Flour Tortillas

9 Mar

I am sure the last thing you think about making from scratch when doing mexican is flour tortillas……well I am here to let you know how EASY it really is.

When cooking for my Mexican Supper Club night, I planned to do Beef Enchiladas. I bought flour tortillas from the store as a back-up just in case I didnt have time to make my own.

But I always had a feeling that I was going to make my own no matter what. It turned out that I had some extra time and I just went for it!

It was BEYOND easy to put together. They took a little longer in the frying pan than I thought they would. But all in all, they turned out AMAZING.

The key when you are sauteeing them in the frying pan is to make sure you have a damp towel on top of saran wrap on top of the plate of cooked tortillas so they stay a bit pliable when you go to use them.

Making your own tortillas is SO much better for you than using store-bought. They taste fresher and dont contain any chemicals or additives. They have a better texture, too, and are great to use in almost any recipe!

And I am so bummed that I didnt take any pics of the finished tortillas. I’ll have to update in the future when I make them again. But here is a pic of my yummy beef enchiladas!

Flour Tortillas

Ingredients:

  • 2 and ¾ cup flour
  • 1.5 tsp salt
  • 6 tblsp Crisco, cut into 6 pieces
  • ¾ cup plus 2 tblsp water, heated up to 110 degrees
  • ½ tsp vegetable oil

Directions:

Combine flour and salt in bowl – stir. Rub shortening into flour mixture until mixture resembles coarse meal. Stir in water until combined.

Turn dough out onto counter and knead briefly to form smooth, cohesive ball. Roll 2.5 tblsp dough into 1.5 inch balls. Transfer balls to plate and refrigerate until firm, wrapped in plastic.

Working on lightly floured counter, roll out balls to 8-inch rounds. Heat oil in large skillet over medium-low heat until just smoking. Wipe out skillet with paper towels. Lay 1 round in skillet and cook until surface begins to bubble, about 1 minute. Flip and cook until browned and puffed, about 1 minute. Transfer to plate and cover with dish towel. (NOTE: It took my tortillas about 3-4 minutes per side to cook)

At this point – go on and use them for whatever dish you plan to make.

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One Response to “Flour Tortillas”

Trackbacks/Pingbacks

  1. Beef Enchiladas | A Sliver Of Each - March 10, 2013

    […] recipe couldnt have been easier to put together. And note – I used homemade flour tortillas, not the storebought ones in the picture above (recommended over buying storebought […]

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