Homemade Tortilla’s are a real family treat. Easy to make, fresh and warm form your kitchen. Eat them as a bread replacement with any meal.
Make taco’s filled with meats and fresh vegetables of your choice topped with a salad dressing, sour cream, grated cheese your choices are almost endless.
Use your fresh homemade tortilla’s to make burritos filled with foods that your family likes to eat. 20 Burrito Recipes
3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons salt
3/4 cup shortening
3/4 cup hot water
Combine the flour, baking powder, and salt. Either by hand or with a pastry cutter, cut in the shortening till the mixture is crumbly. If the mixture looks more floury than crumbly, be sure to add just one or two more tablespoons of shortening till it is crumbly. Add about 3/4 cup hot water to the mixture, or just enough to make the ingredients look moist.
With your hand or a large fork, knead the mixture making sure to rub the dough against the sides of the large mixing bowl to gather any clinging dough. If the dough still sticks to the side of the bowl, add a couple more tablespoons of flour until the dough forms a soft round shape. The dough is ready to roll out now, but it is best to let it rest. Cover it with a dish towel, and let it sit for about an hour or so.
Take the dough, and pull it apart into 10 to 12 balls. Lightly flour your rolling area, and roll each ball with a rolling pin to about 1/8 inch thickness.
Place each tortilla on a medium hot cast iron skillet. Cook for about 1 to 2 minutes on each side, or until the tortilla does not look doughy.
4 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
2 tablespoons lard
1 1/2 cups water
Whisk the flour, salt, and baking powder together in a mixing bowl. Mix in the lard with your fingers until the flour resembles cornmeal. Add the water and mix until the dough comes together; place on a lightly floured surface and knead a few minutes until smooth and elastic. Divide the dough into 24 equal pieces and roll each piece into a ball.
Preheat a large skillet over medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla. Place into the hot skillet, and cook until bubbly and golden; flip and continue cooking until golden on the other side. Place the cooked tortilla in a tortilla warmer; continue rolling and cooking the remaining dough.
Mix dry ingredients in a large bowl. Add vegetable shortening or lard. Or use a combination of half lard, half shortening. Use a fork or a pastry cutter to cut in the shortening or just do it the old fashioned way and use your hands.
Next add warm water a little at a time until your dough is soft and not sticky. You do not need very hot water. Knead the dough for a few minutes. Now you will pull off pieces of dough to form about 12 small dough balls. Let them rest for at least 10 minutes, longer if you like.
This is a good time to heat up the comal(griddle). You will want to set it at medium to high heat. If it is too hot the tortillas will cook too fast.
Now you can roll out the dough with your tortilla rolling pin. It is a good idea to dust each ball with a little flour just before you roll them out. Lay the rolling pin in the center of the dough ball and roll up, center and roll down. It is good to lift the dough and turn it. Again, rolling pin in the center and roll. Roll them out fairly thin.
Lay your tortilla on the hot griddle. It takes just a few seconds to cook. Flip to the other side. When they are done it should have lots of nice brown speckles. Place them in a towel. If you would like you can use a tortilla warmer to keep them warm longer.
They are ready to be served!
DIY – Wood press construction hints: Use only hardwoods like Oak or Mesquite wood, soft woods like pine will soon warp from damp dough and pressing ground meats. 1 1/2 to 2 inch thick top and bottom press plates are best.
Use heavy duty hinges or better yet a full length one piece hinge. Attach using at least 4 or 5 long screws in the top press plate and bottom base of the press.
A sheet of wax paper or plastic wrap will prevent tortilla and meat patty from sticking to your press plates.
Space the hinge side up allowing about 1/8 inch between top and bottom press plates.
Hardwood presses sell for as much as $50.00 or more, so it makes economical sense to build it your self saving many dollars.
Why is common sense so uncommon?
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