Flour Tortillas Tortillas De Harina Recipe 465

Steps:

• Mix the flour and pork lard with your fingers until the mixture is the texture of coarse sand. Then add the salt with the hot (but not scalding) water and knead well. If the dough is too sticky, add a little more flour; if it's a little dry, add more hot water. The kneaded dough should be slightly tacky but not sticking to the bowl. Cover with plastic wrap and let sit at room temperature for 1 hour.
• Divide the dough into 8 pieces and roll each one into a round ball. Roll each ball between sheets of parchment paper or plastic wrap into as thin a round as possible (the rounds will contract a bit when you stop rolling). As you roll each one, place it on a hot nonstick skillet or griddle over medium heat.
• Cook for about 30 seconds, or until the tortilla starts to puff. Then flip and cook another 30 seconds. It should be cooked through and just speckled with golden brown spots. As the tortillas cook, place them in your serving dish covered with a dish towel, which will help keep the tortillas soft and pliable.

Steps:

• Place the flours, baking powder and salt in a large bowl; whisk to combine. Remove ½ cup of the mixture and place in smaller bowl; use a fork to stir in the olive oil. Cover tightly with plastic wrap and freeze for 30 minutes. (This frozen mixture will simulate shortening when combined with the remaining flour, a technique the test kitchen at Eating Well magazine used a dozen or so years ago.) Place the dry flour mixture into the bowl of a food processor. Scoop out spoonfuls of the semi-frozen olive oil mixture and place on top of the flour. Process in quick pulses to combine until it resembles coarse cornmeal. Dump everything back into the large bowl. Drizzle in about 1 cup of the warm water while stirring with a fork until you have a soft dough. If you have dry spots, just sprinkle on a little more of the water, a teaspoon at a time. You may not need the entire 1½ cups. Turn dough onto the countertop and knead just until combined - you don't want much gluten development. Place a bowl on top of the dough, or cover with plastic wrap (this prevents the dough from drying out) and let rest 25-60 minutes. If you want relatively thick 8-inch tortillas, divide the dough into 10-12 pieces, and form into a ball. For thinner, crisper ones (or if you have a smaller griddle/skillet), divide into 15-20 pieces. Oil your hands so the dough doesn't stick. Place the balls on an oiled baking sheet, flatten with the heel of your hand, cover with plastic wrap and rest for about 15 minutes. Flatten the balls again to make them relax more, then let them rest, covered, 10-15 minutes more. When you are ready to make the tortillas, heat a griddle or large flat skillet over medium heat. Wipe a wooden surface with a damp cloth and sprinkle with flour. Flour your rolling pin. Roll a circle of dough from the center and keep lifting and turning to keep the circle round. Keep a cup of flour nearby so you can keep dusting the surface of your board and the rolling pin. Keep moving your dough so it doesn't adhere to the board. You can pick up the tortilla when it's about 8-9 inches (if you've made the larger balls) and stretch it more by running your fingers underneath. This step isn't necessary, but produces even thinner tortillas. Lay the rolled tortilla gently on the heated griddle. When the tortilla is covered with bubbles, turn, using your fingers or a spatula. Cook until the tortilla is freckled, about 60 seconds on each side, longer if you prefer them crispier and more cooked through. I turn the tortilla several times until the bubbles stop forming and are golden. Place the tortilla inside a folded dish towel to keep warm, and repeat with remaining dough. Serve at once, or let cool, then wrap in foil or place in a Ziploc bag. They will keep for several days. Per tortilla: 185 calories, 4g protein, 29g carbohydrate, 6g fat, 0mg cholesterol, 307mg sodium, 2g fiber. To make quesasdillas Instructions: I stockpile strips of charred poblano chile, bits of chopped jalapeño, sauteed mushrooms and even minced spinach to pile on to quesadillas. To make a quesadilla, place a few teaspoons butter or oil into a large skillet, and heat. When bubbling hot, slip in a flour tortilla. On one half of the tortilla, arrange 3 or 4 slices of cheddar. Add bits of your own stockpile. My favorite is strips of poblano chiles. Fold the empty half of the tortilla over the filling. Sizzle the quesadilla until light golden. Turn to cook the other side until golden. Remove and eat. For a party, make several quesadillas and cut them into strips. They're good when made with fresh Dungeness crab and fontina cheese.

Steps:

• Combine flour, baking powder and salt in a a medium sized bowl. In a small bowl, combine warm water and oil.
• Add liquid mixture to the flour one tablespoon at a time, mixing with a fork after each addition.
• Lightly flour a cutting board and knead dough about 4-5 minutes or until smooth.
• Place dough in a bowl and cover with a damp cloth for 20 minutes.
• Divide dough into 12 balls. Place on a place and cover with the damp cloth for 10 minutes.
• Meanwhile, pre-heat a comal or skillet to medium/high.
• Using a floured rolling pin, roll each ball into tortillas of about a 6 inch diameter and 1/8 thick. (Alternative: Line a tortilla press with wax paper and press to desired thickness).
• Place a tortilla on comal/skillet for 30 seconds or until the dough begins to bubble and turn brown. Flip and cook other side.
• Keep cooked tortillas covered in a tortilla warmer, or place on a cookie sheet in a warm oven, while finishing all the tortillas.).

