Texasflourtortillas Recipes

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.

Steps:

• Combine 9 ounces flour and salt in the bowl of a food processor and pulse 2 to 3 times.
• Add the lard to the flour mixture in 4 to 5 chunks and pulse 10 to 15 times until the mixture resembles coarse crumbs. With the processor running, add the water in a steady stream just until a ball of dough begins to form, approximately 30 seconds.
• Sprinkle the remaining 1/4 cup of flour on a clean surface. Remove the dough from the bowl of the processor and knead until well incorporated and less sticky. Wrap the dough ball in plastic wrap and let it rest at room temperature for 1 hour.
• Evenly divide the dough into 8 pieces and form them into round balls. Roll each ball into 7-inch rounds with a rolling pin on a lightly floured surface. Keep all of the dough balls covered with a tea towel.
• Heat an electric nonstick griddle to 375 degrees F.
• Put the tortillas, 2 to 3 at a time, onto the griddle and cook until light golden, about 4 minutes per side. Can be held for up to 2 hours, at room temperature, wrapped in a barely damp tea towel. Repeat with the remaining tortillas. Microwave for 1 minute in the damp tea towel to reheat.

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.

Steps:

• Whisk flour, salt, and baking powder together in a large bowl. Add vegetable shortening and work into flour mixture using a pastry cutter until it resembles coarse crumbs.
• Form a well in the middle of flour mixture and mix in hot water. Work flour and water mixture together with a fork and transfer to a cutting board.
• Knead until a smooth, soft dough is formed, about 3 minutes. Add more flour if dough is too sticky.
• Place more flour on cutting board, cover dough with bowl, and let rest for 15 minutes.
• Cut ball of dough into eight equal parts and cover until needed.
• Roll out balls of dough either by hand or with a tortilla press.
• Heat a large skillet over medium-high heat. Place flattened tortilla in skillet and cook until it begins to bubble, about 1 minute. Flip tortilla over and cook for an additional minute. Flip again and cook for 1 more minute. Repeat with remaining dough.

Steps:

• Whisk the flour, salt, and baking powder together in a mixing bowl. Mix in the lard with your fingers until the flour resembles cornmeal. Add the water and mix until the dough comes together; place on a lightly floured surface and knead a few minutes until smooth and elastic. Divide the dough into 24 equal pieces and roll each piece into a ball.
• Preheat a large skillet over medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla. Place into the hot skillet, and cook until bubbly and golden; flip and continue cooking until golden on the other side. Place the cooked tortilla in a tortilla warmer; continue rolling and cooking the remaining dough.

Steps:

• Mix together the flour, baking powder, salt and oil.
• Slowly add the warm milk.
• Stir until a loose, sticky ball is formed.
• Knead for two minutes on a floured surface. Dough should be firm and soft.
• Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes.
• After the dough has rested, break off eight sections, roll them into balls in your hands, place on a plate (make sure they aren't touching) and then cover balls with damp cloth or plastic wrap for 10 minutes. (It's very important to let the dough rest, otherwise it will be like elastic and won't roll out to a proper thickness and shape.).
• After dough has rested, one at a time place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin from the center until it's thin and about eight inches in diameter. (If you roll out pie crusts you'll have no problem with this.) Don't over work the dough, or it'll be stiff. Keep rolled-out tortillas covered until ready to cook.
• In a dry iron skillet or comal heated on high, cook the tortilla about thirty seconds on each side. It should start to puff a bit when it's done.
• Keep cooked tortillas covered wrapped in a napkin until ready to eat.
• Can be reheated in a dry iron skillet, over your gas-burner flame or in the oven wrapped in foil.
• While you probably won't have any leftovers, you can store in the fridge tightly wrapped in foil or plastic for a day or so.

Steps:

• Mix together the flour, baking powder, salt and oil.
• Slowly add the warm milk.
• Stir until a loose, sticky ball is formed.
• Knead for two minutes on a floured surface. Dough should be firm and soft.
• Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes.
• Break off eight sections, roll them into balls in your hands, place on a plate (make sure they aren't touching) and then cover balls with damp cloth or plastic wrap for 10 minutes.
• After dough has rested, one at a time place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin from the center until it's thin and about eight inches in diameter. Don't over work the dough, or it'll be stiff.
• Keep rolled-out tortillas covered until ready to cook.
• In a dry iron skillet heated on high, cook the tortilla about thirty seconds on each side. It should start to puff a bit when it's done.
• Keep cooked tortillas covered wrapped in a napkin until ready to eat.

