I spent a good portion of my early years in a little town called Questa. It’s located about 30 minutes north of Taos, New Mexico. Some of the best years of my life were spent in that little town. As kids, we used to complain that there was nothing to do. No movie theater, no skating rinks, no big grocery stores, no malls, nothing. But as an adult that sounds like bliss, well maybe not the grocery store part. Thinking back, many of the things we used to do, don’t even seem imaginable now. We’d spend our days climbing apple trees, hiking mountains, playing in open streams and exploring old mining excavations. We explored so far one time that our parents thought we were lost and called the police. But in the end we had to show the police officer how to get back home (he got lost finding us…lol).
Ahhh those were the good old days. Another thing that was special about living in Questa was that it was predominately Native American, and Mexican American. So many of the traditions and foods became a regular part of our upbringing. Like Cinco De Mayo was a no school day. All year long the school would be preparing for a huge celebration with festivals, music, booths, and of course mariachi music. I became accustomed to it.
Another thing I became accustomed to was the food. Funny but true. Ok, typically american children will come home from school and make a sandwich. Well when we came home from school we’d be making tortillas, from scratch. EVERYDAY! They were so good, I’ll never forget that period in my life. That’s where I got my inspiration for today’s post. In this recipe I’m using white whole wheat flour. I tend to do better when I’m getting more fiber, so I’ll sneak it in wherever I can.
These tortillas truly became a part of my childhood memories, and are still one of my family’s favorite treats. I hope you enjoy this recipe and share them with your loved ones like we used to do. Warm tortillas filled the belly, made by the hands, and came from the heart.
This recipe is so simple and you don’t need a lot of ingredients.
These circle cutters are great. I use them for everything from cookies to biscuits. They are sharp, but won’t cut your fingers. I really enjoy these. You can find them here if you need a set.
Mini Tortillas Recipe
2 cups flour
1 tbsp lard
1 tbsp butter flavor shortening
1/2 tsp salt
1/4 c melted butter
1 tbsp baking powder
1/2 tbsp honey
1/2 cup water (you might need 1-2 extra tbsp of water to make dough wet enough)
1. Mix flour, salt, and baking powder.
2. Cut in lard and shortening.
3. Add melted butter, honey and water (slowly).
4. Use hands to gather dough into a ball.
5. Knead several times.
6. Let rest for 10 minutes.
7. Portion and roll out dough into circles.
8. Use a biscuit cutter, bowl or small saucer to mold tortillas.
9. Using a small amount of cooking spray, fry each tortilla until browned on both sides.