Many store bought tortillas contain lactic acid, which gives me a major belly ache, so one day I decided to make my own from scratch. And they are wonderful!
The best part is that they only take five minutes of prep time before resting a bit. Then, when I start cooking the meat, I’ll also cook the tortillas so they really don’t take much more dinner prep time than store bought.
Yes, the shape I roll then into leaves much to be desired, but with taste this fresh and good, who needs aestetically pleasing tortillas?
And I make my own taco seasoning, too, as the ones in the store often contain whey. Here’s the recipe I use from Gimme Some Oven.
2 C / 470 ml all purpose flour
1/4 C / 4 tbsp cold shortening, cut into bits
1/2 tsp salt
2/3 C / 320 ml warm water
Mix the flour and shortening. Stir together the salt and water, then add to the flour and mix. Knead together for a minute. Divide the dough into 10-16 balls, depending on the size you wish to make. Flatten each ball into a small disc with the palm of your hand; let rest, covered, for 30-60 minutes.
Preheat a frying pan or griddle to medium-high. Roll each ball out as thin as possible. Use cooking spray before placing each tortilla on the heat. After about 2 mins the tortilla should have browning spots underneath. If not, or if really dark spots, adjust the temperature. Spray the top of the tortilla before turning it and cooking another minute or two until slightly colored on the second side. Let rest wrapped in a kitchen towel. Repeat with the remaining tortillas.