Homemade tortilla tips? (587 views)

Erin,
Thanks for pointing us to a FLOUR TORTILLA that doesn't use lard or shortening! I may give this recipe a try one of these days.
Catbatty

I made the Homesick Texan recipe a long time ago when I was positive I could learn how to make my own flour tortillas. I tried several recipes, but none of them came out like I wanted. The Homesick Texan recipe tasted good, but iirc, they were not tender at all for me. In the end, I decided that packages of 12 flour tortillas for $1.50 were the way to go anyway.

Corn tortillas I've never tried because unless you are a Mexican Granny who has been making them her whole life, you need a press, and I don't want to buy one just to attempt to make them once.

I hope you'll have success! Even if they don't turn out spectacular looking, I'm sure they will taste amazing, and your guests will love that.

Have you made them yet? How did they turn out?

Following Beth's advice, I invited my parents over for lunch over the weekend and tested the corn tortillas and then last night was my supper club. Both times they worked out well. Of course, the second time was not like the first time! First time, no problem from the get-go, no sticking, no tearing, no worries. Second time, the dough was too wet and the first tortilla was too thin and tore and stuck to the pan, but I added more masa and that helped. The second batch was still more prone to sticking (to plastic and to pan) and tearing.

But, all in all, it was fun and different. I made the chorizo (easy, tasty, but recipe didn't quite work as written--mixture was too dry to make a paste) and ended up making this chicken recipe which was really good. Pickled onions and pico de gallo plus all the fixings rounded out my part and others brought rice and beans, guac and margaritas, a jicama salad (perfect with the tacos), and a sopapilla cheesecake bake.

And, mrswaz, several people recommended alternatives to the press--two pie plates, two heavy pans, even just two books. Given the dough, I definitely think any of those would work if you ever wanted to try corn tortillas.

Since I have the leftovers, I might even try my hand at the flour ones this week!

Actually, that is usually how things go around here for me! Never the same recipe even when it is the same recipe.

Maybe this will work?

www.kcet.org/food/weekend-recipe-shredded-chicken-tacos-tinga-de-pollo

Or you can copy it at least!

The jicama salad wasn't mine so I don't have the recipe, but maybe I can get it.

I tried the Homesick Texan flour tortillas this weekend--definitely puffy and on the thicker side, but still tortilla and not flat bread. I adapted the rolling out a bit and rolled out in two stages to give the dough time to rest. Still only got tortillas about 6 inches across. I froze the leftovers and had some the next day, reheating them in a hot cast-iron pan--still good! An easy entry-level recipe, I am guessing. Next time: a flour tortilla with lard!

Hmmm, mine stayed the same size before/after cooking. I know that I let them rest more throughout the process. I wonder what difference lard would make. My dad has gotten into making lard so I will give them a try one of these days.