Dec 19, 2011

homemade flour tortillas


I've always wanted to try to make homemade tortillas.  Then the universe conspired to make it happen.  Several times this week, I've seen people on tv making homemade flour tortillas (which is impressive, since we don't have cable and don't get the fancy cooking channels).  They looked so delicious, warm, slightly chewy, and perfectly browned.  I couldn't help myself.  They had to be made.

After some searching, I came across this recipe.  It was one of the few recipes that didn't contain lard or shortening (it has veggie oil instead).  It was an easy recipe to make and the results were to die for!  It would be hard going back to store bought tortillas, even after having these just once.



I was tempted to try to make whole wheat ones, but was already unsure about what I was getting myself into.  I also had a very hungry husband at the moment and didn't think it was the time for recipe trial and error.  But, in the future, I'll try these with whole wheat flour and let you know how they turned out.  If anyone has made them with whole wheat or knows of a good whole wheat tortilla recipe, let me know =)

The tacos pictured above were made with homemade tortillas, Morningstar beef crumbles cooked with taco seasoning and a little water, grated cheese, lettuce, and salsa.


Homemade Flour Tortillas
Recipe from A Homesick Texan
Makes 8 tortillas


Ingredients:
-2 c flour
-1 1/2 tsp baking powder 
-1 tsp salt
-2 tsp vegetable oil
-3/4 c warm milk

In a medium-sized bowl, mix together the flour, baking powder, salt and oil.  Add the warm milk and stir until a ball is formed.  Knead for 2 minutes on a floured surface.  Place the dough back in the bowl, covering it with a kitchen towel, and let it rest for 20 minutes.  Divide the dough into 8 pieces and form each piece into a ball.  Put all the dough balls on a plate (not touching) and cover them again.  Let them sit for another 10-20 minutes.  After the dough has rested, roll each ball out on a floured surface to make it as thin as you can.  Aim for 7 or 8 inches in diameter (ours actually turned out to be 6 or 7 inches, but they were still good).  Continue to roll out all of the tortillas, keeping the completed ones covered.  Then one by one, cook the tortillas on a griddle (or comal, if you're lucky enough to have one).  You'll want to have a dry griddle (no oil) and have it set to medium-high heat.  Cook the tortilla about 30 seconds per side, or until they start to form bubbles and puff up a bit.  Keep the cooked tortillas covered until you're ready to enjoy them.  If you have any leftovers, wrap them in foil and refrigerate.  Simply reheat them on the griddle.

**Recipe update: 6/18/12--To make partially whole wheat tortillas, I used 2/3 c whole wheat flour and 1 1/3 c white flour, but increased the oil to 1 tbsp.  They turned out better when divided into 6 (rather than 8), since they don't roll quite as thin as the white flour tortillas.  They turned out soft and delicious.



 Cooking the first side

 Cooking the second side

Some tortillas puff up more than others!

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