I am always in favor of fresh tortillas. Hope Acala, who was my
teacher, advised that she made one or two dozen every morning for
lunches for her husband and children.
Even here in Juneau Alaska you can get masa trigo (white flour
tortilla mix) to make your own quickly.
The following is from a co-worker who retired a decade ago. These
are capable of being rolled out thin enough to read print through
them. Great flavor too.
* Exported from MasterCook *
Tommy Grimes' Tortillas - Flour tortillas with masa
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups white flour
13 tablespoons white flour
1 cup masa corn flour
3 tablespoons masa corn flour
1 cup Crisco or other vegetable shortening (or lard)
4 teaspoons baking powder
1 1/2 cups water -- tepid
Flours should equal 4 cups with 30 % masa. Vegetable shortening is
preferred but lard can be used. Use 1 tsp baking powder per cup of
flour (4 teaspoons for 4 cups) dash of salt 1 1/2 cups tepid (luke warm) water
Mix the flour and shortening together with your hands until the
shortening is well dispersed. Add the water and mix to a pie dough
consistency. Roll out as thin as possible. Cook on a very lightly
greased 400 F degree griddle.
Keep warm wrapped in damp towels in a warm oven.
Tommy Grimes developed these as a hybrid tortilla. They combine some
of the better flavors and textures between flour and masa
tortillas. They will roll quite thin or may be left medium thickness
and still cook through.
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Happy griddle time with making your own tortillas
Ken in Juneau Alaska