Wednesday, April 28, 2010

How to Make Flour Tortillas

Sometimes I don't have the time.
Most of the time I'm too lazy.
The majority of the time I don't feel like all the extra dishes.
Which I guess is the same as being lazy.

But I really should make homemade tortillas more often. They're soft and chewy and not at all like store-bought tortillas. All around heavenly.

They aren't hard to make. And they don't take that much time. I use tortillas for all sorts of things around here. I like to keep them around for quick/easy lunches. You'd be surprised by how many leftovers I've wrapped up in tortillas.

One of the most simple and delicious things to do with homemade tortillas is to spread them--still warm--with a little butter and eat as is. Sigh.

This recipe comes from Bren who used to belong to my recipe swap group on babycenter.  She has no idea how happy she makes my family every time I make these.

You'll need: flour, baking powder, salt, warm water, Crisco (that's it!).  Wheat flour can also be subbed for up to 1/2 of the white flour. 

Mix the dry ingredients together.  Add the Crisco and work it in to the dry ingredients until the mixture is coarse and resembles little pebbles.  I'm a big fan of using hands for this. 
Add in the water and mix until a dough forms.  Again with the hands.
Would ya turn on the faucet for me?

Cover the dough and let rest for about 15 minutes. 
Divide into 12 sections. Roll each into a ball.

On a floured surface, pat out with your hands.  Roll out into thin circles...or almost circles.

Cover the tortillas so they don't dry out. 
Preheat a skillet.  Add a tortilla and cook until the surface starts to bubble and the side facing down has browned.  Flip and brown the other side.

Spread with butter and eat immediately.  Or, keep warm and use for any number of things.  Like chicken, blue cheese, and carmelized onion quesadillas.

Homemade Tortillas
from Bren
Makes 12 tortillas

2 cups unbleached all-purpose flour
1 tsp. salt
3/4 tsp. baking powder
3 Tbs. shortening (Crisco)
2/3 cup warm water

In a large bowl, mix flour, salt, and baking powder. With your fingertips, rub in the shortening until crumbly. Stir in the water and knead lightly to a soft dough. Cover with clear plastic wrap and leave to rest for 15 minutes. Divide into 12 pieces and shape into balls. Roll out on a lightly floured surface in 6-7" rounds. Re-cover to keep moist as you prepare to cook them.

Heat a heavy frying pan or tortilla griddle and add one tortilla. Cook for 1 1/2 to 2 minutes, turning over as soon as the surface starts to bubble. It should stay flexible. Remove from the pan and wrap in a clean dishtowel or place in a tortilla warmer to keep warm while cooking the remaining tortillas. Optional: Brush with butter just as you are about to serve.

Notes: can sub some wheat flour for white.


Anonymous said...

I've never made my own before, but would imagine they make taco night even better! Thanks for sharing...glad to have found your blog :)

Jenna said...

Yum! My mom made fresh tortillas when I was growing up and the store bought ones don't even come close . . .

Miriam said...

You're right - homemade tortillas ARE much beter than store bought, thanks fr the recipe! Miriam@Meatless Meals For Meat Eaters