Breads — tortilla

If there’s one scent that instantly transports me to my childhood, it’s the smell of fresh flour tortillas sizzling on a hot griddle in my Nana’s kitchen. Every time she made a pot of homemade New Mexico red chile, simmered a batch of slow-cooked pinto beans, or stirred a pan of fideo, you could bet she was also dusting her hands in flour, ready to press out her famous tortillas—soft, warm, and always slathered in butter straight from the pan.

Always keep some room temperature softened salted butter on hand. It makes spreading so much easier and the flavor of that on these tortillas is just perfect. My other thought? You need a beautiful vessel of some sort of local honey to drizzle on the salted butter. It's epic and just delightful on their own if you don't wish to prepare these for a meal. So onto the recipe!