It seems many bloggers have a bucket list of sorts. Most of them have publicly written about them and call them a 30 by 30 list (30 recipes they want to try before turning the age of 30) or 101 things I need to do before I die, etc. I’m here to admit, I definitely have a list. However, my list resides in my mind and I have no idea how many items are on it. I’m also very sure that the components have changed over time and that I’m more than likely not even halfway through this list. And, if I ever was, then I just added on more items to my ever growing list.
The one thing I’m certain about, though, is that homemade tortillas has been filed away in my mental record for a very long time. And, recently, I was thrilled to internally check this off my “list”.
Heading into the recipe, I was expecting to completely fail the first few times before getting the hang of it. What a welcome surprise to find that making homemade tortillas is no sweat, especially if you have a food processor! Since this post will already be lengthy with a photo tutorial, I’ll be brief about the taste: I believe, without reservation, that once you try a homemade tortilla, you will never go back to store-bought.
Mix your ingredients in a food processor, fitted with your dough blade. You can most definitely do it by hand with a pastry cutter, as well. While the food processor is on, pour in your water.
Knead the dough until it’s tacky. (Somewhat sticky, but not enough to stick to your fingers.)
Pinch off golf ball sized portions, about 2 ounces each.
I really need to invest in a kitchen scale. See that dough ball in the middle? Way bigger than the others… an outcast… poor thing.
Wait 10 minutes to let the dough balls rest, then roll them out one at a time by first patting it out to a small disk.
Then put your rolling pin to work and roll the dough to about an 8-inch diameter. (I have a little more to go in this photo.)
Make sure it is very very very thin. I do not know that measurement, but it is very very very thin. Even much thinner than pictured above.
Cook the tortilla in a skillet for 10 to 20 seconds on each side. It will bubble, but that’s good. Let those bubbles brown up a little, which is when you know it’s ready. This one is a little burned. Hey, it was one of the first ones I tried.
Place on a plate and cover with a kitchen towel to keep warm until use.
OR…after they are cooled, transfer to a zipper bag. Keep on the counter for up to 3 days, or store in the freezer for much much longer. When ready to use, warm them between paper towels in the microwave, or in foil in the oven.
OR…take a bite right away and taste the perfection. Next I want to try my hand at corn tortillas.
Now, here’s the full recipe:
- 3 cups flour
- 2 teaspoons baking powder
- 1 heaping teaspoon salt
- 5 Tablespoons shortening , cut up into sections (or use lard, softened butter, olive oil)
- 3/4 to 1 cup warm water
Pulse the dry ingredients in a food processor fitted with the paddle attachment. Add the fat and process until the mixture is uniformly crumbly, about 5 seconds. Scrape down the sides of the bowl.
With the food processor still on, slowly stream in the water, just until the dry ingredients form a ball and starts traveling around the bowl.
Knead the dough for about 30 more seconds, until the dough cleans the sides of the bowl and is tacky. If the dough is too sticky, add a little more flour and continue to knead.
Transfer the dough to a lightly floured surface or pastry mat. Divide the dough into 12 golf-ball sized portions, about 2 ounces each. Cover with a clean kitchen towel and let rest for 10 minutes.
Heat a large skillet over medium to medium high heat. I use a cast iron skillet.
Working with one dough ball at a time while keeping the others covered with the kitchen towel, pat the dough ball into a disk. Dust the top lightly with flour then use a rolling pin to spread it out to a very thin (almost translucent) 8-inch round. Carefully transfer the tortilla to the heated skillet and cook each side for 10 to 20 seconds, until the bubbles are browned. Be careful not to cook too long as they will turn crispy. Also watch the temperature of the heat and turn it down if necessary. Keep somewhere between medium to medium high. Transfer to a plate and cover with a kitchen towel to keep pliable. Repeat for remaining dough balls.
Serve immediately, while warm, or store for later use.
To store, keep in a zip-locked bag on the counter for up to 3 days. Or, store room temperature tortillas in the freezer in a freezer bag. Rewarm wrapped in foil in the oven, or between paper towels in the microwave.
Source: Adapted from Confections of a Foodie Bride