It’s March, and we’re making Mexican food! Starting with flour and corn tortillas, because homemade ones are the best by far.
One of the tricks with home-made tortillas is finding a recipe that leaves them soft and pliant enough that you can still roll them up; some come out still and will crack or break if bent. The fat is what helps with that.
This is a pair of recipes for flour and corn tortillas that turn out tasty but also stay soft and pliant. Wheat and corn flour are different, so the recipes have different ingredients — though pressing and cooking them is the same. The butter makes them flexible, the baking powder gives them just a bit of rise, and the sugar and milk help with browning.
If you’re going to be making tortillas often, buying a tortilla press helps a lot. If you aren’t, then you can roll them out with a rolling pin or squash them between two plates or sheet pans. The underside of a pie pan works really well — particularly a glass one so you can see how well it’s flattening out as you press it.
Recipe here.
Enjoy,
Kevin
