The original recipe uses unbleached white flour, but I have found it still works great with a combination of fresh ground whole wheat or corn flour and unbleached white flour. I have made them 100% wheat as well, but they are not as "flexible". {Note: I triple this recipe!}
- Add 2 cups flour (I used half organic corn flour and half unbleached for this batch) to your mixing bowl (or KitchenAid) and 1 tsp salt (a bit more if you use RealSalt).
- I use the paddle attachment to add 1/4 cup oil. (I use olive oil, but organic corn oil would give it more of a corn taste ~ I used corn oil for years until I quit eating genetically modified corn)
- Mix until it resembles cornmeal.
- Make a hole in the center (dough hook works nice for this) and pour in 3/4 c. warm water
You will need to scrape down the sides.
- Mix until the dough cleans the side of the mixer or until a soft dough forms.
Do you love my apron? :p You can see my growing belly, too. =) |
I was taught to roll it into 12 small balls and place in a plastic bag to keep moist until they are rolled out, but I place the dough in a bowl and cover it with plastic to keep it from drying out.
- Pinch a ball of dough off and flatten (use a little flour if it is too sticky). To roll a nice round tortilla, roll once, flip, roll again, flip back and roll one last time.
They are always better if you roll them thin! |
- Cook on a medium-medium high cast iron griddle. Cook for 30 seconds, flip, cook for 1 minute, flip back and cook for 30 more seconds.
To cook the beans. . . I presoak (with 1T lemon juice) overnight or do a quick soak (bring beans and water to a boil, boil for 2 minutes then let sit for 2 hours), then (drain, rinse, added more water)* and salt and cook until tender.
*I go through periods where I skip this step to conserve water. If we were in "hard times" and had to conserve water, I would cook the beans in the same water that they soaked in. I've tried it several times and cannot really tell the difference!
I love Sue Gregg's Best Burrito Beans (they have onion, cumin, green chiles, etc in them) but my husband likes them plain. I serve them with shredded cheese, lettuce, sour cream or homemade ranch . . . but, sometimes we just eat plain old beans ~n~ tillas and that's it!
We love em too! Great job on your tilla's! Have a safe trip!
ReplyDeleteYum! tillas are a favorite at our house. I'll have to try your recipe-never tried them with corn flour.
ReplyDeleteWe love to do this too! I like to make a bunch of burritos ahead and freeze them in ziplock bags. I pull them out for no brainer lunches, they are cooked from frozen on 375 in about 25 minutes.
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