Apparently, depending on your location and/or vernacular, the word “tortilla” has two completely different meanings. For instance, if you happen to be thinking “Spain” in your head, while asking for a “tortilla” aloud, you will be served a delightful combination of potatoes, eggs and spices in a fritatta-style serving. However, if you are thinking “Mexico” in your head, while asking for “tortilla” aloud, you will be served this:
It is a telepathic thing. It must be.
Living so close to the Mexican border (I say that relatively…we are closer than, say, someone from Wisconsin…) I only knew to think “Mexican tortilla” and that is magically what I always received when I asked for it. Only recently did I discover there was a “Spanish tortilla“, a totally different result. I asked for a recipe on a fellow blogger’s site, as they posted a delish photo of this thing called a “tortilla espanola”, but did not at all look like what I was thinking it would be, and instead, I was immediately sent back to idiot food-maker kindergarden. “IS there a recipe for such a thing? Doesn’t EVERYONE know how to make a tortilla?” Well, yes – IF I KNEW WHICH ONE YOU WERE THINKING ABOUT! Sheesh.
I have yet to make the Spanish version, but I wanted to share with you the Mexican version of a staple food in my home. Scratch that – in my life. I love tortillas.
I eat them plain, filled with beans and veggies, baked with meat and covered in spicy sauces, in a box or with a fox.
This is the Mexican flatbread of choice -made with either cornmeal or flour. I love both, but I have only ever made flour tortillas. Let me know if any of you have a great corn tortilla recipe out there! Or IS there a recipe for such a thing? Maybe I should just know how to make those telepathically, too. Humph.
3 cups unbleached all purpose flour
1 cup whole wheat flour
3/4 teaspoon salt
1/2 cup vegetable shortening (I did NOT say these were healthy! Just good!)
1/2 – 1 cup warm water
In a stand mixer, blend flours, salt and shortening with paddle attachment until mixture resembles small crumbs.
Attach dough hook. Slowly add warm water and continue mixing until mixture holds together and is no longer sticky. You may need to add extra water.