Flour Tortillas

2 days before Hadassah went into the hospital we were busy in my kitchen making Flour Tortillas...it was lots of fun and delicious! Enjoy the picture tutorial!

First stir together flours and salt, add softened butter and mix in with your hands until it resembles the consistency of oatmeal. Try to get as many hands in the bowl as possible!

Now make a well in the center of your flour mixture and pour in your boiling water. Mix this thoroughly with a fork.

Now its time for the kneading. Take the dough out of the bowl onto a floured surface. Knead the dough until it doesn't stick to your hands, adding flour as needed.

Once kneading is done, roll the dough out to about 1/4-1/2 inch thickness and divide into roughly 24 pieces.

Take each piece and make a nicely rounded, golf ball size, ball.

Here they all are...lay them on a tray and let them rest for 1 hour or up to 8 hours.

Heat a large saute pan over medium heat, then begin to roll out each dough ball into a round tortilla.

Tirzah worked hard to make miniature tortillas...adorable!

Silas working hard to make his own tortilla...

He couldn't seem to get it into a circle...looks more like a upside down teddy bear.

Here is Hadassah frying the tortillas in a dry cast iron skillet. They only need 10-30 seconds per side to cook (depending on how thick you have made them)

This is what they should look like when you take them out of the pan. They will start to form some bubbles on the surface and will turn slightly brown in areas.

We ended up making a layered tortillas pie and quite a few tortilla wraps filled with beef mixture for the freezer.

And here is a scrumptious wedge of tortilla pie, topped with fresh lettuce, salsa, and home-made Enchilada Sauce

Flour Tortillas:

1 c. all purpose flour

4 c whole wheat bread flour

1/2 c butter

2 t salt

1 1/2 c boiling water

extra flour for rolling out dough

Stir together flours and salt. Rub in butter with hands until texture is similar to oatmeal. Make a well in the center of flour mixture and pour in boiling water. Mix thouroughly with a fork. Put dough onto a floured surface and begin to knead until dough does not stick to your hands, adding flour as needed. Divide dough into about 24 pieces. Roll dough into golf ball size balls and lay on a tray to rest for at lest 1 hour or up to 8 hours. Heat large saute pan over medium heat. Roll out tortillas to desired thickness and fry on at a time in a dry skillet. Cook about 10-30 seconds per side, do not over cook. Can refrigerate or freeze.

ok now for the

Enchilada Sauce:

1/4 c olive oil

2 T flour

1/4 c Chili powder

1 8 oz can of tomato sauce

1 1/2 c water

1/4 t cumin

1/4 t garlic powder

1/4 t onion salt or more to taste

Heat oil in skillet over medium heat. Stir in flour and chili powder, reduce heat and cook until lightly browned. Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt. Cook about 10 minutes over medium-high heat or until slightly thickened.

For the meat mixture, let me try and remember what I put in it.

2 lb of ground beef

1 large onion, chopped

2 garlic cloves, minced

salt and pepper to taste

2 T chili powder

1 15 oz can of black beans, drained and rinsed

1 15 oz can of diced tomatoes

1 15 oz can of corn

1 c of shredded cheddar cheese

Saute onion in pan until translucent, add ground beef, saute until cooked through. Add in garlic, saute until fragrant then add rest of ingredients.

Am I missing anything Das???