“If a man has any greatness in him, it comes to light, not in one flamboyant hour, but in the ledger of his daily work.”
-Beryl Markham
Several months ago, after visiting family out-of-state, my wife returned home raving about Uncle Hilmer’s homemade flour tortillas. Regular readers of my column may remember Uncle Hilmer. He’s on my list of favorite people, and I’ve written about him before. Hilmer played a vital role in a crime-fighting family adventure we had a few years ago that I wrote about (Uncle Andy’s War-Fighting Crime in the Country – a 100% true story) and with his knowledge and insight inspired my column from last year regarding the mysterious D.B. Cooper case (No Funny Stuff – True Crime in the Air). Once again, hard-working Uncle Hilmer has motivated me to pen another column. Spurred by his dietary interest, today I am writing about that unsung gastronomic jewel of the Southwest, the humble yet glorious flour tortilla.
Within the bounds of culinary culture, few foods are more contentious than the flour tortilla. While snooty foodies rhapsodize about the earthiness of the mighty corn tortilla (Mexico’s gracious gift to the New World), the flour tortilla is often considered a gringo quirk, more of a Tex-Mex anomaly than anything else. Some will even say that the flour tortilla is not real Mexican food. Flour tortillas get little respect. Perhaps this is because the standard “Flat Stanley” versions sold in grocery stores are often bland and clammy, like what they used to wrap your bean burritos at lunch in Jr. High. But if you spend much time foraging in the hinterlands of this great country you might discover something better. And, if like Uncle Hilmer, you care to roll up your sleeves and learn in the kitchen, you can make the best flour tortillas you will ever eat. I decided to follow Uncle Hilmer’s lead and do just that. I started making flour tortillas. For others who might be inspired, here is Hilmer’s recipe, with one minor change.
I learned that here in Texas, flour tortillas are often made with a bit of baking powder. This makes them puff up and bubble when cooking, which is a good indicator that it’s time to flip. I liked this indicator, so…LOGIN TO CONTINUE READING at www.devinenewsmembers.com. You will get instant access to our full E-edition, and begin getting the newspaper delivered to your home next week for $36 a year in Medina County. Support important local city, county, and school news like this!