Makes 12 tortillas
Meat or Fish: Marinade and fry beef strips, shrimp, pork or chicken. Marinade meat the day before. See the Meat Marinade recipe on the Sauces page.
Greebs: Spinach or shredded lettuce or fried vegetables
Dairy: Sour cream or shredded cheese
Salsa: Any type, try mango for fish, spicy for chicken
After resting for thirty minutes under an inverted bowl, roll and cut.
Roll each individual cuts and fry on griddle. Wait for bubbles and a bit golden colour on the underside, turn.
Place your favorite ingredients. This one has, chicken, spinach, sliced baby tomatoes, diced red peppers, sliced olives, shredded cheese, plain yogurt, salsa. You can fold or roll. Eat as is or microwave a minute to soften cheese or on griddle to seal. Enjoy!
Depending on the flour you use, read the update to recipe below.
Ingredients
2 cups flour
1 tsp salt
1 tsp baking powder
1 tablespoon shortening or vegetable oil
1/4 cup warm water, approximately
Instructions
Into a large bowl, mix flour, salt and baking powder. Blend in shortening until the consistency of coarse meal. Stir in 1/4 cup of warm water, or enough to form stiff but pliable dough. Let the dough rest under an inverted bowl for 15 minutes.
Roll the dough into a 12-inch rope on a lightly floured surface and cut it into 1-inch length. Working with 1 piece of dough at a time and keeping the remaining pieces of dough covered, flatten each piece slightly, roll each one into a 6-inch round, and cook the tortillas on a preheated ungreased griddle for 1 to 2 minutes on each side, or until they are puffed and lightly flecked with brown. Stack the tortillas as they are cooked in a folded dishtowel or napkin. The tortillas may be kept warm, wrapped in the towel, then in foil, in a preheated 325F oven for 30 minutes.
Filling: Any combination of meat or fish topped with greens, dairy and salsa will always taste good.
Gil
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| Flour Tortilla |
1 tsp salt
1 tsp baking powder
1 tablespoon shortening or vegetable oil
1/4 cup warm water, approximately
Instructions
Into a large bowl, mix flour, salt and baking powder. Blend in shortening until the consistency of coarse meal. Stir in 1/4 cup of warm water, or enough to form stiff but pliable dough. Let the dough rest under an inverted bowl for 15 minutes.
Roll the dough into a 12-inch rope on a lightly floured surface and cut it into 1-inch length. Working with 1 piece of dough at a time and keeping the remaining pieces of dough covered, flatten each piece slightly, roll each one into a 6-inch round, and cook the tortillas on a preheated ungreased griddle for 1 to 2 minutes on each side, or until they are puffed and lightly flecked with brown. Stack the tortillas as they are cooked in a folded dishtowel or napkin. The tortillas may be kept warm, wrapped in the towel, then in foil, in a preheated 325F oven for 30 minutes.
Filling: Any combination of meat or fish topped with greens, dairy and salsa will always taste good.
Meat or Fish: Marinade and fry beef strips, shrimp, pork or chicken. Marinade meat the day before. See the Meat Marinade recipe on the Sauces page.
Greebs: Spinach or shredded lettuce or fried vegetables
Dairy: Sour cream or shredded cheese
Salsa: Any type, try mango for fish, spicy for chicken
Update to recipe:
Modified recipe using 1 tbsp of canola oil and half ingredients except water. Not sure if that's my flour. If you are doing a half recipe, start with a half portion of water first.
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| Picture of rolled dough. |
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| Tortilla in pan starting to bubble. |
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| Tortilla in pan browned on one side. |
Once turned, cook another couple of minutes.
Tortilla with toppings.
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