Cinnamoncrunchtortillas Recipes

Steps:

• Spread tortilla with butter-flavored spread; sprinkle with cinnamon sugar. Roll into a tube shape, then place on a microwave safe plate. Microwave on High for 30 seconds to warm.

Steps:

• Brush butter over the entire top of one tortilla.
• Sprinkle generously with cinnamon sugar.
• Cut into 8ths.
• Put onto a cookie sheet and bake at 350 degrees till light brown (not to dark).
• Approximately 8 to 10 minutes.

Steps:

• Make the dough: Heat the water to 100 degrees F in a bowl in the microwave. (It should feel warm but not too hot.) Sprinkle the yeast and 1/4 teaspoon granulated sugar over the top and stir to dissolve. Let stand until foamy, about 5 minutes.
• Meanwhile, whisk the flour, milk powder, salt and the remaining 2 tablespoons granulated sugar in a large bowl and make a well in the center. Whisk the melted butter and egg yolks into the yeast mixture, then pour into the well and stir with a wooden spoon until the dough comes together into a shaggy ball.
• Turn the dough out onto a lightly floured surface, dust with more flour and knead, adding more flour as needed, until smooth but still slightly sticky, 2 to 3 minutes. Transfer the dough to a buttered bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
• Make the filling: Mix the granulated sugar, brown sugar and cinnamon in a small bowl. Turn out the dough onto a lightly floured surface, pat and roll out into a 10-by-18-inch rectangle. Spread the butter over the dough, leaving a 1-inch border on one long side. Sprinkle with the cinnamon sugar and lightly press into the butter. Brush the clean edge with water, then tightly roll up the dough into a log, starting with a long side and rolling toward the clean edge; pinch the seam to seal.
• Butter a 9-by-13-inch baking dish and lightly sprinkle with granulated sugar. Slice the dough log into 12 pieces and arrange cut-side up in the dish. Cover with plastic wrap and let sit at room temperature until doubled in size, about 1 hour, or you can refrigerate overnight, then in the morning let stand at room temperature 2 hours before baking.
• Preheat the oven to 350 degrees F. Uncover the rolls and bake until golden brown, 25 to 30 minutes. Let cool at least 15 minutes in the baking dish.
• Meanwhile, make the icing: Beat the cream cheese and butter with a mixer on medium speed until smooth. Add the confectioners' sugar and vanilla and beat until combined. Spread a thin layer on the warm cinnamon rolls; serve with the remaining icing.

Steps:

• Use a toaster to toast the bread to desired darkness. Spread butter or margarine onto one side of each slice. In a cup or small bowl, stir together the sugar and cinnamon; sprinkle generously over hot buttered toast.

Steps:

• Add masa harina to a large bowl. Sprinkle in salt and add hot tap water. Stir mixture with your fingers until dough starts to pull together.
• Knead for a few minutes to smooth it out until texture resembles modeling clay or putty. Add more water if dough is too dry and more flour if too wet.
• Place a damp towel and over the dough to keep it from drying out. Let rest for 20 to 30 minutes.
• Cut a zip-top bag into 2 rounds the same size as your tortilla press. Place 1 round on the bottom of the press.
• Place a clean kitchen towel over a pie dish for holding the cooked tortillas later.
• Pull off a little piece of the dough, enough to roll into a 1 1/2-inch or 1-ounce ball. Remove the top round of plastic, place dough ball in the center of the bottom round, and press down lightly. Cover dough with the top piece of plastic.
• Fold the tortilla press over, apply pressure to the lever arm until tortilla flattens to your desired thinness.
• Peel off the top piece of plastic. Line up the index finger of your dominant hand with the edge of the tortilla; flip it over into your other hand. Carefully peel off the plastic.
• Gently slide tortilla, palm-up, into a hot, dry pan over medium- to medium-high heat. Cook first side for 30 to 45 seconds. Turn over and cook second side for 1 minute. Flip and press once or twice with a spatula until tortilla puffs up slightly. Cook for 30 seconds more. Flip one last time and cook for 5 to 10 seconds.
• Quickly transfer tortilla to the pie dish and fold the towel over to wrap it up. Repeat pressing and cooking the rest of the tortilla dough, stacking and wrapping as you go.
• Leave the stack of tortillas wrapped until soft and supple, at least 15 minutes.

