Then one day, I really had a craving for Mexican food and had all the ingredients on-hand except for tortillas. I decided I would try again. That batch turned out pretty good. I still wasn't 100% convinced, but I was willing to give it another shot. The more I practiced, the better they turned out. It also became a much quicker and easier process.
I haven't been able to pick out the one step that really makes or breaks a batch of tortillas. I wish I could tell you the trick to perfect tortillas, but I really believe it's just a process you have to be willing to play around with until you develop your own method and find what works for you.
Homemade Flour Tortillas
- 1 c. flour
- 1/2 t. baking powder
- 1/4 t. salt
- 2 T. butter or margarine
- 1/2 c. or less hot water
1. Stir together the flour, baking powder and salt in a large bowl. Cut in the butter or margarine with a pastry cutter or two knives (a potato masher works great in a pinch too). Slowly stir in the hot water, a little at a time, until the dough starts to come together. Start working the dough with your hands. If it is too dry, add a little more water. If it's too sticky, sprinkle in some more flour. (Try to avoid this though.) Knead dough until it becomes very elastic and roll into a ball.
2. Cover the dough and let it rest for at least one hour. Divide the dough and roll into golf-ball size pieces. Roll out each ball as thin as possible, trying to maintain a circular shape. If the dough is still a little sticky, you may need to flour the surface a bit. However, if the dough is elastic and smooth enough, this shouldn't be necessary.3. Heat a skillet over medium-high heat. Once hot, add a tortilla to the pan. Cook until the top appears dry, as seen below, about 1 minute. Flip and cook about 45 seconds more.
4. Serve the tortillas immediately, or refrigerate and reheat for a few seconds in the microwave, covered with a slightly damp towel.
Extra tortillas will stay good for about 3 days in the fridge. They freeze perfectly for longer storage. I like to roll mine jelly-roll style and wrap individually in a little aluminum foil before putting in a freezer bag. This way, I just pull out a few at a time and the quality once reheated is as good as freshly-made tortillas.
Stop by Grocery Cart Challenge for more recipes and pick up some of Friday's Frugal Ideas at A Cowboy's Wife.