home again

[jinian]

Here am I. Here are some pictures. And I forgot who besides Hollie wanted the tortilla recipe, so here it is.


Tortillas
(stolen from someplace on the web and modified by ongoing neurological action due to memorization by me)

1 tsp salt
2 tsp baking powder
3 cups all-purpose flour

Mix.

4 Tbsp margarine or butter

Cut into dry ingredients with pastry cutter until mixture resembles medium-sized breadcrumbs.

5/4 (1.25) cups water

Mix in until all is doughy.

Separate the dough into 12-14 balls and refrigerate them until you want to use them, at least 10 minutes. When ready, roll out a ball into a circle or other creative shape. Cook in a preheated pan over medium-high heat until bubbles form on top, then flip and cook about another half-minute. (You'll figure out how you like them. If the heat's too low they'll dry out; if it's too high they'll get burned spots.)

Cooked tortillas will keep, too, if you make too many. Put them in a sealed plastic bag as soon as you can.

Comments

[mittelbar.livejournal.com]

Thanks for sharing. :-)

How do you like them tortillas with just Crisco? (I like them burned in spots.)

[jinian.livejournal.com]

Never tried making them with Crisco.

If you like burned spots and you have our stove, set the heat to 5. That seems unlikely, though.

[gwyneira.livejournal.com]

Oh, neat. My Mexican cookbooks all want corn tortillas, so I've never made flour, but I like them for some things better than corn and was wanting a recipe.

Do they freeze well, do you know? I have a thing for making lots of something and freezing the extra. :)

[hattifattener]

The dough balls will keep for a week or two in the fridge, if they're in a container so that they don't dry out. (Our fridge will eagerly suck moisture from anything it can.) I don't think we've tried keeping the cooked tortillas. They're best when just cooked anyway.

[jinian.livejournal.com]

We tried making corn tortillas with the same recipe and a mixture of corn and wheat flours, but the results were awfully friable. Probably I need a masa-specific recipe.

I haven't tried freezing the dough or the tortillas. I bet it'd work fine to freeze the finished product, but the dough seems like it would lose too much cohesion if frozen raw.