Homemade Tortillas

                              Ahhh!  Homemade tortillas

                                                 Yes!  Homemade and easy to make!

The first time I ever had homemade tortilla was when I married into a Hispanic family.  I was 19 yrs old. My ex mother in law made them daily.  I used to watch her make them quickly, but I didn't learn to make them yet.  This didn't happen until 5 years ago.  I can't stand the taste of store bought tortillas. They have chemicals and preservatives and that awful aftertaste. I knew I had to do something.   I set out trying out different recipes, remembering what my ex mother in law did, (No, I didn't call her for help!  Can you imagine?) and trials and errors.  Finally, found my own recipe.  However, I stumble across a site whose recipe's is eerily similiar to mine. (mine has more baking powder). I promise you, it doesn't take that long to make them, probably about the time it takes to do biscuits,  Once you get the hang of it, you'll be making them like a pro!  Also, I can almost guarantee that once you taste your homemade tortillas, there's no turning back to store bought tortillas!  Plus, it's WAY cheaper than the ridiculous prices on store bought tortillas!  Btw, for those who are on gluten free diet, I have NO idea how to make this gluten free.  I am not familiar with gluten free diets,  Sorry!  

Now shall we get started?

3 cups  flour

2 tsp salt (you can use less.  I like to have flavor in mine)

2 1/4  tsp baking powder

1/4 cup plus two TBS of shortening or lard (break the shortening up in pieces before adding to flour mixture)

1 1/4 cups of warm water(not hot or it'll melt the shortening,  You don't want that)

Note:  You can use butter but I never used butter or fake butter in mine.  I prefer the old fashioned way,  Believe me, it really tastes good with lard.  Most of the time I just use shortening. 

1. Mix flour, salt and baking soda.

2. Add shortening/lard

3. Mix shortening/lard into flour using your hand or fork.  I prefer my hand so I can feel the texture and be able to form a loose ball before adding water. Mix until you are able to form a crumbling ball. That's how my ex mother in law did.  See photo.

                                           it should be able to hold a crumbling shape.

4.  Make a little well in the mixture.

5.  Add warm water and mix well. Knead and fold until it's not sticky and smooth,

                                          It should look like this.  Smooth and not sticky.

6. Leave in bowl and let it sit approx. 15 to 20 min.  Why?  Well, if you want me to get all technical about different type of flours and why they need to rest, I'll just bore you to death or lose you while explaining.  However, I can say this in easy term.  I've noticed when I let them sit or rest for a certain time, they're easier to handle and not wounded up tightly.  I also noticed they don't shrink back as quickly especially when rolling them out.  Ok, moving on.

7.  Break them into about 12 balls. They make average sized tortillas like the store bought kind.

8.  As you try to form them into balls, tuck the bottom in as if you're making a putt.  That's how my ex mother in law did.  I couldn't figure out why til it dawned on me why.  First couple of times, I used to just roll them into balls in my hands, they didn't roll out easily.  You need to work with the pieces as if you're kneading and working with them while folding underneath.

                                          See how they're not perfectly round?

9.  Cover them in bowl for about 20 min.

10.  Take one out and start flattening them out with rolling pin,  I usually start from the middle to out. Then I would turn between 45 degrees to 90 degrees while rolling them out.  I don't use a lot of flour to coat them or the rolling pin or otherwise you'll end up smelling burnt flour while cooking the tortillas.

By the way, it doesn't have to perfectly round, Practice on turning 45 to 90 degrees angle while rolling out.

11. Preheat pancake grill or cast iron skillet on approx med to high med heat.   Do NOT use non stick pan,                                              

Once the pan is nice and hot, put the raw dough on.  Don't worry if it bubbles.  Use your tongs so you won't burn your fingers or hand while turning.  it should be brown on both side.  If you burn one of them, turn off heat and clean out the pan thoroughly before resuming,  If you don't, the rest of your tortillas will taste burnt.  I learned my lesson.  You don't want that. Average cooking time is 30 seconds on each side.

You can make your tortillas thick or thin,  the ones above are thin,  My son likes his thick.  It's up to you.

Now, I'm using mine for homemade burritos.  I'm in heaven!

If you have any left over tortillas,(I promise you, if you have a family, these will be gone!) just store them in plastic bag or zip lock.  I keep mine in the fridge because I live in the deep south where there's a lot of humidity.  I know if I was back in Colorado, mine would be in my bread box or gone! I have never froze my tortillas before.

You can warm the tortillas in aluminum foil in oven.  I never reheat in microwave because it tastes rubbery.

You can use these with eggs, meat, peanut butter, cheese.  Just be creative!

Enjoy your homemade tortillas!