I don't think it matters where you are from, I think everyone will agree that one of the best treats in the world is a homemade flour tortilla. We are so lucky to have some of the world's best Mexican (Tex-Mex) restaurants in the world here in San Antonio and warm, fresh tortillas are served at the table with every meal.
|I pre-mix the dry ingredients and store them in my pantry. Saves a bit of time considering how often we make these. Just have to add the fat and water when we ready to make them.|
Whenever we dine out for Mexican food, those amazing little flat breads never last long once they arrive at our table. (... and we usually ask for more to take home!)
|Lard is traditionally used in tortillas, but vegetable shortening can be substituted to make these vegetarian.|
We also keep a package of store-bought tortillas around the house as some of my kids' favorite easy meals and snacks are made with tortillas. They won't say no to no-fuss dishes like breakfast tacos with egg and potatoes, bean and cheese tacos ( a fave for after school snack time) and quick sandwich rolls.
This is especially true of the four-year-old. She won't touch a peanut butter and jelly sandwich, but if I offer a soft taco as a snack I can't serve it fast enough!
|Your hands are the best tools to make tortillas!|
In one way or another, we honestly make (nearly) daily use of tortillas in place of regular sandwich bread around here.
|Dough needs to be covered and allowed to rest for about 10 minutes after kneading.|
It was my son who asked me to make them from scratch for the first time. He said the store-bought tortillas just weren't as good as the "restaurant ones". He is right. Those pre-made tortillas are definitely convenient, but they just don't capture the joy of a warm, hot-off-the-griddle tortilla!
|As well as you can, be sure to make smooth sides on the little disks of dough|
|Tortillas must be rolled out to be very thin and getting them to roll out round will take a little practice!|
|Should be thin enough to nearly see through, but thick enough not to tear easily.|
I mean really, really simple.
|My wrought-iron skillet is in constant use in my kitchen. One of my favorite things!|
Like, so simple I couldn't believe I'd never attempted to make them before!
So, here's a traditional recipe for homemade tortillas that we have all become absolutely addicted to. Using just 5 modest ingredients and a rolling pin, you can make some too and trust me, they are scrumptious!