Nexis wrote:
>
> The whole carne asada business has me thinking about tortillas. Part of the
> appeal (for me) of the carne asada burritos we so enjoy is the tortilla.
> Big, yes, but it's thin. The tortillas in the regular stores are thicker,
> some to the point of almost resembling flatbread. Those, I don't care for.
> There are places I've found that have thinner tortillas, but they're not
> quite the same. So, I think I'm going to try making my own the next time I
> want a burrito.
>
> Do you make your own? Do you have a press? Any favorite recipes/techniques
> any of you can share?
>


From time to time. We can buy the masa (dry or frozen) for corn
tortillas readily enough. Yes we have a press...easy to use. Just as
easy to roll them out. Cannot for the life of me pat them out in the
traditional way. Thinking one needs to start that in childhood to
perfect it.

Also make flour tortillas from time to time. Those need to be rolled
out...press doesn't work very well for that dough. Let the dough rest
for about 30 minutes before rolling out.

Tortillas de trigo (wheat tortillas)

2 c white flour (plus more for the board)
2 c whole wheat flour (but can make them all white flour)
4 tsp fresh baking powder
1 1/2 tsp salt
4 tbs fat (lard of a preference, but solid veg fat works too)
1 c water or enough to make a decent dough

Sift the dry ingredients together and cut in the fat. Add enough water
to make a dough. Knead for about 5 minutes, adjusting flour or water to
get a supple dough. Cover and let stand for 30 minutes. Divide dough
into balls (size depends on what size tortilla is wanted). Roll each
ball into a circle about 1/8 in thick; keep the rest of the dough balls
covered.

Heat a heavy frying pan or griddle and grease very lightly, if it's not
nonstick. Brown the tortillas on both sides. Place on a plate or in a
basket and cover with a tea towel to keep them from drying out.

Buen provecho!