Home-made Tortillas

Ok so I'm going to add a new label and page to the blog Home Cooking Mama Pro. It's going to be for those recipes that just push you past the level of excellence. The recipes that, yes you could go to the store and buy pre-made but, you choose to make yourself.

Home made tortillas definitely qualify. On most shopping trips I have always just picked up a pack. Then one day I saw a recipe and thought why not give it a good. Trust me, I am adding a warning, it will be very difficult to enjoy a store bought tortilla after trying these!

Now the original recipe called for lard. Normally I am not afraid of things like butter and lard but I didn't have any and didn't know if the taste was something I would like. So I just added more shortening. If you are in the UK you can use Trex, Flora White or Cookeen. In the US I used Crisco. And of course you can just use lard.

They really don't take long to make and keep well for a few days in the fridge or can be frozen for a month, but defrost completely before eating. I've made them with fajitas recently and they are simply delicious and make the tortillas taste even better.

Homemade Flour Tortillas

Ingredients:

2 3/4 cups (12 1/2 ozs) unbleached all-purpose flour

1 teaspoon baking powder

3/4 teaspoon kosher salt

5 Tablespoons (2 1/2 ozs) vegetable shortening or substitute equal parts shortening and lard

3/4 cup very warm water

Directions:

1. In a bowl, using a whisk, combine the flour, baking powder and salt. 

2. Add the shortening (and/or lard) and rub into the flour mixture until well incorporated.

3. Gradually mix in the water until dough comes together. It should be a medium-stiff consistency, not as soft as a bread dough but not firm either. Add addition water if needed a Tablespoon at a time.
4. Turn the dough out onto a floured surface and knead until smooth.
5. Divide the dough into 12 portions and roll each into a ball. Set the balls on a plate, cover with plastic wrap, and let rest for at least 30 minutes.

6. Flatten the ball of dough, flour it, then roll forward and backward across it once. Rotate a sixth of a turn and roll forward and back again; continue rolling and turning until you reach the desired circle size. Roll all of them before going to the next step.

7. Heat an ungreased griddle or cast-iron skillet over medium to medium high heat.

8. Lay the tortilla on the hot skillet, there may be a little sizzle noise and you see bubbling across the surface.

9. After 45 seconds or so, when there are light brown marks on the bottom, flip it over and cook for another 30 - 45 seconds until the other side is slightly browned. Be careful not to leave it too long or it will become crispy.

10. Remove from the skillet and place on a dry cloth. Repeat the process with the remaining tortillas and stack them one on top of the other on the cloth. 

Happy Home Cooking Pro style!!!