Homemade flour tortillas


I started writing this post about my homemade tortillas and then I realised I did not really know much about Mexican food at all.. so felt a bit bad writing about it. I mean, I don’t even know the differences between burrito, fajita, tacos and enchiladas. I know tortilla is the bread that forms the base of all of these, but that’s about it. So that got me doing some research to expand my horizon…

Tortillas are such a great way to use leftovers. With summer coming in am also more keen to have cold lunches like wraps or salads. That’s a complete no-go in the colder months of the year when I need something warm and comforting to keep me going. But right now spring is in full bloom so all hail for chopped veg if any shape or form! (And ice cream but that’s another story)

Last evening I wanted to use tortilla to use leftovers but I had none left, and I really felt to lazy to walk to the convenience store around the corner to get some. Then I thought, if I can make my own bread, surely I can make tortillas!

I used this recipe from Taste of Home to start and it worked out a treat. I just converted the cup measures into grams/ml and used my faithful Thermomix to help me out.

Ingredients: 250 g white bread flour – 1/2 teaspoon salt – 180 ml water – 3 tbsp olive oil

How to make them (8 tortillas):

1. Combine flour and salt in the TM bowl.  Stir in water and oil. Knead in the TM (kneading button) for 1’30 mn. The original recipe recommends to let the dough rest for 10 minutes. I just let it rest while my pan was heating up, probably about 3-5 mn and the result was fine.

2. Divide dough into eight portions. On a lightly floured surface, roll each portion into a 20 cm circle. Now that’s the part that I found a bit challenging because my dough was quite elastic so the circle would never remain as large as I wanted it too… but maybe that is linked to my lazyness and me not letting the dough rest for long enough?

3. Cook the tortillas in a large nonstick skillet lightly coated with olive oil,  over high heat for 30 seconds on each side or until lightly browned. Keep warm.

collage tortilla

The trick here for me is the same as with crepes. Don’t put your tortilla to cook  until the skillet is really hot. My stove is electric and I had the temperature almost to the max (10 out of 12). The tortilla should kind of bubble up when you put it in the skillet (see pictures). I only put in the first tortillas when the pan was piping hot and worked out a treat. I cooked my 8 tortillas 30 seconds on each side roughly and that was perfect.

Now onto what I have learned..I now know that filling sin burritos, tacos and enchiladas can vary, but what really differentiates them is the way to the filled tortilla is served. Then for fajitas it is a little different as the term fajita designates the meat in the dish, and the dish itself by extension. I hope that’s correct! More specifically:

– a burrito consists of a flour tortilla wrapped into a closed cylindrical shape to completely enclose the filling. There are no open sides as opposed to the taco and enchilada.

– a taco can be more confusing because the American fast-food version is so different from the traditional taco. The traditional taco is served flat and its base is a soft flour tortilla, not a hard shell. To eat the taco (often without cutlery), people often roll the tortilla or pinch up the end.

– an enchilada is a corn tortilla rolled around a filling and covered with a tomato and chili sauce. Often also topped with cheese and sour cream.

Fajitas are little strips of meat cut from the faja or beef skirt, the most common cut used to make fajitas. The meat is then wrapped in a flour tortilla and garnished with things like grilled peppers and onions, guacamole, sour cream and cheese. By extension the term fajitas often refer to the whole dish.
Read more: http://www.tasteofhome.com/recipes/homemade-tortillas#ixzz3XPX11j3F



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