Wow! SO sorry its been more than a week without any activity on this site! Between my husband being gone for a few days, me being gone for a few days, and then a birthday party for our 5 year old....life has just been a little busy this past week! But we're all home again, the party is over, and life looks like it might be "normal" for the next 2 weeks or so before we have to be on the go again as a family. Funny how that can seem like a long time! But now to the food--its bothered me for some time that the only recipe for tortillas I have on here is one made with shortening. While they are AWESOME tortillas, I know shortening can be a harder to get/more expensive ingredient (China people, get it on taobao--I think it actually comes out cheaper than Anchor butter!). This recipe using oil also makes a great tortilla with entirely local ingredients. My only complaint about these is that they don't fry up into chips as nicely as the shortening based ones. They get really tough--but they still work great as baked chips. Hope you enjoy!
Tortillas
2 cups all-purpose flour
1 tsp baking powder
1 tsp salt
1 Tbs oil
1/2 - 3/4 cup warm water
Sift together flour, baking powder, and salt into a mixing bowl. Add oil. Using your hands and fingers, rub the oil into the flour until you no longer have any big lumps of it. Add water, starting with 1/2 a cup, and mix into the flour with a fork or your hands. Add additional water just until all the dry flour mix is incorporated into the ball of dough (I think I used about 2/3 cup last time I made it). Place a skillet over medium to medium-high heat. Divide the dough into 10-12 equal pieces, depending on size of tortillas you want. On a well floured surface, roll out dough to desired thickness and size. Cook on the dry skillet until bubbles form, flip tortilla and cook about 30 seconds more.
I always double this recipe if not triple it at my house!
Tortillas
2 cups all-purpose flour
1 tsp baking powder
1 tsp salt
1 Tbs oil
1/2 - 3/4 cup warm water
Sift together flour, baking powder, and salt into a mixing bowl. Add oil. Using your hands and fingers, rub the oil into the flour until you no longer have any big lumps of it. Add water, starting with 1/2 a cup, and mix into the flour with a fork or your hands. Add additional water just until all the dry flour mix is incorporated into the ball of dough (I think I used about 2/3 cup last time I made it). Place a skillet over medium to medium-high heat. Divide the dough into 10-12 equal pieces, depending on size of tortillas you want. On a well floured surface, roll out dough to desired thickness and size. Cook on the dry skillet until bubbles form, flip tortilla and cook about 30 seconds more.
I always double this recipe if not triple it at my house!
Here's a big batch recipe
ReplyDelete10 cups of four + 3 Tbs baking powder
4 cups water + 4 tsp salt + 1/2 cup oil
Add the liquid to the dry ingredients. Stir with a spoon until mostly mixed. Then use your hands and add flour (up to 2 cups) and knead until no longer stick. Cover and let rest for 30 min or more. Then form into a log and cut off one inch sections with your pizza cutter. Roll into balls and then roll out flat. Cook as described by Sara Beth. I make this recipe every Tuesday.* This makes about 60+ tortillas (we're a family of 7). We use them for everything..mexican, pb&j, hummus, eggs, sloppy joe. You can freeze the extra. Be sure to keep in an airtight container or zip-loc.
*I make the dough which is super easy and takes 5 minutes and then my helper rolls them out and cooks them. -andrea K
Hey Sara Beth! I have made these twice now and they turned out really well. How to you get them so thin? I rolled and rolled and they still were pretty thick for tortillas. Thanks for posting this recipe. :-)
ReplyDeleteYEARS of practice, Danielle!! Mine still aren't super round but better than they used to be.
ReplyDeleteOK, so this might sound gross to some of you, but I LOVE tortillas made with shortening. I say shortening, but honestly, I am a Texan and my family used lard (good ole fashioned bacon grease). I also use a book a lot called "The Homesick Texan" when I am not on Sara Beth's site, of course. Seriously SB, we are here a TON. Anyway, for Asia folks, I would save my grease in a jar when I made my homemade sausage (I use SB's recipe) or last week, I went to the market and just bought a jin of fat. Yes, I actually bought just fat. I cooked it in a skillet like you would bacon and now I have a jar and then some. My tortilla recipe is just like SB's but I got it from allrecipes.com and it calls for shortening/lard and makes around 2 dozen. I LOVE them! They are fluffy a bit, soft and oh so yummy! Anyway, here's a way to get shortening tortillas without the cost.
ReplyDelete4 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
2 tablespoons lard
1 1/2 cups water
Combine first 3 then add lard and mix in with fingers until the consistency of cornmeal (no large clumps), then add your water and follow SB for the rest.
Awesome Andi!! I have a tortilla recipe on here that uses shortening as well and that's my one I actually prefer. But like you said, there is the added cost of Crisco (which I usually find on Taobao). Also, there are sometimes some cheaper local type Crisco options on TB -- usually listed as zhuyou (pig oil?) which is probably right along the lines of what you're making!! :) So glad you got all creative and figured out what you wanted!! You're doing great, girl!!!
ReplyDelete