TORTILLAS
Make and share this Tortillas recipe from Food.com.
Provided by Charlotte J
Categories Breads
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Put flour, salt, and baking powder into a mixing bowl.
- Mix the shortening or oil into the flour mixture until it forms pea-size balls.
- Add the lukewarm water, a little at a time, until the dough is soft and pliable.
- On a floured surface, knead the dough until smooth, for 1 to 2 minutes.
- Place in a bowl, cover with a clean dish towel, and let it"rest" for 30 minutes.
- Knead dough and form 8 to 10 balls.
- Roll them out as thin and round as possible.
- Preheat an ungreased griddle or cast-iron frying pan.
- Cook tortillas on griddle one at a time, flipping when a bubble forms (less than a minute).
- Put cooked tortillas in a plastic bag until ready to serve, to keep them warm and soft.
Nutrition Facts : Calories 170.4, Fat 6.7, SaturatedFat 1.6, Sodium 303.1, Carbohydrate 23.9, Fiber 0.8, Sugar 0.1, Protein 3.2
TORTILLAS
Forget shop-bought and try homemade tortillas. They'll store for two days or you can freeze them to use later. They're perfect for wraps
Provided by Good Food team
Categories Side dish
Time 1h
Yield Makes 6
Number Of Ingredients 3
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.
Nutrition Facts : Calories 187 calories, Fat 4 grams fat, Carbohydrate 32 grams carbohydrates, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium
AUTHENTIC MEXICAN TORTILLAS
I learned how to make these growing up watching my mother Alma. We have never used an actual recipe, but for your convenience I came up with one.
Provided by Jamie Mikall Martinez
Categories Bread Quick Bread Recipes Tortilla Recipes
Time 55m
Yield 12
Number Of Ingredients 5
Steps:
- Combine the flour, baking powder, and salt. Either by hand or with a pastry cutter, cut in the shortening till the mixture is crumbly. If the mixture looks more floury than crumbly, be sure to add just one or two more tablespoons of shortening till it is crumbly. Add about 3/4 cup hot water to the mixture, or just enough to make the ingredients look moist.
- With your hand or a large fork, knead the mixture making sure to rub the dough against the sides of the large mixing bowl to gather any clinging dough. If the dough still sticks to the side of the bowl, add a couple more tablespoons of flour until the dough forms a soft round shape. The dough is ready to roll out now, but it is best to let it rest. Cover it with a dish towel, and let it sit for about an hour or so.
- Take the dough, and pull it apart into 10 to 12 balls. Lightly flour your rolling area, and roll each ball with a rolling pin to about 1/8 inch thickness.
- Place each tortilla on a medium hot cast iron skillet. Cook for about 1 to 2 minutes on each side, or until the tortilla does not look doughy.
Nutrition Facts : Calories 227.4 calories, Carbohydrate 24.1 g, Fat 13.1 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 3.3 g, Sodium 469.9 mg, Sugar 0.1 g
FISH TORTILLAS
This is an adapted recipe. The original was here on Zaar, but used fish fingers instead of fresh fish. So, with that, and the fresh herbs, this dish is just so tasty, and so easy! It's a good weekday meal for when you don't have much time, or much energy!
Provided by Sara 76
Categories < 60 Mins
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a pan, add parsley and fish, and stir until fish is just cooked.
- In a bowl, mix onion, soup, sweet chilli sauce, sour cream, and 3/4 cup grated cheese.
- Lay tortillas on the table. On each place a spoonful of sauce mixture, divide the fish beween the tortillas, and top with another spoon of sauce.
- Roll the tortillas, and place seam side down in a greased baking dish.
- Spoon over remaining sauce, and sprinkle with grated cheese.
- Bake in a moderate oven (180C) for about 20 minutes.
