Saturday, April 2, 2011

A First time for Everything - Homemade Flour Tortillas

This last week in review displayed many "firsts".  After such a harsh horrible Winter, (actually a great Winter if you happen to like to drink water in the High Desert)  I was able to bask in the warmth of the sun, with my flip flops on, while admiring my first flower of the Spring.  When the crocuses burst forth from the ground I know that the temperatures are slowly rising.  My garden has awakened  and my unwavering perennials know exactly when to bloom.  To me, it is the purest form of "faith", to plant a seed or bulb and hope it doesn't die with all the struggles mother nature hurls toward them.  These hardy plants never disappoint.  To me, it's like magic every year when they return!

In this part of the country we don't plant until the snow has melted off of the great Peavine Mountain. (a large hill in Northwest Reno)  Even then the weather can be fickle and send a deadly frost.   There are certain hardy veggies that I was tempted to buy at the home improvement store today that thrive in frosty weather, such as cabbage, spinach, lettuce, etc.  But, for a little while longer I'm content to stay inside and create more "firsts" in the kitchen.

One of my "firsts" was homemade flour tortillas.  I'm embarrassed to say I've always bought them ready made.   Who knew they were so easy!  And why haven't I made these before?  I guess I had visions of flour flying everywhere and it would be a kitchen cleanup nightmare!  Not at all!  They are relatively simple and I will prepare these again, they were so good!

Homemade Tortillas  Adapted from Raley's Something Extra magazine

2 cups flour

3 Tbsp shortening

3/4 tsp salt

1/2 tsp baking powder

3/4 cup water

Place all the ingredients in a bowl except water.  Work with a fork until it looks like coarse crumbs, then add the water.  Stir until just mixed.  Put on a lightly floured board and knead to form a smooth dough.  Cover with a cloth and set aside for 30 minutes.  Divide the dough into 12 portions.  Roll each one into a circle.  In a skillet cook each tortilla on a medium-high heat for about 2 minutes on each side.  They should be browned and puffed.    Great by themselves but better with butter.  Of course!


  1. I can't believe I haven't tried this. I have done corn, but not flour. Those look great! Are they thin like in Loreto? Thanks for the recipe.

  2. They were pretty good, but they always taste better in Loreto or Mexico! They were super easy...try it!

  3. Beautiful flowers! Ah, can Spring be coming?

  4. Yes, finally when you need it the most! Love those crocus and now daffodils!