Squid Ink Tortillas
Beautiful inky black tortillas that taste just as good as they look.
Ingredients
- 3 1/4 cups of all purpose flour (plus more for kneading)
- 1 teaspoon of salt
- 1 teaspoon of baking powder
- 1/3 cup of vegetable oil
- 2 tablespoons of squid ink
- 1 cup of water, warm
Instructions
- Combine 3 1/4 cups of all purpose flour, 1 teaspoon of salt and 1 teaspoon of baking powder in a large bowl
- Form a well in the center of the flour mixture and add 1/3 cup of vegetable oil, 2 tablespoons of squid ink and 1 cup of warm water
- Mix until a soft dough forms
- Transfer the dough onto a lightly floured work surface
- Knead for a few minutes or until a smooth, soft dough comes together
- Divide the dough into 10-20 portions (10 for burritos, 14-16 for tacos or 20 for street taco size tortillas)
- Roll each portion into a round ball and cover with a clean kitchen towel and let them rest at room temperature for 30 minutes
- Once rested, working with one portion at a time, shape your tortillas either by rolling them out between sheets of parchment paper or by using a tortilla press (photos above)
- Place a large skillet or flat griddle over medium heat and allow to preheat until warm
- Carefully place one portion of dough onto the dry preheated griddle and cook for 45-60 seconds or until lightly golden and dry
- Flip the tortilla and cook for another 15-30 seconds
- Wrap cooked tortillas in a clean kitchen towel stacked on each other
- Use immediately or at room temperature
- Store leftovers in an airtight container in the refrigerator for up to a week