Friday, February 11, 2011

Homemade Tortillas and Spinach and Mushroom Quesadillas

My sister taught me how to make tortillas when I first went away to school.  But I never loved how they turned out. It seems they were always a little bit crumbly and not quite as delicious as I wanted them to be.   I recently ran across a recipe that was a little bit diferent. It uses both white and whole wheat flour. It also uses both vegetable oil and butter.  We love it. It is easy to make, easy to store, and not crumbly.

Printable Recipe

Flour Tortillas
2 1/2 cups flour
1/2 cup whole wheat flour
3/4 teaspoon salt
1 teaspoon baking powder
2 tablespoons vegetalbe oil
2 tablespoons butter, softened

  1. In a large bowl mixing bowl, wisk together, the flours, salt and baking powder.
  2. Add oil and butter.  Using your hands rub the fat into the flour, until it has the texture of cornmeal. 
  3. Add 1 1/4 cup warm water. Mix well
  4. Knead for 2 minutes.  The dough should be soft and pliable. It should not be sticky.
  5. Cover dough with saran wrap or a wet towel (you don't want it to dry out) and let dough rest for about 10 minutes.
  6. Form dough into 12 balls.  
  7. Heat a dry (don't grease it) cast iron skillet over medium heat.
  8. On a lightly floured surface flatten one dough ball and using a rolling pin roll into a think 8 inch circle.  
  9. Place tortilla in the hot pan.  cook for 1 minute and flip over. It should have brown spots.  Cook for 1 minuet on the other side.  Remove from pan and cover with a clean towel.  Repeat for remainder of the dough balls.  
I was inspired by a recipe in the book DIY Delicious by Vanessa Barrington.  It is a great book. If you have not looked at it you should!

Mushroom Spinach Quesadilla

makes 2 Quesadillas
4 tsp olive oil
1/2 cup freeze dried spinach
1/2 cup freeze dried mushrooms
Feta Cheese
4 Homemade tortillas

1. Rehydrate spiach and mushrooms by placing them in a 2 cup measuring cup and covering with hot water for 3-5 minutes.  You will know it is rehydrated when you pinch a peice of spinach between your fingers and it is soft all the way through. Drain off the water. Squeeze the mushrooms and spinach in your had to remove excess water.
2. On a tortilla spread 1/2 the spinach and mushrooms. Sprinkle liberally with feta cheese. Top with second tortilla.

3. Microwave for 30 seconds until cheese is melted. Cut with pizza cutter in quarters. Repeat with remaining ingredients.