Flour Tortillas

Posted on: September 15th, 2009 by admin No Comments

Mexican food is SO good. For Peas, growing up in Australia meant a lot of friends didn’t know this tasty cuisine so everyone came along to Sunday burritos at our house at some point. Now Beans and I still love them and while tortillas are easy to buy in most stores, it scares us how long they last and there is nothing like a freshly made tortilla. We feel ashamed for not making them sooner. The authentic way was to use lard, but vegetable shortening or oil is completely acceptable.

authentic-mexican-tortillas

Makes about 12 tortillas (depending on size)

  • 3 c all-purpose flour
  • 1 tsp of salt
  • 1/4 tsp baking powder
  • 1/3 c vegetable shortening or veggie oil (or lard)
  • 1 c warm water (must be warm, but not boiling)

In a bowl rub the shortening into the flour, salt and baking powder, until it resembles breadcrumbs (like when you make a pie crust or scones). Then stir in the water slowly with a fork or use your hands and mix the dough together until it’s smooth. About 3 – 5 minutes. Now set aside the dough to rest for about 20 minutes.

Separate the dough into small balls, about 1 in or a little larger and with a rolling pin, roll out round as thin as possible. (A good way is to roll out into an oval, then turn 45ยบ and roll again etc- nice and round).

After all your tortillas are rolled out, place the first one in a preheated skillet or heavy based pan on medium high heat. In about 30 seconds to 1 minute little blisters should appear, flip the tortilla as many times a s you need, until the blisters brown. Continue with all your tortillas and, if possible, serve immediately. Otherwise they do keep in the fridge for about a week or freeze them for a month or so.

Family recipe.

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