Tortillas

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One of my absolute favorite things to eat is a homemade flour tortilla. I make these for my self a couple times a week. Obviously only using a fraction of the recipe below since I don’t need to make that many tortillas for one person. A tortilla is versatile enough that you can eat them with just about anything or just on its own (midnight snack of left over tortillas if there are any left overs).

While Hannah was visiting she confessed that while she had rolled plenty of tortillas in her life she has never actually made the tortilla dough from scratch! Well, it was time to fix that.

Here is a recipe that was passed down from my grandmother. My grandmother was a hispanic woman that had 12 children. She was always in the kitchen cooking and making sure everyone was well fed. My aunts are also master tortilla makers and they actually make their tortillas round. Mine are decidedly not round, but it doest help to use a tapered rolling pin.

Flour Tortillas:

  • 4 Cups all purpose flour
  • 3 Tbsp baking powder
  • 2 Tbsp table salt
  • 3 Tbsp oil (technically vegetable oil but I often grab a mild olive oil)
  • 1 1/3 Cups cold water

Mix all of the above ingredients in a bowl or on the counter top. Once it comes together in a ball, if mixing in a bowl transfer to the counter top, continue kneading the dough ball a good 5 minutes, making the dough smooth and elastic. Cover the dough with a very damp cloth and let rest for 1 hour or longer. (If you are feeling particularly impatient or don’t have an hour to wait, use lukewarm water and cut the resting time in half).dsc_0016

Heat a (flat) cast iron griddle (called a comal) on medium high heat. Once warm, lower the heat to medium. The trick will be finding the temperature where the tortillas cook quickly enough that they don’t become crackers but not so fast that they burn before they are cooked.

Depending on the size of your skillet form roughly 15 – 20 balls. Now start rolling! IMG_7727IMG_7730

Once you have a rolled out tortilla place this on the warmed comal, flipping once so not to burn them.

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Once cooked, place the tortilla in a fresh kitchen cloth to keep warm and chewy. Serve with pretty much anything that you want, smeared with avocado and a bit of salt; filled with steak, chicken and veggies for a fajita; with a full New Mexican feast of enchiladas, beans and rice; smeared with butter and your favorite jam. So many possibilities!

 

 

 

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