I don’t know about you, but I do not like store-bought tortillas! Yes, they are quick. And yes, I have used them many times, but I don’t like them.
1. They break. How hard is it to keep a store-bought tortilla from breaking?! Especially one that is cold? Home made ones don’t break! Even when these are cold – they stay limber.
2. They give me indigestion. Seriously. It took me awhile, but finally I realized that it was the tortillas that were causing stomach pain every time I ate them. I started researching the ingredients, and found that the preservative used is known for causing stomach pain. :/ Aha. So I sadly gave up the convenience of grabbing a pack of tortillas at the store, and started making my own. Most of the time. I still eye them every time I am in the store. I mean, buying them is so easy!
But making them is pretty easy too. Takes awhile to fry them all, I’ll admit. But they aren’t really hard. And if you can lay hands on a tortilla press somewhere, it makes it even easier. I was given a heated press from Mexico. I have owned mine for 7 years and use it often – on a weekly basis, and it is just like new. I make tortillas much oftener now than I did without a press!
I have no idea how or where to get them. (Update: Found them on Amazon! Woot!) But it is the bee’s knees for pressing tortillas really flat – really quick. You don’t need a press though. I have rolled these out with a rolling pin often. The main thing is, roll them thin. As thin as you can get them. And don’t obsess over shape. That will come with practice.
Here is where you can go to buy the press:
•I use my Kitchen Aid to mix and knead the dough. Makes it a snap! Then I roll them out on a clean, dry, counter. No oil or flour, please!
•Fry them on a hot, dry skillet. (No oil here either.) I use my electric skillet set as high as it goes, (400°) or sometimes my cast iron griddle, or just a regular frying pan. Fry them till they start to have golden spots on them, flip and fry till the bubbles are turning golden brown.
•Wrap them in a towel as you fry the remaining ones. As they sit in the towel together, the heat and steam make them delightfully soft. Keep them covered in a towel till you are done eating.
•When you are done with your meal, just pop the remaining ones in a plastic bag and secure. They will keep on your counter top for a day or two. If you are keeping them longer than that, I recommend sticking them in the fridge.
I hope you enjoy these as much as we do. I usually make them several times a week, and my kids (and My Cowboy!) scarf them right down! They are great with my Fabulous Venison Fajitas
- 4 cups flour
- ½ cup crisco
- 1½ teaspoons salt
- 1½ cups lukewarm water
- Mix flour, crisco, and salt.
- Add water and mix well.
- Knead 3-5 minutes or till dough starts to clean edges of mixing bowl.
- Divide into 20 balls.Roll each ball out thin as possible on a dry counter.
- Fry on a dry skillet for several minutes per side. They should be golden brown in spots.
- Keep covered in a towel while you fry the remainder.
- Store in a plastic bag in the fridge.
- Note: you can use white or wheat flour for these.
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