18.6.15

Tortillas

I have a friend here from Mexico and every time I see her, I am always peppering her with cooking questions.  Where do you buy your corn meal?  How do you make your salsa?  What kind of chilis do you use?  She came over to teach me how to make tortillas this week.  It's a little bit laborious, I have to admit, but really easy.  Now I have the satisfaction of knowing exactly what goes in them.  Plus, nothing beats a fresh tortilla!

Ingredients to make 12 medium-size tortillas: 

4 cups flour (I used 1 cup whole wheat flour + 3 cups white flour)
1 teaspoon salt
1/2 cup oil (I used coconut oil)
Lukewarm water

Directions: 
Sift the flour and salt together.  Add oil and mix until crumbly (use your hands, don't be shy), like when making a pie crust.  It can't be "overworked" so don't worry.  Add warm water to the dough and knead until it all comes together, then knead for a couple of minutes.  Dough should be smooth but not sticky.  Form into a ball, cover with a towel, and let sit for five minutes to allow the gluten to rest.  Divide the dough into 12 pieces, working each piece into a nice smooth ball.  Roll out with a little bit of flour.  Since the dough has oil in it, it shouldn't stick like other doughs would. 

 

The hard part is over!  Next, get your pan nice and hot, but not too hot.  About medium will do.  Put the tortilla in the pan.  When you see bubbles starting to form (like you would see in a pancake), flip it.  The tortilla will then start to bubble and get huge, but don't worry.  Flip it again, then again (each side gets the pan twice).  Take it off the heat and watch your fingers!  It's hot.   Once your pan is at the right temperature, this part goes really fast.  


There you have it!  Authentically Mexican freshly homemade tortillas.  


I'm starting to realise that the Mexican food that I so miss from the U.S. is the larger-than-life enchilada/bean/rice/smothered in cheese kind of meals.  Real Mexican food is much simpler, healthier, and fortunately easy to make!  

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