Corn And Wheat Tortillas Recipes

Steps:

• 1. Heat your water in a small sauce pot to 105-120'F.
• 2. Lightly oil the bowl of your food processor with a silicone brush.
• 3. Combine all the flours, baking soda, cream of tartar, shortening and salt. Put it into the bowl of your food processor.
• 4. Turn the processor on and start adding the warm water until the dough pulls away from the sides and starts to roll around.
• 5. Remove the dough sprinkle some oil on it and knead for at least 5 minutes.
• 6. Transfer to a lightly oiled bowl. Cover with a tea towel and set in a warm place for 30 minutes.
• 7. I turned on my oven with the light on and when it reached 100'F I turned it off, then put the bowl with the dough in it on a glass plate and put it into the oven. This worked great.
• 8. When done, remove the dough bowl from the oven. The dough should be nice and soft, slightly sticky and pliable.
• 9. Make about 16-1 oz balls and put them back in the bowl and cover with the tea towel.
• 10. Heat up a tortilla griddle or cast iron fry pan without any oil. Make sure its good and hot. I use gas so medium high was plenty hot.
• 11. Roll out a ball and put it on the hot tortilla griddle for 1 minute, flip and cook for 1 more minute. If you have a tortilla press by all means use it, I have one and it's so much easier then rolling the dough out.
• 12. Stack each finished tortilla on a plate. The tortillas will get a bit stiff when they cool so you can warm them in a tortilla warmer in the microwave or you can reheat them in your fry pan for 20-30 seconds on each side.
• 13. Serve with your favourite fillings.
• 14. Enjoy!

Steps:

• In the bowl of a stand mixer, whisk together flour, salt and baking powder. Place bowl onto mixer, and affix paddle attachment. Mix for 30 seconds at low speed, then slowly add lard in a thin stream. Allow fat to partly incorporate, then slowly pour water in a thin stream. Allow dough to come together, then increase speed to medium-low and knead for about 2 minutes. The dough will be somewhat wet, webby and shiny. Place dough in a plastic bag, and allow to rest at room temperature for 2 hours.
• Divide dough into 12 pieces the size of a golf ball. Roll into smooth balls, and place on a parchment-lined baking sheet. Cover with plastic, and allow to rest at room temperature for 30 minutes.
• Working on a very lightly floured smooth surface, use a rolling pin to roll balls into 4-inch circles, and place onto a parchment-lined baking sheet in a single layer. Repeat with remaining dough, adding layers of parchment as needed to ensure tortillas do not touch or overlap. Cover last layer with parchment, and allow dough to rest 10 minutes.
• Heat a griddle or large cast iron skillet over medium-high heat.
• Working on a very lightly floured smooth surface, use a rolling pin to roll each tortilla into an 8-inch circle: Start with the pin in the center of the circle and roll out to the edge, rotating the tortilla after every roll. Roll until the dough is very, very thin and the edges begin to smear onto the work surface. Alternatively, stretch tortillas out by hand, rotating and pulling gently from the edges, until nearly transparent.
• When a few drops of water dripped onto the griddle or pan immediately sputter and evaporate, the cooking surface is sufficiently hot. Gently peel the tortilla off the work surface, and lay onto the griddle. It should immediately sizzle and puff lightly. Cook, rotating, for 20 to 30 seconds per side, until lightly golden in spots. Stack in a resealable plastic bag to allow to steam and soften. Continue with remaining tortillas.
• Serve warm or use to make tacos, quesadillas or burritos.

Steps:

• Mix all of the ingredients together and knead the dough for 1-2 minutes.
• Cover and set aside for a minimum of 30 minutes and upwards of 24 hours in the refrigerator. I aim to let the dough rise about 30%.
• Remove the dough from your bowl, de-gas it, and divide it in 8 pieces. Roll the pieces into balls and cover.
• Put your fry pan on medium heat and begin rolling your tortillas about 1/8" thick. I usually roll one tortilla while another one is frying. You can roll the dough between two pieces of plastic wrap to prevent sticking, tearing and over-flouring of the tortillas, or use a tortilla press if you have one.
• Fry each side of the tortilla for 1-2 minutes, or until the cooked side has a few golden brown spots.
• Once all the tortillas are cooked, cover them to keep them warm and pliable.

Steps:

• Combine the flour, vegetable oil and salt in a bowl. Pour over 150ml warm water and knead to bring the mixture together. Remove from the bowl and knead on a lightly floured work surface for around 5 mins until you make a soft, smooth ball of dough. Cover with a clean tea towel and rest for at least 15 mins before rolling out.
• Cut the dough into 6 equal pieces (about 75g each). Roll out each ball of dough as thinly as possible on a floured work surface. They should make rounds about 20 cm wide, 2mm thick.
• Heat a large frying pan over a medium-high heat. Cook the tortillas for 1-2 mins on each side until golden brown and toasted. Wrap them in foil and cover in a tea towel to keep warm, while you cook the rest. Keeps for two days well wrapped, or cool, wrap and freeze for up to three months.