Prep 20 mins
Cook 15 mins
I made this experimental recipe last night for dinner (out of desperation). I had my left-over steak thinly sliced, reheated and added some fajita seasonings. I thinly sliced some lettuce, tomatoes and onions, grated the cheese and put out the sour cream and salsa. I reached for my brand new package of store bought flour tortillas and they were no where to be found. When I asked hubby if he moved them, he honestly said "no". After about 10 more minutes of searching the kitchen cabinets, he came to me and said "I didn't move them, I ate them". He ate 12 tortillas, plain, for a snack. UGH. So I pulled out what I thought I might be able to make tortillas with, and it worked. (It does take awhile). Hubby claims that they are better than what we get in the local Mexican restaurant. I hope you enjoy them. *Note: I'm somewhat guessing at the measurements, since I really just did the "Dump & Mix" method. *Prep time includes refrigeration. ***You may want to try Super Easy Chicken Enchiladas using these***
- 314.66 ml all-purpose flour (divided)
- 1.62 ml table salt
- 3.30 ml baking powder
- 59.14 ml margarine (shortening would probably work, too)
- 78.07-118.29 ml warm water
- In a medium bowl, thoroughly combine ONLY 1 cup of flour with the salt and baking powder.
- Crumble in the margarine and mix well with your fingers, breaking up any large clumps.
- Add in the warm water (starting with the lower amount and add more as needed) and combine well. Do this for about 2 minutes until you have a nice ball of dough. Put the ball into the bowl and loosely cover with a damp paper towel. Place in refrigerator for 15 minutes.
- Lightly sprinkle some of the remaining 1/3 cup flour onto a cutting board. Use some of the flour to coat a rolling pin.
- Divide and roll the dough into approx 1" size balls (I got 7 total).
- One at a time, place each ball onto the floured board. Begin to roll the dough ball into a very thin disc. (I would say about 6" diameter or so, but none of mine came out round. I had some pretty bizarre shapes). Place each flattened ball onto a plate and cover with the damp paper towel.
- Heat a large, non-stick skillet over a medium-low flame. DRY fry (no oil) one tortilla at a time. As each one gets lightly browned on both sides (about 2 minutes per side), remove to a clean plate and cover with a damp paper towel. Repeat until all the tortillas are fried up.
- Serve and enjoy (I hope).
These really were great tortillas! You did a good job on your ingredient "guesswork" - my tortillas had a very nice taste and texture and were quite easy to make. I made 1/4 of the recipe for the 2 tortillas I needed. With just the two of us we don't often use a whole pack of 12 or 20 tortillas so this may be a recipe I use often instead of just "out of desperation" ;) Thanks for sharing your recipe!
Excited that this worked and can be cut down to make just a few tortillas as the packages at the store are always too big for us. I skipped the 15 minute chill time and they still turned out perfectly. Thanks for a great alternative to all the leftover tortillas.