Steps:

• In a medium bowl, mix together masa harina and hot water until thoroughly combined. Turn dough onto a clean surface and knead until pliable and smooth. If dough is too sticky, add more masa harina; if it begins to dry out, sprinkle with water. Cover dough tightly with plastic wrap and allow to stand for 30 minutes.
• Preheat a cast iron skillet or griddle to medium-high.
• Divide dough into 15 equal-size balls. Using a tortilla press, a rolling pin, or your hands, press each ball of dough flat between two sheets of plastic wrap.
• Immediately place tortilla in preheated pan and allow to cook for approximately 30 seconds, or until browned and slightly puffy. Turn tortilla over to brown on second side for approximately 30 seconds more, then transfer to a plate. Repeat process with each ball of dough. Keep tortillas covered with a towel to stay warm and moist until ready to serve.

Steps:

• Heat the broiler of your oven to medium high, with rack 4-6 inches from heat.
• Place tortillas on a lightly greased baking sheet.
• Spread butter on one side of each tortilla; sprinkle with cinnamon sugar.
• Broil until sugar is golden brown and has melted, 1 to 2 minutes.
• The tortillas puff while broiling but become flat again once removed from the heat source.
• Cut each tortilla into wedges.

Steps:

• The dough. If using masa harina, mix it with the hot water, then knead until smooth, adding more water or more masa harina to achieve a very soft (but not sticky) consistency; cover with plastic and let rest 30 minutes. When you're ready to bake the tortillas, readjust the consistency of the fresh or reconstituted masa, then divide into 15 balls and cover with plastic. Heat a large, ungreased, heavy griddle or 2 heavy skillets: one end of the griddle (or one skillet) over medium-low, the other end (or the other skillet) over medium to medium-high. Cut 2 squares of heavy plastic to fit the plates of your tortillas press. With the press open, place a square of plastic over the bottom plate, set a ball of dough in the center, cover with the second square of plastic, and gently flatten the dough between. Close the top plate and press down gently but firmly with the handle. Open, turn the tortilla 180 degrees, close and gently press again, to an even 1/16-inch thickness. Open the press and peel off the top sheet of plastic. Flip the tortillas onto one hand, dough side down, then starting at one corner, gently peel off the remaining sheet of the plastic. Lay the tortilla onto the cooler end of the griddle (or the cooler skillet). In a about 20 seconds, when the tortilla loosens itself from the griddle (but the edges have not yet dried or curled), flip it over onto the hotter end of the griddle (or onto the hotter skillet). When lightly browned in spots underneath, 20 to 30 seconds more, flip a second time, back onto the side that was originally down. If the fire is properly hot, the tortilla will balloon up like a pita bread, When lightly browned, another 20 or 30 seconds, remove from the griddle (it will completely deflate) and wrap in a towel. Press, unmold and bake the remaining balls of masa, placing each hot tortilla on top of the last and keeping the stack well wrapped. Resting. Let the wrapped stack of tortillas rest for about 15 minutes to finish their cooking, soften and become pliable.

Steps:

• Put the masa harina in a bowl and mix in the salt. Add about 1 cup warm water and mix with your hands; add more water as needed until the dough comes together. Add the honey and smear it into the dough. Knead for a few minutes to smooth the dough out. The dough should be firm and springy and should not stick to your hands. Test by forming a small disk, if it cracks around the edges you need more water.
• Place a piece of heavy plastic (like from a garbage bag) onto a tortilla press. Form a 1 1/2-inch ball of dough and place it in the center of the press. Top with another piece of plastic, close the press, and push the lever down to form the tortilla. (Alternately, the dough balls can be rolled between plastic sheets with a rolling pin.) Open the press and remove the top layer of plastic. Carefully peel the tortilla off the bottom plastic and place it onto a hot, ungreased cast iron skillet; cook for about 1 to 2 minutes per side. Remove the tortilla and place it on a clean tea towel; keep it covered to keep it soft and pliable. Continue until you have used up all the dough.

