Killa tortilla
I think I’ve come up with a new way to kill a conversation. I’ll wait until someone mentions flour tortillas, and then I will say, “You know, I make my own flour tortillas.”
“Wait, wait!” I will say. “It’s not like beating your clothes on rocks! Besides, I’ll bet you’re in on that needlepoint craze.”
Seriously, making flour tortillas is easy, and they’re a jillion times better than Diane’s, though recognizably the same kind of thing. Last week we made quesadillas with the homemade tortillas, roasted poblanos, seared onions, and cilantro. I recommend you do the same.
FLOUR TORTILLAS
Makes 8
Adapted from Fine Cooking, July 2006
9 ounces all-purpose flour, plus a bunch more for flouring surfaces
1 teaspoon salt
1/4 teaspoon baking powder
1/4 cup (a little over 1-1/2 ounces) cold lard
2/3 cup warm water
Mix the dry ingredients in a large bowl. Add the lard and cut in with a pastry blender or your fingers until you reach oatmeal consistency. Stir in the water until the dough comes together.
Turn out onto a floured board and knead a couple of minutes, until it’s smooth.
Using a scale, portion the dough into eight 2-ounce balls. Cover the balls with plastic wrap and rest at least 30 minutes or up to 2 hours.
Heat a 10- or 12-inch cast-iron skillet over medium heat. Roll one ball out into a very thin 9-inch circle, reflouring as necessary. Place the proto-tortilla in the skillet and cook until it bubbles up and browns in parts on the bottom, about one minute. Pop any large bubbles with a fork and flip the tortilla. Continue cooking until browned in spots on the other side, about one minute. Remove to a plate and repeat with the remaining dough balls.
Note: These freeze well, though I’m not sure for how long, since I’ve only actually tried freezing them for two days. Reheat in the microwave or a skillet.
Comment by L
We made corn tortillas when I was growing up. I keep meaning to get a press so I can make my own again. But, perhaps a rolling pin will do…
Posted on June 8, 2006 at 4:53 pm
Comment by Heather
remember that segment on “sesame street” where women were making tortillas, i think at like street vending carts, and there were kids capering about, and finally one kid got handed a fresh new tortilla with beans all wrapped up in it, and he eats it and everybody looks happy?
that beany tortilla always looked like THE BEST FOOD EVER to me.
Posted on June 9, 2006 at 6:47 am
Comment by mamster
I completely missed this, but now I want to see it.
Posted on June 9, 2006 at 8:51 am
Comment by Kristal
I know I should gt over this, but I’m a little squeamish about lard — and if I buy it I think I’ll have to get a 5 lb tub. What do I do with the remaining 78.5 ounces?
I know it won’t be exactly the same, but do you think shortening or butter could be substituted with decent results?
Posted on June 9, 2006 at 9:27 am
Comment by Kristal
OK… I have read the Pig Butter post and am now educated in the ways of porky goodness. I see the error of my ways.
Posted on June 29, 2006 at 3:40 pm
Comment by mamster
Sorry, Kristal, I somehow missed your previous comment. I’ve done some more research since then and you can get a small quantity of lard at Porcella Urban Market in Bellevue for $4.
Posted on June 29, 2006 at 4:18 pm
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[…] In other food news, I’m getting pretty decent at making flour tortillas. After a few more batches, I think I’ll really have the knack; after that I’ll start experimenting with adding chile powders and whole-wheat flour. The secret, my friends, is lard. Lard is good. (And available locally from the Samish Bay cheese people.) The other secret is to roll those proto-tortillas thinner and wider than you’d think possible; they’ll contract as you pick them up, so stretch them slightly as you put them on the griddle. I actually measured them out to the recommended 9 inches. That is about right, but it seemed ridiculously thin when I first started. […]
Posted on August 19, 2006 at 5:45 pm