30 years since High School that is!
It has actually been more than 30 years since I made homemade flour tortillas. The last time I made homemade tortillas I was in 9th grade and we made them in my home economics class!
As many of you regular readers know, Grumpy is not a fan of Mexican food. When I mentioned on Facebook that I was making these and we were going to have Chicken Fajita's for dinner my ever faithful blogging friend Cristine just had to comment. ;o) We have a lot of fun over there talking about food - you should join in on the fun!
Actually, it was because of a Facebook Event and one of my blogging friends Natashya of Living in the Kitchen with Puppies - that I made a spur of the moment decision that I was going to make those flour tortillas and we were going to have Chicken Fajitas, whether Grumpy liked it or not.
The tortillas were awesome. The filling (chicken fajita) on the other hand - well let me say this. Grumpy liked it. For me it was ok. I thought there was not enough flavor or heat. I will be looking for another filling recipe and make these again. I just won't tell Grumpy I changed the fajita recipe. ;o)
Tell me, What recipe do you use for a fajita filling? Feel free to leave your link in my comments section :o) I will definitely check it out!
Rick Bayless Recipe
- 2-3/4 cups all purpose flour, plus a little extra for rolling the tortillas
- 5 tablespoons vegetable shortening
- 3/4 teaspoon salt
- 3/4 cup very warm tap water
Combine flour and shortening in a large mixing bowl. Work the shortening in with your fingers until completely incorporated. Dissolve the salt in the water and pour about 2/3 cup of it over the dry ingredients. Immediately work it in with a fork. The dough will be in large clumps. If all the dry ingredients haven't been dampened, add the rest of the liquid. Scoop the dough onto your work surface and knead until smooth.Divide the dough into 12 portions and roll each into a ball. Set them on a plate, cover with plastic wrap and let rest at least 30 minutes.Heat an ungreased griddle over medium to medium-high heat. On a lightly floured surface, roll out a portion of the dough into a 7-inch circle. Flatten a ball of dough, flour it, then roll forward and back across it, rotating a sixth of a turn and roll forward and back again. Continue until it is a 7 inch circle. Flour tortilla as needed while rolling.Lay the tortilla on the hot griddle. After 30-45 seconds, when brown splotches show underneath, flip it over. cook another 30 -45 seconds more, until other side is browned. Do not overcook or the tortilla will become crisp. Remove and wrap in a cloth napkin. Repeat procedure with remaining tortillas and stack them on top of each other.Note, cook time is PER tortilla and is approximate. Go by the way it looks more than you go by time.
DetailsPrep time: Cook time: Total time: Yield: