The boyfriend has been begging me to make homemade tortillas for months now. We adore Mexican food. Almost every time we go out, it’s to Daniel’s Mexican Restaurant if Eric has his way, and Chapala’s if I have mine. I make Mexican food a lot- chicken tacos are a regular around here. I finished my midterms today and don’t have class tomorrow, so I decided to devote my day to cooking and finally make those homemade tortillas. And then turn them into taquitos.
Combine the flour, baking powder, and salt in a bowl.
Add the shortening and mix until the mixture looks crumbly. Gradually add the water until the dough comes together and is moistened. You don’t want the dough sticking to the side of the bowl, so add some more flour if this happens.
Cover with a damp towel and let sit for about an hour. After it has rested, divide the dough into 10-12 balls. Roll each ball out very thin- less than a quarter inch, preferably. They will puff up, so just do paper thin. Eric wanted to do this part.
Get a damp towel and a plate ready. For now, put the damp towel on the plate to let a little moisture get on there. Heat a skillet (most of the recipes say not to use nonstick and preferably use cast iron, but I only have nonstick so I used that and they came out wonderfully) to medium high heat. Really, closer to high. Once it is hot, drop one of the rolled out balls of dough onto the skillet. You only want them to cook on each side for no more than a minute. They’ll start bubbling up, like this:
Once you start seeing brown spots on the other side, flip. Once both sides are done, put them on the plate under the damp towel. This is really important to helping keep them moist. Repeat this process until all your balls of dough have been cooked. I think they turned out pretty good.
I made baked taquitos (essentially tacos) once they were done by rolling seasoned beef and cheese up inside of them and baking them for ten minutes, served with beans and rice. So yummy.
Alright, here’s the recipe!
Modified from All Recipes