They're on my radar now!
Homemade tortillas are simply amazing. They're simple to prepare, take minutes to cook, and the resulting taste is like nothing you'll find at the grocery store. I have been converted to the homemade-tortilla side and I can't see myself ever going back.
Rolling it out. Excuse the stripe of pink polish on my thumb!
Cooking in cast iron. I would use a griddle next time.
For the tortillas:
3 1/2 cups flour
1 1/2 tsp. salt
1/2 tsp. baking powder
A scant 1/2 cup lard or shortening
3/4 to 1 1/4 cup boiling water
Place flour, salt, powder, and lard in a medium bowl without stirring.
Add your boiling water in parts, incorporating it as you go with your hands or a rubber spatula. You want all of the ingredients to incorporate without being too sticky.
Knead the dough with your hands for 5 minutes, then form into a ball. Cover and let the dough rest for 15-20 minutes.
After the dough has rested, divide into 12 equal pieces and roll into balls. Roll each piece into a thin circle. Heat your pan or griddle to medium heat.
Place a tortilla into your pan or on your griddle. It should begin to bubble within 30 seconds; burst them with your spatula as they form. Cook for 2-3 minutes on each side, or until browned and cooked through.
Repeat with the remaining dough.
Source: Style Me Pretty
A couple notes: I wasn't able to roll out my tortillas as thin as I would have liked; I think the dough was a little bit too dry. Also, in the cast iron skillet, the tortillas barely needed a minute on each side to cook; keep that in mind if you you choose that method.
So, what did my mom and I do with this lovely tortillas? Shrimp Tacos with Pineapple Salsa. Yum!
26 x 26 : 4 / 26