Steps:

• Method:.
• Mix together flour, baking powder, salt and oil.
• Slowly add the warm milk and stir until a loose sticky ball is formed.
• Knead for two minutes on a lightly floured surface. Dough should be firm and soft.
• Let dough rest in a bowl covered with a damp cloth or plastic wrap for 20 minutes.
• After dough has rested break off eight sections, roll them into balls, place on a plate and cover with damp cloth or plastic wrap. let rest for 10 minutes.( it is important to let dough rest, otherwise it will be like elastic and hard to roll out).
• One at a time pat dough into a 4 inch circle, and then roll with a rolling pin form the center until it is thin and about 8 inches in diameter. ( like rolling a pie crust, dust with a little flour to prevent dough form sticking to the rolling pin.) Don't overwork the dough or it will be to stiff. keep rolled out tortillas covered until ready to cook.
• In a dry iron skillet or electric griddle heated to med/high cook tortillas about 30 seconds on each side. It should start to puff a bit when done, and should have a nice brown speckled appearance. Keep cooked tortillas covered or wrapped in a napkin till ready to eat.
• Leftovers are great reheated over an open flame on your gas stove. If you have leftovers.

Steps:

• Heat the milk in a small saucepan over medium heat until tiny bubbles start to form around the edges of the pan (the milk should be 180 degrees F), 4 to 5 minutes. Immediately remove from the heat and stir in the lard until melted. Let cool for 15 minutes.
• Meanwhile, whisk the flour, baking powder and salt in a large bowl until completely combined. Pour in the warm milk mixture and stir with a rubber spatula until a shaggy dough forms.
• When cool enough to handle, knead the dough in the bowl until almost completely smooth, about 3 minutes; do not overwork, the dough should be soft and only slightly elastic and not sticky. Wrap in plastic and let rest at room temperature for 1 hour to relax dough.
• Divide the dough into 16 balls about a scant 3 tablespoons each (or 46g.). Arrange the balls on a rimmed baking sheet and cover with a damp kitchen towel until ready to use.
• Working with one dough ball at a time, roll out on a lightly floured surface to a 7-inch round.
• Heat a medium cast-iron skillet or large griddle over medium-high heat.
• Working with one at a time (unless using a large griddle), cook the tortillas, reducing the heat if they are getting dark too quickly, until air bubbles form on the surface and the bottom is brown in spots, about 30 seconds. Poke any large bubbles with a fork to release steam, flip the tortillas and cook until brown in spots on the other side, about 30 seconds. Stack and wrap the tortillas in a clean kitchen towel and keep warm. Repeat rolling and cooking the remaining dough balls.

Steps:

• Combine flour and salt in a large mixing bowl.
• Heat lard (or shortening) and water in a small saucepan over low heat until lard has just melted.
• Allow mixture to cool for a few minutes, then gradually stir it into the flour mixture.
• Form into a dough by hand (or if you have a stand mixer, turn on low speed until well combined, scraping down the sides of the bowl).
• The result should be a dough that is neither wet nor dry and crumbly. ~NOTE~ If too wet, add a little more flour; if too dry, add a little more water. I normally don't have to add anything at this point.
• Knead dough briefly by hand or mix with stand mixer until dough starts to wrap up the bread hook.
• Place dough on a lightly floured surface and divide dough into 12 pieces.
• Roll the pieces of dough into little balls between the palms of your hands and place on a flat surface such as a baking sheet.
• Cover with a slightly damp towel, and allow to rest for at least 10 minutes (or up to 1 1/2 hours).
• Using a rolling pin, roll dough into thin rounds about 6-7 inches in diameter.
• Preheat a large, heavy skillet or griddle over medium-high heat.
• Place a dough round on the cooking surface; within about 30 seconds the dough should start to bubble, and some little brown spots should begin to form on the bottom.
• Flip tortilla, and cook another 30 seconds on the other side.
• The tortilla will puff up, at this point, I usually mash them down with a spatula, but it itsn't necessary.
• Once the tortilla has turned white with little brown spots on it, it is done.
• Remove from heat and place on a dinner plate. Use another dinner plate inverted to act as a lid to keep tortillas warm.
• You might need to adjust heat, as necessary, as you cook remaining tortillas.

Steps:

• To make the dough, in the work bowl of a food processor, add the flour and the vegetable shortening. Process 10 to 15 seconds to blend. With the machine running, add the warm salt water in a quick stream and process until a solid ball of moist, slightly sticky dough. If you think it needs more liquid, mix in 2 to 3 more tablespoons of warm water; the dough must be moist enough to roll out. Knead the dough a few times, then place it in a large bowl, cover with a clean kitchen towel, and let it rest for at least 1 1/2 hours. Or place the dough in a large self-sealing plastic bag and let it rest in the refrigerator for the same amount of time.
• Dust the work surface with a small amount of flour. Divide the dough into 8 balls of equal size, set them out on the work surface, and cover with a damp towel.
• To shape the tortillas, with a narrow wooden rolling pin or dowel, roll out each ball into 5 1/2-inch rounds that are about 1/4 inch thick. Try not to blend in any extra flour, as that will make the tortillas tough. Keep the tortillas covered, and don't stack them.
• To cook the tortillas, heat a dry heavy nonstick griddle or skillet over medium heat. Flip a tortilla onto the hot cooking surface and cook it until puffy and blistered with brown spots, about 1 1/2 minutes. Flip it over and cook another 1 1/2 minutes. Hold the tortillas in a basket covered with a warm towel. To reheat, cook briefly on both sides in a griddle or skillet over medium heat.