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.
TORTILLAS DE HARINA
Make and share this Tortillas de Harina recipe from Food.com.
Provided by riffraff
Categories Breads
Time 30m
Yield 12 tortillas
Number Of Ingredients 4
Steps:
- Measure the flour and fat into the bowl of a food processor.
- Pulse and then run the processor until the fat is thoroughly incorporated and no visible particles of fat remain.
- Dissolve the salt in 2/3 cup warm water.
- With the machine running, pour the liquid through the feed tube in a steady stream.
- Continue running until the dough forms a ball.
- If the dough is too stiff, you can add another tablespoon of water and process again.
- Divide the dough into 12 portions and roll each into a ball.
- Let rest on a plate covered with plastic for at least 30 minutes.
- Heat an ungreased griddle or heavy skillet over medium to medium-high heat.
- On a lightly floured surface, roll out a portion of the dough into an even 7-inch circle or use a tortilla press.
- Lay the tortilla on the hot griddle.
- After 30 to 45 seconds, when there are browned splotches underneath, flip it over.
- bake 30 to 45 seconds more, until the other side is browned; don't overbake the tortillas or it will become crisp.
- Remove and wrap in heavy towel.
Nutrition Facts : Calories 151.6, Fat 5.6, SaturatedFat 2.1, Cholesterol 5.1, Sodium 146.2, Carbohydrate 21.7, Fiber 0.8, Sugar 0.1, Protein 2.9
TORTILLAS DE HARINA (FLOUR TORTILLAS)
Homemade tortillas may take more time than buying a bag at the store, but they are so much worth the time. I like to substitute 1/2 whole wheat flour. A tortilla press can be helpful, but not necessary.
Provided by ksparker
Categories Breads
Time 57m
Yield 12 serving(s)
Number Of Ingredients 5
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.).
Nutrition Facts : Calories 82.8, Fat 0.9, SaturatedFat 0.1, Sodium 239.9, Carbohydrate 16, Fiber 0.6, Sugar 0.1, Protein 2.1
CORN TORTILLAS FROM MASA HARINA
In Mexico, masa for tortillas is always made from nixtamal, dried corn that has been treated with an alkali, like ash or slaked limestone (called cal in Mexico), that softens its texture and vastly improves its nutritional profile. Nixtamalization also changes the flavor and aroma of corn in ways that are addictive and indelible but almost impossible to describe.
Provided by Julia Moskin
Time 1h
Yield 15 tortillas
Number Of Ingredients 1
Steps:
- Cut 2 10-inch squares of thick plastic from a gallon-size Ziploc freezer bag and set aside to line an 8-inch tortilla press.
- Place the corn flour in a large bowl. Slowly add 2 1/4 cups hot tap water, kneading it in with your fingers. Once all the water has been added, knead until dough is smooth, 3 to 5 minutes. The masa should be very soft but not sticky, about the consistency of Play-Doh. If it is too dry, work in more water, 2 tablespoons at a time. If it is too wet, continue kneading until it dries out a bit or knead in additional corn flour. Masa dries out very quickly, so once it is at the right consistency, keep it covered with a damp kitchen towel.
- Heat a pancake griddle or a heavy nonstick or cast-iron skillet over medium heat. The goal is a steady medium-low heat.
- Pinch off about 2 ounces masa and roll into a ball about 1 3/4 inches in diameter. Flatten lightly between your palms to make a 2 1/2-inch round. Place one sheet of plastic on the bottom of the open tortilla press and place the dough in the center. Cover with the other sheet of plastic and press the lever gently but firmly to flatten the dough. Don't crank the lever down as hard as you can because the tortilla will be too thin.
- Flip the tortilla (still in the plastic) and press lightly again into an even 6- to 6 1/2-inch round. Place the tortilla (still in the plastic) in your left palm. Use your other hand to peel off the plastic, then invert the tortilla onto your right palm and peel off the other plastic. Gently release the tortilla onto the cooking surface.
