Monday, November 12, 2012

Home made tortillas

Funny thing about this post: I wrote it basically a million years ago. I went in to change the lable and suddenly its coming up new, so here it is again for all the newcomers! 

It's confession time. I understand the title of my blog is awfully misleading in the sense that it would be a great title for a cooking blog! ... Which this primarily is not. I apologize for this miscommunication, misleading word choice and dare I say, Betrayal! haha The truth is, I don't mind cooking, but I just don't do it often. I am STOKED to be able to cook for two, and until that day my cooking endeavors are far and few between. However, recently the planets aligned, hell froze over, and I, Valerie Braun Stratford, made something FROM SCRATCH!
Albertsons had a meat sale with pre-seasoned and prepared meals (holla holla awesome!), so naturally I couldn't pass it up, after all, I have a man to keep happy!

I bought a super delicious fajita mix and wanted to surprise my man with my fake ultra-home maker skills!

BUT THEN, I found I had no tortillas! In sweet desperation, (and feeling pretty proud of myself for even remembering you could combine that stuff called ingredients to make food...), I tapped into June Cleaver mode, whipped my apron out and went to town. 
 Home-made tortillas: prepare to meet your maker!


  • 3 cups Organic, Unbleached Flour
  • 1 teaspoon Salt
  • ½ teaspoons Baking Powder
  • ⅓ cups Canola Oil
  • 1 cup Hot Water

  Preparation Instructions  
  • Mix the flour, salt, and baking powder with a whisk. Add the canola oil and mix with your fingers until all the oil is incorporated and the mixture looks like fine crumbs. Add 1 cup of hot water and mix until a ball is formed. (I have also refrigerated it overnight). Divide the dough into 12 balls, cover with plastic wrap and let the dough rest for about 30 minutes. Roll out one at a time on a floured surface. Brush off excess flour. Cook on a hot, ungreased griddle over medium-high heat. Turn the tortilla when brown blisters form on the first side. Stack the totillas and serve warm.

    I will admit, they didn't knock my socks off but they were just tortillas, what can you expect? I did think they were pretty tasty! I recommend making them THIN. In my personal preference, the thinner the better, and I like them a little undercooked, otherwise they end up more bread like, and if I wanted manna, I would have been born in Moses's time!

    So there you are you home-maker, tortilla-less, go-getters!
     Fast, easy, and tasty. 
    My favorite combination :)
    Good luck!

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