Touchdown Tortillas


| 12/6/2018 10:32:00 AM


Make enchiladas with homemade tortillas. 

We’re deep into the football season, which means anything Tex-Mex is on my family’s weekend menu. Bottomless pots of chili, taco bars, and queso dip just seem to go hand-in-hand with televised sports and cold beer.

But I just can’t bring myself to buy tortillas. Just reading the ingredients list makes my toes curl. Mold inhibitor potassium sorbate, dough conditioner sodium metabisulfite, sodium aluminum sulfate, monoglycerides, hydrogenated oils, fumaric acid, and calcium propionate are just some of the ingredients listed on a package of soft tortillas. And all of these ingredients have been approved by the FDA, and have been deemed safe for consumption, but that does not mean that I want my family to eat them.

So, I spend a little extra time in the kitchen and make my own tortillas. It’s not hard, but does take a little skill. My friend Tesa asked my advice on how to make tortillas, and I just told her that if they don’t turn out right the first time, don’t get discouraged. You’ve got to get a feel for the dough and learn how to cook them on a skillet to get the right browning. It took me a few times to get the right thickness (or thinness, perhaps) so that they didn’t resemble more of a flat bread.

And in no way are these tortillas authentic. It’s the best this Midwestern Germanic lady can do. If a latina grandma would like to adopt me for the day to teach me how to make traditional, old-school tortillas, I’d be down for that. In exchange, I’ll teach her how to make something German, like sauerbraten.



And don’t worry if they’re not perfectly round like those store-bought tortillas. Mine turn out in a variety of shapes, but I like to think of them as cumulus clouds: They’re all kinda round, but each is unique. Then again, I’m not a pretentious television food critic. I only care about taste and a good texture.



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