Wednesday, May 16, 2012

Homemade Tortillas

This is one of those recipes that is super easy and impressive, even though I know you probably aren't going to quit spending $2.00 for the convenience of having pre-made tortillas. 

HOWEVER, I was craving tortillas one day and just so happened to be completely out of them. So this was a much better option than driving all the way to town for $2.00 store-bought tortillas.

These taste EVEN BETTER than the store bought stuff anyway.  So, if you are having a mexican theme dinner and you're feeling just a little extra ambitious, make these! 

Honestly, when I made these I did NOT have a mexican theme dinner planned. But they keep wonderfully in the fridge and very soon I will post a few different recipes using these delicious homemade tortillas. 

The process is actually really easy. You just start with some flour and butter. According to the recipe I used it is really important when cutting in the butter that the butter pieces are nearly eliminated in the flour or it will cause inconsistencies when cooking the tortillas. I just used a fork and pressed the butter until I felt it was small enough. They turned out inconsistency-less. ;)

Add a mixture of salt and water to the flour to create a dough. 

Separate the dough into 12 separate balls and let rest for about a half hour. Each dough ball becomes one 7-9 inch tortilla, so if you want smaller or larger tortillas separate accordingly. 

Roll the tortillas out on a floured surface and bake on an ungreased skillet over medium heat. This part is super quick. They literally spend only about 30 seconds on each side. 

So, the weekend is coming up. Make a batch of homemade tortillas and have yourself a party! 
(Or just have dinner. Either tortillas.)

Homemade Tortillas

2 3/4 cups of flour
5 tbsp of shortening
3/4 tsp salt
3/4 cup very warm water

Combine the flour and shortening in a bowl and work the shortening in with a fork (or pastry blender) until completely blended. It is important that this is done until there are no visible particles of shortening remaining, or the tortillas will not have a consistent texture once cooked.

Dissolve the salt in the water and pour about 2/3 cup over the flour mixture. Work it in with a fork. Add the rest in (plus a little more if necessary) until all the dry ingredients are dampened and the mixture forms into dough. Bring the dough onto a floured work surface and knead until smooth. It should have a medium-stiff consistency.

Divide the dough into 12 separate balls. Cover on a plate and let rest for around 30 minutes.

Heat an ungreased skillet over medium-high heat. Roll a ball of dough on a floured surface into a 7 inch diameter. Lay the tortilla on the skillet and let bake 30-45 seconds until brown spots on the underside. Flip and bake another 30-45 seconds and then remove from heat and wrap in a cloth napkin in a tortilla warmer. Don't over bake the tortilla or it will become crispy. Repeat with each ball of dough.

Recipe from: The Urban Spork

Guacamole please. Mmmm.

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