Homemade tortillas a fun kitchen experiment
Lately, I've been getting that I-could-make-that-myself feeling when it comes to cooking. I especially like being able to control the ingredients in typically processed foods.
Rob and I have been eating lots of homemade pizza and have even made homemade fettuccine noodles with a pasta maker we got as a wedding gift.
The stove I bought last spring has a middle burner with both a grate and a griddle. It's perfect for making pancakes and I've read that this particular model is marketed toward families who make tortillas. Of course, at the time, I thought, “I want to make tortillas.” It took nine months, but Rob and I finally tried making them last night.
We used this recipe, and I broke down and bought shortening for it. (It grosses me out, but I never hesitate about using plenty of butter in recipes...) I tweeted about it yesterday afternoon and it was suggested that lard might be a better-tasting substitute, but I didn't have time to hunt any down before dinnertime.
I think Rob and I were both pleasantly surprised with the tortilla-making process. I should've read the instructions more carefully in advance, as the balls of dough need to sit for an hour before being rolled out and cooked. Delayed dinner aside, it was easy, though slightly messy, and actually really fun. I didn't have any problem rolling them out thin enough, but I couldn't get them in perfect circles.
Rob was in charge of cooking them on the griddle, and he found they needed to cook longer than indicated in the recipe, even on high heat.
We enjoyed several with this black-bean taco filling, but have plenty left over. We'll freeze some and use some to try this tortilla pizza recipe Friday (substituting the mayo for tomato sauce, because I can't imagine having a mayo pizza).
I'm not sure whole-wheat homemade tortillas are going to be a staple in our household, but it's nice to have as an option. It might be a good thing to make on a weekend afternoon for the week ahead.
Photo is from this website.