Chewy Flour Tortillas Food

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HOMEMADE FLOUR TORTILLAS



Homemade Flour Tortillas image

Traditional flour tortillas - homemade and much better than store bought. Do not substitute vegetable oil or shortening for the lard.

Provided by LaDonna

Categories     Bread     Quick Bread Recipes     Tortilla Recipes

Time 1h

Yield 24

Number Of Ingredients 5

4 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
2 tablespoons lard
1 ½ cups water

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.

Nutrition Facts : Calories 85.7 calories, Carbohydrate 16 g, Cholesterol 1 mg, Fat 1.3 g, Fiber 0.6 g, Protein 2.2 g, SaturatedFat 0.5 g, Sodium 138.4 mg, Sugar 0.1 g

HOMEMADE TORTILLAS



Homemade Tortillas image

I usually have to double this flour tortilla recipe because we go through them so quickly. The homemade tortillas are so tender and chewy, you'll never use store-bought again after learning how to make tortillas. -Kristin Van Dyken, Kennewick, Washington

Provided by Taste of Home

Time 30m

Yield 8 tortillas.

Number Of Ingredients 4

2 cups all-purpose flour
1/2 teaspoon salt
3/4 cup water
3 tablespoons olive oil

Steps:

  • In a large bowl, combine flour and salt. Stir in water and oil. Turn onto a floured surface; knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough. Let rest for 10 minutes., Divide dough into 8 portions. On a lightly floured surface, roll each portion into a 7-in. circle., In a greased cast-iron or other heavy skillet, cook tortillas over medium heat until lightly browned, 1 minute on each side. Serve warm.

Nutrition Facts : Calories 159 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 148mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

SONORAN-STYLE FLOUR TORTILLAS



Sonoran-Style Flour Tortillas image

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

2 heaping cups (10 ounces) all-purpose flour, plus more for rolling
1 1/2 teaspoons kosher salt
1 1/4 teaspoons baking powder
Scant 1/2 cup (3 ounces) lard, melted
1/2 cup plus 2 tablespoons (5 ounces) hot tap water

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

CAULIFLOWER TORTILLAS



Cauliflower Tortillas image

Rejoice, lovers of tacos and quesadillas who are also aiming to cut carbs! Make a nice big stash of these cauliflower tortillas, and keep them in your fridge or freezer for any time the craving strikes.

Provided by Food Network Kitchen

Time 1h45m

Yield 12 tortillas

Number Of Ingredients 5

1 small head cauliflower
1 1/2 cups shredded mozzarella
Kosher salt
3 large eggs, lightly beaten
Vegetable or olive oil, for greasing and frying

Steps:

  • Preheat the oven to 350 degrees F.
  • Remove the leaves and core from the cauliflower. Break the florets up into small pieces (including any thick stem parts). Transfer half of the cauliflower to a food processor along with half of the mozzarella. Pulse until the cauliflower breaks down and looks like rice. Transfer to a large bowl and repeat with the remaining cauliflower and mozzarella.
  • Toss the cauliflower mixture with 1 teaspoon salt and let sit for 10 minutes. Scoop batches of the cauliflower mixture onto a clean kitchen towel and squeeze out any excess moisture. Transfer to another large bowl, then add the eggs and mix to combine.
  • Line 2 large baking sheets with parchment paper and oil the paper. Scoop out leveled 1/4 cups of the cauliflower mixture and evenly space 6 mounds on each baking sheet. Use your fingers to press and spread the mixture out into neat rounds about 5 inches wide (just like regular tortillas), making sure there aren't any holes. Bake, rotating the baking sheets halfway through, until the tortillas are firm and browned on the bottom, about 20 minutes. Cool completely on the baking sheets. Wrap and refrigerate for up to 5 days or freeze for up to 1 month.
  • To use the tortillas for tacos: Heat a little oil in a small nonstick skillet over medium-high heat. Add a tortilla and cook until warmed through and browned in spots, about 30 seconds per side.
  • To use the tortillas for quesadillas: Cook as you would a quesadilla made with corn or flour tortillas.

TORTILLAS



Tortillas image

Forget shop-bought and try homemade tortillas. They'll store for two days or you can freeze them to use later. They're perfect for wraps

Provided by Good Food team

Categories     Side dish

Time 1h

Yield Makes 6

Number Of Ingredients 3

250g plain flour , plus a little more for dusting
2 tbsp vegetable oil
½ tsp fine salt

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.

Nutrition Facts : Calories 187 calories, Fat 4 grams fat, Carbohydrate 32 grams carbohydrates, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium

FLOUR TORTILLAS



Flour Tortillas image

My favorite homemade flour tortillas are perfectly soft, chewy, thick, and flavorful -- and easy to make with just 5 ingredients!