Steps:

• Mix dry ingredients.
• Make a "hole" in the middle of your "mountain" of flour.
• Add oil and water and start mixing.
• When the dough is firm enough, knead it a bit on a flat surface.
• "break" pieces off the dough (about the size of a golf ball) by squeezing it with your thumb and index finger (like you're choking it).
• Make several round balls (called "testales"), and placed them on a floured surface (cookie sheet works great).
• Let the testales rest for about 30 minutes covered with a damp towel.
• Place a testal on a floured surface. Flour your rolling pin and roll. Whatever technique you use for rolling... just spread them enough so they are bout 6 inches in diameter.
• Cook your tortillas on a "comal", flat griddle or skillet at medium heat (mine was on 6 on an electric stove). You don't need to oil the skillet (there's enough oil in there).
• Just like with pancakes, the 1st one is never good, but the rest are delicious.
• You can pile up the uncooked tortillas, they won't stick.
• My process is usually: flatten, place in comal, flatten another one, turn the one in the comal, flatten another one, remove the one from the comal and repeat!
• It takes about 1 minute to cook on the 1st side (you will see some bubbles appear on the surface, this is normal), then you turn and it takes about 30 seconds on the second side.
• Eat them warm, but to freeze or refrigerate, make sure you cool them spread out on a flat surface before bagging them.

Steps:

• Stir together flour, baking powder and salt.
• Gradually stir in enough warm water to form a crumbly dough; then work dough with your hands until it holds together.
• Turn out onto a board and knead until smooth.
• Divide into 12 pieces and shape each into a smooth ball.
• Cover lightly with plastic film and let rest about 15 minutes.
• For each tortilla, flatten one ball into a 4 or 5-inch patty, then roll into a 9-inch round, rolling from center to edges.
• Turn tortilla often, stretching dough as you carefully peel it off board.
• Make sure these are paper thin, the thinner, the better!
• As each tortilla is shaped, place on preheated, dry, heavy griddle or heavy wide frying pan over medium-high heat.
• On a preheated electric griddle set at medium-high heat or about 375 degrees.
• Almost immediately, tiny blisters should appear.
• Turn tortilla and immediately start pressing a wide spatula directly on top of it-- press gently but firmly all over the top.
• Blisters will form over most of surface as you press.
• Turn tortilla and press all over other side until bilsters turn a golden brown; tortilla should remain soft.
• If tortillas stick or brown too quickly, reduce heat.
• Stack tortillas as cooked inside a folded cloth towel within a plastic bag; close bag and let tortillas steam and soften until all are cooked.
• Serve tortillas as soon as they are soft; or cool, remove from bag, wrap in foil, and refrigerate or freeze.

Steps:

• Mix flour, shortening, baking powder, salt, and sugar.
• Gradually stir in water until crumbly dough forms.
• Work with hands until dough holds together.
• on a floured board, shape into a ball and knead until smooth.
• Divide dough into 12 roughly equal parts.
• roll into sphere and let stand for 15 minutes.
• Use a rolling pin to flatten into 8 inch circles.
• Cook on ungreased griddle on medium heat, to cook, when it starts to bubble, flip it over, when it starts to bubble, pat it down with a clean towel or spatula, when the entire tortilla starts to inflate, take it off the grill.

Steps:

• In a food processor combine 2 3/4 cups of the flour (reserve the remaining flour for rolling out the dough) with the lard or shortening.
• Pulse several times until the fat is evenly distributed throughout the flour and no particles of fat are visible.
• Dissolve the salt in 2/3 cup of the warm water.
• With the machine running, pour the liquid through the feed tube in a steady stream and stop the machine once the dough has come together in a ball.
• Feel the dough; it should be a medium-stiff consistency, not too firm but not as soft as most bread doughs.
• If the dough is too stiff, divide it into several pieces, sprinkle with 1 or 2 tablespoons of the remaining water and process again until a ball forms.
• Divide the dough into 12 portions, roll into balls and place on a flat surface or plate.
• Cover with plastic wrap and allow dough to rest for at least 30 minutes.
• On a lightly floured surface roll each ball into a 7-inch circle by flattening the ball of dough, lightly flouring it, and with a rolling pin rolling forward and backward over the dough, then turn it a sixth of a turn and roll forward and backward again.
• Repeat the turning and rolling process until a 7-inch circle is formed, re-flouring the work surface as necessary.
• Place the tortilla on a plate and cover with plastic wrap.
• Repeat the rolling out process for the remaining 11 balls of dough.
• Heat a flat cast iron griddle over moderately high heat.
• Lay a tortilla on the griddle and cook for 20 to 45 seconds until tortilla bubbles and lightly browns on the underside.
• Flip the tortilla and cook it for another 30 to 45 seconds.
• The tortilla should be lightly browned but still soft and flexible.
• Transfer the cooked tortilla to a heavy towel and wrap it up.
• Cook the remaining tortillas in a similar manner and store stacked in the towel to keep them warm and soft.
• Tortillas can be stored in a sealable plastic bag and refrigerated until ready for use.
• To reheat the tortillas, tuck them in an"envelope" made out of aluminum foil and heat in a 325°F oven for 10 to 15 minutes.