Tortilla-makin’

On Wednesday, Alma (who works at the school as a kind of office administrator) came in after class to show us how to make tortillas. I was really psyched for this - I told her I planned to go back home and be the best homemade tortilla maker in Seattle…… not gonna happen.

The dough itself is quite simple - just corn flour and some water mixed in to make it about the consistency of bread dough. A little water on the hands to keep the dough from sticking to your fingers, then pat it back and forth, back and forth between your hands until you’ve got a circle about the size of a large thin pancake. Sounds simple enough, right?

Needless to say, it took us a number of tries to get something that remotely resembled a tortilla, that didn’t have big gaps in it or a rough exterior. Anyway, when you’ve got your so-called tortilla ready, you plop it down on a hot griddle, lightly greased. It gets turned exactly four times until it’s perfectly done, and there you have it. (I'm sure the pictures will explain it all.)

Seattle tortilla factories have nothing to worry about.