this post is for my buddy, T.
hi T! hope you have fun on your trip!
she recently told me that she tried to make flour tortillas that didn't turn out and asked how i make mine. so i have decided to post this tutorial that i was asked to make last fall for my best best friend, kersey and her blog, ARDOR. hopefully when you click on the pictures they will enlarge so you can get a better idea of the textures throughout the process. it's been too long since i've made some of these... maybe i'll add them to this weeks menu.
we're going to start by tossing 5 C all-purpose flour with 2-3 tsp coarse salt into a stand mixer.
the salt really helps the flavor in these pop, so don't skimp. i prefer kosher salt, but any will do.
whisk the flour and salt together.
next, using the hook attachment, add 1/2 C shortening.
mix until the flour resembles coarse crumbles.
next, we are going to be adding 2 C hot water.
the water should be hot enough to melt the shortening, but not so hot that the mixture turns to goo.
if that does happen, just add in a little bit more flour so that it is workable.
mix with the dough hook until the ingredients come together.
the dough will be pretty sticky and thats ok!
flour your hands and grab a handful of dough.
roll it between your hands to form a ball. i prefer mine to be about the size of a golf-ball.
any bigger and it won't fit on the pan.
any smaller and whats the point? after two bites, the tortilla would be gone!
set the dough balls off to the side and cover with a damp kitchen towel.
now, turn on your stove and begin to heat an iron skillet.
(any pan will work, but an iron skillet makes me feel more authentic, ha!)
this might be the trickiest part.
you want your pan to be hot enough to cook the tortillas quickly, but not so hot that it burns them.
if it's too low, then it will take too long for them to cook, which means they will be dry and crack.
on my stove, the temperature is medium-low.
it takes a good 10-15 minutes for the pan to fully heat up.
now for the fun part!
if you have a press, flour it and begin pressing your tortillas.
my press doesn't get the tortillas thin enough so i have to roll them out a little bit more once they've been pressed.
always make sure to flour your work surfaces because taking the time to roll them out,
just to have them stick to the counter,
the tortillas should be as thin as possible.
I'm talking, hold-them-to-the-light-and-
if you accidentally tear a hole, just patch it up. part of the fun of these tortillas are their rustic appeal.
shake off some of the excess flour from the tortilla.
i find it easiest to roll out one or two tortillas at a time, cook them, and then roll out some more.
of course, the best way to do it is to grab a friend and have them join in on the action.
my hubby and i plug in the iPod, listen to something like "ring of fire" by johnny cash and sing as loud as we can while he cooks and i roll. and the kids dance.
in our tiny kitchen.
its so much more fun that way!
these are awesome for burritos, tacos, quesadillas,
and even the base for a salad.
heck, they are great torn and dipped in homemade salsa!
i think my all time fave is to put some creamy refried beans down the middle,
with a little bit of shredded monterrey jack cheese.
nice and simple and so so so scrumptious.
even my little ones love a warm, fresh, homemade tortilla!