what you need for this recipe.
I have only ever made this with cherry tomatoes, but I imagine any ripe, juicy tomatoes you have on hand, will work just fine.
I like the pearl-sized mozzarella balls, packed in brine. The slightly larger-sized balls, ciliegine, work fine, too, as would simply dicing up a large ball of mozzarella.
If making for children, consider omitting the crushed red pepper flakes or using just a pinch.
¼ cup olive oil
1 small shallot, thinly sliced
4 garlic cloves, thinly sliced
kosher salt
12 ounces pasta, such as orecchiette, see notes above
1/3 cup pine nuts
1/2 to 1 teaspoon crusted red pepper flakes (or less if serving to children)
1 pound small, sweet tomatoes, halved, see notes above
1/2 cup grated parmesan (a little over an ounce), plus more to taste
4 ounces small mozzarella balls, see notes above
1/2 cup fresh basil, thinly sliced or more to taste
fresh cracked black pepper
- Bring a large pot of water to a boil. Place the pine nuts in a small skillet and place over the lowest heat possible.
- Meanwhile place the olive oil, shallots, and garlic in a large skillet. Season with a pinch of salt. Turn the heat to high. As soon as you see the oil beginning to shimmer, give the shallots and garlic a stir, cover the lid, and turn the heat to low. Cook for roughly 10 minutes, or until the shallots and garlic are very soft.
- When the pasta water boils, add 1 tablespoon kosher salt. Boil the pasta till al dente, (11 to 12 minutes for the Barilla orecchiette, but check your package for the accurate time).
- Meanwhile, uncover the lid of the pan with the shallots and garlic. Add the crushed red pepper flakes and stir briefly. Raise the heat to medium, and add the tomatoes. Season with a pinch of salt. Cook for 3 to 5 minutes, stirring occasionally, until the tomatoes begin to break down. Add 1 cup of water and bring to a gentle simmer. Taste for seasoning. Add salt and pepper to taste.
- Before draining the pasta reserve a cup or so of the pasta cooking liquid. (You may not need the pasta cooking liquid, but reserve some just in case.) Drain the pasta. Do not rinse or shake. Immediately transfer drained pasta to the tomato sauce and stir to combine. Turn heat to low.
- Check on the pine nuts. Increase the heat to medium and stir constantly until the pine nuts are toasted — do not walk away from the skillet for a second. Add them to the pasta once toasted.
- Add the parmesan cheese to the pasta as well as fresh cracked pepper to taste. Taste. Season with salt to taste if necessary. Add some of the reserved pasta cooking liquid if the sauce has thickened too much — I have yet to need the reserved liquid, but I always reserve some should I need it. Add more parmesan to taste if you wish.
- When the sauce is tasting seasoned to your liking, add the mozzarella and basil, stir to combine, then serve immediately. Shave more parmesan over top if you wish. Crack pepper over top if you wish as well.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian, American
Here’s a super simple but super flavorful summer pasta recipe: orecchiette with sautéed cherry tomatoes, toasted pine nuts, basil, mozzarella, and parmesan. It’s a classic combination, and it couldn’t be more delicious!
For three weeks in a row, Friday night dinner has been some variation of Marcella Hazan’s “fish in crazy water.” If you are unfamiliar, fish in crazy water (or pesce all’acqua pazza in Italian), is fish poached in a seasoned “water,” in essence a vegetable broth made from sautéed aromatics, tomatoes, and water.
Every time I taste this poaching liquid to test its seasoning before lowering in the fish, I am blown away by its flavor. How can so few ingredients create something so tasty? I wonder. And also: What else could I plunge into this super flavorful sauce?
Pasta of course! This just might be the easiest of easy pasta sauce recipes you make.
Years ago, I posted a similar cherry tomato pasta recipe , but the recipe relied on basil pesto, and the tomatoes cooked for only 30 seconds, so the dish was less saucy.
This version is simpler, and I like it better. I like it so much, in fact, I have a hard time NOT returning to the skillet for thirds and fourths. The recipe (theoretically) feeds four people, but when I made it most recently, Ben and I polished off 90% of it. We finished the remainder standing over the skillet, while taking turns cleaning the kitchen.
Friends, as always, I hope you find this super summery pasta as irresistible and satisfying as I.
