There’s so much to say. So much is on my mind. I’ve written at least five beautiful posts in my head this week, but nothing has made it to the keyboard.
Among a hundred other things to stay busy, I have been making tortillas to raise money to attend my sister’s wedding in September.
Aren’t they beautiful?
Here’s my lovely assistant.
This is where most of my physical energy has gone over the past couple weeks. My mental energy has been everywhere else.
My favourite thing about making tortillas, beside the aerobic workout, is the opportunity to think and pray. With every push of the rolling pen, another prayer is said. It has been like a workout for my heart.
I have prayed for several of you while I work. Any requests? I still have tens of dozens left to pray through.
Several people who have heard about my fundraiser have asked for my recipe. The ingredients are simple, but it takes experience and experimenting to get the tortillas to turn out just right. So instead of just sharing my recipe, I decided to share my secrets. Maybe next time your in the Niagara Region, you can stop in for a hands on tutorial!
Until then, I will try my best to give my tortilla recipe. It is difficult to put into words since it is one of those recipes I know by sight and texture.
Tortillas by Senorita in Canada
(That’s me. I use to blog by that name and I thought it fit the occasion.)
- For one dozen, I begin with four cups flour, 1 1/2 tsp. salt, 1 1/2 tsp. baking powder, four tbsp. lard, and 1 1/2 cups water.
- Mix the dry ingredients and lard until the lard crumbles into pea-size or smaller. For small recipes, I use my hands or a pastry cutter. For large recipes, I use the dough hook on my kitchen aid.
- Slowly add the water.
- Add small bits of flour as necessary, kneading until you get a soft, elastic dough. The dough should not be sticky to the touch, but not too dry. You should be able to break off a fist full without getting dough all over your hands, but it should stretch when you pull.
- Form fist fulls of dough into balls by kneading. I tell the children to make a hot dog bun, turn it clockwise and make another hot dog bun. You will have a smooth top and puckered bottom if you do this correctly.
- Once all your balls are made, roll them out like pie crust, but much thinner. If you made the dough correctly, it will be very elastic and shouldn’t break. I roll while Abby cooks.(Some people prefer their tortillas a little thicker, but thin tortillas don’t dry out as fast and are easier to fold into burritos.)
- We cook the tortillas on a very hot dry cast aluminum pan. No oil. I have tried electric skillets/pans, but they don’t get hot enough. High heat allows them to cook fast without drying out.
- Cook the tortilla on one side until bubbles form. Don’t walk away or they’ll burn! Flip, and press down to flatten bubbles. Pressing down the bubbles is usually long enough to cook the other side. It might take one minute to cook both sides of the tortilla.
- Cool tortillas before storing in a sealed container. I have never frozen tortillas. They don’t last long enough around here! I have made burritos (breakfast burritos are our favourte) and frozen them in a sealed casserole dish or wrapped in foil individually. Those have frozen well.
- It takes about an hour from start to finish to make 1 dozen. Add about ten minutes for every additional dozen.
Note: I may be Canadian now, but I grew up in New Mexico. I know what a tortilla is supposed to taste like!