Home-Made Tortiallas

Friday nights are nights for Mexican food in our home. I love the variety and tradition associated with the food of Mexico. Cilantro and chili peppers are distinct qualities of Mexico. One of my favorite foods is the tortilla. I used both store bought and home-made. Home-made tortillas are softer and double in thickness compared to store bought tortillas. They are also VERY inexpensive to make and contain natural ingredients. Store bought tortillas last longer and don't get dry or stale compared to the home-made tortilla. They also are thinner and therefore more flexible than the tortillas I make at home. So I like to use them for wraps, quick meals, and the all time favorite of our home-quesadillas. 

How I Make Tortillas

Makes 12 

2 c. white flour

1 c. wheat flour

1 t. salt

4-6 T shortening or lard

about 1 1/4 c. warm water

1. mix the dry ingredients together in a bowl

2. Add shortening or lard

3. A a little warm water at a time until the dough is soft-too much water will make it sticky

4. Knead dough a few minutes

5. Separate the dough into 12 small balls

6. Let them rest 10 minutes

7. Heat up electric griddle to medium to high (every griddle heats up differently)

8. Roll dough into 1/8-1/4" thick circles

9. Cook on both sides 30 seconds

10. The tortillas are done when they have brown spots from the heat

11. Until serving, layer tortillas between a moist cloth-I usually use a thin tea towel and wring it under warm water then layer one tortilla and fold the towel over and another tortilla-so there is a moist towel between each tortilla. 

12. Serve.

Serving ideas:

• Eat warm, rip and dip in warm honey
• Fill with taco, enchilada, or burrito fillings
• Use as a wrap for sandwiches-warm ham and cheese is yummy
• Make peanut butter and jelly wraps for children
• Make tortilla chips

Leftover Tortillas-home made or store bought can be made into awesome tortilla chips

Tortilla chips
 

12 tortillas-corn or wheat
2 T Oil
1 T Salt

1. Preheat oven to 350 degrees
2. Slice tortillas into triangles (a pizza cutter works great)
3. In a bowl, mix oil and salt and any other desired seasonings
4. Dip each wedge in the salt water and lay on a large cookie sheet
5. Bake for 8 minutes, turn the pan and bake another 8 minutes until the chips are crisp, but not brown


Dip in tomato salsa, fruit salsa, cheese, or guacamole

Variations:  

• Use cinnamon sugar instead of salt 
• Add lime 
• Add chili spices such as cumin, chipolte, or chili powder