The Spanish word "torta" means "round cake," and it is said that this is what the Spanish conquistadors called a food the Aztecs made. Now known as "tortillas," this food has roots that reports say date back around 10,000 years BCE.
On Cinco de Mayo, a day of great meaning in Mexican culture, one might be curious about how to make one of the most ancient staples in the world!
Smith's Chef Jeff Jackson shared with us his recipe for homemade flour tortillas.
Home-made Flour Tortillas
3 c. all-purpose flour
1 ½ tsp. kosher or sea salt
1 tsp. baking powder
1 c. hot water
1/3 c. coconut oil, room temp.
1. In a mixing bowl, whisk together the flour, salt, and baking powder. Add the hot water and coconut oil and stir with a wooden spoon until a shaggy dough starts to form.
2. Turn the dough onto a floured working surface. Use your hands to knead the dough for 2 minutes or until a somewhat smooth dough ball begins to form.
3. Form the dough into an evenly thick disk and cover with a kitchen towel to rest for 10 minutes.
4. Cut the dough into 12 equal wedges. Form each wedge into a ball and flatten with a rolling pin or tortilla press. The tortilla should be about a 6 inch circle and about 1/8 inch thick. Do the same process with the remaining dough balls. 5. Preheat an electric skillet to 375 or use a heavy sauté pan or cast-iron skillet preheated over med-high heat. Cook the tortilla on the first side 30 to 60 seconds until tiny bubbles begin to appear on the surface. Flip and cook another 30 seconds on the other side. Set aside and cover with a towel until all the tortillas are done. Serve as you wish.
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