domingo, noviembre 27, 2005

Tortillas and Traditions

I worked a lot on the familia website while I was in NM. My sister Xriz requested that I put everybody on the system that notifies us when people's birthdays and anniversaries are coming up. So since we had so many people there (and email access to everyone else) we updated the the birthday and anniversary information. My cousin Cni already posted fotos from thanksgiving, and Xrix posted Nana Mini's fabulous foolproof tortilla recipe. It really works, as long as you don't try to halve it. You can keep the exta dough in your fridge and make the tortillas as you need them.

Note that these are New Mexican flour tortillas, which are smaller and thicker than Sonoran tortillas. If anyone has a foolproof recipe for Sonoran-style tortillas, I would love to have it!

Recipe passed down from Nana Mary to Nana Minnie, to my sister Xriz. Keep the traditiona alive and make tortillas with your familia. Great with green chile stew made from New Mexico green.

Title: Miss Minnie's Fabulous Tortillas

These are fool-proof, and they'll be better each time you make them. (Kids love helping!)

4 C. flour
1 Tablespoon baking powder
2 teaspoons salt
6 Tablespoons Crisco
approx. 1 1/2 c. very HOT water

Sift together all dry ingredients
With a pastry cutter, cut in shortening
Add hot water gradually as you mix dough
Dough should be slightly sticky
After well mixed (1 minute or so) place dough in a baggie & seal. Let stand at least 20 minutes before rolling.

Make 15-20 little pillows of dough. Flour each one as you begin to roll it into a large flat pancake about 8 inches in diameter

Cook over a hot teflon griddle

Eat right away with REAL butter

(You can leave dough out at room temperature for 1-2 days and roll out tortillas as you need them.)

Number Of Servings:15-20 tortillas

Preparation Time:Mixing dough-approx 15 min, rolling & cooking time depends on experience level of the cook!

1 comentario:

Xolo dijo...

Everyone knows that "real" tortillas are made out of corn! :P

I actually also like the flour ones, but I rather not know how much fat goes into them, so I let others make them for me.