Steps:

• Place the Nixtamal into the bowl of a food processor and pulse 10 to 15 times. Add 2 tablespoons of the water and pulse 8 to 10 times, stopping to scrape down the sides of the bowl once or twice. Add 2 more tablespoons of water along with the salt and pulse until a dough begins to form. If the dough is still dry and somewhat crumbly, add the remaining tablespoon of water and pulse several times. Turn the dough out onto the counter and shape into a ball. Wrap the ball of dough in plastic wrap and allow to sit for 30 minutes. *You may also make tortillas from pre-ground masa flour following the directions on the bag.
• Preheat a cast iron griddle over medium-high heat until it reaches 400 degrees F.
• Divide the dough into 1 1/2-ounce portions, shape into balls, and keep covered with a damp tea towel.
• Cut a 1-gallon zip-top bag in half and line the base of a tortilla press with the plastic. Place 1 ball at a time onto the press and top with the other half of the plastic. Close the press and push down firmly several times until the tortilla is flattened. Remove the plastic wrap from the tortilla and place onto the cast iron skillet and cook for 1 minute on each side. Remove the tortilla to a plate lined with a tea towel. Cover the tortilla with a second towel to keep warm. Repeat with all of the dough. Use immediately or store in a zip-top bag in the refrigerator for up to a week.
• Nixtamal:
• Rinse the corn under cool water; drain and set aside.
• Place the water and the lime into a 3 1/2 to 4-quart, non-reactive stockpot, set over medium-low heat, and stir to combine. Add the corn and bring just to a boil, stirring occasionally. Make sure that it takes at least 30 to 45 minutes to come to a boil. Once the mixture comes to a boil, remove from the heat, cover, and allow to sit at room temperature overnight. Do not refrigerate.
• Drain the corn in a large colander and rinse under lukewarm water for 5 to 6 minutes while rubbing the corn kernels between your fingers in order to remove the outer coating. Place the corn into a large bowl, cover with lukewarm water, and allow to soak for 2 to 3 minutes. Drain, rinse, and repeat. Use immediately to make masa dough for tortillas.

Steps:

• Mix cinnamon and sugar.
• Butter tortillas lightly and sprinkle them with the cinnamon and sugar mixture.
• Microwave them for 40 seconds each on medium power.
• Cut in half and serve.

Steps:

• In a medium bowl, combine masa harina and water; mix well with your hands. When dough forms, begin kneading in the bowl. Continue adding water, a tablespoon at a time, until dough becomes smooth and thick; it should be the consistency of Play-Doh. Roll dough into a ball slightly smaller than a golf ball (1.5 oz or 40 g). Set aside on a baking sheet, covering with a damp kitchen towel to prevent it from drying out.
• Preheat a comal or skillet over medium heat. Meanwhile, cut freezer bag along either side to create a large plastic sheet; prepare the tortilla press by covering the bottom plate with half the sheet. Place a tortilla ball in the center of the bottom plate and flatten slightly with your hand; then cover the ball with the other half of the plastic sheet. Lower the press firmly so that the dough is sandwiched between the two plates. Open the press, flip the circle of dough (still sandwiched in plastic), and press again. Remove the flattened tortilla: it should be about 6 inches in diameter and an even thickness throughout.
• Test the comal by splashing a few drops of water on the surface; they should sizzle immediately. Remove raw tortilla from plastic and gently place onto the center of the comal. Watch for the edge of the tortilla to begin to dry out and turn opaque, 1 minute. Flip and cook the other side until the tortilla turns opaque and blistery, 1 more minute. Flip back to the first side and let it cook for a final 30 seconds. It will puff up like a balloon when it's cooked through. If the edges of the tortilla look grainy and dry, mix 1 tablespoon of water into the dough; make another dough ball and repeat the process of pressing and cooking.Once you've made your first "perfect" tortilla, you know the consistency is correct. Turn the rest of the dough into dough balls, lining them up on the baking sheet and keeping them covered with a damp towel throughout the pressing and cooking process.
• Line a basket or bowl with a dry towel and store the cooked tortillas in a stack, covering as you go. Wrapped up, they should stay warm for about an hour. (Alternatively, microwave the tortillas for 30 seconds.) Use cooked tortillas for Chef Cámara's Baja-Style Fish Tacos and Tinga de Pollo Tacos. For her Egg-Stuffed Tortillas and Deep-Fried Cheese Quesadillas, you will need to begin with uncooked tortillas.

