[Preheat a cast iron griddle over medium heat - if your griddle is 'non-stick,' do not preheat it.]
This flat Mexican bread is easy to make and we eat them with everything (and rolled up with
almost anything inside). When I was growing up, my hispanic friends called them ''mexican spoons;'' they
would tear off pieces and use them to scoop up whatever food we were eating. There are commercial
pre-mixes available for these, such as "Masa Harina," and some pretty decent ready-made brands, such as "Albuquerque," at some grocery stores, but nothing can
replace the real thing!
INGREDIENTS:
HOME RECIPE RESTAURANT RECIPE
4 to 4 & 1/2 cups all purpose Flour 25 pounds all purpose Flour
1 & 1/4 cups Water 12 pounds 12 ounces Water (approximately)
1 & 1/2 tsp. Salt 6 ounces Salt
2 tsp. Baking Powder 6 ounces Baking Powder
1/2 cup Shortening 2 pounds 8 ounces Shortening
(optional for large batch only: Dough Conditioner)
Materials Needed:
1 large mixing bowl (the larger it is the less mess you'll make)
1 cast iron griddle (called a "comal" in Spanish, or a ''placa'' in West Texas Spanish)
1 rolling pin (Mexicans use a "palillo" - a smooth dowel about 8 inches long and 1 & 1/2 inches thick
1 bread board or clean smooth surface for rolling the tortillas
1 large mixing spoon
1 set of measuring spoons
1 glass measuring cup for liquids
1 measuring cup for dry materials
1 clean dish towel for storing cooked tortillas and keeping them warm
1 tortilla basket with lid (made in both wicker and plastic versions)
COOKING METHOD:
Mix flour, salt and baking powder in mixing bowl.
Add shortening and incorporate.
[Instructions for Restaurant Batch:
Mix to "optimum development" (exact words from the label, I think this means "until it feels correct.")
Desired dough temperature is 82° to 84° F]
[Instructions for Home Sized Batch:
Knead dough until smooth, dry & pliable.]
[Instructions for both batches follow]:
Rest the dough about 15 minutes, then divide into desired size balls (about the size of three golfballs or one baseball (not softball size))
Rest the dough again for about 15 minutes.
Bake on hot griddle, pressing down with a small dry cloth to prevent blisters from forming. You made need to
wipe the griddle with a little vegetable oil occasionally to prevent sticking - it depends on your griddle and how
well it is seasoned. A well-seasoned cast iron griddle will not need to be greased until you wash it.
Turn often until the tortilla is done (it will be dry throughout and will have some brown spots here and there).
As each tortilla is cooked, remove it from the griddle and place it onto a clean towel which has been placed in a dish or basket large
enough to hold the tortillas. Fold the towel over the tortilla, cover with the lid and make the next tortilla.
Serve with almost anything, especially beans and Spanish Rice.
Enjoy!!!
IMPORTANT NOTES:
1. In my opinion, Clabber Girl is the best brand of baking powder for this recipe, with Calumet a close second.
2. It would be a departure from Mexican tradition, but I believe substituting Canola oil for the shortening (many people
use lard) would make a smoother more pliable tortilla, and some local people have told me it's true. When I figure out
how much oil to use, I'll revise this recipe adding Canola Oil as an optional ingredient.
3. I suggest using any griddle that is not cast iron will work in this recipe, but not as well;
if you don't own one try your best to find one, season it according to instructions, never wash it with
bleach, and after washing it, always dry it over heat then oil it with vegetable oil and wipe it dry before
storing it for the next use.
{From the back of a 25 lb. sack of "Baker's & Chef's Hotel & Restaurant all-purpose Flour," circa 1993.}