I haven’t posted as often as I used to not because I am out of ideas, but because a lot of things have been going lately. And to show that I still have ideas I present these delicious whole-wheat flour pumpkin tortillas. Actually, the taste of the pumpkin is very subtle, but you can definitely tell there’s something different when you taste them. Last night I made carne asada tacos with them and this morning I ate them with chorizo and eggs. There’s still plenty of pumpkin (and squash) to go around and I’ll bring you more fall recipes soon.
- •2 cups whole-wheat flour
- •1 tsp baking powder
- •1/2 tsp salt
- •1 cup roasted pumpkin meat
- •1/4 cup water
- In a food processor or blender mix pumpkin and water until you get a smooth puree.
- Mix flour, baking powder and salt in a bowl.
- Slowly mix in pumpkin puree. If the dough is too wet add more flour or water if it is too dry.
- Divide dough in 12 equal parts and shape into balls.
- Roll them on a floured surface as thin as possible and cooked in a cast-iron skillet over medium heat about 30-45 seconds each side.
These tortillas are so easy to make that they are the perfect substitute for bread in those occasions when there’s not time to bake, and don’t forget all the great health benefits of pumpkin. This is really a great ingredient to cook with and (in case you haven’t noticed) one of my favorites. There’s not such thing as too much pumpkin this time of the year, is there?