I decided to make a cheesy, spicy Mexican dish today (Mexican Chicken Lasagna) to offset a chilly and grey day. One of my favorite memories, while living in Belize, for 8 months was when I learned some of the recipes from that beautiful country. One of the most basic, yet the most “comfort” food I learned was making tortillas.
One of my neighbors, was a wonderful woman who not only ran her farm, large family and side lunch business but made EVERYTHING from scratch. She was amazing and her food was absolutely wonderful. She was a big inspiration for me to only have homemade breads in the house. I remember one day, visiting her home and one of her children asking for hamburgers (beef burgers). She said she would need some time because she had to make the buns. She taught me quite a few Belizean recipes while I was there. Such wonderful memories of such a wonderful woman.
It has been a 8 years since I have heard from her but her effect on me still remains strong. She took me into her heart and family and is one of the reasons why I will always look upon my stay in Belize with happy memories.
1 1/3 cup all-purpose flour
1/4 teaspoon of salt
1/2 teaspoon of baking powder
2 teaspoons of shortening
1/2 cup of cold water
- Combine all dry ingredients.
- Using a fork, cut shortening into flour, to get fine crumbs
- Add enough cold water to make a dough and knead
- Divide dough into 6 equal pieces
- Preheat a heavy-duty skillet on medium-high
- Using a floured rolling-pin (or hands), roll ball into a thin, round tortilla
- Place tortilla on hot skillet and cook until both sides are golden (30 seconds each side)
- Place tortillas between two warm, damp towels until ready to use or serve.
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