Homemade Tortillas

Homemade tortillas by SashaWarner
Homemade tortillas, a photo by SashaWarner on Flickr.
I had boat load of salsa left over from Shawn's party to eat up, and no tortillas, tortilla chips, or inspiration.

Solution? Make tortillas. I had no idea tortillas were so easy.

Since the rest of the meal was kind of blah on its own, the homemade tortillas made the meal exciting.  I basically made instant rice with half water and half salsa, added a can of black beans and a sauteed onion.  I know what you are thinking: who makes homemade tortillas and then stuffs them with instant rice?  I do... it was a pantry kind of meal, and that's what is in the pantry.  Stop judging.

Homemade Tortillas
(inspired by Foodess)
2 cups white flour
1 tsp salt
1/4 vegetable shortening
2/3 cup warm water

1. In a medium sized bowl, stir together flour and salt. Add shortening and warm water, stirring to combine. Dump dough onto a lightly floured surface, and knead for about 3 minutes, until dough is smooth. Divide dough into 10 equal pieces, rolling each piece into a ball. Allow to rest, covered with plastic wrap, for at least 30 minutes.
2. Once dough has rested, preheat cast iron skillet over medium-high heat (do not use nonstick for this). Roll out each ball into a circle, about 6 inches in diameter. Cook one at a time in the hot skillet for about 60 seconds, flipping half-way through, when it starts to puff and a few brown spots have appeared on the first side. Keep warm by wrapping the stacked tortillas in a clean dishcloth.


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