Friday, October 26, 2012

Homemade Tortillas

Anyone love Groupon? I sure do! We have had several chances to take advantage of Groupons, such as spa trips, movies, shopping, and finding out about local attractions.
Such as El Rancho de las Golondrinas. It's a living history museum in Santa Fe. We attended the Harvest Festival and had a blast! We learned to make corn husk dolls, how to metal stamp, practice archery, and tortilla making, to name a few things.
Here we are frying up our tortillas on a large cast iron slab. We also had the option to grill some green chilis (a New Mexico thing) but the tortillas were delicious! We got to roll our own tortillas, fry them up, and top with butter and jam. We may or may not have made more than one!
My kids LOVED the tortillas.
Tortillas are really quite simple to make on your own, too. A little more time consuming then, say, opening up a bag of pre-made tortillas, but once you've had homemade tortillas it's hard to go back to the packaged kind. Trust me.
You want to roll each tortilla out pretty thin. The dough is pretty sturdy, it can handle being rolled thin without breaking. If you make your tortillas too thick they won't roll well (but would be great for quesadillas or Mexican pizzas!).

It's best to fry them up with a cast iron pan, but any pan will do. You'll want the pan to be relatively hot. I preheated mine on medium-high heat. You're ready to flip over your tortilla when you see it start to bubble.

Flip it over and let cook for another 30 seconds or so.

One serving suggestion is fish tacos. I grilled some tilapia that had been marinated in lime juice and rubbed with taco seasoning. That is combined with pico de gallo, shredded cabbage, sour cream, and a dash of fresh lime juice. And yes, as delicious as it looks.
Homemade Tortillas
by Girls in Aprons

4 cups flour
2 tsp salt
1/2 cup Crisco shortening
1 1/4 - 1 1/2 cups lukewarm water

Mix flour and salt together then cut in Crisco. (At this point I added the mixture to my Kitchenaid). Add water (with dough hook). Knead until it is smooth and fully combined, about 50 times (or until dough cleans the bowl). Break into 16 identical pieces. Roll into balls and put in a covered bowl for about an hour. Roll into desired thickness. Let rest for at least 10 minutes. Cook in a skillet until bubbles form, about 30 seconds, then flip. If bubbles don't form, let your dough rest a little longer. Place tortillas in a pan with a lid to keep warm and soft.
If you are going to refrigerate or freeze them, put them in a plastic bag and leave open until they are cooled completely or the condensation will make them mushy

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