Moose Burritos

What to do with a head of iceberg lettuce, Wisconsin cheese, and a chunk of frozen moose meat? Burritos!

Oops, no tortillas. Let's see, we have a few options here:

1. Eat it without tortillas.

2. Get off my lazy butt by walking to the grocery store to buy tortillas.

3. Get off my lazy butt and make tortillas.

Usually I would go with Door #1, but I must have had a particularly ambitious moment and ended up making homemade tortillas. And actually, it was pretty darn easy.

Assuming you already know how to brown a pound of ground meat with a packet of taco seasoning, try your hand at fresh tortillas. I made them really thin, so they were a little crispier than store tortillas. And they weren't perfect circles. And I think I like that.

Flour Tortillas

(Thanks to Mark Bittman for the inspiration yet again!)

1 and 1/2 cups flour

2 Tablespoons fat (lard is traditional Mexico, but who has lard on hand? I used canola oil.)

Dash of salt

1/2 cup warm water

Mix flour and salt. Add fat and mix. Slowly add water a little bit at a time, mixing after each addition until a dough forms. Knead the dough for a few minutes until smooth. Break dough into six pieces. Heat a cast iron pan on medium heat. Roll out a dough piece until thin. Toss into the warm pan for a few minutes until brown spots appear, doing a couple salsa steps in the kitchen to encourage the cooking along, then flip, and toast on the other side. Repeat with the rest of the dough pieces (and that includes the dance steps). Serve tortillas warm. Buen apetito!