My Grandma's Tortillas!

I grew up watching and helping my grandma aka Welita (because until I took Spanish in high school, I didn't know it was Abuelita) make flour tortillas, or tortillas de harina. Since she lives less than half a dozen blocks from my parents' house, there were many after school days spent there. We'd smother the tortillas in butter or better yet, her homemade cotija cheese and roll them up into perfect tacos. My mom and sister always give me a bad time whenever they swing by Welita's and she happens to be making a fresh batch of them.

My last year of college, husband suggested (actually demanded) I learn the recipe, along with some of her others so they could continue onto my generation. I thought for sure since I saw Welita make them time and time again, I could pick it up just as easily. Wrong. She's 76 and has been making them at least twice a day since she was 16.

I about gave up, even after I asked grandma what I was doing wrong. In Spanish, she said, "It's so easy, Mireya. A little bit of salt; this much flour; see this much shortening; etc." She held out her hand showing me the quantities she's memorized over the past 60 years saying, "you've seen me, helped me do this dozens of times!" Husband thought they tasted just fine, but of course, he didn't know what Welita's tasted like. Finally, finally one day I made them just right - when they were so light and fluffy that they melted in your mouth before you could really even take a bite out of them. Oh how they took me back to my childhood.

It still takes me some practice. I don't make them often because of the shortening and I know I could eat at least 3 in one sitting so it usually takes me a bit to get into the swing of things. This afternoon, I decided to make some for husband. Welita doesn't take measurements, and this is the closest recipe I could find to hers. I find that I often need more water than it says though, but who knows.

Okay, so maybe mine were shaped like Batman, nothing like my grandma's perfectly-shaped circles but at least they bubbled and then puffed up when I flipped them.Maybe one day in 60 years, our grandkids will say no one makes homemade fresh tortillas like their grandma :)

Homemade Flour Tortillas

2-1/2 c. all-purpose flour
1 tsp. salt
1/2 tsp. baking powder
1/3 c. vegetable shortening
1/3 c. hot water, or as necessary

1. Combine the flour, salt, and baking powder in a large bowl. Add the shortening and hot water, mixing until a dough forms.

2. On a floured surface, knead until dough is soft.
   

3. Divide the dough into 16 small pieces (or 6-9 large pieces) and shape each into a ball. Cover with a kitchen towel and let rest for 15-20 minutes.
   

4. On a floured surface, using a floured rolling pin, roll out each ball one at a time to a 6-inch (or 8-10) circle.

5. Heat a griddle until hot. Place a tortilla on the griddle and cook until the bottom is lightly browned in spots, 1 to 2 minutes; the tortilla will puff up. Turn and cook until lightly browned in spots on the second side. Place in a towel-lined basket and cover with the towel to keep warm while you cook the remaining tortillas.

6. Serve immediately.

If you decide to make this recipe and they come out stiff, don't give up. I think it took me 10 tries to get it perfect (they were edible after 5) and I've memorized the tips from Welita over the years. I still have trouble sometimes but practice makes perfect!

Note to self: Get a new rolling pin.