Life without Mexican food is no life at all.
I grew up with that sentiment posted on the refrigerator, and it’s become my mantra. A future without Mexican food is pretty dismal. Since tortillas, both corn and flour, are staples in Mexican cooking, then, it stands to reason that it’s a vital skill to learn, and since we already have plenty of beans stored, we’re more than halfway ready to serve up a tasty, hot Mexican combo platter!
Tortillas are also a heck of a lot easier to cook than bread. There. I said it! I have to plan my day around baking bread, but with less than a half dozen ingredients, hot homemade tortillas can be ready to eat long before that bread dough is on its second rise!
Now, I’m hardly a master tortilla maker. Sometimes my tortillas are too thin, sometimes too thick, but practice makes perfect, and that’s what our Skill of the Month is all about!
Here’s a recipe that Suzie Brown, manager of the Honeyville Farms store in Salt Lake City, shared with me. She uses shortening, which, as you know, has a very impressive shelf life.
2 1/2 c. flour
1/2 c. vegetable shortening
1 t. salt
1 c. water
Combine all ingredients together. Mix till smooth. Form a small ball of dough, approximately 2″ across, and roll into a circle using a rolling pin. As each tortilla is finished, you can either cook it in on a dry griddle or in a frying pan with some oil.
With tortillas, you can make tacos, burritos, tostadas, tortilla chips, quesadillas, wraps, and those crunchy little tortilla strips that restaurants put on top of salads to make them look fancy! I’ve even seen tortillas covered with Nutella! Tortillas are quick, versatile, and delicious. I think you’ll thank me later for making you learn this skill!
And, be watching for a tortilla-related giveaway later this week!