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Tortillas can bring a huge versatility to your food storage recipes and cooking. You could create burritos, casseroles, quesadillas, soups, wraps, tortilla chips and many other things.

In fact, Mountain House offers some breakfast and sandwich wrap fillings that can be put inside tortillas.

Here’s one way to make tortillas out of food storage items:

Food Storage Tortillas
Ingredients

• 2 ¾ cups Saratoga Farms White Flour
• A little flour to rolling the tortillas
• 5 tablespoons vegetable shorting*
• ¾ teaspoon Saratoga Farm Salt
• ¾ cup very warm water

Directions
Combine the flour and shortening in a large mixing bowl and work the shortening into the flour with your fingers until completely incorporated. If this isn’t done thoroughly (until no particles of shortening remain visible), the tortillas will have an irregular texture.  Dissolve the salt in the water and pour about 2/3 cup over the dry ingredients and immediately work it in with a fork; the dough will be in large clumps.  If all the dry ingredients haven’t been dampened, add the rest of the liquid (plus a little more, if necessary).  Scoop the dough onto your work surface and knead until smooth.  It should be a medium-stiff consistency – not firm, but not quite as soft as most bread dough either.

Divide the dough into 12 portions and roll each into a ball.  Set them on a plate, cover with plastic wrap and let rest for at least 30 minutes – this makes the dough easier to roll.

Heat an ungreased griddle or heavy skillet over medium to medium-high heat.

Flatten a ball of dough, flour it, then roll forward and back across it; rotate a sixth of a turn and roll forward and back again; continue rotating and rolling until you reach a 7-inch circle, lightly flouring the tortilla and work surface from time to time.

Lay the tortilla on the hot griddle (you should hear a faint sizzle and see an almost immediate bubbling across the surface).  After 30 to 45 seconds, when there are browned splotches underneath, flip it over.  Bake 30 to 45 seconds more, until the other side is browned; don’t overbake the tortilla or it will become crisp.  Remove and wrap in a cloth napkin placed in a tortilla warmer.  Roll and griddle-bake the remaining tortillas in the same manner – stack them one on top of the other in the warmer.

Recipe courtesy of The Urban Spork and Rick Bayless.

Tortilla Chips
If you want to make them into tortilla chips, allow them to cool, spray them on both sides with Crisco Spray*, use a pizza cutter to cut them into chips. Lay on a cookie sheet and bake at 350 for 5-7 minutes. Take them out, add salt, flip and place in the oven again for 5-7 minutes.

You can also do this with regular tortillas if you don’t want to bake your own.

NOTE:
*While we don’t offer a shortening product, products from Crisco will last for 2 years on the shelf. According to Crisco’s site, this is the shelf-life of their product: