Everyone should be so lucky… fresh tortillas with hot and spicy soup. I made another spicy cream soup- this time I used only chipotle paste and I reduced the soup stock before adding any cream to the soup. That way I didn’t have to babysit the soup as much to prevent the cream from separating.
I have had the great fortune of having a mother who is a wonderful cook, and who has also accomplished the task of creating a community cookbook with her co-workers at Willamette University titled Culinary Delights and Bearcat Bites. What this really means is that I have a nice organized collection of several of my favorite Mom recipes… Tiramisu, Raspberry Cheesecake, the thanksgiving stuffing recipe we won’t let her change, Bran Muffins, and one of my favorites: Indian Fry Bread. We would often fry up these breads to make tacos out of. The extras would be eaten sweet, with cinnamon sugar or honey. When cooked on a hot griddle these tortillas are thick and soft, when deep fryed they are golden brown and chewy with a crsipy skin.
Mom’s Indian Fry Bread
Warm 3/4 cup of milk and set aside.
Combine in a food processor (or mixing bowl):
- 2 cups of AP flour
- 2 tsp baking powder
- 1/2 tsp salt
With the motor running, add:
- 2 Tbs butter, shortening, or vegetable oil
Now pour in the warm milk, just until the dough balls up into 1-3 clumps.
Allow to sit in a warm place for 30 minutes.
Divide dough into 8 portions for hand sized tortillas or 16 portions for palm sized tortillas.
Roll out the dough as thinly as possible. I accomplish this by first squishing the ball of dough flat (tortilla press, pasta machine, under a skillet) and then rolling it really thin. The thinner you roll it, the better your tortillas. Go ahead and experiment and see. I don’t think a tortilla press alone is enough for flour tortillas.
Cook the tortillas on a hot cast iron skillet, heating just till pale brown spots form. Cook both sides of the tortilla, the second side being rather brief.
An alternative cooking method is pan frying in 1 1/2 inches of 350°F oil till tortillas are puffy and golden brown, turning the tortilla over once. If making a large batch, heat your oven to 200°F and toss the tortillas in on a plate. As these are fresh and with out preservatives, they will go stale quickly if not bagged up. Store in the freezer, or eat as soon as they are made, but don’t store them in the refrigerator, as they will go stale even more quickly.