Friday, April 25, 2008

Things to do with Tortillas

Tortillas are a great multi purpose food. We usually buy a lot of them when they go on sale and put them in the freezer to be used in recipes, for making wraps and chips. I have been experimenting with lots of different ingredients to put on them so they can be used as chips but have found that one of my favorite things to do with them is...

Rub them with some margarine, non hydrogenated that is, and sprinkle them with a combo of cinnamon and sugar. I cut them into 8's like a pizza and bake them in the oven for about 3-5 minutes at 300. Once they are done I let them cool off and then store in an air tight bag. I use these chips to dip in apple sauce, cream cheese, strawberry salsa and even peanut butter. They make a great snack!!!

Last year I actually found a recipe to make home made tortillas they were easy to make and turned out great


Flour Tortillas
4 cups white or whole wheat flour or half each
1-1/2 teaspoons salt
1-1/2 teaspoons baking powder (optional)
1/3 cup shortening (I must try them again and replace this with margarine)
1 to 1-1/4 cups water
Waxed paper
oil (optional)


In a large bowl combine the flour, salt and baking powder.
Next cut in the shortening with a fork. When the flour is crumbly, add the water.
Stir the dough with your fork until it makes a cohesive ball of dough. You may need to add an extra small spoonful of water if the dough is too dry. Be careful not to add too much though.

When the dough forms a ball, knead it about 20 times. Then let it rest in the bowl for about 10 minutes. After it has rested, form it into 10 or 12 equal balls. Roll each ball in a little flour, to coat the outside of it evenly. Place a ball of dough on a sheet of waxed paper, or a clean, well floured surface. Roll the dough out into a a 6 or 7-inch circle. Try to get it as thin as you can. Loosen the tortilla from the rolling surface. Flop it onto a dry, hot skillet. Cook about 30 seconds, until the under side is dry, with a few brown spots. Flip it and cook the other side the same way. Transfer the cooked tortilla to a plate, and cook the next one.

This goes pretty fast after you get the hang of it. You can roll out all of the tortillas first, in one stage, and then cook them all in the second stage. After you practice it some, the whole procedure takes less than 20 minutes, and the tortillas are sooo good. Use them the same way you would store-bought tortillas: burritos, soft tacos, etc.
To make them more flexible, place them in a plastic bag while still warm, and let them cool right there in the bag. The steam will make them more pliable, and easier to roll up into fancy burrito shapes.

1 comment:

Kristi said...

so doing this....

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