My Mom Makes the Best – by granddaughter

I received a voice message from my granddaughter. She’s always noticing the little things. That means a lot to her mom and to Gamma (me).

My Daughter’s Best Homemade Tortilla Recipe:

The ‘Tortilla-Making System’

I asked my daughter how she made tortillas, she laughed when I asked for her recipe.

“Mom, it takes me about 30 minutes to make tortillas, start to finish. I learned early that tortillas are hard to make but I was determined to make them.

“So, I use a mix. There are specific things I do though that make it turn out right.

“You taught me how to make biscuits and this is similar to biscuit dough, so I make them like I would biscuits. That’s how I can make tortillas.

“A lot of people tell me they don’t make handmade tortillas anymore because it’s too hard to have them turn out right.

Amusing Verbal Instructions to Make the Tortillas

“I stir the water and the mix together according to instructions. Some flour is set aside to sprinkle and coat the dough. Mix the dough until it is the consistency to be kneaded. Then, knead the dough for 2 to 3 minutes. The dough will divide into about 12 small balls. Use about 1/8 to 1/4 cup dough per ball.

“Then, sprinkle flour on top of each ball and let them rest. This resting time is important. By the time all the equipment is ready, the first ball of dough is ready to work.

Tortilla Cooking Instructions

“Get 2 frypans and turn them on low, my cutting board and the rolling pin ready to use. Take one ball and roll it around in your hand, flatten it in your hand, put it on the cutting board, and roll it out as far as it can be rolled. Put that dough in the first pan.

“While that one is in the pan, start the second ball. Rolling it around in your hand helps keep the tortilla round. Flatten the second ball out and roll it out as much as you can with the rolling pin.

“By this time the cooking one in the first pan is ready to flip. flip it into the second pan – that way you know that it has been flipped. Put the second tortilla dough ball in the first pan. Use this system, so you can just keep repeating the first step.

Tips for Finishing Touches on the Tortillas

“I have a tortilla pouch and stick the tortilla from the pan right in the middle of the pouch, making sure the sides are pressed closed so no air gets in, this way it holds in moisture. The tortilla will get hard if it is exposed to air and they turn into chip-like consistency, and no one wants to eat them.

“You can also use a tortilla bowl and 2 towels. If I use the tortilla bowl, I slide the tortilla in the middle of the towels and put the lid on snug to keep the moisture inside. It’s easier for me to use the pouch.

“As long as the kids don’t eat them as soon as they are made, I end up with 12 at a time. If they eat them, there are none. Making smaller batches is easier for me because they get eaten up so quickly.”

Another Recipe

Just for grins, I found this tortilla recipe. I’ll see how it matches up to my daughter’s proven system of making Tortillas!

Thanks to Five Heart Home for this next recipe. https://www.fivehearthome.com/easy-homemade-flour-tortillas/

INGREDIENTS

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 tablespoon unsalted butter, softened
• ¾ cup lukewarm water

INSTRUCTIONS

• In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Transfer to the bowl of a large food processor. Add the butter and pulse until the mixture resembles cornmeal (about 15 1-second pulses). With the food processor running, slowly stream in the warm water.
• Process until the dough forms a rough ball.
• Turn out dough onto a lightly floured work surface. Knead for 1 minute until smooth and elastic. Divide the dough into 10 equal pieces and roll into balls. Cover dough balls with a clean kitchen towel and allow to rest for 15 minutes.
• Heat a large skillet over medium to medium-high heat. While skillet is heating, roll tortillas into 7- to 8-inch diameter circles, using a bit of flour to prevent sticking. Place a tortilla into hot skillet and cook until it bubbles up a bit and light brown spots form on the underside, anywhere from 10 to 60 seconds depending on how hot your pan is and how thick your tortillas are. Flip tortilla and cook until second side is done. Repeat until all tortillas are cooked.
• Serve immediately or store in a tightly covered container. To reheat, stack on a plate and cover with a damp paper towel. Microwave for 15 to 30 seconds or until warm.

Notes

• If you prefer, you may substitute the butter with lard or vegetable shortening.
• You may make this recipe by hand instead of using a food processor. Mix in the butter with your fingers or a pastry cutter until the mixture resembles cornmeal, and then slowly stir in the water. Knead on a lightly floured surface until a smooth and elastic dough is formed.
• For thinner tortillas, divide dough into 12 balls. To make thicker tortillas, divide it into 8 balls.
• Roll tortillas into a roundish shape, flattening the ball of dough in one direction from the center to the top edge. Turn the dough a quarter turn and roll again from the center to the top. Repeat rolling and turning until tortilla is to desired size and shape.
• Do not stack rolled tortillas while waiting to cook them or they may become soggy.
• Before cooking a rolled-out tortilla, toss it back and forth a bit between your hands to knock off any excess flour.
• If flour does start to accumulate in your pan it will burn, so be sure to carefully wipe flour out of pan between cooking tortillas.
• If tortilla doesn’t have golden spots after 1 minute, slightly increase heat. If the spots are dark brown or black, decrease heat.

Please Leave Your Comment

• Let me know if you like making tortillas from scratch or mix.
• Please let me know if you tried the system for making Tortillas. My daughter puts a system in everything and appreciates comments that will make her day better.
• Share this on social media!

Find other fun projects on this new post, The Best Family Farm.