We eat Mexican food all the time. Usually, at least once a week. Here in Brazil, there are virtually no Mexican food items available for purchase (very occasionally I can find the hard corn taco shells) and flour tortillas that are pretty rubbery in texture.
Luckily, I have been making homemade tortillas forever. Here are my easy homemade flour tortillas.
These are really versatile, convenient and simple to make.
There are only three important things to consider when making these:
1. Remember to add the water slowly–you may not use it all based on the humidity where you live.
2. Let the dough rest for at least 30 minutes. I actually will often let it set an hour or longer if I make them earlier in the day—just make sure and keep them covered with a damp tea towel….these dry out easily.
3. Roll these as thin as possible or they will be too thick when you fry them up.
Here is how thin you want to roll the dough—should see the work surface in places. And notice there is no extra flour on my work surface-perfect consistency.
I often freeze the tortilla dough (in little balls) which is so very convenient. You will not be able to tell the difference between fresh dough or frozen dough (just remember to KEEP that frozen dough covered well with a damp tea towel while it defrosts because again, this dough dries out very easily).
I personally do not EVER fry all the dough if we will not be eating it (some people do and keep them in the refrigerator). In my opinion the fresh taste really gets ruined. I freeze the extra balls for next time.
The middle of the road healthy version of the recipe is below. However, the versatility of the recipe is so great that I have 2 additional variations that work just as well:
1. If you want to be naughtier, substitute 1/3 cup of shortening for the olive oil, shortening combo. Some people use lard and that is good as well–I just use the vegetable shortening.
2. I often use 3 T. olive oil when I am out of shortening. These will still taste really good.
The truth is, my husband can NEVER tell the difference between which version flour tortilla I make. I think the difference is very subtle (but personally think that the middle of the road version is just as yummy as the naughty version:)
Try these soon. They are simple and hard to mess up. Just remember to follow the 3 tips and you will have homemade flour tortillas in a jiffy!
Here is the recipe.
Easy Homemade Flour Tortillas
2 1/2 cups AP flour
3/4 tsp salt
1 1/4 tsp baking powder
2 T. Extra Virgin Olive Oil
1 T. vegetable shortening
1 cup very warm water (You may not use all of this) !!!!!
1. Add the dry ingredients to a large bowl and whisk it together very well.
2. Add the Olive oil and shortening to the mixture. Use your fingers, fork, or a pastry blender and mix until coarsely crumbled.
3. This last step is THE most important! Add the very warm water very slowly to your bowl. It is very humid here in Brazil. The last time I made these, I added 1/2 cup warm water and it was too much. It is okay if you add a little too much, you will have to add a little more flour. But be careful not to do this. I recommend starting with 1/4 cup water first.
4. I use a fork to mix the water into the flour. Mix just until it comes together and then knead for just a minute or two in the bowl. Dough should not be too wet, or crumbly—it should just come together.
5. I divide these into little balls (a little smaller than golf ball size). Depending on the size you want, you should get between 8-12 little balls. Cover these IMMEDIATELY with a damp tea towel. Let rest for at least 1/2 hour—I always go longer (or freeze at this point).
6. If you have read my pizza dough recipe the same applies here. If the ratio of water is correct, you should not have to use any flour (or very little) to roll these babies out.
7. Take a ball, press flat with the palm of your hand (try and make a perfect circle). Use a rolling pin and roll out like a pizza or pie dough. I usually roll clockwise. It takes a little practice to make them round but even if the shape is off, it will still taste good:)
8. Roll as thin as possible (IMPORTANT) while still being able to lift off work surface–otherwise they fry up thick.
9. I fry several at a time using a flat electric griddle set on high. Works perfectly.
10. When frying, wait until the tortilla bubbles up and flip and then fry only about another 30 seconds or so. Don’t fry too long or they can toughen up on you.
That’s it… Try these ones. You will like them.
Enjoy! by Rachel