Corianne vs. the tortilla

I received one of the best phone calls ever the other day (at least, before the phone call saying Max had been found).  I’ve been trying to rent out my spare bedroom, but have had a hard time finding a roommate. Which, frankly, minus the money issue, I’ve been fine with.  I like living alone.

Anyway, I got a call Tuesday? Wednesday? Sometime early in the week from a girl interested in renting my room.  She’s coming by later today to take a look at it.

I’m the type of person who claims not to be messy, I just have a complicated organizational system.  It’s true.  If I put everything away, I have a hard time finding it.  I don’t, however, have a problem remembering for instance, that one of my brown dress shoes is under the couch, while the other one is in the closet.

Most people don’t understand or appreciate my style of organization, so yesterday, I returned to my home to straighten the house up to the point of presentability.  In the process, I discovered that I have at least twice as much counter space in the kitchen as I had previously thought.  Crazy how that happens.

Well, in celebration of my newly cleaned kitchen and all the discovered counter space, I decided to do some cooking.  ‘Cause that’s how I roll.

I’d used up all of the tortilla mix that I had bought, so I decided that it was time to try tortillas from scratch.  I found a promising looking recipe on recipezaar.com.  It looked simple enough, that I thought I could just memorize the ingredients and amounts, and not bother with printing a recipe or taking my computer into the kitchen.

I should know better.  I really should.

For starters, I thought I needed a teaspoon of both baking powder and salt–which is twice as much salt as was actually called for.  Secondly, I used baking soda instead of baking powder–yuck.

For those who don’t know, soda is just sodium bicarbonate, and unless mixed with an acidic ingredient, will taste horribly bitter.  Powder is sodium bicarbonate and something that acts as an acid, like cream of tartar.  Powder can be substituted for soda, but soda cannot be substituted for powder.

Needless to say, the first batch of tortillas didn’t work out.

This morning, having realized my mistakes, I decided to try again–using the proper amount of salt, and actual baking powder this time.  The results were MUCH better–even though once again, I didn’t have a copy of the recipe.

So, here’s how I made the tortillas:

Flour Tortillas

  • 2 c flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 c oil OR shortening
  • 1/2 to 3/4 c warm water or milk

Mix flour, powder and salt together.  Cut in the oil or shortening.  Slowly mix the water or milk until the dough reaches a consistency that is neither too dry nor too sticky.

Divide the dough into balls–both times, I got about eight.  Place the balls on a plate, then cover with plastic wrap.  Let rest–the recipe says for a half hour, I waited perhaps 5 minutes and they turned out just fine.

Heat a dry skillet over high heat for several minutes.

what homemade tortillas SHOULD look like. I don't have a picture of the duds, but they were--yellow. And they didn't have the little puffy spots.

Thinly roll out each ball–I don’t care about shape, but you may want to try to keep things as circular as possible.  Cook on the skillet for 30 seconds on each side. The dough should get brown spots.

I can roll out two tortillas in the time it takes for them to cook, so I’m usually rolling and cooking at the same time.

Allow unused tortillas to cool completely then store in a plastic bag in the fridge.  You may want to separate each tortilla with a paper towel, just in case.  They can be re-heated in the microwave or in the skillet.

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