Roasted Green Chile Tortillas

Instructions

1. Pulse the flour, baking powder, and salt a few times in your food processor fitted with the dough blade.
2. Add the fat and process until the mixture is uniformly-ish crumbly.
3. Add the 505SW^™ Flame Roasted Green Chile and then slowly stream in the water, just until the dry ingredients form a ball and starts traveling around the bowl (you might not use all of the water or you might need a little more).
4. Let the dough knead for ~30 seconds. The dough should clean the sides of the bowl, be soft and not overly sticky. (You can most certainly do this by hand with a pastry cutter, a wooden spoon, and your hands – but it will be easier to mince/puree the chiles first.)
5. Turn out onto a flour-dusted surface and divide dough into golf-ball sized portions (I weighed mine out to 2 oz each).
6. Cover with a kitchen towel and let rest for 10 minutes.
7. Heat a large, dry saute pan over medium high heat.
8. With a rolling pin, roll the dough balls into thin rounds, dusting the top with just enough flour to keep the tortilla from sticking to the rolling pin.
9. (You may have a few larger pieces of hatch chiles in the dough that interfere with rolling – just press those back into the tortilla dough before cooking.)
10. Lay tortilla flat in the heated pan and cook on each side for ~20 seconds, until the bubbled areas brown.
11. Keep covered with a kitchen towel to keep warm and pliable. Eat warm