This week each member of the #SundaySupper team is tackling something on their bucket list. Do you have a culinary bucket list? Recipes you have been dying to make but aren’t quite sure you’re ready? Hopefully this #SundaySupper will give you the confidence to give it a shot, because even if it doesn’t turn out quite right, can make for a good story.
I have always wanted to try my hand at homemade flour tortillas. I constantly see other bloggers saying once you’ve made them yourself you will never go back.
I don’t know if this is the case for me considering it took about 3 (mostly passive) hours to make 8 tortillas.
It was great to say I tried. They did taste quite delicious. The ones I cooked correctly were soft and chewy, but I am clearly lazy and will stick to buying them when they are on sale.
You must roll them out very thin and cook them just enough that they are still pliable. There is a fine line between pliable and crispy with these. A few of the crispies were eaten for research while cooking.
Oh don’t mind me, off to make a bacon and pepperjack cheese quesadilla on my homemade tortillas.
- 1 ¼ cups all purpose flour
- 1 ¼ teaspoons baking powder
- ½ teaspoon salt
- ¼ cup vegetable shortening (although lard is suggested)
- 1 tablespoon (additional) shortening (or lard)
- ½ cup hot water
- Combine flour, baking powder, and salt in a large wooden bowl. Stir together to combine.
- Add the shortening in spoonfuls using all of it the ¼ cup and 1 tablespoon. Using a pastry blender combine the ingredients until coarse crumbs form.
- Slowly pour in hot water, mixing to combine. Knead 3-5 minutes until dough is less sticky.
- Cover with a kitchen towel and let rest at least one hour. I did all of these above steps in the same wooden bowl.
- Roll into small, ping pong size balls, place on a tray and cover with kitchen towel. Allow to rest an additional 20-30 minutes.
- Heat a cast iron or dark skillet over medium to medium high heat. Roll out each ball individually. Make sure to roll them very thin and rub your rolling pin with flour to prevent sticking. Cook tortilla in skillet 20-30 seconds per side, remove when they have slightly browned, but are still pliable.
Adapted from The Pioneer Woman