Right now poor Miss Ember is wearing the cone of shame and alternating between moping around in a sedated, pain killer stupor and trying to be the joker she always is. In two weeks she should be back to herself. Also in two weeks(ish) is Cinco de Mayo. So celebrate the return of Ember the Monster puppy and my favorite foods. Up first: Tortillas.
See? Literally saddest dog in the world. Have you ever seen a dog so sad? You have not.
Tortillas have a very special place in my life and fridge/freezer. I would say if you made a pie chart of foods I've eaten over the past decade, probably, without exaggeration tortillas and cheese would take up roughly 1/3 of that chart. It would be a tortilla chart. Not pie.
Tortillas are a perfect food. Add egg and cheese, it's breakfast. Add just cheese and it's a snack. Add cheese and beans or steak and lettuce and it's dinner. Add cinnamon and sugar and it's dessert. Add basically anything and it's delicious. See? Perfect.
And I have perfected my recipe for flour tortillas. Step 1: Mix your dry ingredients with butter and then oil. Some people say lard. I just can't buy lard, and I really like these for a variety of reasons. I'll elaborate.
Because of the oil, the dough is really nice and soft, but it's not sticky. It's easy to work with. It just needs some time to rest before you can work with it too much. It makes it nice and elastic.
Roll those balls out, nice and thin. They'll puff up once you cook them, so don't worry about them getting too thin. Sometimes I can see through them and they still turn out great. Something I like about the butter/oil combo is that the dough doesn't stick as you roll it out. I don't even have to make a flour-y mess surface to roll them out on. I just roll them out on my stone. They don't stick. So great!
Get a nice sized pan, put in a dollop of olive oil, let it get warmed up. I cook mine on medium, and I like the pan to sizzle slightly when I put the tortilla dough in. It can be hard to keep it from wrinkling and folding, but just do your best. They are delicious no matter how wrinkly they get.
They get all beautiful and bubbly and did I mention delicious?
I love tortillas. I could write odes to tortillas. Sonnets about them. Rhyming couplets and all. Make them. You'll agree. I'll let you add a poem to my collection.
3 C. Flour (4.5 oz. each)
2.5 tsp Baking Powder
1 tsp Salt
1/2 C Butter
2.5 T Oil
1 C hot water (too hot to hold your hand under, not boiling)
Mix the flour, baking powder and salt together. Cut in the butter, then mix with your hands until very evenly distributed. Add in the oil and keep mixing. Once it looks like corn meal-ish texture add the hot water. It'll look really soft. It's ok. Knead it gently and briefly in the bowl. It shouldn't be sticky. Let it rest for 45 minutes. Break the dough into 10-12 balls. I make about 10 inch tortillas. My balls are between 2.25 and 2.5 oz. (cannot reread that sentence without laughing. I'm 12.) Let them rest again for 20 minutes or so. Then roll them out. Sprinkle flour if needed. Flip them into your pan. I let mine go about 10 seconds on either side on medium heat. They should get brown spots and bubble. I put mine in a ziploc after they cool a little so they stay nice and soft. And then I eat them all.