Homemade Tortillas?

[mandalin]

Hi!

I am a new resident of upstate NY and find myself without all the awesome Mexican restaurants I am used to being surrounded with. As a result I am trying to make my own Mexican food.

Storebought tortillas just aren't good enough (IMO). At least not the ones I can get here. Does anyone have any tips on how to get flour tortillas thin? I roll and roll and roll and still can't get them the "right" consistency.

I am looking at tortilla presses, but they all say they are for corn tortillas. Does anyone know if they would work with the flour variety? If you do think a tortilla press is what I need, could you also tell me the kind you have/use?

Thanks for helping!

[Chels~]

I used to have Norporo (Sp?) press and hated it. It was way more work and not worth it to me. I found that after some practice my tortillas have gotten thinner. My kids even help now.

[mandalin]

thanks, I ended up changing my recipe and getting really yummy tortillas that were flat enough using my rolling pin as well. I think I just had a bad recipe to begin with!

Hugs,

[lauriemama]

How 'bout sharing the recipe?

[mandalin]

This recipe is the one I used. I know it has more shortening than most recipes i found, but it worked for a yummy and tender flour tortilla. I also did use the extra 1/4 of water to get a more workable dough.

Mandy

[mandalin]

I am still learning and my link didn't work. Here is just the link without trying to get fancy.

http://search.netscape.com/ns/boomfr...%2Frcp0027.htm

[mandalin]

Okay, can we delete my two attempts? I feel so silly.

Here is the recipe without even trying to link! LOL

I think it is okay to put the recipe here since it gives credit at the bottom. If it isn't okay to have it here, let me know how I can remedy this.

Ingredients:

4 cups flour
2 tsp salt
1/2 cup shortening
1 cup lukewarm water (I add about 1/4 cup more.)

Preparation:

Sift flour and salt into mixing bowl.

Add shortening & mix until well distributed.

Add lukewarm water and blend well.

Turn out on lightly-floured board and knead about 50 strokes.

Divide dough into 12 equal-sized pieces and form each piece into a ball.

Cover with a cloth and let stand for 15 min.

Roll each ball into a round tortilla, 8" in diameter.

Cook on a moderately hot ungreased skillet until golden brown in spots, turning once.

Makes 12 tortillas.

I have been using this for 30 years...

Courtesy of:
Mary in Texas from Latino-Recipe mailing list
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[lauriemama]

THanks! I've made tortillas before, but its been a while. They are a basic staple here and I'd like to make whole wheat ones. Also, have any of you ever made ones that are flavored for wrap style tortillas?