Is it really 2017? Wasn’t it just the Millennium? It seems the older I get, the faster time flies by. I hope you all have a happy and prosperous new year. We’re now half way into January. I’m sure everyone is still sticking to their New Year’s Resolutions, right? You know, the toss-the-carbs-aside-drag-out-the-weights-and-exercise-equipment-and-amp-up-on-the-protein-veggie-and-fruit-smoothies kind of resolutions.
It may seem like I fell off the resolution wagon yet again. Orrrrr, maybe I’ve learned not to sweat carbs so much any more. Cut back, not cut out. It seems that everything that tastes so good is a carb. Pizza, pasta, bread. All my favorites! I could never cut out these foods completely. My life would seriously be lacking if I were to do that. So I don’t.
That brings us to these soft white flour handmade tortillas. If you’ve never had handmade tortillas, you may want to try them asap, because you may never go back to eating store bought tortillas again. I’ve spoiled the Mister and myself for sure. My first time making tortillas, they came out more like pitas, but they were delicious. I’ve perfected my technique since then and roll them much thinner than the first time I tried. And a thinner tortilla means less carbs right? Don’t ask me how my logic works, just go with it.
What makes them so soft you might ask? Instant potato flakes! For whatever reason, they make the tortilla pliable. I promise you won’t taste the potato flakes either. Unless you make them yourself, you would never know your tortilla has potato flakes in it. A Latin friend of mine here in South Florida shared this tip with me.
These tortillas are the perfect complement to beef, pork, and chicken Mexican dishes. I’ll usually make these ahead of time the morning before our evening meal and warm them right before we eat. They also can be frozen or kept in the fridge for up to a week and still be soft and pliable when warmed.
- 2 cup all purpose flour
- 3 Tablespoons Instant potato flakes
- ½ tsp salt
- 4 Tablespoons of cold butter (or substitute another fat)
- ¾ cup warm water
- Mix flour, instant potato flakes, and salt together.
- Cut cold butter into flour mixture.
- Incorporate butter until mixture is crumbly.
- Slowly add water into dough until it becomes a shaggy ball.
- Turn out onto well floured surface and knead until smooth for about 5 minutes.
- Separate into even small round dough balls (about 40 grams)
- Cover with plastic and let rest for 30 minutes.
- Roll out dough on floured surface making a ¼ turn each time until you get a 6-7" disc.
- Preheat griddle or comal to medium heat and brown on both sides.
- About a minute each side or until you see air bubbles, then flip.
- Keep warm or warm right before serving.
If this is your first time making handmade tortillas, don’t stress about your tortillas being perfectly round. Mine still don’t turn out perfectly round, but the more you make them, the better you will become at rolling them out. Just enjoy the rustic-ness of it all. The taste will make up for what your tortilla lacks in roundness. A tip I learned though, is turning the dough a 1/4 turn with each rolling pass.
You must try handmade tortillas at least once in your lifetime. But be warned, you may never want to eat store bought again if you can help it.