recipe is from the SodaMail
Recipes in Time!
newsletter which is written by Chele who also
has her own website, Chele's
is a single mother of three young boys who manages
to find the time to run her own desktop publishing
and personalisation service from her home and
also writes the popular SodaMail newsletter Recipes
three days a week.
newsletter is really interesting as not only do
you get the recipe but you also learn about the
food itself as in this sample recipe. This is
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Fascination with Flour Tortillas
grew up in a small town in southwest Texas, about
90 miles from Mexico. My family was very familiar
with "Tex-Mex" and local Mexican cuisine. In fact,
besides our Sonic, Dairy Queen, Pizza Hut and
Local Steak House, all other dining establishments
were Mexican! My favorite reason to eat at these
restaurants was for the fresh tortillas.
women of the Mexican heritage made fresh tortillas
for their families on a regular basis. They taught
their daughters the fine art of making perfect
tortillas. Indeed, the tortilla was a family food
with a bond. I was always a bit jealous, as our
family food was potato salad and the experience
wasn't quite the same! My family tortilla bonding
would happen only when my father would bring home
fresh tortillas from friends because more than
their family could eat were prepared!
tonight making your own flour tortillas for a
little fun with the children and a taste that
cannot compete with store bought tortillas. You
may start your own family bond with a simple,
cups of white all purpose flour
1/2 tsp of salt
1 tsp baking powder
1/2 cup of lard or vegtable shortening
1 cup of hot water
in the lard by hand until the mixture resembles
the water slowly until you have a soft elastic
ball. You may need to add a little more or less
water, but do it slowly. You may not really
need as much water as you think you do.
with a damp towel and then let rest 15 minutes.
about 7 - 9 equal size balls.
and roll each ball into a flat round disk.
on a very hot cast iron skillet. No oil is necessary.
when bottom side is golden, the top should be
bubbling slightly when ready. Use a spatula
to lift the edge and check for doneness before
the cooked tortillas warm by covering with a
damp towel while you continue to cook.
for Cooking Tortillas
making tortillas before you make them for guests.
Its not difficult, but it does take a few times
before you get the "feel" for the dough.
flip once. For some reason, they do not taste
good at all if flipped several times during
may roll your tortilla to about 1/4 inch thickness.
If they are any thicker than that, the outside
burns before the inside cooks. Thin tortillas
are used in fajitas and similar dishes. Thicker
tortillas are common in soups and other dishes
where they will be soaked.
people find it easier and neater to put the
dough ball in between two sheets of wax paper
when rolling out the tortilla. Another alternative
is to put it in a small plastic bag and then
flatten it out.
7 - 9