Make a recipe of these easy prep tortillas, and freeze what you don't need. They are one of the best bread doughs to freeze because nothing in terms of flavor or consistency changes when thawed.
There are many videos on YouTube on how to handmake tortillas. Every chef seems to use a different recipe. Since I love to cook with butter, this one works for me.
- 1 3/4 cups flour
- 1 tsp. salt
- 1/2 tsp. baking powder
- 2 tbs. cold butter
- 2 tbs. butter flavor Crisco, cold lard or shortening, or just use all butter
- 1/2 cup water + a bit more.
- extra flour
- In a mixing bowl, add the dry tortilla ingredients, stir, add butter and shortening and work it into the dough with a fork (pea size crumbles).
- Add the water, stir, form dough into a ball.
- Lightly flour a work surface.
- Knead the dough a couple of minutes, roll into a ball, cover, let rest an hour in the fridge.
- Divide dough into 8 same-size balls, or more by flattening the dough with your hand, then cut the dough like you would a pie. Roll each piece into a ball with your palms. Cover and let rest 10 minutes. (If you don't let the dough rest, it will contract when you roll it.)
- Heat a large skillet to medium high.
- Lightly re-flour your work surface.
- Working from the center of each ball, roll it out with a rolling pin, turn the dough clockwise and repeat the process. You want the disks to be about 7 1/2 inches in diameter. They do not have to be perfectly round, but roll them as thin as you can, especially if making a tortilla dish, like enchiladas.
- Have a warm towel or tortilla holder ready. I use plastic baggies.
- Place one disk in the hot skillet. The tortilla will begin to puff up and brown in places.
- Turn it over and lightly brown on the other side, 30 seconds or so on each side.
- Place in a warm towel or container, continue making one tortilla at a time.
- If you don't want to make them all at once, place the remaining balls of dough in a container and freeze them. Let thaw before rolling them out.
- Note: don't use Teflon to cook these without oil. It will ruin the surface. Use cast iron or anodized aluminum with a touch of oil.
|Amount Per Serving||%DV|
|Serving Size 47g|
|Recipe makes 6 servings|
|Calories from Fat 70||35%|
|Total Fat 8.04g||10%|
|Saturated Fat 4.92g||20%|
|Trans Fat 0.0g|
|Total Carbs 27.83g||7%|
|Dietary Fiber 1.0g||3%|