Tortilla in Mexican Spanish: [torˈtiʝa]
Say it with me: “tor-tee-ya”… roll the sound of the “l’s”, don’t say “tor-till-la”

It makes me giggle to hear the variety of mispronunciations of “tortilla”, “jalapeño”, and “guacamole” on both sides of the Atlantic. Whether it is in the American Midwest, or the UK, where the Mexican population is not widely represented, it’s always a laugh to overhear these mispronunciations. Better yet, being corrected with the incorrect way to say “guacamole” by a Glaswegian Mexican takeaway. *sigh* I can only imagine the variety of ways “chipotle” would be pronounced.

Mexican tortillas are thin, circular unleavened flatbread either made from corn or flour. They can vary in size, and can be used for scrumptious dishes such as tacos, burritos, chimichangas (Mexican-American), flautas, tostadas and enchiladas. They can be served soft or hard (normally baked or fried). Tortillas are a staple of Mexican cuisine.

The following recipe is for flour tortillas, which are widely used for burritos. I have my handy (and heavy!) cast iron tortilla press that I brought from Arizona, purchased by my father from Little Mexico. I haven’t attempted to find a tortilla press in the UK, but weight of the cast iron helps flatten the tortilla dough in beautiful round circles. You can still manage with a simple pin roller. Try this recipe for fresh flour tortillas that are not pumped full of preservatives, and delicious when served warm and crispy. You won’t want to buy grocery store tortillas ever again!

My trusty cast iron tortilla press from Mexico!

Makes 12-14 flour tortillas
Active prep time: 30 minutes
Cook time: 1-2 minutes

Ingredients

• 4 cups all-purpose flour
• 1/8 tsp baking powder
• ½ cup shortening
• 1 ½ tsp salt
• 1 cup cold water (more is optional)

Approach

1. Heat a cast iron pan, or frying pan on low-medium heat
2. In a large bowl, combine the dry ingredients and use fingers to mix well
3. Crumble the shortening into the dry ingredients with fingers, until it creates a grainy mixture
4. Add the salt to the water, and then slowly add to the mixture
5. Using your fingers, rake through the dough in a fast circular motion to incorporate the water
6. If the dough is still too dry, then slowly add more water
7. Keep mixing with hand until it forms a ball that is not tacky, but not too dry
8. Pinch off golf ball sized rounds from the dough
9. If using a tortilla press, place a piece of parchment paper, lay the dough ball on top, place another piece of parchment paper on top of the dough, then press down with the cast iron plates
10. If using rolling pin, roll the dough ball out into a very thin pancake (as if it were a crepe)
11. Place on the hot cast iron pan or frying pan, and cook for 30-45 seconds on each side until it browns slightly
12. The tortilla will be beautiful and flaky, but still soft and pliable
13. Serve warm, fill with carne asada or your filling of choice and enjoy!