Years ago I lived in Milwaukee
as a VISTA volunteer and became good friends
with many Mexican friends that introduced me to their beautiful culture. I would eat often with them. I
was first introduced to tortillas in 1966.
Sylvia, a friend of mine told me they were their eating utensil. They often did not use silverware, but used
tortillas to pick up their food by tearing off a piece of tortilla and picking
up what was on their plate. To this day I only use tortillas as utensils when I make my Mexican scrabbled eggs with chorizo sausage and cheese. I've taught my sons to do it also.
Tortillas are also used to wrap many dishes like burritos, enchiladas, chimichangas,
tacos, etc. Like many of their sauces, tortillas are a staple in the Mexican diet. They are equal to our bread. Some of the best food I have
even eaten, I have eaten with a tortilla so still celebrating Cinco de Mayo, I’m
sharing and celebrating one of the important foods in the Mexican diet, the tortilla.
Flour Tortillas
2 c. flour (you may use white corn flour or wheat flour)
¾ tsp. salt
¾ tsp. baking powder
4 Tbsp. shortening or lard
¾ c. warm water (must be very warm to melt the shortening or
lard)
Combine all ingredients until it forms a dough. You may do this in a food processor to make
it easier. Roll into a big ball and take
about 1" to 2" pieces off. Pat flat with your hands and roll thin
with a rolling pin unless your are skilled at flipping them from hand to hand
to pat into a round tortilla. I am not
so must use the rolling pin. Get them as
then as possible.
Put a griddle on the stove and let the sides cook until
there are slightly browning.
Keep the tortillas under a towel to keep them warm and from
drying out. I put them in large baggies
to save them for all the many uses they serve.
You can reheat them by putting them over a gas open fire, on a griddle
or in the microwave. Always serve them
warm and keep them under a towel to preserve the heat.
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