My farm boy and I have been busy running in circles these days. With doctor appointments, home school, home garden, and the soon coming brood of chicks there has been little time for large and lofty meals. When in doubt roll some out; tortillas that is.
Over the years hand made tortillas have been a blessed fall back food. We use them on days when time in the kitchen is short and creative meal planning has taken leave. This afternoon, the farm boy put his kitchen skills to work rolling out some tasty and oh so tender hand made tortillas.
HANDY LITTLE TORTILLAS
yield 8-12 fajita size tortillas
In a bowl, stir together:
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
Loosely cut in:
1/4 cup shortening
3/4 cup hot water
Divide dough into approximately 8-12 pieces, rolling each into ball. Rest on floured surface covered loosely with a kitchen towel.
Heat cast iron griddle to medium high heat. On a floured surface roll each ball into a circle (about the size of a large saucer or desert plate). Cook on griddle until surface starts to bubble a bit. Flip gently cooking again until slight bubbles form. (approx. 1 min, each side)
After cooking place on wire rack under a towel until each tortilla is done.
Serve warm with filling of choice; tortillas keep well in airtight containers in a cool kitchen or in refrigerator.
These tasty little things are excellent filled with shredded meats (i.e. left over chicken or roast), chopped veggies (lettuce, carrot, cuke), and cheese, of course. Actually, they taste quite amazing all by themselves! Now that I have said it, maybe I'll slip into the kitchen and see if there are any left....