Liz's Chicken Tacos and Homemade Flour Tortillas

This is our absolute FAVORITE taco recipe! They are so easy to make, and they're juicy and filled with so many flavors: cilantro, garlic, tomatoes...and with homemade flour tortillas, these FAR surpass ANY taco you could buy ANYWHERE! Seriously! You've GOT to try these! The tortillas really are not hard to make at all, and you can do them while you're working on the filling. Hopefully you have Liz Edmunds' book (you can buy it here), cause I'm not giving you the taco recipe...but here's the tortilla recipe!

Homemade Flour Tortillas

Ingredients
1 3/4 cup all-purpose flour
1/2 tsp salt
1/4 tsp baking powder
1/4 cup vegetable oil
1/2 cup very hot tap water

Directions:
Combine the flour, salt and baking powder in a mixing bowl. Stir with a whisk to combine dry ingredients. Add the oil and work into the flour with a fork or pastry cutter until the crumbs are the size of peas.
Pour in the hot water and stir with a fork until just combined. Dump mixture on a lightly floured surface and knead with your hands for three to four minutes to form a smooth dough (it will seem a little tough). Place back in the bowl, cover with a towel, and let rest for 15 minutes (while you cook the taco meat).
Divide the dough into eight balls, and roll between your palms to make as smooth as possible (I don't really do this). Place ball between two sheets of waxed paper, smash, and with a rolling pin, roll out each ball of dough into a thin circle about six to seven inches across.*
Preheat a dry cast iron or non-stick pan over medium-high heat. Place tortilla in the hot pan and cook for 30 seconds to a minute (they always cook faster toward the end), until small bubbles appear (or large bubbles—but DON'T pop or flatten the bubbles).Flip over and cook for another 30 seconds to a minute. [I actually just read the recipe right and it says to flip it over one last time and cook again and it will puff up and get the brown spots, but mine would probably burn if I did this!]I keep mine warm by placing a paper towel on a plate and one over the tortillas. Last night at Cafe Rio I noticed they keep theirs in a big plastic bag—this helps keep them soft and steamy. I want to try this next time.

*I always roll them out thinner than I think I should, because they seem to shrink/get thicker when they cook. Mine are usually so thin I can see the counter top through it.

Top with your favorite taco meat and toppings, let the juices run down your arm (yeah, that's happened...and I love it) and enjoy!!