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I may have to try making bread, and home made brewing has been on the top of my list of things to try ... but about the only thing I'm good at is pico de gallo, homemade flour tortillas and other tex-mex delights. Muy Sabrosa!

I have a fridge in the garage that sits half empty most of the time....such a shame actually. I've had a few friends home brew in the past and they typically made great beer.

* I see the link in the other thread now, will try that.

Can you please post a recipe for flour tortillas? How do you make them thin enough?

Thanks!

Angie in Texas, US

Sure Angie, glad to help.

There are some recipes out there that start with white flour(low gluten), tell you to add salt, etc. but by far the best way to go is to buy some of this prepared flour that even hispanics swear by. "White Wings La Paloma Harina Preparada"

http://www.texasrollingpins.com/tortillamix.html

You then only need to add 2 things, the "warm" water and even though I don't think it mentions it on the package...."Crisco" shortening, the butter flavor Crisco will work as well. I learned this from my hispanic grandmother and she didn't use a measuring cup, it was about a 3 finger scoop(probably equivalent to 2 heaping tablespoons) per batch that makes 10-12 tortillas. The Crisco makes them taste better and keeps them from becoming brittle. Made right, you can warm them up for days.

Put the dough out onto a surface dusted with flour and knead vigorously for about 2 minutes (fold and press, fold and press). The kneading will take care of the stickiness. Return the dough to the bowl, cover it with a damp cloth, and let it rest for 15 minutes. (It doesn't rise, but it needs to rest a bit)

Now, the secret of flat/thin tortillas is all in the preparation of the dough buttons. I call them buttons because of the desired shape. Using both hands, take each doughball and using your fingertips, stretch and press the dough in towards the middle as you rotate it in your hands to make dome shaped buttons. In other words, the edges are thicker than the middle. Almost resembling a tiny upside down stuffed crust pizza(if that makes any sense)

* make as many as you can with the dough and cover them with a damp cloth for 10 min. or so

I made myself a 2ft. piece of clean white 1.5" diameter pvc pipe sanded down(makes the surface less sticky and removes the ink. Traditional rolling pins tend to be too large but may work in a pinch. The one I made can be sterilized in the dishwasher too. Now starting in the middle roll forward, reset to middle, roll backward. You should end up with a flat oval after a few presses forward and backward. Lift it, turn it horizontal and repeat the pressing process. So basically, a few forward and backward presses from the middle, turn 90 degrees and repeat. After a bit of practice you should be rolling them out perfectly round and flat. I use lots of extra flour to keep things from sticking. Don't be surprised if your arms get a bit tired from all the rolling.

Have your hot plate, griddle, etc. on high setting and once you get the size/shape you want immediately throw it on the hot plate. Flip them over every 15-20 seconds till they are lightly browned and don't seem doughy anymore. I usually have a pot of sorts lined with a clean hand towel to cover them as I add the cooked ones. The lid will keep them warm if you're wanting to serve them soon. Otherwise warm them on a hot plate later or do like I do and put them right over a low flame of the gas range, turning them often.

Hope that helps. I learned make Mexican food from watching my native Texan/Mexican grandmother as a child(I was adopted into the family, I'm as white as these tortillas ) so my next project is too make some home made tamales from memory. Once I get proficient, I'll post it for all to try. Enjoy, and let me know how it goes.

OK, these are out-freakin'-rageous! We enjoyed them this evening filled with some bonzer refritos and all the fixings. Thanks so much for the info!

Angie <-- ate too much