- Watching carefully, cook just until one of the edges begins to appear dry, 15 to 25 seconds. (If you overcook the tortilla at this step, it will not cook properly.) Flip the tortilla and cook on the second side just until it is speckled with brown spots, 1 to 2 minutes, rotating it once. Flip the tortilla back to the first side. The tortilla might begin to puff at this stage. When it is just beginning to brown on the bottom, flip again, back to the second side, and move to a cooler part of the cooking surface, toward an edge. Let the tortilla finish cooking there until most of it appears translucent when held up to the light, 30 to 60 seconds.
- Stack cooked tortillas in a basket lined with a large napkin that you can fold over the top, which will let them continue steaming, keeping them soft and pliable. If not using immediately, store cooked tortillas in the refrigerator, well wrapped. To reheat, place directly on a hot surface or wrap in a damp towel and heat in the microwave for a few seconds.
Nutrition Facts : @context http, Calories 82, UnsaturatedFat 1 gram, Carbohydrate 17 grams, Fat 1 gram, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 1 milligram
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
TORTILLAS DE MASA HARINA
Provided by Sergio Remolina
Categories Bread Side Hominy/Cornmeal/Masa Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 30 tortillas
Number Of Ingredients 4
Steps:
- Cut a thick plastic food-storage bag into two squares to fit the tortilla press.
- Put the masa harina in the bowl of a stand mixer fitted with the paddle attachment and slowly add 3 cups warm water, mixing on low speed. Begin to knead the masa by hand until it feels like soft dough and is slightly warmer than your body, 5 to 8 minutes. Cover the masa and let it rest for 10 to 15 minutes.
- Divide the masa into 30 balls of equal size.
- Heat a well-seasoned comal or cast-iron skillet over moderately high heat.
- Arrange the two plastic squares on the bottom plate of the tortilla press. Place a ball of masa between the squares, press slightly, then open the press, flip the tortilla over, and press again to form a thin, even tortilla. Place the tortilla, still between the plastic, on your left hand (if you are right handed, or vice versa). Peel off the top sheet of plastic. Invert the tortilla onto the closely spaced fingers of your right hand (not on your palm) and remove the other plastic sheet. Carefully slide the tortilla onto the comal or cast-iron skillet and cook for several seconds or until the tortilla begins to dry on the outer edges. Using a thin spatula, flip the tortilla and cook slightly longer on the other side, then flip again. The tortilla should start to puff, the two layers separating by steam. Do not overcook the tortillas or they will be dry and hard. Immediately transfer the tortillas to a kitchen towel. Cover and keep warm until served.
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HOW TO MAKE FLOUR TORTILLAS RECIPE & VIDEO ( LIKE IN MEXICO!)
From mexicoinmykitchen.com
4.9/5 (276)Calories 147 per servingCategory Basic Recipes, Breads
- In a large bowl, place the flour, baking powder, salt, and mix. With the help of a fork, pastry blender or your hands, incorporate the shortening or lard until it resembles coarse meal.
- Slowly add the hot water a little at the time until the dough holds together. Do not add all the water at once. See note above.
- Divide the dough into 10 pieces rolling every piece on your work surface with the palm of your hand to form a little disk. We call these “testales”.
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Servings 10Total Time 35 mins
- Whisk together flour, salt, and baking powder in a large bowl. Using a pastry blender, cut in lard until mixture resembles small peas. Using a fork, stir in warm water until a dough forms. Cover and let dough stand 10 minutes. (Dough will be very soft and slightly sticky.)
- Heat a large cast-iron skillet or comal over medium. Shape a 1 1/2-ounce ball of dough (about 1 inch wide). Dust ball in flour, and roll into a 6 1/2-inch circle (about 1/8-inch thick) on a lightly floured surface. Cook tortilla until puffed and golden brown spots appear, about 1 minute per side. As each tortilla cooks, shape and roll the next one. Wrap cooked tortillas in a towel to keep warm.
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