What’s up love bugs!
My grandma used to call me “hita” and “mija,” “punkin,” and “little hot dog.” She was, and to this day remains, the coolest person I’ve ever known. She would share her Double Bubble with me as a little girl and taught the monumental lesson of blowing bubbles with said Double Bubble. What a boss.
Grandma would stop me from adding too much sugar to my Rice Krispies, and would always let me wisk together the Bisquick for pancakes. She was always a safe place for me to go as a little girl when I felt scared or needed love – and she was always a safe place for me to bring both my joys and my shames as a young adult.
I love my Grandma. I love what a strong woman she was – and every time I think I’m not going to make it, that I’m going to crack and lose my mind with my kids/life/responsibilities/internal struggles, I just have to think of my sweet/BAD ASS Grandma who birthed 5 babies in a row starting at age 16, lost a daughter, and faced so many difficulties in life that would crush a weaker spirit, yet she emerged stronger and sweeter with each blow. I admire the shit out of my Grandma. She taught me to persevere through all the bullshit life throws at you and many other things; and perhaps the most important thing this glorious little woman named Onita ever taught me was HOW TO MAKE TORTILLAS.
I made my Grandma’s tortillas for several years and they never touched hers (who can really replicate grandma food in general, am I right?), but they were tasty enough for my dorm mates to eat them while I was in the bathroom (and I WAS NOT HAPPY). When my Grandma got sick, there were times my Aunt Wendy would take on the task of tortilla-making, and she tweaked the recipe to her liking, thus adding more glory to the tortilla-realm of the culinary world. Now that Grandma has been in Heaven for 5 years, my fabulous Auntie is now the head tortilla-maker in our family. Her recipe requires less ingredients than Grandma’s, but it still does my sweet Grandma honor – and that is the recipe that I am sharing with you lucky little hot dogs today!
BEST DAMN TORTILLAS
- 3 cups flour
- 1/4 cup olive oil (or more depending on how rich you want the torts)
- Salt (to taste)
- Lukewarm/warm water
- In mixing bowl, combine flour, olive oil, and salt. Mix by hand.
- Slowly add small amounts of water to dough while hand kneading. Continue to add water until dough is sticky (more wet than dry).
- Attach kneading hook to mixer and turn on medium/low speed and knead for several minutes
- When dough looks smooth and fluffy, cover and let sit 15 minutes.
- Turn on griddle to med/high heat
- Separate dough into small balls and flatten with hands into discs. Set aside and repeat with remaining dough.
- Flour rolling surface and rolling pin. Roll out discs and put on griddle.
- Flip after 1-2 minutes or until light brown spots appear and cook another 30seconds – 1 minute.
- Place cooked tortilla on kitchen towel and cover. Repeat with remaining discs of dough.
I am now making tortillas at least twice a week. I’m not saying it’s great for my ass, but it’s good for my soul and fills the bellies in our house with love and deliciousness. My personal favorite way to eat tortillas is covered in butter – if you’ve never done this, you’re missing out and must immediately remedy this lifelong depravity you’ve somehow been subjected to.
My Johncarl (2.5yrs) now joins me at the counter while we mix our dough and roll the tortillas out. We bought him his own rolling pin to roll tortillas with mama, and I know my Grandma is with us every time we are in the kitchen together. I hope she’s proud, I hope she knows how much I love her, and I hope that one day she will somehow bless me with the talent of rolling perfect circle tortillas (unlike mine which are always in shapes that don’t even have names). Eat and enjoy!