my first attempt at making tortillas. from the sin city DVD extras. they were really dry and brittle. good as matzah or crackers... but not as tortillas. i also used a non-stick griddle instead of cast iron. *facepalm*
cast iron and a better recipe. mmmm. much improved. these ones were actually pliable and tasty.
and our mushroom fajitas. yumdiddlyscrumptious.
caramelize onions and peppers in your pan, add mushrooms and hot sauces and spices to your liking and ta-da! serve with more sauce and sour supreme. (we use ortega medium sauce. it's very tasty.)
i forget what was in this one. i think i caramelized onions and peppers, added a can of pintos or kidneys and a can of chickpeas, and fried up 2 veggie burgers and chopped them into tiny pieces and put them into the beany onion pot. then i think i added salsa and ortega sauce and cooked it a few minutes more to get it all warm and happy. it was really good. topped with lettuce, salsa, FYH cheddar and sour supreme. nummars!
Chewy Flour Tortillas
These tortillas have real body and taste; they are perfect for gorditas, fajitas and eating out of hand.
* 2 C All-purpose flour
* 1-½ t Baking powder
* 1 t Salt
* 2 t Vegetable oil
* ¾ C Lukewarm soy milk (i put 2 tbsp of soymilk powder in with the dry stuff and use water here)
Stir together the flour and baking powder in a large mixing bowl. Add the salt and vegetable oil to the lukewarm milk and whisk briefly to incorporate. Gradually add the milk to the flour, and work the mixture into a dough. It will be sticky.
Turn the dough out onto a surface dusted with flour and knead vigorously for about 2 minutes (fold and press, fold and press). The kneading will take care of the stickiness. Return the dough to the bowl, cover it with a damp cloth, and let it rest for 15 minutes. (This dough will not rise, but it needs a rest.)
Divide your dough into 8 balls of equal size, cover them, and let them rest again for about 20 minutes. Avoid letting them touch, if you don't want them to stick together.
Dust your work surface with flour. Working one at a time, remove each piece of dough and pat it into a 5-inch circle. With a rolling pin, roll out the tortilla, working from the center out, until you have a 7- or 8-inch tortilla a little less than ¼-inch thick. Transfer the tortilla to a hot, dry skillet or griddle. It will begin to blister. Let it cook for 30 seconds, turn it, and let the other side cook for 30 seconds. Remove the tortilla, place it in a napkin-lined basket and cover with aluminum foil. Repeat for the remaining tortillas.
Although flour tortillas, like corn tortillas, are best if eaten right after they are made, these tortillas will freeze well. Wrap them tightly in plastic, and they will keep, frozen, for several weeks. To serve tortillas that have been frozen, let them thaw and come to room temperature, then wrap them in aluminum foil and heat them in a warm oven. Microwaving tends to toughen them.
Here are some tips as to technique:
* Do not use bread flour. You want flour with a low gluten content.
* You don't want to over-flour your work surface, but you don't want your rolled-out tortilla sticking to it either. I found that the dough adhered less to an unvarnished wood surface (like an old cutting board) than any other surface I tried.
* A flat dough scraper, known in baking parlance as a "bench knife", is very efficient in removing the rolled-out tortilla from the work surface.
* When rolling out tortillas, dust your rolling pin with flour, and don't be afraid to apply pressure. Flour tortilla dough is pretty sturdy; but not to the point of rerolling. You don't want tough tortillas.
* The Border Cookbook recommends the use of a tortilla roller (similar to a short piece of broomstick), rather than a rolling pin.
* Rolling out tortillas in perfect circles is harder than it sounds; the dough wants to draw up. So if perfectly circular shapes are important, you can trim away the excess with a sharp knife.
* Once again, I believe a cast-iron skillet or griddle is practically indispensable for making any kind of tortilla. A dry cast-iron utensil, unlike most other materials, can take high temperatures over a sustained period of time without being adversely affected, although you may have to do a reseasoning afterwards (see How to Love Your Cast-Iron Skillet).
Once you get a rhythm going, you can roll out a tortilla, put it on to cook and, while it cooks, roll out your next tortilla. Seems like an arduous process but, with this method, I could produce 8 tortillas in about 10 action-packed minutes. Be sure to rewrap your fresh tortillas each time you add another to the stack.
If you like, you can substitute one cup of whole wheat flour for one cup of the all-purpose flour.
My personal preference is for plain tortillas but, if desired, you can spice up this recipe by adding
* A tablespoon of chopped fresh herbs (like oregano or rosemary)
* A teaspoon or so of dried herbs
* Freshly ground black pepper
* A tablespoon of minced jalapeños
* A little garlic powder (or substitute garlic salt for the salt)
If you choose to experiment with seasonings, mix dry spices with the flour mixture and fresh or "wet" seasonings with the milk.
My results with the above recipe were outstanding -- chewy, delicious, irresistible.
the sin city DVD tortillas
(in case any of you want to take a stab at robert rodrigues' recipe)
"Go to the fridge, and throw away your store bought flour tortillas.
2 C flour
1/2 tsp salt
1/2 tsp baking powder
1/4 c butter or lard or combo (1/2 & 1/2). (i used half earth balance from the tub and half of some spectrum shortening)
Cut the fat into the flour, until you've got a "cornmeal like texture". (RR uses his kitchenaid, with the paddle attachment.)
Add 3/4c of warm water, or hot if you're using lard. As it starts to come together remove some of the flour and set aside. Add water to what's left.
You want it "not too sticky and not too dry." Knead it for a couple of minutes. It should feel smooth and elastic. (I'm assuming the set aside flour is to fine tune your dough, if you add too much water to the mix.)
Separate your dough into 8-10 golf ball size balls, and cover them with a damp cloth for 20 minutes.
Set a teflon pan on medium heat, and start preparing your tortillas. Flatten the balls into discs, and roll them out a couple of times.
When the teflon pan is hot, roll out your tortilla one more time, and lay it on the skillet. Cook it for about 8 seconds on one side, then flip. It should have a little bit of coloring already. That's how you know your pan is hot enough. Let it cook about a minute/minute and a half. You'll notice some bubbling. If it's getting dark too quick, turn the heat down; if it's taking to long, turn the heat up. It should take about a minute/minute and a half. If you press the edges with your spatula, and see the tortilla bubbling up, that's a good thing. That's the baking soda in action. Transfer the tortillas to your tortilla warmer."
"Enjoy your tacos."