Sunday, December 16, 2007

Breakfast Burritos with Homemade Tortillas

I was perusing the What do Vegans Eat blog and saw this post for breakfast tacos. It instilled a deep desire to make my own tortillas and fill them with a host of good things. First, I made scrambled tofu, and added in a half cup of salsa at the end. Then, I made fried potatoes and spiced them Mexican-style (microwave 6-8 small potatoes for about 5 mins, until softish. Cut into small cubes and fry in 2 tbsp of oil over med-hi heat for 10 mins, stirring often. Season with 1/2 tsp each cinnamon, chili power, salt.) Put tofu, potatoes, diced tomatoes, avocado slices, lettuce, tofu sour cream, and salsa (or whatever else suits your fancy) in tortilla, roll, and eat.

What really makes the meal awesome is the home-made tortillas. This recipe makes 5 large, 0r about 10 small, tortillas.

INGREDIENTS
- 10 oz all purpose flour
- 1 tsp salt
- 2 oz vegetable shortening
- 5-6 fluid oz warm water (about 2/3 cup)

METHOD
1. Mix flour and salt together in a large bowl. Rub in shortening with your fingers until mixture look like bread crumbs. Add in enough water to make a soft dough.
2. Knead dough on a lightly floured surface for 2-3 mins, until smooth. Wrap in plastic wrap and let sit for at least 15 mins.
3. Heat a cast iron pan on med to med-hi heat. Pinch off a piece of dough, and roll as thin as possible on a floured surface. Plan on pan and cook for 20-30 seconds on each side. The trick is to adjust the heat so the tortillas get a nice speckled brown look, but do not burn. Do not overcook.
4. After each tortilla is cooked, place in a stack wrapped in a kitchen towel. Keep the tortillas wrapped up until ready to use, otherwise they will harden.

10 comments:

Chris said...

That looks awesome! Good on you for making your own tortillas. I made 'em a looong time ago when I was in college and I finally got around to making 'em again just a month or so ago. They're really not that hard to do but just a little too time consuming for my liking. I should make homemade ones more often but it's just so much easier to buy them in a plastic bag :-(

Alisa said...

I have never made homemade tortillas, what a cool idea!

SaraJane said...

I've always wanted to make homemade tortillas. Someone gave me a tortilla press once upon a time, but it's either in a box in storage or got lost in a move. So sad, I never got a chance to use it.

Vegan Dad said...

You don't need a tortilla press to make wheat tortillas--just for corn ones. Yes, Chris, they do take a bit of time, which is why I rarely do them. But, they are so tasty they really are worth it!

Anonymous said...

Hello Vegan Dad,

I'd like to make these tonight, but being a fancy-frenchie-metric person (à moi les pantalons endimanchés!) I am quite puzzled by the oz... is it a mass or volume unit??

Thanks!

Vegan Dad said...

Hi Anonymous,

In the case of the flour, it is a measurement of mass. 10 ounces is equal to 283 grams (if my calculations are correct). Also, all purpose flour generally weighs about 4.5 ounces per cup.

I find the trick with these is to make a nice soft dough. Then, roll out on a well floured surface to get a thin and more "floury" tortilla.

Anonymous said...

Woah!! Adieu store-bought tortillas!
Thanks for this great recipe and the additional info. It’s definitely a keeper.

Btw, as your Bread month is coming to an end, have you ever heard of this fabulous no-knead bread recipe : http://query.nytimes.com/gst/fullpage.html?res=950DE7D6113FF93BA35752C1A9609C8B63&sec=&spon=&pagewanted=1
some fine-tuning tips may be found here : http://www.nytimes.com/2006/12/06/dining/06mini.html?_r=1&scp=1&sq=MARK+BITTMAN+fine+tuning&st=nyt&oref=slogin
So easy and delicious, ideal for everyday baking.

sue said...

RE: "In the case of the flour, it is a measurement of mass. 10 ounces is equal to 283 grams (if my calculations are correct). Also, all purpose flour generally weighs about 4.5 ounces per cup."

Q: So would that be approximately 2 Cups of flour?

Also, I see a lot of tortilla recipes call for baking powder; did you choose to omit?

Thank, VeganDad!

Vegan Dad said...

sue,
Yes, it's just a bit over 2 cups. I find this makes a fairly moist dough which I then roll out in plenty of flour, so it all works out in the end. I also find the baking powder unecessary--these puff up with the heat from the pan when cooking.

Ashley said...

Thank you, thank you, thank you. Cooking always helps me relax and it has been a long day today. I was planning to make Mexican tonight and this i just the task I could use to relax.

As always, you have wonderful ideas.