SONORAN-STYLE FLOUR TORTILLAS
In Sonora, a Northern Mexican region where wheat has been cultivated for more than 400 years, tortillas are typically made of flour rather than corn. But unlike the generally lackluster store-bought wrappers most Americans are familiar with, handmade flour tortillas are pliable, chewy, fragrant, and dotted with mahogany blisters. While this recipe, adapted from Teo Diaz and Julia Guerrero of Sonoratown taqueria in downtown Los Angeles, isn't complicated, it does require allowing some time for the dough to rest. But the investment is worth it. Once you roll out the tortillas and set them on the hot griddle, they'll begin to puff with steam as they start to brown. When you take a bite, the aroma of sweet flour enveloped in fat will fill your nose and mouth. Finally, you'll understand that a tortilla is meant to be an essential component rather than just monotextured wrapping paper for tacos, burritos, or chimichangas.
Provided by Samin Nosrat
Categories lunch, snack, breads, project, main course
Time 3h
Yield 12 tortillas
Number Of Ingredients 5
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.
Nutrition Facts : @context http, Calories 140, UnsaturatedFat 4 grams, Carbohydrate 16 grams, Fat 7 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 3 grams, Sodium 116 milligrams, Sugar 0 grams
SONORAN FLOUR TORTILLAS
This recipe was given to me by an old friend while stationed at Barksdale AFB. They are awesome tortillas.
Provided by Chief Teer
Categories Breads
Time 50m
Yield 12 Tortillas, 4 serving(s)
Number Of Ingredients 5
Steps:
- mix dry ingredients together.
- add water.
- roll out on lightly floured surface.
- heat and flip when it begins to rise.
Nutrition Facts : Calories 313.2, Fat 10.2, SaturatedFat 2.5, Sodium 720.1, Carbohydrate 48.1, Fiber 1.7, Sugar 0.2, Protein 6.5
SONORAN BLACK BEAN & CORN ENCHILADAS
To make this dish completely vegetarian, use soy based cheese and sour cream substitutes. I believe white corn is less likely to have GM contamination, so that's what I use. This very mild. Add jalapenos or use a spicy enchilada sauce if you enjoy spicy food. Serve with Spanish rice and a tossed green salad.
Provided by Chef George S.
Categories Black Beans
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Using cooking spray, spray the bottom of 2 8" or 9" cake pans. Preheat oven to 350°F.
- Drain black beans and corn.
- Saute the onions and garlic in the oil on medium heat. (If you are adding hot peppers, add them here) When soft and translucent, add the corn, beans, tomato sauce, salt and cumin. Stir to combine, and allow to heat through.
- When bean mixture is hot through, prepare the enchiladas:.
- Pour the enchilada sauce onto a plate or soup plate. Dip a tortilla into the sauce, making sure to coat both sides of the tortilla.
- Lay the first tortilla in one of the pans and spoon about 1/6 of the bean mixture on it.
- Sprinkle 1/8 of the cheese over the filling. Dip another tortilla in the sauce, lay it over the first tortilla and add bean mixture and cheese as before. Continue with the third tortilla. The last tortilla on each stack does not get bean mixture, only cheese. Make two stacks of 4 tortillas each.
- Gently spoon the remainder of the enchilada sauce over the tortillas.
- Bake at 350°F for 20-30 minutes, until hot through and cheese is melted. Serve immediately, with sour cream on the side.
Nutrition Facts : Calories 322.1, Fat 15.5, SaturatedFat 7.7, Cholesterol 31.5, Sodium 734, Carbohydrate 34.3, Fiber 6.7, Sugar 3, Protein 13.9
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