She thinks we are just making tacos!

Whenever I ask my kids what they want for dinner, the answer is almost always the same: TACOS! Since tacos are a weekly tradition in our house, I like to mix things up now and then to keep it exciting. Tonight, we enjoyed tacos—yes, you guessed it! I whipped up homemade sourdough tortillas, and they were absolutely perfect. Soft, tangy, and slightly chewy, they added just the right touch to our meal. Cooking is a cherished family tradition for us, and I love involving all my children in preparing dinner. Growing up, I would sit on the kitchen counter watching my grandmother and mother create their delicious southern meals. Those moments sparked my passion for cooking and left me with treasured memories that I hold dear to this day. I want to pass that same experience on to my children. Plus, they make wonderful little helpers! Sometimes, it's just me and one helper in the kitchen, and tonight, that helper was my oldest daughter. She has a genuine love for cooking and is always eager to learn something new. But tonight felt a little different. The younger kids were busy playing with their toys or working on a craft project, leaving the kitchen quiet—just the two of us. These rare moments don’t come around as often as I’d like, so we made the most of it. We talked about everything her heart wanted to share. She’s growing up so quickly, and it’s incredible to see the amazing young woman she’s becoming. There’s something special about being in the kitchen, cooking a meal together. It opens up space to connect, to chat about life, and to share all the little things that matter most. I invite you to gather with your family and create a home-cooked meal together—an opportunity to reconnect, share laughter, and cherish meaningful memories.

Sour Dough Tortillas 

• 1 cup sourdough starter, 210 g
• 3/4 cup water, 160 g
• 1/4 cup olive oil (60 g)
• 1.5 tsp salt, 11 g
• 3 cups all-purpose or whole wheat, 420 g

Instructions:

• Add the sourdough starter, water, oil, salt, and flour to a mixer with a dough hook. 
• Knead for 2-3 minutes in a mixer, or 5 minutes by hand. The ingredients should be fully incorporated, and the dough slightly elastic. 
• Place the dough in a greased bowl, cover with a tea towel or plastic wrap, and allow to sit at room temperature for 12-24 hours. (If you are gluten intolerant, 24 hours is better.)
• The next day, divide the dough into 12 equal parts. 
• On a lightly floured work surface, roll each ball of dough out to about a 1/4 inch thickness. Get them as thin as you can, without them falling apart. 
• Cook them in a preheated cast iron skillet in a little coconut oil. One minute on each side is sufficient.