TORTILLA-WRAPPED FISH
Steps:
- In large skillet heat olive oil over high heat. Saute potatoes, shaking the pan frequently, until golden brown, about 5 -7 minutes. With slotted spoon transfer to a mixing bowl. In same skillet saute onions, about 5 minutes. Add garlic and saute for another minute. Add tomatoes, oregano, and cook an additional minute. Remove from heat and stir in olives. Add mixture to mixing bowl. Add pepper. Stir well to combine and set aside.
- Heat the grill or preheat oven to 450 degrees. In another skillet, heat vegetable oil until hot, but not smoking. Using tongs, dip each tortilla in the oil, and cook for about 30 seconds each side. Drain on a paper towel. Season fish fillet with salt and pepper. On tin foil, arrange 3 tortillas so they overlap in the center to form a triangle. Place fish fillet in the center. Divide potato mixture into 6 parts and mound 1 portion evenly over the fillet. Fold over tortillas to enclose the stuffing, forming a triangle. Wrap the fish in tin foil. Repeat the wrapping and mounding process with the remaining fillets. To grill, cook 9 minutes on each side on a moderately hot spot on the grill. To bake, place the packets directly on the oven rack and cook for 20 - 25 minutes.
- To serve, unwrap and discard the foil and, with a spatula, transfer the fish to plates. Open the tortillas to resemble the leaves of a flower. Though they can be eaten, the real purpose of the tortillas is to add moisture and flavor. Serve with lime wedges as garnish.
- In large bowl combine all ingredients and stir until smooth. The dough should be slightly sticky and form a ball when pressed together. To test, flatten a small of dough between your palms. If the edges crack, add water to the dough, a tablespoon at a time, until a test piece does not crack. Divide the dough into 24 golf ball size pieces for tacos and 23 large bowls for quesadillas. Place on a platter and cover with a damp towel. Toast or fry as desired.
FISH TORTILLA APPETIZERS
Make and share this Fish Tortilla Appetizers recipe from Food.com.
Provided by Michel Lagace
Categories < 30 Mins
Time 30m
Yield 16 mini tortillas, 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 500°F.
- Peel avocados and cut into slivers. Squeeze the juice out of half the lemon onto the avocado slivers and keep in a bowl.
- Cover a baking pan with cooking paper. Put the cod in the pan and bake fish for 15 minutes. Once cooked, let the cod cool down in a bowl.
- Put a skillet on medium-high heat. When the skillet is hot, heat up the tortillas on each side without toasting them, about 30 seconds each side. Reserve.
- Squeeze the juice of the other half of the lemon on the cod. Season the cod to taste. Flake the cod then toss it to evenly cover it with lemon juice, salt and pepper.
- Spread a bit of tzatziki in each tortilla. cover with avocado slivers, cod, and cilantro. Keep the tortillas folded in half using the bamboo skewers.
- Serve in a presentation plate.
Nutrition Facts : Calories 199, Fat 8.7, SaturatedFat 1.3, Cholesterol 24.4, Sodium 68.5, Carbohydrate 19.3, Fiber 5.6, Sugar 0.8, Protein 13
MEXICAN FISH WRAPS
Kids can grab one of these yummy fish wraps on the go, a great low-fat snack
Provided by Good Food team
Categories Buffet, Dinner, Main course, Snack, Supper
Time 15m
Number Of Ingredients 8
Steps:
- Sprinkle the lime zest over the pieces of fish, then season. Dip the fish into the egg whites, then coat with breadcrumbs and place on a baking sheet. Spray the fish with 2 squirts oil, then grill for 2 mins. Flip them over, spray with more oil, then grill for a further 2 mins until the fish is cooked and the breadcrumbs are golden and crispy.
- Squeeze the lime juice into the tzatziki and stir. Warm the tortillas according to pack instructions. To assemble the wraps, place a handful of cabbage or lettuce onto the top two-thirds of a tortilla, then rest 3 fish fingers on top with a good dollop of the lime tzatziki. Bring the bottom third of the tortilla up and fold the sides over to envelop the filling.
Nutrition Facts : Calories 576 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 88 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 47 grams protein, Sodium 2.14 milligram of sodium
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