After living in Arizona for many years, my family and I love good Mexican food, including the staple: tortillas.
It just turns out that tortillas are my absolute kitchen nemesis (besides peeling garlic)! They are messy, sticky, and time-consuming.
I love to be in the kitchen — creating and working — and you’ll usually find me there, singing, rocking a baby to sleep while mixing, reading oral copy work for my children… but when making tortillas, I’m usually in a less-than-stellar mood. Downright crabby!
Recently, my husband steered clear of the kitchen on a tortilla-making day. A few minutes later, however, he reappeared, lurking around like he had something to say.
“Why don’t you just make tortillas like you make crepes? Wouldn’t that be easier?”
YES! His insight blessed me. Why hadn’t I thought of this sooner?
I began pouring flour (some buckwheat and emmer) into a bowl with sourdough starter and water, covered it, and let it sit overnight. In the morning, I added a bit more water to adjust the consistency, added a heaping spoonful of bacon lard, and a few generous shakes of salt.
Then I heated up our cast iron flat top griddle, slathered some more bacon lard on top, and spooned batter onto the griddle (about 1/3 cup at a time), thinning it into the thickness of a tortilla by pushing the edges with my measuring spoon.
My hour-long messy tortilla-creating endeavor transformed into a clean, 20-minute tortilla fiesta! We had tacos for dinner that night, and loved them. Especially me. 😉
- Makes approximately 13 tortillas.
- Pour flour, water, and sourdough starter into bowl.
- Use enough water to achieve thin glue-like consistency.
- Let sit covered overnight.
- In the morning, check consistency (it should still be a bit runny) and add salt and about a spoonful of lard for every cup of flour.
- Pour about ⅓ cup onto griddle or pan, pushing the dough out from the center with the back of your measuring cup to flatten into tortilla shape.
- Flip when somewhat browned or to your liking.
- Repeat until all of the batter is gone.
- Fill finished tortillas with meat, beans, lettuce, cheese, salsa, and sour cream for tacos — or use as breakfast burritos with eggs, veggies, and cheese! The possibilities are endless, and the best bit is that time might be a little more on your side now. 😉
This post may contain affiliate links. We only recommend products and services we wholeheartedly endorse. Thank you for supporting Traditional Cooking School by GNOWFGLINS with your purchases. Our family thanks you!