The student news site of Lake Stevens High School


The student news site of Lake Stevens High School


The student news site of Lake Stevens High School


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Tortillas make a variety of recipes

Enchilada ingredients included chicken, sour cream, cheese, flour, and chicken broth. (Kimmie Rios (she/her))

In Culinary Class, we learned how to make tortillas. We made street tacos with the tortillas we made from scratch. We put cheese, meat, and salad on the tortillas. They tasted yummy.

We also made enchiladas and crustados, which is a dessert with cinnamon and sugar. For the enchiladas, we rolled store bought tortillas with chicken and cheese inside. For the sauce, we mixed the broth and sour cream together and put it on top of the enchiladas and then baked them.

Lola’s favorite was the crustados because she loves cookies. She thought the enchiladas were okay, and they received mixed reviews from other students in the class.

Crustados were the fan favorite with their tasty cinnamon and sugar. (Kimmie Rios (she/her))

Kimmie really liked the street tacos. People can make a lot of things with tortillas such as fajitas.

In class, we learned that we can also make sopa de lima and gorditas. Sopa de lima is a traditional Yucatan Mexico soup made with limes. After the introduction of meat by the Spanish, it included chicken, pork or beef and is often served with tortillas or tortilla soup.

Gordita is a small corn tortilla that is smaller than a traditional Mexican tortilla which is why it is called “little chubby”.



Recipe for Simple Tortillas

PREP 15 minutes        BAKE 20 to 25 minutes        TOTAL 35 minutes      YIELD 8 tortillas

Lola Touchette gives a somewhat favorable opinion of making enchiladas. (Kimmie Rios (she/her))


  • 21/2 cups (3oo g) King Arthur Unbleached All-purpose Flour, plus additional as needed
  • 1 teaspoon baking powder
  • ½ teaspoon table salt
  • 1/4 cup of any one of the following:
  • 4 Tablespoons butter room temperature (57g)
  • Shortening (48g), lard (57g), or vegetable oil (50g)
  • ⅞ to 1 cup (200g to 227) water, hot, (about 110 F to 120 F)


  1. In a medium-sized bowl, whisk together the flour, baking powder, powder and salt.
  2. Add the lard (or butter, or shortening; if you’re using vegetable oil, add it in step 3). Use your fingers or a pastry blender to work the fat into the flour until it disappears. Coating most of the flour with fat inhibits gluten formation, making the tortillas easier to roll out.
  3. Pour in a lesser amount of hot water (plus the oil, if you’re using it), and stir briskly with a fork or whisk to bring the dough together into a shaggy mass. Stir in additional water as needed to bring the dough together.
  4. Turn the dough out onto a lightly floured counter and knead briefly, just until the dough forms a ball. If the dough is very sticky, gradually add a bit more flour.
  5. Divide the dough into eight pieces, round into balls, flatten slightly, and allow them to rest, covered, for about 30 minutes (see tips, below). If you wish, coat each ball lightly in oil before covering; this ensures the dough doesn’t dry out.
  6. While the dough rests, preheat an ungreased cast iron griddle or skillet over medium high heat, about 400 F.
  7. Working with one piece of dough at a time, roll into a round about 8” In diameter. Keep the remaining dough covered while you work. Fry the tortilla in the ungreased pan for about 30 seconds on each side. Wrap the tortilla in a cloth when it comes off the griddle, to keep it pliable. Repeat with the remaining dough balls.
  8. If there are leftovers, allow them to cool completely, then wrap tightly in plastic and store in the refrigerator. Reheat in an ungreased skillet or for a few seconds in the microwave.

Cooking Tip:
Although traditionally made wade with lard , these tortillas are equally delicious using butter, shortening or vegetable oil as the fat.

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