How To: Make Your Own Tortilla
October 22, 2012 § 1 Comment
Making your own flour tortilla for tacos is so easy and cheap and rewarding, you’ll never have to pay for overpriced Mexican street food again (hola, Melbourne!).
While you can make excellent and flaky tortilla using lard, I don’t often have it in the house, and it means I can’t feed these to vegetarians. So for the simplest recipe, I’m using vegetable oil. It works so well and is absurdly easy and cheap.
Makes 10 small tortilla.
These don’t make good leftovers, however if you roll them out and then freeze them separated by baking paper and well-wrapped (a zip lock bag is ideal) they should be ready to use later on.
2 cups plain flour
1 teaspoon salt
1/4 cup vegetable oil
2/3 cup warm water
Mix together the flour and salt in a bowl then add in the oil and water. Stir until you need to get your hands in to keep it together, then knead until a nice smooth dough has been formed, this should only take a few minutes. You can knead the dough on a floured bench top, but for minimum mess, I just knead in the bowl I’m already using. Just press down on the dough with the bottom of your palm (does that have a name? Heel?) and push the dough away, then fold it back on itself, turn it 90° and do it again. Repeat.
Once smooth, divide the dough into ten pieces, and roll them into balls and leave them to rest, for at least 30 minutes but up to a couple of hours.
Heat a good pan over medium-high heat. On a board with just a little flour scattered over roll out a tortilla as close to a circle as possible (the circle bit I’m not so good at, wonky shapes are fine), It should be quite thin, and about 12 centimetres or so in diameter. Put it in the pan and start rolling your next tortilla. It will puff up, and once there’s a few brown spots on one side, flip it and cook until the same on the other side. Don’t overcook them, they’ll need only a minute or so.
Keep the tortilla on plate covered by a tea towel to keep them warm. Serve once they’re all cooked.