“Grandma’s tortilla hands“.
That’s how my childhood friend described them, as her grandmother sat at the small kitchen table with the blue, plastic tablecloth that sat just under the kitchen window. The morning sun gently tickled her soft gray hair and made it glisten like diamonds with each breath she took. She made tortillas one at a time, humming as she patted each tortilla in a rhythm I’m almost certain I could have danced to.
Grandma’s tortilla hands were rough. They were wrinkled, and they had the most beautiful bronze-colored skin I had ever seen. Some of that warm caramel color was natural, but some was simply from being kissed by the sun as she gardened.
Her garden was the most important duty after making tortillas. Then, came story-telling, and then fiestas…. in that order.
Grandma had her priorities. And in that moment of sunshine-sparkly hair, patty-cake rhythms and plastic table cloths, she somehow managed to make me feel as though I was her number one priority. No matter how many tortillas she had to make that morning.
Grandma’s tortilla hands have long since stopped making tortillas. But I thought of them as I made these today.
While a tortilla press does not supply the tortilla-making-staccato of the traditional, handmade method, the bowl of soft dough and the wafting smells of the warming tortillas cooking in the pan on my stove made me smile.
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The tortilla press I used for this can be purchased on Amazon.
Recipe republished from the Gracious Pantry archives. Originally published 3/11/15.
Clean Eating Quinoa Tortillas
(Makes 18 tortillas)
Note: These are not the flimsy tortillas you buy at the store. These are sturdy, fill-you-up tortillas. They are best eaten warm.
- 4 cups quinoa flour
- 3/4 cup brown rice flour
- 1 teaspoon salt
- 1 teaspoon olive oil
- 1-1/4 cup hot water
- Combine all ingredients in a bowl. Mix, knead (until you have a smooth dough) and separate into about 18 balls.
- This is what my tortilla press looks like. I think this is a pretty standard type of press these days.
- Open the press and sandwich a semi-flattened dough ball between two sturdy plastic bags. Place on top of your press fold the handle over and flatten the tortilla. Carefully peel off the plastic bags. If the tortilla really sticks to the plastic, the dough is too wet. It should come off fairly easily with out too much resistance.
- Place the tortillas in an un-oiled, non-stick pan and cook for about 1 minute on each side.
- This is about done.
- These are overdone.
- These are fantastic just out of the pan, and definitely better warm than cold!
Note: These do not have a long shelf life. Store them in the fridge and eat them within 3 days.