Mexican food (or Tex-Mex) is a HUGE favorite in our household. Honestly, I could serve beans and tortillas every night of the week and my 2 guys would be happy. I am a fan myself. Having grown up in Texas, pretty much any food that involves tortillas in some form or fashion (flour, corn, fried, you name it!) is high on my list of comfort foods! It was always a treat when I picked up some of the fresh made tortillas from Central Market. In fact, if I wanted them for a recipe, I had to buy 2 packs because 1 was sure to be demolished from snacking.
With our recent move to Tyler, I have not yet found a good source of homemade tortillas, so I thought it would be a worthy task to take on at home. Lord knows, I don't have to worry about them sitting in the
fridge. So, I found a recipe on one of my go-to recipe sites: Homesick Texan. And got to working.
I am not going to lie - this is pretty time consuming for the result of only 8 tortillas. I am thinking in the future that I will double the recipe. But, it was so good to have fresh tortillas that haven't been sitting on a shelf for who knows how long! These tortillas are definitely yummy, half of them were gone before the night was over (I didn't start making them until after dinner when the Little Man was asleep!).
The only changes I made from the original recipe were to substitute some whole wheat flour for the white flour and I used a stainless steel skillet (that's all I've got). I know, I know, how can I call my self a Texan and not have a cast iron skillet?
Want to try it for yourself? Here's the recipe!
Texas Flour Tortillas
from Homesick Texan
Ingredients:
Two cups of all-purpose flour (can make them whole wheat by substituting one cup of whole-wheat flour for white flour)
1 1/2 t. of baking powder
1 t. of salt
2 t. of vegetable oil
3/4 C. of warm milk
Directions:
Mix together the flour, baking powder, salt and oil.
Slowly add the warm milk.
Stir until a loose, sticky ball is formed.
Knead for two minutes on a floured surface. Dough should be firm and soft.
Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes.
After the dough has rested, break off eight sections, roll them into balls in your hands, place on a plate (make sure they aren’t touching) and then cover balls with damp cloth or plastic wrap for 10 minutes. (It’s very important to let the dough rest, otherwise it will be like elastic and won’t roll out to a proper thickness and shape.)
After dough has rested, one at a time place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin from the center until it’s thin and about eight inches in diameter. (If you roll out pie crusts you’ll have no problem with this.) Don’t over work the dough, or it’ll be stiff. Keep rolled-out tortillas covered until ready to cook.
In a dry iron skillet or comal heated on high, cook the tortilla about thirty seconds on each side. It should start to puff a bit when it’s done.
Keep cooked tortillas covered wrapped in a napkin until ready to eat.
Makes eight tortillas.
I am not going to lie - this is pretty time consuming for the result of only 8 tortillas. I am thinking in the future that I will double the recipe. But, it was so good to have fresh tortillas that haven't been sitting on a shelf for who knows how long! These tortillas are definitely yummy, half of them were gone before the night was over (I didn't start making them until after dinner when the Little Man was asleep!).
The only changes I made from the original recipe were to substitute some whole wheat flour for the white flour and I used a stainless steel skillet (that's all I've got). I know, I know, how can I call my self a Texan and not have a cast iron skillet?
Want to try it for yourself? Here's the recipe!
Texas Flour Tortillas
from Homesick Texan
Ingredients:
Two cups of all-purpose flour (can make them whole wheat by substituting one cup of whole-wheat flour for white flour)
1 1/2 t. of baking powder
1 t. of salt
2 t. of vegetable oil
3/4 C. of warm milk
Directions:
Mix together the flour, baking powder, salt and oil.
Slowly add the warm milk.
Stir until a loose, sticky ball is formed.
Knead for two minutes on a floured surface. Dough should be firm and soft.
Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes.
After the dough has rested, break off eight sections, roll them into balls in your hands, place on a plate (make sure they aren’t touching) and then cover balls with damp cloth or plastic wrap for 10 minutes. (It’s very important to let the dough rest, otherwise it will be like elastic and won’t roll out to a proper thickness and shape.)
After dough has rested, one at a time place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin from the center until it’s thin and about eight inches in diameter. (If you roll out pie crusts you’ll have no problem with this.) Don’t over work the dough, or it’ll be stiff. Keep rolled-out tortillas covered until ready to cook.
In a dry iron skillet or comal heated on high, cook the tortilla about thirty seconds on each side. It should start to puff a bit when it’s done.
Keep cooked tortillas covered wrapped in a napkin until ready to eat.
Makes eight tortillas.
we've been making them too...you can't go back to the stale store-bought ones after you've made them yourself! the recipe i used was a bit different (http://www.ourbestbites.com/2008/07/cooking-class-flour-tortillas.html) and didn't require resting...but i might try a little rest before i roll them out next time and see if there's any difference.
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