Tortillas... my manna from heaven!

Many people are shocked at how much Mexican food Danny and I manage to eat here in Korea, and let me tell you, I wouldn't have it any other way. I can't tell you how often I dream about a margarita and chips n' salsa happy hour and because I can't buy limes and happy hour usually includes bottles of Soju (yuck), I will have to do my best with what I have.

A while ago I learned how to make tortillas when I lived in Romania because that country also lacked in Mexican food. What is the deal with me living in other countries that don't appreciate good burritos? Perhaps I should just move to Mexico and eat my fill... or Texas would be fine as well ; ) My tortillas have done the trick to ease my cravings and so now I will share them with you. I don't remember where I got this recipe, but it's no longer an exact science for me, so do yourself a favor and experiment a little till you too can enjoy perfect homemade tortillas.

Katy's Tortillas:

1 Cup Flour
1 Tbl. Lard or Crisco (or you can use vegetable oil if you don't have anything else)
1 tsp. salt
1/2ish C water

Get a tortilla station ready before you get all dirty. You need: a rolling pin (or a bottle of wine will do sometimes too : ), and a cup of flour to flour the rolling surface with. Now, put the flour and salt in a bowl and add the crisco. Break up the chunk of crisco with your hands until it has dispersed among the flour into smaller pieces. Add the 1/2 water and refill the cup before you stick your hands in the mixture. Start mixing the dough with your hands until all the water is mixed in. This is where it isn't an exact science so if you feel like you need more water (which you probably will) splash a little into the dough until it is at a good consistency (not too sticky, just wet enough for the mixture to become one big ball of dough.

Preheat a dry skillet at medium heat. Take the dough and place it on a well floured surface. Knead the dough for about a minute till it is nice and stretchy. Now break off golf ball or bigger hunks of dough and roll it out into a circle as thin as you can get it without it ripping. Take the circular dough and put it in the hot skillet. Let it cook about a minute or so on each side until it gets nice, toasted spots all over it. Rip off a piece of your first tortilla and savor the deliciousness! That's it... ENJOY!

I usually make 3 or 4 recipes of the tortillas at a time so I have a lot for the next couple weeks, but the simple recipe makes about 4 medium sized tortillas. I hope you try making them whether you live in Korea, Romania, or Colorado. Now go out and get a margarita, on the rocks, with salt, and eat a crazy amount of chips and salsa in my honor! Vamonos!!!!