Well, I received a few requests for the flour tortilla recipe that I use. I’m sure you can find a recipe anywhere on the internet, and some may look familiar to this one, yet, folks tell me they didn’t come out right or they were in the shape of a football or Texas. Well, it can happen.
The key to tortilla making is confidence! And the ability to laugh at mistakes and salvage what you can. (And a heated tortilla press!) In other words, funny-shaped tortillas are still edible! Just get a pat of butter and go to town on them.
Anyway, the recipe passed down to me and the siblings by Flora Medellin and put on paper by my sister, Toni, is this:
Homemade Flour Tortillas
2 c. flour; 1/2 tbsp baking powder; 1 tbsp salt (to taste); 1/2 c. shortening (to taste); 3/4 c. hot water.
In a deep bowl, mix dry ingredients. Cut in vegetable shortening, with pastry blender, butter knives, or fingers, until mixture resembles medium/coarse cracker crumbs. (I have also used 1/4 cup of canola or vegetable oil instead of shortening). Add hot water slowly to form soft dough.
Knead the dough until well blended and pliable. Form dough into 12 small rounds. Roll out each round with a rolling pin, or flatten with a heated tortilla press, to desired thickness (1/16 to 1/8 inch).
Cook on nonstick griddle on medium/high heat until done, flipping occasionally. If tortilla puffs up while cooking, do not attempt to flatten (it might cause a steam burn), just keep flipping until done. Serve immediately or allow to cool on flat service covered with a tea towel before storing.
So, Friday is your shopping day to buy the ingredients. Wear a mask and gloves, and avoid people. Get to it. Then, Saturday morning, it’s time to make the tortillas. You have a weekend project for DIY Tex-Mex!