MEXICAN MADNESS!

We continued our trek around the globe from our little corner of Bullarto, with the kids making their own lunches with handmade tortillas, beef sauce, cheese, lettuce, tomato, and cucumber wraps and nachos for entree. The kids, as always, did a great job cooking a sit down lunch for 30 people. Some of the groups had time to make and decorate sugar skulls which are a very Mexican way of celebrating the day of the dead every November in Mexico. While it's not November, they made some beautiful works of art in colorful piped icing. Who said it had to be November to celebrate? We also made sangria to drink. (minus the red wine!!!!)

Here is our tortilla recipe:
TORTILLAS

2 CUPS PLAIN FLOUR

1 AND A HALF TEASPOONS BAKING POWDER

MIX DRY INGREDIENTS IN A BOWL

IN ¾ CUP WARM WATER ADD 2 TEASPOONS OIL AND 1 TEASPOON SALT

ADD WET INGREDIENTS TO DRY TO MAKE A SOFT DOUGH.

REST 20 MINUTES THEN DIVIDE INTO 6 BALLS

REST 15 MINUTES

FLATTEN INTO A DISC THEN ROLL OUT BETWEEN PLASTIC WRAP TILL VERY THIN AND AS CIRCULAR AS YOU CAN.

HEAT UP A FRYPAN TILL SMOKING HOT. COOK EACH SIDE TILL GOLDEN BROWN.