These were very easy to make and cooked up really well. There is such a difference between homemade tortillas
verse store bought. I will definitely make
them again. They browned up nice when
cooked. I made Enchiladas the next day
with the homemade tortillas. That recipe
will follow in a few days.
Start by mixing dry ingredients together. 3 Cups of Flour, 2 tsp Salt, 1 tsp Baking powder. When everything is thoroughly mixed you can now add 1/3 cup olive oil to the dry ones. As you mix it you can add up to 1 cup warm water.
Mix the homemade tortillas until it holds together and kneed
it for about 10 minutes. I then covered
with some wrap and put in the refrigerator to let it sit for a few hours.
When the homemade tortillas have sat for a few hours you
take the dough out and cut it into golf ball size pieces. Roll out the balls into flat tortillas using
lots of flour so they don’t stick to the rolling pin or surface. When the homemade tortillas are rolled out
very thin you should heat a skillet to med high heat.
I sprayed the surface with some nonstick spray. When the pan is hot put the rolled out
tortilla in the pan and let it cook for about 1 minute then flip to other side
for about 30 seconds. It should have
some brown spots on each side when they are cooked but it should not be stiff
and crunchy. If they are getting too
brown turn down the heat and if they are taking longer than 1 minute you will
need to turn the heat up.
Put the homemade
tortillas on a plate to keep them warm so you can use them right away. Leftovers should be refrigerated for up to 1
week or you can freeze them for up to 6 months. My homemade tortilla Enchiladas will be posted
in a few days.
Enjoy
The definition of the Tortilla is – A name given by the Spaniards to the unleavened flat bread they found in Mexico among the Aztec in the sixteenth century. The word “tortilla comes from the Spanish word “torta” which means round cake.
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