On Making Flour Tortillas

This was a complete disaster! First, I should have poured the warm milk onto the bowl slowly as I stirred the dough with a fork. Secondly, I should have let the dough sit for a couple of minutes before I used my hands to mix the dough more. Thirdly, I should have allowed the dough to rest for 20 minutes rather than half an hour because according to my mother-in-law who came over later on, “it is best to let it rest for just a few  minutes when the weather is cold and for half an hour or so when it is warm out.” The young girl on the video allowed the dough to rest for thirty minutes, so I decided to do the same thing. The fourth mistake I made was that I added too much flour while I was rolling the dough into flat tortillas. The fifth mistake I made is in the way I rolled the dough, some of the tortillas I made resembled stars, triangles, and even horses rather than circles. And the fifth, mistake I made was to leave some of the tortillas on the fire for far too long. Because of these five, and probably more mistakes, my tortillas tasted extremely floury and according to my boyfriend resembled the taste and texture of a pita bread rather than flour tortillas. While making the dough, I did make a myriad of adjustments that the young girl from the video did not use. For example, I decided to use margarine instead of oil and I decided to warm up the milk rather than use room temperature milk. I’ve decided that since the tortillas have been the most horrible thing I’ve made so far, I will follow the young lady’s instructions word for word the next time I try making them. I have decided to make Chile Verde burritos in which I filled the tortillas with the Chile Verde that I made before and cut them up into small pieces with toothpicks stabbed into them so that everyone can have a taste. This way, everyone can have a chance to try my awful cooking tomorrow without tellling how terrible my tortillas looked J.