THRIVE Tortillas

I usually have one of two things for lunch:  leftovers, or quesadillas.  Well, last week I ran out of tortillas and the only leftovers I had was some shredded beef.  So, I decided to try making some homemade tortillas and cheese sauce so I could have a burritto. 

I've tried to make homemade tortillas many, many times.  They've always either turned out too thick and more like pita bread, or I get them to roll really thin but then they fry up like a tortilla chip instead of a nice, soft, delicious tortilla.  So, I decided to try using THRIVE shortening powder instead of real shortening.  I'm glad I did.  These turned out nice and supple without being dry or stiff. 

The cheese sauce was a complete experiment.  It turned out alright, but I'm going to play around with it a bit more before posting the recipe. 

Homemade Flour Tortillas:

• 1 cup. all purpose flour
• 1 cup. White Wheat flour 
• 1 tsp. salt
• 1 tsp. baking powder
• 1 T. THRIVE Shortening powder
• 1/2 cup+. water

Combine flour, salt, baking powder and shortening powder.  Add 1/2 cup water and mix. If needed, add more water a tbsp at a time, until it just comes together. I added about 3 extra Tablespoons.  You do not want the dough too dry.

Divide the dough and roll into 12 balls.  Let them rest for 15 minutes.

Take a dough ball, and flatten with the palm of your hand. Roll the dough out on a lightly floured surface.  (Do not use too much flour or the excess flour will burn when you cook the tortillas).  Roll the dough out very thin: it will become transparent.  As you roll it out, turn the dough a quarter turn with each stroke until it is about 6 inches in diameter.

Heat your skillet over medium heat: make sure it is hot before placing the tortilla on it.  Cook the first side for about 20-30 seconds, until it just begins to turn golden. Flip and cook the other side for 20 seconds. Place cooked tortilla in a ziplock bag.  This will keep it soft and warm while you cook the other tortillas.  

 

A couple of notes:

• DO NOT let your pan get too hot.  You may even need to turn it down before you finish cooking all the tortillas as the pan will continue to heat.
• DO NOT cook the tortillas for too long: 20-30 seconds MAX on the first side and 20 seconds on the second side.
• Roll and cook each tortillas separately.  If you roll them all first, they will shrink and become too thick before you get around to cooking them.

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