I recently got inspired to cook some breakfast burritos in mass.
I went to Sam's Club on my way home from church to get supplies, but they had no wheat or multigrain tortillas. SOOO not wanting to use the bleached white kind I decided to make my own using multigrain flour. No I'm not Mexican, or from a family that did this regularly or EVER, just impatient. You see when I get an idea I want to try it ASAP! This mindset has actually been the cause of many of my creations reations over the years
I made a variety, because in my house everyone likes something different
I used eggs, turkey sausage, and cheese on some
Cheese and eggs on others
and spinach, egg and feta on the others
Of course you could use whatever you family likes
After I prepped them all, I rolled them really tightly, and put them in baggies. Just a tip: when I bag something to freeze, I zip it most of the way then stick a straw in the baggie. I suck out the remaining air and zip the rest of the way. This is my way of vacuum sealing.
I got this recipe for flour tortillas online. I did not use lard (just the sound of that word disgust me) Yuck! I used canola oil
|HOMEMADE FLOUR TORTILLAS|
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon salt
2 teaspoons vegetable oil or non-hydrogenated lard
3/4 cup lukewarm milk
In a bowl, stir together the flour, baking powder, and salt. Add vegetable oil to the lukewarm milk and whisk briefly to incorporate. Gradually add the milk to the flour mixture, and using clean hands, work into a sticky dough.Turn dough out onto a surface dusted with flour and knead vigorously for about 2 minutes or until the dough is no longer sticky.
Return dough to bowl, cover with a damp cloth and allow to rest for 10 -20 minutes so that it will be easier to roll out.
Divide dough into 8 balls of equal size, cover them, and let them rest again for about 20 minutes. Avoid letting them touch, if you don't want them to stick together.
Dust a clean pastry board or working surface with flour.
One at a time, remove each piece of dough. Press it out into a 5-inch circle. Using a flour dusted rolling pin, roll out the tortilla from the center out until the tortilla measures a little less than 1/4 inch thick and is a 7 or 8 inch circle.
Transfer the tortilla to a dry preheated skillet or griddle. when the tortilla begins to blister, allow it to cook for 30 seconds, flip it, and cook the other side the same way.
Remove tortilla, place it in on a clean paper towel and cover loosely with foil. Repeat for remaining tortillas.
Tortillas freeze well. Wrap tightly in plastic, removing any air pockets. Keeps frozen for several weeks.
To serve tortillas which have been frozen, thaw at room temperature, wrap in foil and heat in a warm oven.
My friend Shelly over at Shelly's Swag featured me and this recipe today. You should definitely check out her blog; she features multiple coupons and money saving deals and tips each day.