As you may know, I’m an absolute fan of making things from scratch. That doesn’t mean that I always cook from scratch, as unfortunately time doesn’t always permit it. But if I can, then I will.
Now you may think why on earth would I make home-made tortillas when I can just as easily buy then pre-made from the supermarket. But now where is the fun in that? There is something about working with flour that I really enjoy. Perhaps it’s the simplicity of it. And then there’s the satisfaction of eating something that you’ve gone to the trouble of making. It’s almost therapeutic, but yes only if you have the time.
Tortillas are a sort of flat bread and are perhaps one of the easiest “breads” that you could make, mainly because they don’t contain yeast. The only time consuming part is cooking them in a frying pan, but if you have a BBQ with a big hot plate, then you can cook a few at the same time. Easy. Traditionally, they are made with maize starch, but as that can be difficult to source, I prefer to make them with wheat flour.
One of my favourite occasions to make tortillas is the day after cooking a roast dinner. There is nothing like wrapping a tortilla around some leftover roast meat together with some fresh vegetables and a tangy sauce.
But if there’s no leftovers hanging around, then try poaching some chicken in a tasty stock, whiz up a batch of roasted red pepper humus, chop up some fresh vegetables into matchsticks (like carrots and cucumbers), add some low fat creme fraiche and grated cheese and voila! A delicious and healthy weekend lunch!
And don’t forget that you can always freeze any left over tortillas, which is a good reason to make as many as you can in one hit so that you have a constant supply out of your freezer. Just separate them with baking paper and pop them into a resealable platic bag. You can re-heat them in the microwave too if you want to eat them warm. Although room temperature is also fine.
Keep an eye out over the next few days for my red pepper humus recipe, poached chicken, and then how to put it all together to make the delicious wrap described above.
”People are too busy … We work too much. And the kinds of cooking that people can do in a modern life when both partners have jobs is not necessarily baking or grilling a whole hog in your front yard. But we do seem to find time for the things we value.
”My intention is to show people how interesting and worthwhile this work is. It’s an argument for pleasure. How is it that we’ve come to think of it as drudgery? I blame food marketers for some of that. I think they’ve deliberately made it look too hard and not worth our time.”
Stop, Cook & Listen