Spicy Homemade Tortillas

I grew up watching my grandmother make homemade tortillas and haven’t been able to replicate them on my own. I stumbled on this link to Blanca on Youtube and gave it a try — I figured 60,000 views for a tortilla recipe had to mean something. Her technique is simple and the Peanuts soundtrack isn’t exactly authentic, but I get a kick out of it every time I watch the video (I’m not sure my grandmother would get it, though). The best part, the results … they remind me of my childhood. I’ve made the basic version many times, and have since started making my own creations. They’re so easy and so much better than store-bought, and the recipe makes a ton, which is great for parties and leftovers. I make mine on Sunday nights so they’re available throughout the week.

For truly authentic Mex-taste, sub in masa harina for flour to make corn tortillas. Prep hands for kneading by throwing back one shot of Leguas.

Here‘s what worked:

• instead of just one cup of water, try 1/2 cup water and 1/2 cup freshly squeezed lime juice, warmed to boiling just before adding to the mix.
• during the last 20 seconds of kneading, add 1/4 cup cilantro, freshly chopped.
• while frying, sprinkle some with cayenne or garlic for extra flavor (with or without cilantro)

What didn’t work:

• adding spiciness from cayenne and paprika during the last 20 seconds of kneading, because it streaks, which looks strange and doesn’t really change the taste as you haven’t mixed the spices thoroughly.
  

I’m also experimenting with Tabasco, so I’ll tell you how it goes.