5/30/13

Cooking Outside of the Bag: Whole Wheat Tortillas

 

Tortillas! They are so wonderful and versatile and delicious. They are the reason I go out for Mexican, along with those greasy thin and crispy chips that I dip unashamedly in an unknown cheese-like product and fresh, yummy salsa. Yes, that is my greatest weakness. So, I occasionally indulge. I do it so seldom that I don't even limit myself. I stuff myself silly. When I am at home, however, I am much more conscious of my Mexican food.

Have you ever been shopping for tortillas? It is an all day affair. My mother was sent to the store one day for tortillas. Knowing that my older sister would not approve of a highly processed variety on her dinner table, she he read the label on every single package. It took a very long time. Her goal was to find tortillas that had five ingredients or less. After an 20 minute read-a-thon,  She found them. Ingredients: Corn and lime. Winner!

But a life of only corn tortillas does not appeal to me.  Not my style. I am a flour tortilla gal myself.  Unfortunately, I have only found one pre-packaged flour tortilla that did not have hydrogenated oil in it. They came from Trader Joes. They were convenient. But fell apart easily and lacked any sort of taste. So, as the saying goes, if you want it done right, you have to do it yourself. Luckily in this case, you can! With practice, you can make a dozen in under 30 min of hands on time.

You will need:
3 Cups whole wheat flour (I use white wheat)
2 T Lard (I use skimmed bacon grease)
2 T Palm shortening
(Or 4 T total of fat)
1 t Salt
1 t Baking powder
3/4 Cup hot water.

Cut fat into the flour, baking powder and salt. The easiest way to do this is with a food processor, but you can do it by hand for sure.

 
 
 
Slowly add water until dough forms. You may not need it all. You may need a bit more. Add it a bit at a time until a soft (not sticky) dough forms.


Then separate into 10 equal sized balls and let rest for 30 min.


Roll each one out individually.

 
 Then and cook 2 min on each side. You will know it is time to flip when they no longer look wet.



These will stay quite pliable if not overcooked. They can be frozen or refrigerated, but will not last for long out on the counter. That is the thing about real food. If you don't use it, it decomposes. A tortilla from the store can lasts almost forever!


We had a guest for dinner last night. He whispered to my son, "Why is your mom taking pictures of her food?" The kids are as used to it as I am now. "Oh, for the blog," he replied knowingly!

These take time and a little forethought. Making a few extra and throwing in the freezer will help with that. I have a couple leftover today. Still soft and bendy!  How do they compare in price? No comparison. Mission tortillas are upwards of $4 a pack. These probably cost under a dollar for 10. A bargain for actual food!

Please check back tomorrow for more food out of the box! Never miss a post, like my page on Facebook or follow me on Twitter.

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22 comments:

  1. I have always wanted to try to make homemade tortillas!

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  2. These look great but is their a substitute for the bacon grease/lard? I am vegan...
    Here from the Mostly Homemade Mondays link up.

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    Replies
    1. Sure, Just use all palm shortening instead.

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  3. I've always wanted to try making homemade tortillas! These look yummy! Stopping by from Homemade Mondays. :)

    Christine
    http://www.myepicureanadventures.com

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  4. I'm going to have to try this. My husband LOVES Mexican foods. They'd probably also make great tortilla chips, baked with oil. Thanks for the recipe!

    Check out my blog at:
    dreamingofperfect.weebly.com

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    Replies
    1. Love your blog! I think I will have to bake some of these up for chips. Great idea!

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  5. I'm going to try this. We love tortillas and I'm always buying them, but at least our grocery store makes them fresh! Thanks for sharing the recipe (and pictures)!

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  6. This looks super easy! Thanks for sharing, I'm going to try these tomorrow, but with sprouted spelt and I don't have good lard, you think replacing with palm shorting will do?

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    Replies
    1. Yes, I use only palm shortening when I don't have any lard on hand. Works just fine.

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  7. If I could eat gluten, I'd so be making these! They look yummy, and I love tacos. Tacos on homemade flour tortillas would be grand :)

    Thanks for linking this recipe up!

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    Replies
    1. Gluten Free ruins a lot of fun. I wonder how buckwheat would work?

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  8. Thanks for recipe. It's been a while since I've made tortilla shells. Yours look wonderful.

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  9. I make my tortillas with coconut oil, it's awesome! Two years ago, my Christmas present was a tortilla maker, if you make these often I highly recommend one :) I make 20 tortillas at a time and it takes less than 20 minutes to make them once the dough has set.

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    Replies
    1. I have a press, but it must not be the same thing because it actually takes longer. I will have to look into that because we would use them more often if they were easier.

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  10. I'm looking forward to trying this recipe, as the fresh ones we get from the grocery usually spoil right away (when we can find them). I will try the coconut oil and the lard (we happen to have both right now). My kids love rolling things out, so they are a big help with that part. Thanks for sharing the recipe.

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  11. I am impressed! (but being GF I won't be trying them lol sad for me..) Thanks for sharing at Eco-Kids Tuesday. Hope you stop by again today! http://likemamalikedaughter.blogspot.com/2013/06/eco-kids-tuesday_11.html

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  12. Letting them rest must be the key. Mine never turn out very well, but next time I'll use this tutorial!

    Thanks for posting to Green Living Thursdays! at www.dudesustainable.com.

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  13. I did these once before but they tasted like crackers. :( I also used spelt flour though and that sometimes behaves a little differently. Thanks so much for sharing this at the Homeacre Hop.

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    Replies
    1. I hope your next experience is better!

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