Stardew Valley: Tortilla

Stardew Valley is my go-to comfort game. Anytime I need to chill out and lose myself in a game, I always go back to Pelican Town. Each time I dive back in the game, my husband will join me on making a fresh new adventure. Jeff and I will each focus on different tasks in order to complete all the objectives in game as quickly as we can. I’ve had a lot of friends who are shocked by the layout of our farms and the amount of money we can make by the end of year one. Cranberries and wine are your best friend if you want to make as much cash as possible. Sure it might not sound like a chill way to play, but for me it helps to focus on something aside from whatever may be stressful in my life.

The list of recipes found in Stardew Valley is large and I have so many more to still make. It is always hard for me to choose which one to work on next. This week, we are taking it a little easier and making some tortillas. The ingame recipe just requires corn to make these tortillas. I decided to make this a mixed tortilla with both all-purpose flour and cornmeal. These tortillas work wonderfully for any taco situation. Expect a fish taco recipe for Stardew Valley in the future that will utilize this recipe!

2 cups (318 g) all-purpose flour
½ cup (95 g) corn meal
1 tsp (4 g) baking powder
1 tsp (4 g) salt
1 tsp (4 g) garlic powder
¼ cup (56 g) unsalted butter, cubed
¾ cup (157 g) warm water
1 tbsp (13 g) canola oil

Combine the flour, cornmeal, baking powder, salt, and garlic powder in a bowl. Add the cubed pieces of butter. Using your hands, combine the butter with the dry ingredients until it resembles coarse meal. Add the water and canola oil. Mix until combined. If the dough is feeling a bit too sticky, add additional flour.

Transfer the dough to a floured countertop and knead until completely smooth. Divide into 12 to 13 equally portioned balls (mine were about 50 grams each). Cover with a damp paper towel and allow to rest for at least 30 minutes.

When you are ready to make the tortillas, begin preheating a pan over high heat. Take a ball and place it on a floured countertop. Flatten the dough slightly with your hand. With a rolling pin, flatten the dough until it is nearly paper thin.

Place the tortilla on the pan and cook on one side for about 1 minute, or until it begins to brown. Flip and cook again until it browns.

This process is a quick one. I recommend rolling the dough out as you have a tortilla currently cooking. This will keep the dough from drying up while it waits to cook. If you are worried about timing, go ahead and roll two out before you start cooking so you give yourself a little buffer.

Once all the tortillas are done you can enjoy them as you finish making them or store them in the refrigerator. Make sure they are completely sealed off with plastic wrap or an airtight container. Heat the tortillas up before eating them.

Print Recipe

Tortillas

Ingredients

• 2 cups 318 g all-purpose flour
• ½ cup 95 g corn meal
• 1 tsp 4 g baking powder
• 1 tsp 4 g salt
• 1 tsp 4 g garlic powder
• ¼ cup 56 g unsalted butter, cubed
• ¾ cup 157 g warm water
• 1 tbsp 13 g canola oil

Instructions

• Combine the flour, cornmeal, baking powder, salt, and garlic powder in a bowl. Add the cubed pieces of butter. Using your hands, combine the butter with the dry ingredients until it resembles coarse meal. Add the water and canola oil. Mix until combined. If the dough is feeling a bit too sticky, add additional flour.
• Transfer the dough to a floured countertop and knead until completely smooth. Divide into 12 equally portioned balls (mine were about 50 grams each). Cover with a damp paper towel and allow to rest for at least 30 minutes.
• When you are ready to make the tortillas, begin preheating a pan over high heat. Take a ball and place it on a floured countertop. Flatten the dough slightly with your hand. With a rolling pin, flatten the dough until it is nearly paper thin.
• Place the tortilla on the pan and cook on one side for about 1 minute, or until it begins to brown. Flip and cook again until it browns.
• This process is a quick one. I recommend rolling the dough out as you have a tortilla currently cooking. This will keep the dough from drying up while it waits to cook. If you are worried about timing, go ahead and roll two out before you start cooking so you give yourself a little buffer.
• Once all the tortillas are done you can enjoy them as you finish making them or store them in the refrigerator. Make sure they are completely sealed off with plastic wrap or an airtight container. Heat the tortillas up before eating them.