PS: Another favorite summer pasta: Gemelli with Roasted Eggplant & Caramelized Onions
Here’s the play-by-play: Gather your ingredients:
Thinly slice 4 cloves of garlic and 1 shallot (or a small onion).
Sweat the onions and garlic stovetop in olive oil. Meanwhile, bring a pot of water to a boil. Place a small skillet over low heat to toast some pine nuts.
Halve a pound of cherry tomatoes.
Add them to the skillet along with 1/2 a teaspoon or so of crushed red pepper flakes, and cook for 3 to 4 minutes or until the tomatoes break down; then add a cup of water, and bring it to a gentle simmer.
Thinly slice some basil.
Add the pasta, toasted pine nuts, basil and 1/2 cup of parmesan to the skillet with the tomato sauce, and stir to combine. Season to taste with salt and pepper.
When everything tastes nicely seasoned, add 4 ounces of mozzarella. I like the pearl-sized balls but the slightly larger size (ciliegine) is nice as well.
Stir to combine and serve immediately.
Crack more pepper over each bowl to taste.
Shave more parmesan over top as well, if you wish.
Description
Here’s a super simple but super flavorful summer pasta recipe: sautéed fresh cherry tomatoes, toasted pine nuts, basil, mozzarella, parmesan and orecchiette pasta. It’s a classic combination, and it couldn’t be more delicious
If you are looking to bulk it up with some meat, a natural addition would be some browned, hot or sweet Italian sauce.
Notes:
I love a short pasta for this recipe (as opposed to spaghetti or linguini), and I particularly like the Barilla orecchiette . Conveniently, the boxes are 12 ounces, which is what you need for this recipe.
I have only ever made this with cherry tomatoes, but I imagine any ripe, juicy tomatoes you have on hand, will work just fine.
I like the pearl-sized mozzarella balls, packed in brine. The slightly larger-sized balls, ciliegine, work fine, too, as would simply dicing up a large ball of mozzarella.
If making for children, consider omitting the crushed red pepper flakes or using just a pinch.
¼ cup olive oil
1 small shallot, thinly sliced
4 garlic cloves, thinly sliced
kosher salt
12 ounces pasta, such as orecchiette, see notes above
1/3 cup pine nuts
1/2 to 1 teaspoon crusted red pepper flakes (or less if serving to children)
1 pound small, sweet tomatoes, halved, see notes above
1/2 cup grated parmesan (a little over an ounce), plus more to taste
4 ounces small mozzarella balls, see notes above
1/2 cup fresh basil, thinly sliced or more to taste
fresh cracked black pepper
- Bring a large pot of water to a boil. Place the pine nuts in a small skillet and place over the lowest heat possible.
- Meanwhile place the olive oil, shallots, and garlic in a large skillet. Season with a pinch of salt. Turn the heat to high. As soon as you see the oil beginning to shimmer, give the shallots and garlic a stir, cover the lid, and turn the heat to low. Cook for roughly 10 minutes, or until the shallots and garlic are very soft.
- When the pasta water boils, add 1 tablespoon kosher salt. Boil the pasta till al dente, (11 to 12 minutes for the Barilla orecchiette, but check your package for the accurate time).
- Meanwhile, uncover the lid of the pan with the shallots and garlic. Add the crushed red pepper flakes and stir briefly. Raise the heat to medium, and add the tomatoes. Season with a pinch of salt. Cook for 3 to 5 minutes, stirring occasionally, until the tomatoes begin to break down. Add 1 cup of water and bring to a gentle simmer. Taste for seasoning. Add salt and pepper to taste.
- Before draining the pasta reserve a cup or so of the pasta cooking liquid. (You may not need the pasta cooking liquid, but reserve some just in case.) Drain the pasta. Do not rinse or shake. Immediately transfer drained pasta to the tomato sauce and stir to combine. Turn heat to low.
- Check on the pine nuts. Increase the heat to medium and stir constantly until the pine nuts are toasted — do not walk away from the skillet for a second. Add them to the pasta once toasted.
- Add the parmesan cheese to the pasta as well as fresh cracked pepper to taste. Taste. Season with salt to taste if necessary. Add some of the reserved pasta cooking liquid if the sauce has thickened too much — I have yet to need the reserved liquid, but I always reserve some should I need it. Add more parmesan to taste if you wish.
