Some of the earliest memories I have are of food. Specifically, food that came out of my Nana’s kitchen. As incredible as it seems today, Nana used to make tortillas EVERY DAY. We were spoiled beyond belief!
While we were at school, Nana would be in the kitchen, getting ready for what is in Mexico our big meal, around 2pm. As soon as we came home, we would gather around the kitchen table to enjoy our lunch. She would always make our favorite food, and invariably, there would be a simple dessert, like Arroz con Leche, but these tortillas were meant for our Merienda, or afternoon treat!
These sweet little tortillas are a favourite treat of mine - comfort food at its best. They are like a cross between a cookie and a biscuit. They are super fast to make if you use a tortilla press. Ask your little ones to help you press the dough, they will have a fun time at it.
Vanilla was not present in Nana’s recipe, but I like the flavour when I use it. You can use extract or ground vanilla bean, which gives the dough a pretty speckled look.
You cook these tortillas on the griddle, just like you do corn or flour tortillas. In just 25 minutes, you can have a platter of these treats, ready to delight your little ones. If you eat them while they’re warm, they will be soft… but if you eat them once they’ve cooled off, they will be crispy. You decide how you like them best. I cannot resist eating one or two as they come off the griddle! Store them in a tin to keep them nice and crispy. Serve them smeared with cajeta for dessert, or plain with a cold glass of milk. Either way, they are delicious!
Tortillas de Azúcar
2 cups flour
1/2 cup shortening
1/2 cup sugar
1/2 tsp baking powder
¼ cup milk
1 tsp vanilla extract
In a large bowl, mix dry ingredients. Add shortening and mix well, working dough with your hands. Add egg, milk and vanilla and knead until you have a smooth dough that’s not sticky.
ivide dough into 24 pieces the size of a ping pong ball. Press with a tortilla press until they are about 3’ wide and ¼’ thick.
Cook over medium heat on an un-greased griddle for about 1 minute and then turn over with a spatula and cook for another minute. The tortilla should be nicely browned on both sides.
Place on a wire rack and let cool. These tortillas are soft when warm but harden to a crisp when cool.
Store in a tin for 3-4 days.
This recipe was first published at www.thelatinkitchen.com