Have I got a treat for you, Ogglers! In what can only be decribed as a culinary coup, I have managed to snaffle an exclusive Mexican recipe from one of my baking buddies, Mondo.
Now, Mondo makes the tastiest Tortillas I have ever tried. He’s also a huge fan of cakes and various veggie treats. So when I proposed attempting a Dessert Tortilla, he was more than happy to give it a go.
Traditionally, of course, Tortillas are only used in savoury dishes. Nevertheless, like Pancakes or Parathas, their flaky, pastry-like goodness makes a wonderful base for whatever topping you fancy – from baked beans to chopped bananas.
Unlike your average Pancakes, however, these Tortillas are extremely filling – you might find it hard to eat three in one go, let alone a whole stack.
Still, they’re surprisingly easy to make, and are a spectacular basis for breakfasts or brunch (or after-dinner indulgences if you’re that way inclined).
There’s no need to leave the batter to rise, or buy up expensive ingredients. Just knock up the dough within ten minutes, cook on a griddle or frying pan, and serve warm with Butter, Sugar, Cream, Cinnamon, Honey, grated Chocolate, Salt Caramel Sauce – the list goes on.
In our pioneering session Mondo showed me two varieties: one plain and one made with Cinnamon. Below is the recipe for the latter – for the former, just omit the Cinnamon and you’ve got yourself a traditional, spice-free recipe.
Try them both though, I urge you. You’ll never go back to shop-bought again…
Mondo’s Cinnamon Tortillas (makes approximately 13 dinner-plate sized bad boys)
- 410g plain flour (about 3 cups), plus a little extra for dusting your work surface and rolling pin
- 175g vegetable shortening at room temperature (i.e. Crisco, Stork or Trex)
- 340ml (just under a cup) water
- 1 tbsp salt
- 1 tbsp cinnamon
- In a large mixing bowl, rake the flour, cinnamon and salt with a fork to mix things together and break up any large lumps
- With the same fork (who wants extra utensils to clean?), mash the shortening on a plate and add to your bowl of flour and salt
- Rub the shortening in with your fingertips until it takes on a fine, crumble-like consistency
- Boil the water and add approximately 3/4 of it to the mix. Stir with your fork until it’s fairly well incorporated
- Start using your hands to bring the crumbs together (being careful not to scald yourself). If the mixture seems dry – i.e. won’t hold together when you squeeze it in your hand – add a touch more of the boiling water, and stir with your fork before using your hands again
- Knead your dough within the bowl until all the crumbs have been incorporated. By the end it should be smooth and springy – just a couple of minutes ought to do it
- Divide the dough into 13 equal-sized pieces, rolling each one into a ball between your palms
- Heat up a griddle or frying pan on a medium heat
- Meanwhile, start shaping your Tortillas: take a dough ball and roll into a circular shape with a rolling pin – until about 2mm thick
- When the pan is hot, get your first Tortilla in there and start cooking. It will quickly start to puff up. Prod away any large bubbles of steam with your trusty fork so as not to cause any minor burns later (!). When the underneath starts to turn golden, flip it and cook the other side. Again, this will not take long [NB: as with Pancakes, the first one is usually a bit of a dud. Don’t be deterred – the second will be more successful]
- Do the same with the rest of your dough. You can either serve them as each one is ready, or keep them warm and stacked under a tea towel. They’re best eaten fresh though, so get munching…
That’s it, Ogglers. Easy peasy.
Once you’ve mastered the basics, feel free to go wild and experiment – add other spices, try different thicknesses…
Thanks to Mondo’s well-honed skills, the world is now your Tortilla.