Tortilla Makers of the Word UNITE!

[expatinscotland]

Do you make your own, like kiskidee?

How do you do it?

Is it something you just do with a pinch of this and a bit of that and you don't really know how, but the result is always tasty corn and flour tortillas?

If so, would you be willing to try to hash out a written recipe that works?

My grandmother used to use lard in her flour ones.

HELP, mine turn out like hockey pucks!

at hockey pucks.

I will dig out my Belizean recipe book and copy it here for you as i also do a pinch of this and a pinch of that.

I brought my comal back from a trip home. However, i found a heavy cast iron frying pan in Wilkos or Woolies 10 yrs ago and it is v. good as a comal. I actually use the frying pan more than the comal because i brought over a ginormous one which i only use when i make lots as i can fit 2 tortillas at a time on it.

first go, i would start with half this amount of ingredients.

4 c. flour
2 tsp salt ( I don't use that much salt, pero este es una receta hecho como de mama!)
3 tbsp lard TBH, i use butter or margarine instead. Even cooking oil works instead of lard.
1 cup water.
I also put in a tsp of baking powder but this book recipe doesn't call for it.

BTW, 1 cup = 8oz. I found also 10 yrs ago a set of measuring cups in Wilkos that has Cups, oz and grams on the handles. I will never part with it.

Mix flour and salt (and baking powder) together. Cut in the lard. I cut it in using my fingers. It should look half like bread crumbs and half looking half floury. Do you know where i am coming from here? can describe it differently if necessary.

I add the water half at a time. The mixture goes all sticky and icky on your fingers. Keep kneading it though. It will get past this texture without adding any more water. It should take 3 - 5 mins to go smooth and springy. Cut up into about 10 pieces and roll into balls.

Let it rest in a covered bowl for 20 mins. The resting allows the fat to cut the gluten strands in the flour allowing you to stretch it easier.

Now they are ready to be flattened (on a greased surface) and cooked. The comal needs to be moderately hot.

*
I used to make the mistake of thinking i added too much water or shortening and tried to 'fix' it and ended up making it worse so, stick to these proportions first go and then we can discuss any probs you encounter.

Muchas gracias, kiskidee.

I'm so going to master this and make Papa smile on his next visit .

let me know how your first attempt went. the good, bad and ugly. i made lots of rubbish tortillas before i made good ones. i mastered them while at university because i missed them so much. it was all trial and error and jogging my memory as i always used to watch my mum make them.