administratorI’m guessing that many of you—even those who love cooking as much as I do—have moments when you simply don’t feel like spending time in the kitchen or have no idea what to make for dinner. In those situations, it’s great to have a little lifesaver tucked away, like a batch of homemade frozen burger buns or a pack of flour tortillas.
I’m lucky enough to have access to tortillas of decent quality, but whenever I have a bit more time, I prefer to make them myself. This recipe comes from the book “Mexique” by Margarita Carrillo Arronte. The tortillas are wonderfully soft and flexible, easy to fold, but do keep an eye on them while cooking—if they stay on the pan too long, they can become a bit tough.
Ingredients (makes approx. 16–20 tortillas)
500 g all-purpose flour
1/2 tsp salt
1/2 tsp baking powder
45 g margarine
45 g lard
About 350 ml lukewarm water
Instructions
Combine all the ingredients except the water in a mixer.
With the mixer running, slowly pour in enough water to form a smooth, slightly sticky dough that isn’t too firm.
Cover the dough and let it rest for about 15 minutes.
Divide the dough into golf-ball-sized portions. On a lightly floured surface, roll each piece into a thin circle. If you’re stacking the rolled tortillas on a plate, separate them with sheets of baking paper to prevent sticking.
Heat a dry skillet over medium heat. Place a tortilla on the skillet and cook for several seconds until bubbles start to appear. Flip and cook for no more than 30 seconds on the other side. The tortillas should take on a light, golden color—if cooked too long, they will become firm.
These homemade tortillas are perfect for fajitas, enchiladas, quesadillas, burritos, and many other Mexican dishes. Enjoy!
