Wednesday, September 26, 2012

Fresh made Tortillas

YES Please! These are pretty yummy. I will include both recipes since I made them both, and they are really good either way you make them. Both are simple, and which recipe you choose probably depends on what you have on hand.

 You will need:


3 cups flour
1 tsp. salt
1/3 cup vegetable oil
1 cup warm water


  • 2-3/4 cups all purpose flour, plus a little extra for rolling the tortillas
  • 5 tablespoons vegetable shortening
  • 3/4 teaspoon salt
  • 3/4 cup very warm tap water

    1. Combine all dry ingredients
    2. Work in shotening or oil (tip: I cheated and used my mixer so that it would be even and my hands wouldn't be all gooey) the origional recipe says to use your hands.
    3. Add water a little at a time, until the dough is able to form a ball. (Since I used unbleached flour for the second one, and a mixture of whole grain flours for the first recipe, I had to add a little more water because those flours are more absorbant. Just add as much as you need but not enough to make it stickey or soggy)
    4. Form a large ball
    5. Divide into smaller balls (the recipe calls for 2" balls, but that makes some tiny tortillas...)
    6. Let the dough set for about 20 min if using the second recipe, but be sure to cover them with some plastic wrap. (I suggest covering either recipe so the dough stays moist)
    7. Mush the dough and roll flat and thin. If you want pretty edges, trim off edges with a knife and they will look more appealing.
    8. Cook over medium heat on a flat griddle or pan only until you see brown specks, about 20-30 seconds on each side. Do not overcook, or they will be dry.
    9. Remove from pan and stack on a plate with a slightly damp rag over top to keep them moist.
    10. Enjoy! These are great for Quesadillas

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