“You never know when you’re going to need a tortilla.”
My daughter is a wonderful cook and during her last visit she treated us to homemade tamales. As an added bonus, the first time she went to the store for the ingredients she accidentally bought white flour tortilla mix instead of the corn flour she needed. This meant I had a bag of flour tortilla mix left in my house. Well, you just never know when your going to need a flour tortilla.
Sure enough with the house full of ingredients but no food, I decided a bean burrito would hit the spot. I pulled out the bag of harina preparada (white flour tortilla mix) and made my own tortillas. I have to say for a prepared mix (you just add water) these were still so much better than the one you pick up on the grocery store aisle. This little mistake of my daughter has lead to a permanent change in our home. I love being 15 minutes from homemade (semi homemade) tortillas.
Ingredients (Makes 12 tortillas)
2 cups Tortilla Mix
½ cup warm water
Instructions
Mix tortilla mix and warm water together until it comes forms a ball. I do this in a stand mixer.
If doing this by hand, knead dough for about 5 minutes, and then cover and let sit for 5 minutes.
Divide the mixture into 12 equal parts and roll into balls.
Heat an ungreased cast iron skillet or comal until very hot.
Roll out each ball into a 6” circle. This takes practice! I start by flattening the dough with my roller and roll from the center outward, turning it a ¼ of a turn each time until a 6” circle is formed.
Cook dough 30 seconds on each side. Don’t overcook. The tortillas should be soft and flexible.
¡Que aproveche!
Flour Tortillas
Ingredients
- Makes 12 tortillas
- 2 cups Tortilla Mix
- ½ cup warm water
Instructions
- Mix tortilla mix and warm water together until it comes forms a ball. I do this in a stand mixer.
- Knead dough for about 5 minutes, and then cover and let sit for 5 minutes.
- Divide the mixture into 12 equal parts and roll into balls.
- Heat an ungreased cast iron skillet or comal until very hot.
- Roll out each ball into a 6” circle. This takes practice! I start by flattening the dough with my roller and roll from the center outward, turning it a ¼ of a turn each time until a 6” circle is formed.
- Cook dough 30 seconds on each side. Don’t overcook. The tortillas should be soft and flexible.
I love food! I read cookbooks like they were novels. I get giddy in a farmer’s market. I find a chicken in a pot surrounded by carrots, onion, and celery a thing of beauty. My favorite sound is Mmmmmmmm!
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