Kid Approved: Tortillas 2.0

03 Aug 2022

Here’s another tortilla recipe we’ve tried and love. It takes a bit longer (compared to this one) so we only use it when we have more time. It’s from Ellen Brown’s recipe book called the new cast iron skillet cookbook. She suggests using lard and vegetable oil but we don’t have lard on hand and don’t utilize vegetable oil so we’ve modified using other ingredients. I’ve also modified the directions to accommodate the different ingredients. If you have a cast iron, I do recommend this cookbook. We’ve loved every recipe we’ve tried.

INGREDIENTS

  • 2 ½ cups all purpose flour
  • ¾ tsp salt
  • ¼ cup melted butter
  • 1 tbsp olive oil
  • ½ cup room temperature water

DIRECTIONS

  1. Melt the butter in a pan/small pot while you combine flour and salt together in a bowl.
  2. Add the melted butter, olive oil and room temperature water in #1. Mix together well with a wooden spoon and then start kneading in the bowl with your hands until it comes together. I knead only for about 2 – 3 minutes.
  3. Form the dough into a ball, cover with a tea towel and let it rest at room temperature for 1 hour.
  4. When you’re ready, heat up a skillet or cast iron at medium heat. While the pan is heating up, I divide these tortillas into 12 balls which is about 43 g per ball. I use a tortilla press but you can also roll it out with a rolling pin.
  5. Prepare a plate lined with a tea towel (I use Williams Sonoma tea towels and love them because they’re versatile and are long).
  6. Place the tortilla on the hot pan and cook for 45 seconds to a minute until there are brown spots. Flip and heat the other side. (I typically roll 1 or 2 out while I cook one. If you have a cast iron skillet like this one, it makes cooking them faster).
  7. Once they’re done, place them on the tea towel and wrap while you’re preparing the rest.

The author notes that these can be kept at room temperature for up to 6 hours and it can be cooked up to 8 hours in advance. You can rehear them briefly in a dry skillet before serving. We like them fresh so I’ve never used this. Also, in the summer, it’s too hot in room temperature (no AC) so I don’t want to keep them out.

These go great with a new recipe I found of carnitas! Check them out here.


Kid Approved: Tortillas 2.0

03 Aug 2022

Here’s another tortilla recipe we’ve tried and love. It takes a bit longer (compared to this one) so we only use it when we have more time. It’s from Ellen Brown’s recipe book called the new cast iron skillet cookbook. She suggests using lard and vegetable oil but we don’t have lard on hand and don’t utilize vegetable oil so we’ve modified using other ingredients. I’ve also modified the directions to accommodate the different ingredients. If you have a cast iron, I do recommend this cookbook. We’ve loved every recipe we’ve tried.

INGREDIENTS

  • 2 ½ cups all purpose flour
  • ¾ tsp salt
  • ¼ cup melted butter
  • 1 tbsp olive oil
  • ½ cup room temperature water

DIRECTIONS

  1. Melt the butter in a pan/small pot while you combine flour and salt together in a bowl.
  2. Add the melted butter, olive oil and room temperature water in #1. Mix together well with a wooden spoon and then start kneading in the bowl with your hands until it comes together. I knead only for about 2 – 3 minutes.
  3. Form the dough into a ball, cover with a tea towel and let it rest at room temperature for 1 hour.
  4. When you’re ready, heat up a skillet or cast iron at medium heat. While the pan is heating up, I divide these tortillas into 12 balls which is about 43 g per ball. I use a tortilla press but you can also roll it out with a rolling pin.
  5. Prepare a plate lined with a tea towel (I use Williams Sonoma tea towels and love them because they’re versatile and are long).
  6. Place the tortilla on the hot pan and cook for 45 seconds to a minute until there are brown spots. Flip and heat the other side. (I typically roll 1 or 2 out while I cook one. If you have a cast iron skillet like this one, it makes cooking them faster).
  7. Once they’re done, place them on the tea towel and wrap while you’re preparing the rest.

The author notes that these can be kept at room temperature for up to 6 hours and it can be cooked up to 8 hours in advance. You can rehear them briefly in a dry skillet before serving. We like them fresh so I’ve never used this. Also, in the summer, it’s too hot in room temperature (no AC) so I don’t want to keep them out.

These go great with a new recipe I found of carnitas! Check them out here.