Tortillas De Harina Flour Tortillas Recipes

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:

• 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:

• 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:

• Into a bowl combine the flour and salt. Sift until it has been mixed well.
• Next add the lard one scoop at a time until you have a crumbly mixture.
• Slowly add water while mixing with hands. The mixture should soak up the water right away. Spread a little bit of lard on your hands in order to get the mix off.
• With the lard still on your hands, tear off golf ball sized pieces and roll each piece into a tight ball.
• Once all of the dough is made into separate balls let stand in bowl at room temperature for about half an hour to an hour, while covered with a kitchen cloth.
• After they have sat for the desired amount of time, roll out into a thin round flat shape (you can make them more or less thick according to personal preference).
• Heat dough up on very hot ungreased pan. Each side should take 15-25 seconds to cook. You will know when the second side is done when a large bubble forms. Each side should have several brown spots on them.
• You can place cooked tortillas into plastic bag with a kitchen cloth inside to keep them soft.

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.

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:

• 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.