TORTILLAS DE HARINA - FLOUR TORTILLAS
This is an easy recipe to make buttery, yummy tortillas. Great for Quesadillas, Fajitas and Burritos. I hope you enjoy it!
Provided by jazibe
Categories Breads
Time 1h
Yield 30-35 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 217.9, Fat 11.2, SaturatedFat 1.5, Sodium 502.4, Carbohydrate 25.6, Fiber 0.9, Sugar 0.1, Protein 3.4
MEXICAN FLOUR TORTILLAS, TORTILLAS DE HARINA DE CASTILLA
As far back as I can remember I can still see my grandmother making tortillas. This was a daily routine. She would be up early making the daily quota of tortillas for the day's meals. (4 or 5 dozen) She would have two comals going, (griddles) She was an expert. I have never seen anyone make tortillas as fast as my grandmother. To watch her was mesmerizing. She would roll and flip the tortilla in one magical movement and each time the tortilla hit the flat surface it would have turned a quarter turn. To this day I don't know how she would do it. The circumference was always perfect. They were soft, fragarant, pliable and delicious. She taught me how to make them and even though I consider myself an excellant tortilla maker, my tortillas are very good. I cannot begin to hold a candle to the tortillas my grandmother made. Here is her recipe. Enjoy
Provided by Juliann Esquivel @Juliann
Categories Other Breads
Number Of Ingredients 5
Steps:
- Sift 3 cups flour into a large bowl, add salt and baking powder. Mix well with your hand. Next add the oil and with your hands mix in the oil with the flour really good.
- Now take the hot water and pour in a little. Then mix, then pour a little more and mix again do this until you have made a soft elastic and pliable dough. The dough should come together and the bowl should be clean of all the flour. If the dough is to sticky add a little more flour. If it is too dry add a little more hot water but always in small increments. The dough should be soft and not sticking to your hands. Add more flour if it does this. Take dough and knead with the palms of your hand for about two minutes. Now put dough back into bowl cover with a clean cloth and let the doug rest for about 15 minutes. While the dough is resting; preheat your cast iron griddle or cast iron fry pan. Do not put any oil or grease on the griddle or pan. Tortillas bake on a dry griddle.
- After 15 minutes have passed take dough out knead again for one minute and take pieces or dough and make little balls the size of a little larger than ping pong balls. Sprinkle a little flour on a flat surface and with a palote, "rolling pin" roll the dough ball, roll once and pick up and turn a quarter turn roll again and do another quarter turn continue the same until you have rolled out your tortilla about 8 inches across if you like a large tortilla or 6 inches across if you like them smaller. I prefer the 8 inch across. Once you have rolled out the tortilla place on the hot griddle lower the heat to medium. You do not want to scorch your tortillas. As soon as you see a few bubbles on the tortilla flip it over to the other side; cook the tortilla for about 2 minutes on each side. Watch them closely you can tell when one side is cooked. Have the butter ready and the salt. Yum. As you are making them put them into a large bowl that has a nice clean dish towel underneath. cover each time you place a nicely baked tortilla in you pile. I like to place in the microwave or the oven until we are ready to eat to keep them warm. Do not turn the microwave on. If you keeping in the oven you can turn oven onto the lowest setting to just keep them warm until dinner. Enjoy
TORTILLAS DE HARINA (FLOUR TORTILLAS)
If you ever have a fresh warm flour tortilla made properly, you'll understand why they're so revered in northern Mexico. Pork lard gives the best results.
Provided by Danny Mena
Categories Tortillas Flat Bread Bread Soy Free Dairy Free Peanut Free Tree Nut Free
Yield Makes 8 tortillas
Number Of Ingredients 4
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.
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
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