Tomato Chipotle Salsa and Flour Tortillas

What a great sports weekend this was. MICHIGAN IS PLAYING FOR A NATIONAL TITLE TONIGHT! Baseball season started! I’m feeling generous, so this post has two great recipes!

Since we’re usually both too tired/hungry to make dinner when we get home, my fiancée and I will make a few things on Saturday/Sunday and eat them over the course of the week.  On Sunday morning, as the food we cooked for the week dwindles down, we have the inevitable “So what do we want to make this week?” conversation.


Sometimes we’re inspired, but a lot of times we’ll plop on the couch and crack open one of our many cookbooks.  Last week I was ruffling through Mark Bittman’s The Best Recipes in the World and found a recipe for a tomato chipotle salsa.  It looked really great and making a big batch of it would allow us to use it a few different ways.


I couldn’t find chipotle peppers to buy in small quantities when I went grocery shopping, so I substituted in jalapeños and a dried hot pepper we had in the pantry.


Then I figured that if we were going to bother making tacos, why not make tortillas too?  I did my best to make authentic tortillas, but my unwillingness to buy/use lard got in the way.  I was exceptionally satisfied with the recipe we used and would no question make them again.  In fact, I wanted to but had to hold off since our counter/freezer was already overflowing with bread.


These smelled incredible coming out of the pan, and held up really well for several days.  Enjoy!

Tomato Chipotle Salsa


  • 1 onion, chopped
  • 2 dried chipotle chiles
  • 2 cups cored and chopped tomatoes
  • salt and pepper as needed
  • 1/2 cup water
  • 2 tablespoons oil


Heat the oil in a pan over medium heat.  Add the onion and some salt/pepper and cook for 5 minutes.  Add the chiles, tomatoes, and water.  Adjust the heat so that the mixture simmers but doesn’t boil.

Cook for about 15 minutes, at which point the chiles will have softened.  Remove from the heat and allow to cool for 10 minutes.  Removed the stems from the chipotles and put the entire mixture into a blender.  Puree to your desired consistency and use however you like!

From Mark Bittman’s The Best Recipes in the World

Flour Tortillas


  • 4 cups flour
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • 3 tablespoons vegetable oil
  • 1 1/2 cups warm water


Mix all the dry ingredients in a large bowl, and add in the oil.  Gradually add the water, mixing continuously.  Continue to add water until all the dry ingredients have been incorporated and the dough is soft, but not overly sticky.

Turn the dough out onto a floured surface and knead for 4-5 minutes.  Add more flour as necessary to maintain a similar dough consistency.  Place the dough back in the bowl and cover for 20 minutes.

Divide the dough into 12 pieces and shape into balls.  Flatten into circles, and then on a flour ed surface roll out the tortillas with a rolling pin.

Heat a griddle or cast iron pan to medium high, and very lightly grease it.  Place the tortilla on the hot surface and cook for about 30 seconds (it will start to bubble).  Flip over, and cook another 30 seconds.  Depending how hot your surface is you may cook a bit longer, but keep a close eye.

If you’re fast enough, you can roll out the next tortilla as one cooks in the pan.  Otherwise, it’s easy to just roll them all out at once before cooking.  These will keep at room temperature for about a week (if they last that long!).

Adapted from a post by Quixoposto

4 thoughts on “Tomato Chipotle Salsa and Flour Tortillas

  1. Pingback: Sweet Potato & Cardamom Roti | Bakers & Best

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