New class on this Thursday, 18th at 7:00, Maceys in Provo!

Hey food storage fans, I've gotta another class coming up this week on Thursday. You can sign up at Macey's or I believe you can call the store directly to do so. I'm doing an entire Mexican meal from food storage. Enchiladas made with Red Feather cheese and homemade flour and wheat tortillas, Spanish rice in a rice cooker, refried beans from dehydrated flakes, a dessert enchilada and tortilla chips (these are so thin and crispy from scratch and well worth the effort!). I'm posting the recipe for the tortillas here with the tutorial, and I'll post the rest of the recipes after the class. Here goes:

Homemade Flour Tortillas (can be altered for wheat tortillas)

2 cups flour (use 1 cup white flour & 1 cup wheat for wheat tortillas)

1 tsp. Baking powder

1 teaspoon salt

3 tablespoons shortening (I used Crisco butter flavored)(Use one extra tablespoon for wheat tortillas)

1/2-1 ½ cups water

Mix well, rest dough 10 minutes. Knead 5 minutes. Rest dough 10 minutes. Make into 8 balls, let rest 10 minutes. Roll balls until the tortillas are paper thin. Cook on a high skillet without any oil (at about 425 degrees or lower). Turn tortillas until lightly browned and freckled. Store in plastic bag.

First up we've got the flour, baking powder, salt and shortening all mixed up here. The process is similar to making a pastry crust. Work in the shortening with a fork or pastry cutter until the mixture has little clumps the size of peas. Then add your water slowly until the mixture is moist and starts to form a little ball. And you want it moist enough to be pliable, but not as moist as a bread dough would be (Now the recipe calls for 1/2 -1 1/2 cups water so you need add your water a little at a time and stop when it is workable). Let the dough rest for 10 minutes and then knead for 5 minutes. Then the dough needs to rest for another 10 minutes (Whew! This dough sounds like me!). It should look like this when peacefully tucked away in a container to keep from getting dry.

Then here we are after we have divided the dough in to little balls, and as you guessed it, let it rest again for another blessed 10 minutes.
Are we there yet? Why yes. Now we get to roll the dough out. Now, in order to get a nice circular shaped tortilla instead of the square, misshapen tortillas that I first made, you need to remember two very important things...Here goes: 1. You need to work from the center out and turn the dough before each roll (or you can work your rolling pin around the dough in a circle-my preference because it seems like too much work to take your hands off the pin and turn it, then roll it) and 2. You need to keep your surface lightly dusted at all times so the dough will actually keep a circular shape and not keep snapping back everytime you roll it out. This guy is about half-way there.

But, you really want the tortillas to be paper-thin. So keep rolling until you can easily see through it (can you see the grain of the table underneath?). Now your'e ready for fryin'.


You need to pre-heat your pan (and it should be super hot, about 425 degrees). Place the dough on your pan, wait a few seconds and flip. Keep flipping until the dough is nice and freckled. And, drum roll please, here is the finished product:

Enjoy!