Steps:

• Preheat the oven to 200 degrees.
• Cook milk over med heat till a skin forms on top. Make sure not to boil the milk though!
• Pour the hot milk over the 7 oz. packet of active dry yeast. Dissolve the yeast completely by stirring constantly. Make sure it is fully dissolved though before moving on to next step.
• Put this mixture of yeast and milk into mixer with the paddle attachment. Add butter, then add sugar, salt, and pudding mix and mix till combined, Add both eggs 1 at a time, mixing for 30 sec or till just fully combined. Add flour 1 cup at a time, mix well- the dough is ready when it forms a ball around the paddle attachment and the sides of the bowl are almost fully free of any dough. If it is so sticky that you can't get it off your fingers, then add more flour- 1 tbsp at a time, until the dough is smooth, but still a little sticky. Put this ball of dough into a slightly oiled casserole dish and cover it with a damp paper towel. Put into preheated oven and turn oven off. Let double in size (about an hour).
• While the dough is rising, mix together the melted butter, brown sugar and vanilla ice cream in a pot over med heat. Stir constantly so it doesn't burn. When the mixture thickens and is bubbling, remove from heat and pour into a 9 x 13 GLASS pan (slightly greased).
• When dough has doubled, (1 hour) put dough onto lightly floured surface and roll out to approximately 16 x 21. Have the filling ready (melted butter in one bowl and the cinnamon and brow sugar mixed together in a separate bowl) and spoon melted butter over entire surface of the top of the rolled out dough. Make sure the entire surface is covered. Crumble the cinnamon/brown sugar mix over top evenly. Start on edge of one of the longest sides and start to roll fairly tightly. Cut into 12 rolls and place them 1" apart in the prepared 9 x 13 pan with the caramel sauce already in the bottom. Place back in oven for 1 hour to let double again. (I usually re-heat to 200 and turn off again when I replace the rolls into the oven to double for the second time)It may take more than an hour, but it needs to double in size to get the fluffy texture.
• At this point place into oven at 350 degrees for 20 to 30 minutes. Make sure to check the middle rolls though before taking them out of the oven. Sometimes the middle ones don't cook as evenly as the exterior ones do -- raw middle rolls are icky.
• As the rolls are baking -- make the frosting and frost the rolls when you are ready to serve (WARM) (serve shortly after you remove them from the oven) -- enjoy- these are sinful.
• PS- You don't want to refrigerate these overnight in my opinion- I tried that and was disappointed in the lack of fluffiness. They still tasted wonderful, but just weren't as fluffy as I wanted them.

Steps:

• Combine sugar substitute and cinnamon in cup; mix well. Heat large nonstick skillet over medium heat.
• Lightly spray one side of tortilla with cooking spray; sprinkle with cinnamon mixture.
• Place tortilla, cinnamon side down, in hot skillet. Cook 2 minutes or until lightly browned. Remove from skillet.
• Spread uncooked side of tortilla with cream cheese; arrange strawberries down center of tortilla. Roll up tortilla, or fold, to serve.
• Tip: Prepare recipe through step 3. Mash a few of the strawberry slices with a fork until almost smooth; stir into cream cheese. Proceed as directed in step 4.