Saturday, January 14, 2012
Easy Flour Tortillas WITHOUT Lard or Shortening!
And these are SOOOOOO easy to make. They're ultra-easy if you have a tortilla press, but still very easy if you only have a rolling pin.
Very tasty, nice and flexible, and if you are vegetabletarian or even vegan these will be perfect for you!
The key is, of course, to use olive oil. Lots an lotsa olive oil! These tortillas are so healthy you won't feel at all bad having 5 or 6 homemade burritos in one sitting!
One caveat to add though: These are not Tex-Mex flour tortillas. It seems Texans for some reason like their tortillas slightly "foofy". That means they add a leavening agent, usually a bit of baking powder, to their tortillas. I personally don't like that for tortillas, as I prefer more of a traditional Mexican tortilla but without the lard and without the modern addition of shortening.
So, here's whatcha need and here's whatcha do:
What you need:
2 cups plain, unbleached flour (or 1 wholemeal and 1 plain)
1/4 to 1/2 tsp sea salt
2/3 cup (Yes, TWO-THIRDS!) extra virgin olive oil
just under 2/3 cup (call it halfway betwixt 1/2 to 2/3 cup) water (H2O)
What you do:
This is pretty simple. Mix everything together in a bowl, knead it for a few minutes till it's a dough. Cover with plastic wrap and let it rest for 30 minutes.
Divide your dough into 6 pieces. The easiest way to do this is to roll/shape the dough into a tube, slice it in half, then cut each half into thirds. Although I'm sure you could have figured that out on your own, right?
If you have a 12 inch tortilla press, then you just, ummmmm, ahhhhhh, make your tortillas!
If you only have a 6.5 inch tortilla press (like me) then you still press out the tortillas and then finish them to 12 inches with a rolling pin.
If you have neither, then just roll em out to 12 inches in diameter.
When you stack up the uncooked tortillas make sure you put wax paper or a tea towel betwixt each tortilla.
For "cooking" the tortillas the best cooking implement to use is a large, well-seasoned, cast-iron fry pan. A thick-bottomed stainless steel one will work just fine too.
Once your fry pan is heated up on your stovetop then you just "cook" the tortillas for 20 to 40 seconds a side, only flipping once. Pile up all six, then spread them out on a board to cool for a few minutes.
Once they are cool enough to handle easily but still warm you want to put them into a plastic bag for 15 minutes.
Take the tortillas out of the bag to finish cooling completely and you'll find they nice and flexible and won't tear no matter how much good filling you stuff into them and wrap up!
Load em up with whatever you want! Beans, veggies, shredded seasoned meat, souvlaki fixings, etc. I'm sure you can figure out what to do with them.
Don't worry about how long they'll keep in the fridge, they'll all be eaten in one day -possibly two if you are on your own.