we decided to make homemade tortillas and guacamole to go with our dinner. Hubby has been under the weather for the past two days, otherwise our plan would be to head down to our favorite Mexican restaurant, Torero's to celebrate Cinco de Mayo.
When our family has a craving for Mexican food, we would make our usual meat filling in the form of ground beef or turkey, or buffalo. If we had more time, we would make carnitas. Then head down to Torero's and pick up a dozen hot flour tortilla and an order of spanish rice and sit down to dinner.
Flour Tortilla recipe:
3 cups unbleached flour
2 tsp. baking powder
1 tsp. salt
4-6 Tbsp. vegetable shortening or lard (we used butter)
about 1 1/4 cups warm water
Mix dry ingredients in a large bowl.
Add vegetable shortening or lard, we used butter. Or use a combination of half lard, half shortening.
Use a fork or a pastry cutter to cut in the shortening or just do it the old fashioned
way and use your hands.
Next add warm water a little at a time until your dough is soft and not sticky. You do
not need very hot water.
Knead the dough for a few minutes.
Divide dough to form about 12 small dough balls. Let them
rest for at least 10 minutes, longer if you like.
Preheat your pan.
Now you can roll out the dough with a rolling pin or use a tortilla press. Dust each ball with a little flour just before you roll them out. Lay the rolling pin in the center of the dough ball and roll up, center and roll down. It is good to lift the dough and turn it. Again, rolling pin in the center and roll. Roll them out fairly thin.
Lay your tortilla on the hot pan. It takes just a few seconds to cook. Flip to the other side. When they are done, it should have lots of nice brown speckles.
Place them in a towel or a tortilla warmer to keep them warm till they are ready to be served.
Enjoy and happy cinco de mayo!