We all have that go-to meal – the one Grandma used to make, the one we bring to parties, or the one we whipped up using leftovers that turned out to be a keeper. In this series, we’re sharing our community’s go-to recipes, along with the memories and stories that make them worth making again and again.
How far would you go for a good taco? “Really far,” says Recruiting Specialist, Elle O. She used to cross the Czech border from Slovenia for proper tortillas – until she decided to make them herself. Before she moved back to her hometown of Birmingham, Alabama, Elle spent six months in Slovenia working with a youth program. She lived in a tiny European cottage with eight other people.
“We were from all over the United States, and one thing we had in common was a great love for Mexican food, which we were sorely missing in eastern Europe. We would have to literally use our passport to get tortillas by crossing over to the Czech Republic!” explains Elle.
One day her program leader, Brooke, had the brilliant idea to make their own tortillas from scratch. The group never looked back. Elle and her team would work as an assembly line to make homemade tortillas at least twice a week for a taste of home in their tiny European kitchen. They’re that good! It’s a habit that stayed with Elle when she got back to America.
“I don’t remember the last time I bought store tortillas because they’re so easy – and making them brings back so many fond memories,” says Elle.
And what goes better with tacos than a crisp, fresh, homemade sangria? Every year, Recruiting Coordinator, Sophia L. and her close girl friends do a big clothing swap party, bringing old favorite items to exchange over snacks and drinks shared together. One year, she had the idea to make her own version of her favorite bar’s white wine sangria, grabbing various items from her fridge she thought would work well together – mint, cucumber, cantaloupe – and her signature drink was born. For both Elle and Sophia, the tradition around their favorite homemade recipe brings together loving memories and a delicious meal.
(Makes 10-12 tortillas)
“An individual can make them easily, but it’s extra fun to make in an assembly line with your family or friends. It’s even simple enough that kids can join in and get their hands messy by rolling the tortilla balls. Serve the tortillas hot with any filling you could imagine – from breakfast burritos (my personal favorite) to tacos, enchiladas, chocolate-hazelnut crepes. You can even tear them up and bake as tortilla chips.”
- 3 cups of flour (500g)
- 1 tsp coarse salt
- 1/2 tsp baking powder
- 1/3 cup canola oil
- 1 cup hot water
1. Combine flour, salt, and baking powder in a mixing bowl. Slowly add canola oil until thoroughly mixed. Gradually fold in hot water to make a dough. Feel free to add more water to get the dough to the consistency you like, just be careful not to add too much oil!
2. Let the mix sit for 30 minutes covered with a dish towel. Break dough into ping pong-sized balls and let them sit an additional 10 minutes.
3. Use a tortilla press or rolling pin on a floured, clean surface to press and shape each tortilla.
4. Toast tortillas individually on a dry skillet over high heat for 10-20 seconds per side. When they begin to bubble, they are ready to flip! Pro tip: you can flip them straight onto a cookie sheet and let them rest in the oven so they stay warm.
5. They’re best fresh off the skillet, so serve warm with your favorite fixings! Can be kept fresh if refrigerated for up to three days.
White Wine Sangria
“For every get-together, everyone asks me ‘Are you bringing it?!’ It’s a definite crowd pleaser. I love it because it reminds me of friends and summertime. It’s a relaxing, casual drink infused with a variety of flavors. With sangria, you can’t make a wrong decision. If you have extra blueberries from your Shipt order – throw them in there! Anything tart like blackberries or lime really plays off the sweetness and compliments each other.”
- 1 bottle white wine (chardonnay and sauvignon blanc both work well!)
- 1 can DASANI® Sparkling Lime Water
- 1 bunch mint
- 1 cucumber
- 2 cups cantaloupe, cut into large chunks
- 1 lemon
- Splash of Simply Orange®
1. Pour the bottle of wine into pitcher. Add cantaloupe to let the fruit marinate and release flavors.
2. Slice the cucumber and lemon into thin rounds and add to pitcher. The thinner the rounds, the more surface area for the cucumber and lemon essence to seep into the wine. Pro tip: saving some of the lemon rounds makes for great garnish!
3. Tear or roughly chop 1/2 the mint leaves, making sure to keep the leaves in larger pieces to get enough flavor. Add into wine and fruit mixture.
4.Use a wooden spoon to stir the mixture. Don’t be afraid to beat up the melon and mint, muddling them like you would a Mojito, to release more flavors.
5. For best taste, let it sit for at least 1 hour. You can also be make it the day before then leave in the fridge overnight.
6. Finally, before serving, add a can of DASANI® Sparkling Lime Water, a splash of Simply Orange®, and give it a final stir. The extra kick of bubbles at the end will make it fresh and light.
7. Serve with ice, garnish with lemon and extra mint, and enjoy!
Thanks to Elle and Sophia, in partnership with Coca-Cola, the menu is set for your next dinner!