I gave a try on this no lard (lard- pig fat) tortillas(pronounced Tor-tee-ya).They came out pretty good. The chips can be made even using store bought flour tortillas...Easy Peasy :)
Home made Flour Tortilla ( Using Oil)
Makes 8 twelve inch tortillas
2 cups plus 2 tbsp all purpose flour and extra for dusting
1/2 tsp salt
3/4 cup warm water
3 tbsp olive oil
1. In a large bowl, add 2 cups the flour and salt. Stir well.
2. Add the olive oil and 1/2 cup of warm water and bring all the flour together
3. Slowly add rest of the water, as you knead into a smooth dough. If it is sticky add the 2 tbsp or more flour and form a dough.
4. Divide the dough into 8 equal balls. Place them in the same bowl and close it with a moist cloth.
5. Bring the dough pieces one by one onto a floured surface and roll into 12 inch tortillas. Dust flour as when needed while rolling the tortillas.
6. In a nonstick skillet, cook the tortillas 1 minute on each side until brown spot appear. Spray cooking spray as needed
7. Store them in a ziplock or in an airtight container.
- I am damn weak in rolling the dough into perfect round shape. Making spirals before rolling has always helped me to roll them pretty decent ;) .
- While rolling the dough tend into shrink. So, try to sprinkle flour as and when needed while rolling. Make sure not to add more.
- Throughout the procedure, cover the vessel with a damp cloth, in which the dough is kept.
Tortilla Recipe adapted from Taste of Home magazine
Homemade Flour Tortilla Chips (BaKeD)
IngredientsFlour Tortillas ( store bought or homemade)
Favorite Seasonings ( ground Cumin, ground black pepper )
Cooking spray ( to coat)
1. Preheat the oven at 350 degree fahrenheit.
2. Cut the tortilla into wedges.Sprinkle the seasoning and coat the cooking spray all over the tortilla wedges.
3. Line a parchment paper over the baking sheet.Place the tortilla wedges in single layer.Bake for about 8 to
10 minutes, until the edges turn slightly brown and crispy.
Guacamole RecipeGuacamole - pronounced Gwaka'mole is a avacado based Mexican recipe, which is used as a dip here.
2 Hass Avacados
1/4 Red onion (minced)
1 finely chopped thai pepper
1 garlic clove (minced)
1 medium size tomato, deseeded and diced
1/2 lemon /lime juice
2 tsp finely chopped cilantro aka coriander leaves.
Salt (as per taste)
1.Cut the avacados and remove the seed. Scoop out the flesh and place it in a bowl. Mash it( can be left chunky too), add lemon/lime juice, green chilli,onion, garlic clove,cilantro,salt and stir to combine. Finally add the tomato and stir once.
2.Serve it with tortilla chips :).
- I skipped using red onion and pepper, as I had to serve it to my kids and they prefer the dip without those two ingredients :)
- Make sure the tomato is not over ripened.
Selecting Avacado and Storing Guacamole
- Avacado should be ripe, but firm. It should be soft but not squishy.
- Avacados should have even color outside. Avoid avacados that have lots of spots on the outside.
- Any leftover guacamole should be stored in an airtight container with a plastic wrap, touching the outer coat of the guacamole. Seal it with the lid and store in the refrigerator. This is because avacados oxidizes easily and will be darkened very soon.