5 Smokey Chipotle Flour Tortillas

My friend, who taught me everything I know about Hispanic cooking, was raving about some chipotle tortillas that she found at the store.  I was surprised that she didn't make her own tortillas.  She confessed that she didn't like to make them, as her grandmother would make her re-roll them out if they weren't perfectly round.

Not perfectly round? Hey, mine are not perfectly round either ~ I call 'em "rustic" tortillas!

I then wanted to make my own chipotle tortillas ~ and share them with my friend.  

I found powdered chipolte and gasped at the price.  Then found this can ... for under $2.

These are whole smoked jalapeno peppers marinated in a seasoned tomato sauce, or adobo sauce. It is very spicy...

I used my immersion blender to puree it smooth.

Using the same method for freezing tomato paste, I measured teaspoonfuls onto a plastic lined baking sheet and froze them for a few hours.  After freezing, I put them into a freeze safe bag. 

When it came time to making the tortillas, I adapted this recipe and put the frozen chipotle sauce into the hot, nearly boiling water, which dissolved quickly.

I love using my wooden French rolling pin.  I think using it makes it easier to roll out the tortillas.

These tortillas are thin, soft and have just the right amount of smokey 'kick.'  If you want them spicier, by all means, add more chipotle sauce to the hot water.

These are perfect for any Mexican style meal or sandwich wraps.  Give it a try!

Smokey Chipotle Tortillas
(4x6 recipe download)     (full page printable recipe)

This post is shared with BYOB with Girlichef!
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