Skip to main content

Flour Tortillas

By
4 cups flour
1/2 TBS salt
1 and 1/4 tsp baking powder
3/8 cups shortening
1 and 3/8 cups water

In a kitchen aid (or equivalent) mix dry ingredients with the shortening and then add the water. Knead until you have a lovely soft dough. Cover and let the dough rest for 5 minutes. Knead once more and divide the dough into 12 pieces. Form each piece into a ball and place on a plate. Rub the top of each ball with a tiny bit of shortening and cover with wax paper. Set aside for 30 minutes.


Heat a griddle until a drop of water really sizzles. Flatten a ball with the palm of your hand and then finish off with a rolling pin. I find it is best to flatten 2 or 3 so they can rest between rollings. You want the tortillas very thin before you cook them. As you cook one, you can be flattening and rolling others.


Cook one side until bubbles appear and flip over (real women in Honduras do this with their bare hands - eek).

Cook the other side and place in a tortilla warmer or wrap it up in a towel with the other finished tortillas. I love serving Holly's fajitas in these, also tacos and black beans and rice.
Labels:

Comments

Post a Comment

Popular posts from this blog

Sprinkles' Lemon Buttercream Frosting

By
1 cup butter, softened 3 3/4 cups confectioners' sugar juice and zest of one lemon 1 tsp. vanilla 1/8 tsp. salt Combine butter, sugar, and salt and beat till well combined. Add lemon juice, zest, and vanilla and continue to beat for another 3 to 5 minutes or until creamy. I made this for lemon cupcakes for a baby shower and it was so good! I did add a little more sugar so it was a little stiffer and easier to pipe with a decorating tip.
1 comment
Read more

Dilly Beans

By azandersens
This is my mom's famous recipe for canned "dilly beans". She uses fresh dill grown in her backyard. You'll like them if you like pickles. There is never a Dunaway function without them. Wash fresh green beans and snip off the ends.  Put 1 clove garlic and  1 head dill (when it reaches the seed stage) in a pint-sized jar, then pack the jar tight with as many beans that will fit. Brine: 2 c. vinegar 2 c. water 1/4 c. salt - no iodine! 1/4 t. cayenne pepper Heat brine & warm lids. Cold pack in water bath & boil for 10 minutes. If you're like me and have never canned before, that may have sounded like Chinese, but I'm posting it for my canning guru friend. I think someday I'll get there. I would guess there would be a time to wait to make sure the pickling process was complete, but I don't know how long that would be.
1 comment
Read more

Caribbean Rice and Beans

By
2 TB olive oil 4 green onions, sliced 3 slices of bacon, diced 2 garlic cloves, minced 1 1/4 cups rice 7 oz. canned tomatoes 3 TB chopped fresh parsley 2 bay leaves 1 small green chili, cored, seeded and thinly sliced 1/2 tsp turmeric 1/2 tsp cumin seeds 1/2 tsp dried thyme 1/2 tsp curry 1 can red kidney beans or black-eyed peas, drained 1 1/2 cups chicken stock 1 lime, cut into wedges to serve Heat oil in a pan, add green onions and bacon, and cook for about 5 minutes or until the bacon is crisp. Add the garlic and cook for 2 minutes. Add the rice and stir to coat the grains in the oil. Add the tomatoes with their juice, 2 TB of the parsley, the bay leaves, chili, turmeric, cumin, thyme, and curry. Cook for 2 minutes. Add the beans and stock and bring to a boil. Cover and cook over low heat for 15 minutes, until the rice is tender and the liquid has been absorbed. Sprinkle with the remaining parsley and serve with lime wedges. This is a recipe my friend Jessica recommended. I c...
3 comments
Read more