December 26, 2012

homemade flour tortillas


don't you just love recipes that begin with
"when my mother was teaching me how to do this..."?



i know.
me too.


let me back up.
rcg loves flour tortillas.
and his madre has made them
from scratch
his whole life.

to him,
her tortillas are the bee's knees.
none can compare.
so i figured the least i could do
was learn how to make them
and try to make them edible.
when i went to dallas
rcg's mom taught me
how she makes them.





please be aware that
all amounts are approximate
as bmctg does everything by touch.




4 cups flour
1 tbsp baking powder
1 tbsp salt
1 tbsp butter
1/3 to 1/4 cup crisco
hot water (almost to boiling)





mix the flour, baking soda, and salt.




add butter and crisco.
rub it all together with your hands.
(get dirty!)

all of the flour should have crisco mixed in.
if it feels like there isn't enough crisco,
add more.




add a little bit of hot water at a time.
knead the dough until it is hard.

be careful,
the water should be almost boiling.
if this is your first time
use a wooden spoon rather than your hands
to mix it all together,
otherwise you might burn your hands.
 
as you mix the water in with the flour/crisco mixture
make sure you don't add too much --
you don't want the dough to be sticky.
if it gets sticky,
add more flour.




wrap the dough in aluminum foil
and keep warm
for approximately 30 minutes.




after letting the dough rest,
knead it until it's hard.




rip off handfuls of dough
and knead each handful
and shape it into small balls.





if you aren't making the tortillas right away
put the kneaded balls in a plastic bag.
they can be stored for up to a week in the fridge.




when you're ready to make tortillas,
roll out each ball of dough
into a circle.

while you are doing this,
heat a non-stick pan on the stove.
you don't need to grease the pan.


 

the tortillas won't take long to cook,
so be sure to watch them closely,
and flip often.






thank you for teaching me bmctg.
i appreciate it.