Favorite Ingredient Friday ~ Mexican Edition!

So this week's edition of Favorite Ingredient Friday is Mexican-themed. And I have to tell you, I had an insanely hard time picking which one of my many, many, many, many Mexican recipes to use. I finally settled on this one though, not because of how fancy it is, but because it's really the core of so much Mexican-style cooking: flour tortillas.

Now, this is a two-part recipe. The first part is making the mix for the tortillas that you can store in an air-tight container for up to 6 months. The second part is actually portioning out that mix and making the tortilla itself.

I'll admit, these' taste slightly different than the tortillas you buy at the store, but I swear, once you start making them, you won't want to switch. I can't even remember the last time we bought tortillas. I think it was when Mr. Stepford wanted to "save me the trouble" so he bought a package for soft tacos, but then said that he missed the taste of the homecooked ones so much that he'd never do it again. :D

So here it is, and happy Friday!
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Flour Tortillas

Tortilla Mix (can be stored for up to 6 months):

8 1.2 Cup All-Purpose Flour
2/3 Cup Nonfat Dry Milk Powder
1 Tablespoon Baking Powder
1 teaspoon Salt
1 Cup Shortening

In a large bowl, combine the flour, milk powder, baking powder, and salt. With a pastry blender, cut in shortening until crumbly. Store in an airtight container in a cool, dry place for up to 6 months.

To Prepare Tortillas From the Mix:

2 1/2 cups mix
1/2 cup water
plus an additional 1 or 2 TBL Water if needed

Combine 2 1/2 cups tortilla mix and 1/2 cup water. Stir with a fork until mixture forms a ball, adding additional water if necessary. Turn onto a lightly floured surface. Kneed 6-8 times or until smooth and combined. Divide into 10 portions. Roll each piece into an 8-in. circle.

In a 10-in ungreased (that's so important... No greasing!) skillet, cook each tortilla over medium-high heat for 30-45 seconds or until bubbles form. Turn tortilla. Pressing bubbles down with a spatula. Cook about 30 seconds longer or until lightly browned.

Yield: 10 Tortillas

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There is a version of the same recipe to make spinich tortillas, but I've never done it. I'll share it, but make sure you share how it turns out. :D

For Spinach Tortillas:

1/4 cup Spinach, chopped frozen, thawed and squeezed dry
1/3 cup plus 2 to 3 TBL Water

In a blender, combine spinach and 1/3 cup water; cover and process until pureed. In bowl combine 2 1/2 cups tortilla mix in spinach mixture. Continue as above.