I've been on a quest to make the perfect tortillas .. I grew up with my Mom making piles of tortillas every single day for our family .. but like most Mexican women, she has no recipe for them and besides now that she is in her 90's she does not remember how she made them... I also made them for my family but have not made them for many years but I decided that if I don't teach my grandgirls how to make them then the 'art' will be gone when I'm gone. :^( So after making a couple stacks of 'cracker like' tortillas I got on line to see what I could learn ...
So this is it:
2 cups of flour * 1/2 tsp salt * 1/2 tsp baking powder *
1/4 cup "LARD" ...( yep, "lard"... this is key)
and 3/4 cup of warm water. Mix flour, salt and baking
powder with your hands in a
large bowl. ... add lard and
mix (with your hands) until
lard is well blended, just as
you would do for pie crust ..
add water and knead for at least 5 minutes... cover and let rest for about half hour.
Form dough into 10 to 12 little balls ... cover and let rest for a few minutes.
I have a 'comal' that is made for cooking the tortillas on ..but you can use a heavy cast iron pan or a hot griddle ... flame should be on med. high.
Roll out the tortillas ( making them round takes a little practice but remember they do not have to roll down your throat when you eat them.
Put the tortilla on the hot 'comal' and turn over when you see the little bubbles form ..it only takes about 30 seconds on each side.
Stack them under a dish towel while you make them to keep them warm ... I put them in a zip lock after I'm finished making them.
To warm them you can heat them on an open stove flame ..being very careful not to burn your fingers as you turn them over ..or you can warm them on a griddle .. "do not warm them in the microwave since they will harden just like bread does...But they are best when you eat them right off the griddle. ... That's it! ..."enjoy" ♥
Betty, You know I grew up in the southwest, so I know that there is absolutely nothing like home-made tortillas hot off the griddle! I do not have the touch- mine always come out a little "tough" So I have resorted to using a pre-made mixture made by General Mills. You just add water. It's called Masa Trigo. Not the best, but passable! LOL It makes better sopaipillas.
ReplyDeleteI like supple, lightly brown speckled tortillas and detest the burned ones! And the commercially produced ones are so thin! I need to adopt an Hispanic granny to come cook them for me, I guess!
Thanks for your recipe, Betty. I am going to try it and see if I can make some yummy tortillas. I have some wonderful green chile in the freezer. Sometimes I just mix up a little garlic w/it, add some salt and pepper, then spread it on my tortilla....
♥ Sue
Hi! i'm getting back to blogging.When I was working I would visit homes where the women were making these. they looked great. thanks for sharing this. Rose
ReplyDeleteI'm so glad I went back and looked at some old comments. I would have missed yours if I hadn't! Flour tortillas?? You brave soul. They look wonderful. I bet they're super yummy!
ReplyDeleteYou know what I like... is when we toast them on a grill and they become crispy like a cracker. Bet you've done that a time or two.
Thanks so much for your visit. Sorry I hadn't made a visit lately but I'll be back.
Hugs,
Karen
Ladybug Creek
hello :) i grew up with my mom making homemade tortillas. so delish right off the stove with some butter. i have also been on the trail to find a great tortilla recipe. my mom does not have measurements for her tortillas either. i cant wait to try yours.
ReplyDeleteblessings,
aimee