Sunday, while I was crock-potting my second batch
of chili, I decided to make some homemade tortillas.
First, I'd like to thank Kelly of Evil Shenanigans
for the recipe.
Here's my mise:
2 cups all purpose flour
1/4 cup lard
1/2 teaspoon salt
1/2 teaspoon baking powder
3/4 cup warm milk
Oooh. Would you just look at my mise.
I have only 1/4 cup milk.
(Illegible handwriting/scribble.)
Good thing I know what a dough is supposed to be like.
Now, when you have a pot of
lard or Crisco,
how do you measure it?
The recipe called for 1/4 cup,
so I filled a measuring cup with 3/4 cup water
and kept adding the lard until it displaced
enough water to measure 1 cup.
And I must say,
it took the Crisco people a darn long time
until they finally put their product
in little measured sticks, like butter.
Smart move.
I mixed the flour, salt, baking powder,
and lard until crumbly.

Then I added in
1/4 cup warm milk.
And I knew something wasn't quite right,
so I checked the recipe again,
squinted, looked harder,
and yes, indeed, it said
3/4 cup milk.

So I added in an extra 1/2 cup,
mixing the dough.

I turned the dough out onto a lightly floured
surface, and worked it for about 5 minutes
until I had a nice, smooth ball.

Separate into 12 balls
and lest rest for at least 30 minutes.

After resting,
I rolled the balls out
into thin rounds.

One at a time,
I cooked them in my iron skillet,
maybe 60-90 seconds on each side.

Oooh. Lookie.
I'm getting little poofy bubbles.

Oh wow.
I just wrapped up a piece of tortilla
with chili inside and it's really, really, good.

Now, you tell me.
Which tortilla would you rather eat?
I thought so.
Thanks, Kelly.
These look so good, I've always wanted to make my own tortillas.
ReplyDeleteYou are so very welcome!! :)
ReplyDelete