Tortillas

[jat]

Tortillas

This takes a little bit of a knack to get the shape

round, and not like a football. I think part of the

beauty is that they do look homemade, and not perfect

from a cutter.

3 cups of all purpose flour

1 t. salt

1 cup very warm water, not hot

1 T. lard, (pork fat)

Note: Oil is o.k. but you get more flavor with pork fat

Mix and knead flour, about 40 times. Squeeze little balls

from the top, and shape each ball from the underside with

your thumb. Shaping the tortillas is an art. Roll one

side, it looks like a football, turn and roll the other

side. If you flip the tortillas over it doesn't get

dried out as much or stick. Lightly flour your board

and rolling pin.

Rolling pin: My in-laws use a stainless steel tube from

a vacuum cleaner. They all have a section. It works

really well. By the way they are Mexican and you wouldn't

believe OUR potlucks! No wonder they won't eat out!

Tip: Flavor pops out if you heat them on top of the

burner and leaves nice marks.

Keywords: Intermediate, Mexican

( RG820 )

[Okanagancook]

Bumping this thread up to document my flour tortilla making.  Over on the dinner thread @JoNorvelleWalker was asking about making flour tortillas and I gave this recipe as an example...the recipe I like to use because it works every time:

 

Makes 2 doz 6 to 7 inch tortillas:

 

1 pound all purpose flour

2 oz solid vegetable shortening or better yet pork lard 😁

2 teaspoon salt

1 cup warm water

 

Put the flour in a bowl and rub in the fat using your fingers.  Dissolve the salt in the water and add it to the flour/fat mix.  Knead the dough for about 3 minutes then set aside, covered for at least two hours...not refrigerated.

Divide the dough into 24 roughly equal portions and form into balls.  Cover with a damp towel.

 

Heat your griddle/cast iron fry pan over medium high heat (same heat as for the corn tortillas).

Flour your counter top and roll out a tortilla to around 7 inches.  Place on the griddle and cook for 20 seconds  or until bubbles appear on the surface and the underside starts to brown slightly.  Turn the tortilla over and cook for about 10 seconds.  Don't over cook otherwise they will not be soft.  Place each finish tortilla in a towel to keep warm and prevent them drying out.

 

 

I made 24 this morning.  I used rendered pork fat from my freezer....such a wonderful smell when they were cooking.  The cooking took around the 20 seconds noted above.  The tortillas are quite thin which is the way we like them.  My DH doesn't like the texture of the thick store bought tortillas...makes him gag.  Here's some pictures.  You can see how they puff.

Measured out 24 portions (about 31 grams each).  Rolled them all out.

The first bubbles appear.

 

The tortilla is flipped and you can see the little brown specs..this one might be a little over cooked.

 

You can use a towel to even out the cooking.

This one really puffed and it is over done for sure....they will crack when  bent if cooked too much....over done because I had to find the camera and take a picture.

Here they are

And here's one being filled

 

Edited December 7, 2018 by Okanagancook (log)

[Katie Meadow]

Nothing beats an overdone hot buttered flour tortilla. Bring on the crispy.

[JoNorvelleWalker]

4 hours ago, Okanagancook said:

Bumping this thread up to document my flour tortilla making.  Over on the dinner thread @JoNorvelleWalker was asking about making flour tortillas and I gave this recipe as an example...the recipe I like to use because it works every time:

 

Makes 2 doz 6 to 7 inch tortillas:

 

1 pound all purpose flour

2 oz solid vegetable shortening or better yet pork lard 😁

2 teaspoon salt

1 cup warm water

 

Put the flour in a bowl and rub in the fat using your fingers.  Dissolve the salt in the water and add it to the flour/fat mix.  Knead the dough for about 3 minutes then set aside, covered for at least two hours...not refrigerated.

Divide the dough into 24 roughly equal portions and form into balls.  Cover with a damp towel.

 

Heat your griddle/cast iron fry pan over medium high heat (same heat as for the corn tortillas).

Flour your counter top and roll out a tortilla to around 7 inches.  Place on the griddle and cook for 20 seconds  or until bubbles appear on the surface and the underside starts to brown slightly.  Turn the tortilla over and cook for about 10 seconds.  Don't over cook otherwise they will not be soft.  Place each finish tortilla in a towel to keep warm and prevent them drying out.

 

 

I made 24 this morning.  I used rendered pork fat from my freezer....such a wonderful smell when they were cooking.  The cooking took around the 20 seconds noted above.  The tortillas are quite thin which is the way we like them.  My DH doesn't like the texture of the thick store bought tortillas...makes him gag.  Here's some pictures.  You can see how they puff.

Measured out 24 portions (about 31 grams each).  Rolled them all out.

The first bubbles appear.

 

The tortilla is flipped and you can see the little brown specs..this one might be a little over cooked.

 

You can use a towel to even out the cooking.

This one really puffed and it is over done for sure....they will crack when  bent if cooked too much....over done because I had to find the camera and take a picture.

Here they are

And here's one being filled

 

 

 

Sorry for the confusion...I was actually asking about corn tortillas.

 

[Okanagancook]

But now you can make two kinds of tortillas.....