I love the breakfast tacos at Aptos St BBQ, and I had leftover brisket and pickled jalapenos and an unwillingness to run to the store to buy just flour tortillas. But I did save to my camera roll this recipe for homemade flour tortillas.
It was a pretty easy recipe though I wasn't sure if I got the mixture crumbly or sandy enough.
And maybe I should have kneaded the dough a bit more to be smoother. I chopped up the brisket and folded it in more hickory barbecue sauce and Valentina hot sauce.
I do have a large cast iron pizza pan that could have worked as a comal, but I opted instead to use my medium cast iron and got it ripping hot. I used a rolling pin and floured my counter in order to make the tortillas as thin as I could. The first tortilla, thank goodness, bubbled.
I think though I would have liked more bubbles and maybe a more hydrated dough, and so I started adding butter to the cooking tortillas in order to melt and make them more toothsome.
Not bad. I did halve the recipe to make 6 tortillas rather than 12.
Since we were eating brisket tacos for dinner instead of breakfast, I omitted the fried egg and opted to melt cheese before adding the brisket. And I added besides the pickled jalapenos, pickled radish as well as chopped red onion and cilantro.
Hubs wanted cheddar while I wanted melted pepper jack.
A runny fried egg would have been delicious, but I liked all the vegetables I added to a Mexican American taco dinner.
