Homemade tortillas 2.0.

The first time I did an experiment and cooked the tortillas with the press heated up on the stove. It worked great and will be the way I do them in the future.

Tonight is the more traditional method. The recipe is the same, but I put the 50g of dough in the press lined with a cut up 1 gallon ziplock back. Then I pealed that off and put it into a heated (but not oiled) skillet. Actually, I used my cast iron comal.

After you do this, you won’t buy another packaged tortilla again. There are 5 ingredients. I halved this tonight for just 6 tortillas.

3 cups all purpose flour
1½ tsp salt
2 tsp baking powder
1/2 cup lard
1 cup warm – hot water

Put everything but the water into a food processor and kneed for a few seconds. Slowly add water and kneed till it forms a ball. Break into small balls, about 1/3 of a cup (50g).

Line the press bottom, add the ball of dough, press down, but not all the way. Rotate the pressed dough 180° and press down a bit again. This evens out the thickness.

Cook till golden brown on a medium high heat, flip to finish. Put this in a covered container and continue to add as you cook.
This is the ‘steaming’ process that makes them soft.

For tonight I caramelized some onions, cooked down some red bell pepper strips and heated up a left-over steak (from my Spanish Cauliflower night). I blended some mayo with hot sauce to make my drizzle and combined all of this with some cabbage slaw and a bit of Mexican cheese. But, of course, any filling applies.