It is my pleasure to feature a guest post from Carmen Hyde of “Old House Kitchen“.
I have followed Carmen for quite sometime now and I’m never disappointed! Carmen is obviously a much better cook than I am and I always learn something new (and often times yummy) from her.
Enjoy! Visit “Old House Kitchen”‘s Facebook page and give them a “Like“.
Our family can consume a lot of tortillas! Of course we love them with tacos and burritos, but my kiddos also love to warm them up, butter them and then sprinkle cinnamon and sugar on them! Multiply that with seven of our eight kiddos who can eat them (the youngest is a baby, but he’ll be eating lots of tortillas soon, too!) and that equals ginormous amounts of tortillas! It saves us a lot of money to make our own tortillas than to buy them from the store. Another bonus is we know what’s in them! I found a recipe online and decided to give it a try. Follow me as I give it a whirl!
(makes about 24)
5 cups unbleached all-purpose flour
5 tsp. baking powder
2 tsp. sea salt
1 1/4 cup vegetable shortening
2 cups hot water
Stir together flour, baking powder and salt in a large bowl. Cut shortening in with a pastry cutter until it resembles coarse crumbs. Slowly pour in hot water, stirring to bring mixture together.
Lightly knead dough 35-ish times (until it balls up and is less sticky). Cover with a kitchen towel and allow dough to rest for an hour.
Roll into two-inch diameter size balls, place on a baking sheet, cover with a towel, and rest another 20 minutes. When you’re ready to make tortillas heat a griddle to 350 degrees.
One by one, roll out balls of dough until they are very thin.
Throw them individually on the griddle. Cook about 30 seconds on each side.
Take them off the griddle when the tortillas are still soft, but have a few lightly browned spots on them. Stack tortillas on a plate and cover with a towel to keep warm (or put them in the oven on a “warm” setting.) Serve immediately or allow to cool before storing. To warm them up put wrap in foil and warm in the oven.
A few notes:
*Make sure your water is very hot. It needs to be hot in order to melt the shortening and blend in.
*You will doubt your dough mixing abilities when you throw the dough out on the counter. It will ball up just right, don’t worry!
*You will also think you are horrible at making tortillas at first. You will have some with holes. A lot even. Just chalk it up to experience. You’ll get better at it! Pinky promise!
*I did an assembly line sort of process. I got one tortilla rolled out and then on the griddle. When I rolled another I’d slide the first tortilla down to the end. Then I’d roll out another and then flip the first tortilla and slide the second tortilla to the middle spot. And so on.
*You will be tempted to eat every single lovely warm tortilla as it comes off the griddle. Resist that temptation! Eat just one and save the rest for your family!
Carmen is wife to her biggest culinary fan, mother and teacher to 8 perpetually hungry kiddos, blogger, crafter, food columnist for the DeKalb Star newspaper and contributor at Raising Homemakers. Follow along with her in her pre-Civil War farmhouse kitchen and homesteading adventures at OldHouseKitchen.com.