- When the sauce is tasting seasoned to your liking, add the mozzarella and basil, stir to combine, then serve immediately. Shave more parmesan over top if you wish. Crack pepper over top if you wish as well.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian, American
Description
Here’s a super simple but super flavorful summer pasta recipe: sautéed fresh cherry tomatoes, toasted pine nuts, basil, mozzarella, parmesan and orecchiette pasta. It’s a classic combination, and it couldn’t be more delicious
If you are looking to bulk it up with some meat, a natural addition would be some browned, hot or sweet Italian sauce.
Notes:
I love a short pasta for this recipe (as opposed to spaghetti or linguini), and I particularly like the Barilla orecchiette . Conveniently, the boxes are 12 ounces, which is what you need for this recipe.
I have only ever made this with cherry tomatoes, but I imagine any ripe, juicy tomatoes you have on hand, will work just fine.
I like the pearl-sized mozzarella balls, packed in brine. The slightly larger-sized balls, ciliegine, work fine, too, as would simply dicing up a large ball of mozzarella.
If making for children, consider omitting the crushed red pepper flakes or using just a pinch.
¼ cup olive oil
1 small shallot, thinly sliced
4 garlic cloves, thinly sliced
kosher salt
12 ounces pasta, such as orecchiette, see notes above
1/3 cup pine nuts
1/2 to 1 teaspoon crusted red pepper flakes (or less if serving to children)
1 pound small, sweet tomatoes, halved, see notes above
1/2 cup grated parmesan (a little over an ounce), plus more to taste
4 ounces small mozzarella balls, see notes above
1/2 cup fresh basil, thinly sliced or more to taste
fresh cracked black pepper
- Bring a large pot of water to a boil. Place the pine nuts in a small skillet and place over the lowest heat possible.
- Meanwhile place the olive oil, shallots, and garlic in a large skillet. Season with a pinch of salt. Turn the heat to high. As soon as you see the oil beginning to shimmer, give the shallots and garlic a stir, cover the lid, and turn the heat to low. Cook for roughly 10 minutes, or until the shallots and garlic are very soft.
- When the pasta water boils, add 1 tablespoon kosher salt. Boil the pasta till al dente, (11 to 12 minutes for the Barilla orecchiette, but check your package for the accurate time).
- Meanwhile, uncover the lid of the pan with the shallots and garlic. Add the crushed red pepper flakes and stir briefly. Raise the heat to medium, and add the tomatoes. Season with a pinch of salt. Cook for 3 to 5 minutes, stirring occasionally, until the tomatoes begin to break down. Add 1 cup of water and bring to a gentle simmer. Taste for seasoning. Add salt and pepper to taste.
- Before draining the pasta reserve a cup or so of the pasta cooking liquid. (You may not need the pasta cooking liquid, but reserve some just in case.) Drain the pasta. Do not rinse or shake. Immediately transfer drained pasta to the tomato sauce and stir to combine. Turn heat to low.
- Check on the pine nuts. Increase the heat to medium and stir constantly until the pine nuts are toasted — do not walk away from the skillet for a second. Add them to the pasta once toasted.
- Add the parmesan cheese to the pasta as well as fresh cracked pepper to taste. Taste. Season with salt to taste if necessary. Add some of the reserved pasta cooking liquid if the sauce has thickened too much — I have yet to need the reserved liquid, but I always reserve some should I need it. Add more parmesan to taste if you wish.
- When the sauce is tasting seasoned to your liking, add the mozzarella and basil, stir to combine, then serve immediately. Shave more parmesan over top if you wish. Crack pepper over top if you wish as well.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian, American
Find it online : https://alexandracooks.com/2020/09/16/pasta-with-simple-cherry-tomato-sauce/
This sourdough flour tortilla dough takes 5 minutes to stir together, and after a brief rest, it’s ready to be rolled and cooked. Homemade tortillas are so, so delicious, and so nice to have on hand for enchiladas and tacos of all kinds. Read on to learn two tips for homemade tortilla success! 🌮🌮🌮🌮
Upon discovering that my favorite brand of tortillas, Caramelo flour tortillas , calls for only four ingredients — flour, sea salt, fat, and water — I revisited my favorite homemade flour tortilla recipe and made them without the baking powder.
Guess what? The tortillas cooked up just as beautifully as ever. This made me wonder: if it’s not baking powder or another leavening agent, what makes a tortilla balloon so dramatically in a skillet?
