Homemade Tortillas

Tonight we had enchiladas for dinner.  I was all prepped and organised, I’d made the sauce and done all of my prep as I had to go out and would only get back in time to eat.  Then I got the tortilla wraps out.  Disaster!  They’d gone off.  I knew that mum had made flour tortillas once before so it had to be doable and set off to google a quick recipe for tortillas.  I found two that looked good (love recipes with pictures!) and since they were both the same recipe with very different ratios I sort of took a stab at somewhere in the middle and made it up as I went a long.  With hindsight I’d use double the fat if I make these again and cook them for no more than 20 seconds each side.  As it was these tortillas were very stiff, when I tried to make an enchilada with one it cracked into six pieces.  No worries though, dinner became Layered Enchiladas!  But first here is the basic recipe for tortillas.

Makes 6 dinner plate sized ones, probably 8 smaller

250g plain flour
1 tsp salt
1tsp baking powder
50g lard or butter(I used 25g lard*)
100ml warm water plus extra as needed

– Mix together the flour, salt and baking powder in a medium sized bowl. 
– Rub in the lard or butter using your fingers. 
– Add the water and mix well.  Add water 1 tbsp at a time mixing between additions until a soft dough has formed. 
– Turn out onto a lightly floured worksurface and knead for 10 minutes until smooth. 
– Put in a lightly oiled bowl, cover and leave to rest for 15-20 minutes. 
– Turn out and lightly knead for a minute. 
– Divide into equal portions. 
– Cover any balls of dough you are not working with. 
– Heat a dry frying pan on the hob. 
– Roll out the ball of dough until paper thin.  Aim for a circle but tidy up the shape by stretching the dough out into shape with your hands.  This requires elbow grease.  When I say paper I mean it!
– Pick up and carefully place flat in the very hot frying pan. 
– Cook for 20-30 seconds each side.  Just scare it with the frying pan, don’t leave it or it will dry out too much. 
– Place the cooked tortillas under a tea towel in a warm place. 
– Repeat for each ball.

*Lard has a bad reputation but can actually be better for you than than butter.  I think it has less saturated fat and less cholesterol but I’m not certain just how much better it is.  Either way it doesn’t deserve the bad rep. it has.

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1 Comment

Filed under Breads, Moderately easy

One response to “Homemade Tortillas

  1. Pingback: Layered Enchiladas « Anna in the kitchen

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