During residency, we ate some form of taco, fajita, or quesadilla at least weekly. Mainly because they were yummy and easy to make.
It took just three easy steps:
1. Buy tortillas.
2. Add cheese, meat, and whatever other toppings I brought home from the hospital's salad bar.
3. Heat in the microwave or frying pan.
Its a little different here. We can't buy tortillas. Cheese is a precious commodity. There are no hospital salad bars. So we improvise...and the food is still delicious (sometimes even more delicious- just maybe not the same or as easy to prepare).
Turns out, making tortillas isn't that hard!
The ingredients are straightforward (thanks again, Sarah, for the recipe book!):
- Flour (2c) (sift out rocks and sand first)
- Salt (1tsp)
- Baking powder (~1/2tsp) (imported- not available in stores that I've seen so far)
- Oil (3Tbsp)
- Hot water (1c)
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| Divide into12 balls and allow to rest for 15 minutes. |
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| Roll thin with a rolling pin until about the size of a salad plate (this is the most labor-intensive part). |
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Cook in hot, ungreased skillet for 1-2 minutes per side ...or two skillets if you want to go faster |
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| they get brown "spots" just like store-bought tortillas! |
Presto! Tortillas!
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| You can fill them with eggs and potatoes for dinner... |
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| cut 'em up |
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| fry 'em |
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| coat with cinnamon-sugar and enjoy! |
4 comments:
Looks yummy! Especially the sugared ones. So glad the cookbook is getting use. I'm thinking I could even make my own tortillas now (and wouldn't even have to sift the flour!)
Hi,
Most tortilla recipes don't call for any baking powder, so you are not missing anything by not having it. However, there should be a form of baking powder available to you in the shops there. It's called LEVURE CHEMIQUE and it is sold in little packets, usually pink. This is the kind of baking powder your grandmother would have used; it is called "single acting." What we are used to is called "double acting." Most people double the amount called for in USA recipes. You can even use this to bake cakes, just don't expect it to rise quite as well.
Bonne chance!
Jennifer Bowers
Thanks Jennifer! I'll be on the lookout for it! :)
Gonna try this. Didn't realize how American Mexican food was and how much we ate of it until it wasn't available anymore.
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