I’ve learned it’s a matter of two things:
- Rolling the dough as thinly as possible.
- Using a hot skillet.
That’s it! There’s no fancy mixing or rolling technique, no leavening agent required. This recipe is a snap to throw together (as is the non-sourdough version ), and the tortillas are so nice to have on hand for tacos , enchiladas , burritos , and more !
PS: Simple Soft Corn Tortillas (3 Ingredients!)
How to Make Sourdough Flour Tortillas, Step by Step
Here’s the play-by-play: Gather your ingredients: flour, salt, softened butter, water, and a sourdough starter .
Combine the ingredients and mix to form a sticky dough ball.
Turn dough out onto a floured work surface and knead gently to combine
Divide into 12 portions and roll each into a ball.
Transfer to a small floured board, if you wish — I do this to give myself more space on my work surface to roll out the tortillas. Cover with a tea towel and let rest 30 minutes to 2 hours.
Roll each ball out as thinly as possible. Each ball will roughly be about 8 inches in diameter.
You can layer the tortillas between sheets of parchment paper to give yourself more space.
I recently purchased a box of 8-inch square sheets of parchment . I really like the convenience of having smaller sheets on hand. Just a warning: I have only been able to re-use them once before they start losing their non-stick property.
Once your tortillas are rolled out, cook them in a hot, dry skillet for roughly 30 seconds a side, or until browned to your liking. I love using my Le Creuset nonstick crepe pan for this.
Store the tortillas in an airtight bag or container at room temperature for up to 5 days or freeze for up to 3 months.
Description
This sourdough flour tortilla dough takes 5 minutes to stir together, and after a brief rest, it’s ready to be rolled and cooked. Homemade tortillas are so, so delicious, and so nice to have on hand for enchiladas and tacos of all kinds. Read on to learn two tips for homemade tortilla success! 🌮🌮🌮🌮
Notes:
This recipe is adapted from this flour tortilla recipe , which is made with baking powder (as opposed to a sourdough starter). Regardless of which recipe you are using, there are two keys to success here:
- Roll the dough as thinly as possible.
- Get your skillet piping hot.
I love using my Le Creuset crepe pan for cooking tortillas.
- 210 g (1.5 heaping cups) unbleached all-purpose flour
- 7 g (1 1/4 teaspoons) kosher salt
- 56 g (1/4 cup) softened butter
- 100 g water (1/3 cup + 1 tablespoon )
- 100 g (1/2 cup) sourdough starter
- Whisk flour and salt together in a medium bowl. Using the back of a fork, cut the butter into the flour, mixing and smushing it until it is well incorporated into the flour. You can use your hands if necessary to further incorporate the butter into the flour.
- Stir in the water and sourdough starter and mix with a spatula until a shaggy dough forms. Use your hands to gently knead the dough in the bowl, if necessary, to get the mixture to form a rough ball.
- Turn the dough out onto a floured surface and knead for another 1 to 2 minutes or until it is smooth and not sticking to the work surface.
- Cut the dough into 12 pieces for taco- or enchilada-sized tortillas or 6 pieces for burrito-sized tortillas. Shape each piece into a ball. ( Video guidance here. )
- Cover with a very light kitchen towel or plastic wrap. Be careful that your room isn’t too hot. Let the dough rest 30 minutes and up to two hours (at room temperature or 24 hours in the fridge. If you need to store the in the fridge, transfer balls to an airtight container.)
- Roll out each ball to about 6 to 8 inches (taco size) or 10 to 12 inches (burrito size) in diameter, or till you can see the counter start to come through — in other words, roll them as thinly as possible.
- Heat a 12 inch non-stick or cast-iron pan (do not add any oil) on medium-high. Lay the tortilla in the pan and cook until it puffs and little brown spots on the underside appear. Turn with tongs or your fingers and cook again till lightly brown. Each tortilla takes about 60 seconds total to cook. If you like a bit of char, keep the tortilla in the skillet until it is charred on both sides. Note: Your first 3 to 4 tortillas may be on the pale side. This is just likely because your skillet isn’t up to temperature. Once you make a few, you’ll find your rhythm and adjust the heat as necessary depending on if you want more or less char.
- Once the tortillas cool, store them in an airtight bag or container at room temperature for up to 5 days or freeze for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Tortilla, Bread
- Method: Stovetop
- Cuisine: Mexican, American
