The dough is made from flour, shortening, water, and salt. I had all the ingredients on hand but the shortening.. which ended up only costing two dollars and has lasted through many many batches of tortillas. Considering how cheap the ingredients are and how delicious they taste it just doesn't make sense to pay for the much more expensive packaged ones.
To make the dough you first work the shortening into the flour. You want to incorporate it entirely so that no pieces of shortening remain un-mixed. I just use my hands to rub it completely into the flour.
Since the dough is a medium-stiff consistency it might be easier just to squeeze it into a log shape rather than roll it.
The balls get put into a plastic bag, or covered with plastic wrap and are left to let the gluten relax for at least 20 minutes. This makes them easier to roll out and gives you time to prepare the filling for them.
When you're ready to start rolling out the tortillas preheat an ungreased heavy skillet or griddle to medium high heat. Its important to get it to temperature before you put a tortilla on it so that they cook properly.It's also helpful to have a plate with tinfoil over it ready to put the cooked tortillas in
Each ball gets rolled out into the seven inch diameter circle. Once the skillet/griddle is at medium high heat place a tortilla on it and cook for 30 - 40 seconds. Flip the tortilla over and cook for another 30 seconds and then place on a plate and cover with tinfoil to keep warm.
I find that the tortillas are cooked the best if I use my phone's stopwatch and flip the tortillas right at 30 seconds. If you over cook them they will get a bit crisp.
For soft tortillas that roll up easily its best to stack them and keep them covered with tinfoil as you cook them and then let them sit for a minute or two after they are all cooked. By covering and stacking them it steams the tortillas below and softens them.
Left over steak, tomatoes, feta, pickled peppers made a quick dinner one night.
These are so versatile, delicious, and cheap! It's a very useful recipe to have on hand because they make a casual, quick meal more interesting and special.
(Recipe from Urban Spork )
- 2 3/4 cups all-purpose flour, plus a little extra for rolling the tortillas
- 5 tablespoons vegetable shortening
- 3/4 teaspoon salt
- 3/4 cup very warm tap water
1. Work the vegetable shortening into the flour with your hands. Make sure to fully incorporate it and rub it in completely.
2. Dissolve the salt in the water. Work the water into the flour - shortening mix with a fork until a dough forms.
3. Turn the dough out onto a lightly floured surface and knead until the dough smooths out.
4. Roll the dough out into a log and cut into 12 equal pieces. Roll them into balls and either cover with plastic wrap or place in a plastic wrap. Let them rest for at least 20 minutes
5. Preheat an ungreased heavy skillet or griddle to medium high. Then roll out the dough into seven inch circles.
6. Cook the tortillas (I do them one at a time) for 30 seconds on each size. The tortilla should sizzle a bit when you place it on the hot pan.
7. As you cook them keep the other cooked tortillas warm and soft on a tinfoil covered plate. Let them soften covered by tinfoil for a minute or two before using. The tortillas on the bottom will be softer than the ones on top so use those first.