Stores are out of bread (and tortillas).
Tortillas are easy to make, and they last about a week if stored in an air-tight zip-top bag.
- Combine 2 cups of flour, a pinch of salt, 3/4 cup of water, and about 3 tablespoons of fat (butter, lard, vegetable oil, olive oil)
- Roll in to 1″ balls, and then flatten each ball in to a small disc
- Use a floured tortilla press or a rolling pin on a floured surface to roll out each ball to 10″.
- In a lightly-greased skillet on medium heat, cook each one on both sides for about 1 minute per side.
Makes 8-10 tortillas.
Here are things you can do with tortillas:
- Sprinkle some meat and other toppings on half of a tortilla
- Sprinkle some cheese on it.
- Fold in half
- Grill or fry for 2-3 minutes per side, until the cheese melts and the tortilla is golden-brown on both sides
- Fajitas / Street tacos
- Cut your meat in to strips.
- Grill or fry over high heat with onions and peppers
- Steam some tortillas to warm them, or use a microwave tortilla warmer
- Serve family-style with cheese, sour cream, pico, and other toppings
- Tear tortillas in to strips
- Bake until crispy
- Cover with chili, cheese and other toppings
- Bake until cheese melts
- Roll / wrap – makes an excellent substitute for a sandwich. Lay out a tortilla, then stack on lunch meat, cheese, and other sandwich toppings, and simply roll it up.
- Thin-crust pizza
- Stack 2 tortillas, with some cheese sprinkled between them
- on the top tortilla, spread some pizza sauce, spaghetti sauce, or whatever you have laying around
- Sprinkle some cheese
- Add toppings
- Sprinkle some more cheese (do it, or you’re a communist)
- Bake for 10 minutes until the bottom tortilla is crispy and the cheese is melted
- Enchiladas. I’m not quite sure how that works, but my wife does. I’m sure you can google for a recipe.
- Lay out a tortilla
- Fill with beans, rice, meat, cheese and other toppings
- Fold carefully
- Take that burrito, and deep fry it