Prep 35 mins
Cook 15 mins
I wanted to make those flavored (over-priced) tortillas that you buy in the store. I think that I have figured it out. The secret is to use a blender or food processer to blend the vegetable or herb in with the water, and use it for the liquid. Also, when rolling out the tortillas, it's very helpful to roll them out on a lightly floured wooden board... really helps acheive the thinness of a good tortilla. I've made these with roasted red pepper from a jar and frozen spinach. Other ideas would be jalepeno, sundried tomato, garlic herb, basil, or whatever you can dream up. I hope you like them.
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 1⁄2 tablespoons lard or 1 1⁄2 tablespoons shortening
- 1⁄4 cup water (or liquid from the peppers)
- 1⁄4 cup roasted red pepper (or spinach or whatever you want)
- Sift together flour and salt into a bowl.
- Work lard or shortening into the flour with your fingertips until mixture resembles coarse breadcrumbs.
- In a blender or mini-food processer, blend water and ingredient of your choice together so there are no big chunks.
- Make a well in the flour and slowly stir in the liquid. Stopping when flour is moistened. Add more flour or water if needed.
- Knead lightly until smooth and form into a ball. Cover and let rest for 30 minutes.
- Divide dough into balls roughly smaller than a ping pong ball.
- On a lightly floured wooden surface, roll out each ball until very thin. Cut off rough edges if desired.
- Cook tortillas on a hot ungreased pan for a minute or two on each side.
- Keep warm in a bowl covered with foil or a damp towel.
That's how I was gonna do it. Just I use baking powder in my tortillas.
Very good idea, I had been wondering how to do it. This is also exactly the way I already make plain tortillas but I would suggest the anyone who would like a softer, puffier tortilla, should add 1 - 2 teaspoons of baking powder.