Before I go into my tortilla exploits...
I want to mention that Deborah Jean over at the Dandelion House who has been hosting the Farmgirl Friday Blog Hop, has run into some domain-name issues. Go here to find her at her new address which is now a blogger address! So, change your link to her!
Okay, now, down to flour!
I figure, if you live in the southwest and don't know how to make flour tortillas from scratch, well that's just not right! So I've been perfecting my technique and at long last, I've done it!
I'll share my recipe with you, since homemade flour tortillas are far superior to store-bought. No surprise there!
4 cups all purpose flour
1 tsp salt
1 tsp baking powder (aluminum free of course!)
2-3 Tablespoons shortening
1 1/3 Cup very hot water (not boiling)
Mix flour, salt, and baking powder together (I love to put it all in a plastic margarine tub, put the lid on and shake it all together rather than stirring with a spoon or whatever else!).
Add the shortening (I prefer to do 3 tablespoons with a smidgen more, but no more or else it'll get too doughy) and just mix it in with your fingers till you don't feel any pieces left.
Add water, mix and knead well. Don't worry if it initially sticks to your fingers, just work it and before you know it it will feel silky, in about 4 to 5 minutes.
Cover and let set for 10 minutes; then knead again and form balls. This recipe will make 16 tortillas measuring somewhere around 10 inches in diameter.
Remember to keep them covered to avoid drying out.
Take a ball, flour your surface...
...flatten out between your hands...
...and roll out till really thin, but not too thin you can't pick it up...
...and transfer to a plate, keeping them covered.
Preheat a flat grill until really nice and hot. Don't use any grease.
Then cook each tortilla for almost one minute on the first side...
...then flip it over and cook another 30 seconds to one minute...
When it starts to puff up like this, then it's done...
...transfer to a plate and keep loosely covered.
And behold, a homemade soft taco!
Or a burrito with these larger tortillas!
You know you've succeeded when the tortillas don't break or peel!
It's well worth the practice if you're not a born tortilla meister!
Now if I could just get a good recipe for corn tortillas, I'll be set!