A month or so ago, Scott decided he was going to try his hand at homemade tortillas. The kids and I were out of town and that’s the type of stuff he does while we are away…that and eat at restaurants I refuse to frequent. Surprisingly, for something so simple to make, there are many variations. He tested two that weekend, both of which came out good.
Since I do most of the cooking, I decided to give the tortillas a go and found they are unbelievably easy to make. So maybe your family doesn’t eat as many tortillas as we do, but you definitely need to make these!! First of all, they taste about a million times better than the store bought version. Second, have you ever looked at the ingredient list on a package of store bought tortillas? It’s scary folks! Good tortillas only need 5 ingredients!
I found the original recipe at http://thepioneerwoman.com/cooking/2010/05/homemade-flour-tortillas/, but after making them several times, I have streamlined the process to make it faster and easier. Now there really isn’t an excuse for make these yummy tortillas yourself! So here ya go…
- 2-1/2 cups All-purpose Flour
- 2-1/2 teaspoons Baking Powder
- 1 teaspoon Kosher Salt
- 1/2 cup Lard Or Vegetable Shortening
- 2 Tablespoons (additional) Lard Or Vegetable Shortening
- 1 cup Hot Water
Combine flour, baking powder and salt in a food processor. If you don’t have a food processor, get one! I have an 11 cup Cuisnart Food Processor that is possible the most divine piece of equipment in my kitchen. If you can’t afford that one (in one of the most spectacular moments of my life, I picked my barely used Cuisnart up at a yard sale for $5) just get the best one you can afford. Seriously, you won’t regret it! You can also do this the “hard” way by combining ingredients in a bowl.
Turn food processor on and add spoonfuls of lard or shortening (use 1/2 cup PLUS 2 tablespoons) The mixture should resemble coarse crumbs.
Slowly pour hot water into food processor until mixture comes together and forms a chesive ball of dough. Leave dough in food processor covered and let dough rest for at least an hour. I have on occasion not waited the entire hour and had no problems.
Using a small cookie scoop, scoop dough and place on wax paper or roll into ping pong size balls, place on a tray, cover with a tea towel, and allow to rest for another 20 to 30 minutes.
When you’re ready to make the tortillas, heat a skillet or griddle to medium/medium-high heat. One by one, roll out balls of dough until very, very thin. Throw tortillas (one by one) onto the griddle. Cook on each side for 20 to 30 seconds, removing while tortillas are still soft but slightly brown in spots. Remove and stack tortillas, and cover with a towel to keep warm. Serve immediately or allow to cool before storing tortillas in a container. Rolling out the tortillas is a process and frankly I’m not one for taking on projects with a steep learning curve. Buy a tortilla press. Seriously, I got mine for $14 and its worth every penny. Again, we eat alot of tortillas around here. Maybe you won’t mind rolling them out.