First crack at flour tortillas

Jayne

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Got ambitious today and tried these:

First batch was edible, but much more like really, really thin bread than a restaurant style flour tortilla. Better than store bought, but not better than the uncooked ones from Costco that you cook at home.

I've rolled some out and put them between parchment paper and will attempt to freeze the uncooked tortillas; if it works I could crank out a big batch and have them whenever needed.

Plan to search around for more recipe ideas, but these are good enough to add to the 'prepper cookbook' of things that can be whipped up easily out of shelf stable ingredients. The only parishable is fat, and while I used crisco today it says you can use anything... so any critters that get caught can donate some fat to the cause?

first_tortillas_1.jpg first_tortillas_2.jpg first_tortillas_3.jpg first_tortillas_4.jpg
 
I grew up in a house where Abuela would make tortillas by the 100's. A pot of Red Rice and another of beans...
Christmas tamales and NewYears menudo.
I have her recipe, but it's just not the same. I sure miss walking into that old 1950s kitchen and her hounding me " ?? Quiero comida Nieto !" eat, Eat !

Merry Christmas.
 
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I bet pork fat would make them taste good. I think someone makes a tortilla press also. May speed things up some when you wanna make a good sized batch
 
I use Einkhorn flour. Tastes better than regular flour IMO. And we use olive oil. Lard made them too hard to deal with in the press. Cooked in a cast iron pan.

We switched to Einkhorn because it seems like I have a mild problem with regular flour. Fewer problems with the Einkhorn.
 
Never heard of Einkhorn flour. Where do you get it? Good point on the lard. We have a press and it's good for making them round, but they're still thick.
 
I took one of the frozen ones out of the freezer to test this morning, and it thawed out really quickly. Was pliable and ready to cook in 10 minutes at most.

This time I used cast iron and got it medium-hot, and it turned out softer and not so bread like. I also put the hot tortilla in a towel to let it steam after cooking, that also seems to help make it more restaurant like.

Damn, now someone bring me some carnitas!
 
I bought my wife a tortilla press a few years ago. She doesn't use it often, but freshly made tortillas are so much better than the store bought stuff. She usually makes whole wheat tortilla's she found a recipe for. She has found that with the press it works best when she presses a little each time and keeps going gradually over until shengets the thickness she wants. If she just presses all the way down the first time they tend to be worse. But that may be due to the healthy whole wheat recipe.
 
Never heard of Einkhorn flour. Where do you get it? Good point on the lard. We have a press and it's good for making them round, but they're still thick.

It's an ancient grain. Heard about it on here, but can't remember who. We order from Amazon. Not the cheapest stuff but for now we only use it for tortillas so not a big deal.

https://www.amazon.com/gp/product/B00E6XS734/ref=oh_aui_detailpage_o02_s00?ie=UTF8&psc=1

https://jovialfoods.com/einkorn/

Here is the recipe we use, we cut it in half for the two of us.

https://jovialfoods.com/recipes/whole-grain-einkorn-tortillas/
 
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I bought my wife a tortilla press a few years ago. She doesn't use it often, but freshly made tortillas are so much better than the store bought stuff. She usually makes whole wheat tortilla's she found a recipe for. She has found that with the press it works best when she presses a little each time and keeps going gradually over until shengets the thickness she wants. If she just presses all the way down the first time they tend to be worse. But that may be due to the healthy whole wheat recipe.

I press mine with just my hand. Lift and turn it 180 degrees. Then use the press. Lift and turn again. Then press hard a final time.
 
Mine are not very thin. Probably have to roll them to get them store bought thin. But I cut mine up and put whatever we are eating on the pieces. Kind of like a chip but softer. It’s worth the minor inconvenience for me. I feel better than eating the store bought junk.


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Here's a tasty tip.... boil a whole chicken and season with poultry season, salt , and pepper. Let the cooked chicken cool enough to handle and debone. Put deboned chicken back into stock and bring back up to a slow rolling boil. Take some of the fresh cooked flour tortillas and cut into about an inch or little bigger strips, then dredged in all purpose flour and slowly add to chicken w/ stock that is at a slow rolling boil. Don't put the strips all in one spot... try to spread them around. After strips are in, turn heat down to a simmer and place a lid on pot. Let it simmer about 20 minutes or so.... you have now made Mexican chicken and pastry (well, that's what I call it. lol) :)

Oh, don't stir the pot much while strips are simmering... it will tear them into mush.
 
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