Provided by Ali

Time 35m

Number Of Ingredients 5

3 cups all-purpose flour
1 1/2 teaspoons fine sea salt
1 teaspoon baking powder
1 cup hot water
1/3 cup coconut oil (room temperature, not melted)

Steps:

  • Briefly stir together the flour, sea salt and baking powder together in a large mixing bowl until combined. Add the hot water and coconut oil and stir until a shaggy dough begins to form.
  • Turn the dough onto a floured surface, and use your hands to knead the dough for 1-2 minutes until it is fairly smooth.
  • Form the dough into a round ball and pat it down slightly so that it forms an evenly-thick disk. Cover with a clean kitchen towel and let the dough rest for 10 minutes.
  • Use a knife to cut the dough into 12 equal wedges. Use your hands to roll a wedge into a roughly-shaped ball. Then use a rolling pin or a tortilla press to roll the dough ball out into a 6-inch tortilla.
  • Heat a cast-iron skillet or heavy-bottomed sauté pan over medium-high heat. Add the tortilla and cook for 30-60 seconds, until tiny little bubbles begin to appear on the surface and/or golden spots appear on the bottom of the tortilla. Flip and cook on the second side for about 30 seconds, or until the bottom is also slightly golden. Then transfer to a clean plate or bowl, cover with a clean dishtowel, and set aside. Repeat with the remaining dough balls. (I like to roll out the next tortilla while the current one is cooking, to save time.) Also, if the skillet seems to be getting too hot and cooking the tortillas too quickly, just reduce the heat.
  • Serve warm and enjoy! I recommend keeping the tortillas covered with a dishtowel or stored in a tortilla warmer until they are served, so that they can stay warm and not dry out.

CHEWY FLOUR TORTILLAS



Chewy Flour Tortillas image

I found this recipe on texascooking.com. I altered it a bit to use half whole wheat, and found the dough too dry, so upped the oil content. I also use a press instead of rolling them out--far easier. These are soft, chewy, and delicious. Perfect for gorditas or fajitas, though we usually just eat them out of hand. I cook mine on my griddle, since it tolerates being heated for a long period with no oil on it. If you like large tortillas, you can divide the dough to fewer balls.

Provided by Jujubegirl

Categories     Breads

Time 15m

Yield 1 tortilla, 6 serving(s)

Number Of Ingredients 6

1 cup whole wheat flour
1 cup all-purpose flour (do not use bread flour, they'll be tough)
1 1/2 teaspoons baking powder
1 teaspoon salt
2 tablespoons vegetable oil
3/4 cup lukewarm 2% low-fat milk (could use whole or skim)

Steps:

  • 1. Stir together flours and baking powder.
  • 2. In another bowl, combine salt, oil, and milk and give it a good whisk.
  • 3. Gradually add the milk mixture to the flour and mix into a nonsticky dough. (This will be much tougher to do by hand, rather than a mixer. You'll need to combine, then knead vigorously.).
  • 4. Divide dough into 6 balls of equal size, cover, and let rest 20 minutes. (The dough won't rise, it just needs to rest to activate the gluten.).
  • 5. Spritz your tortilla press with cooking spray and press each ball flat. (You can roll them out too, but you'll really need to flour your surface and it's far easier to use a press.).
  • 6. Transfer the tortilla to a hot, dry skillet or griddle. Let cook 30 seconds to a minute, flip it, and cook the other side 30 seconds to a minute.

Nutrition Facts : Calories 199.5, Fat 5.7, SaturatedFat 1.1, Cholesterol 2.4, Sodium 492.3, Carbohydrate 32.1, Fiber 3, Sugar 1.7, Protein 5.9

CHEWY FLOUR TORTILLAS



Chewy Flour Tortillas image

This is a good recipes if you like thick chewy tortillas. They where a little thick for tacos or fajitas for my family but we did use them another time for a thin pita bread for gyros and they worked great for that. We have also used them to make mini Mexican pizzas that the kids love.

Provided by Tayous1

Categories     Breads

Time 31m

Yield 7-8 serving(s)

Number Of Ingredients 5

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
2 teaspoons vegetable oil
3/4 cup lukewarm milk (2% is fine)

Steps:

  • Stir together the flour and baking powder in a large mixing bowl. Add the salt and vegetable oil to the lukewarm milk and whisk briefly to incorporate. Gradually add the milk to the flour, and work the mixture into a dough. It will be sticky.
  • Turn the dough out onto a surface dusted with flour and knead vigorously for about 2 minutes (fold and press, fold and press). The kneading will take care of the stickiness. Return the dough to the bowl, cover it with a damp cloth, and let it rest for 15 minutes. (This dough will not rise, but it needs a rest.).
  • Divide your dough into 8 balls of equal size, cover them, and let them rest again for about 20 minutes. Avoid letting them touch, if you don't want them to stick together.
  • Dust your work surface with flour. Working one at a time, remove each piece of dough and pat it into a 5-inch circle. With a rolling pin, roll out the tortilla, working from the center out, until you have a 7- or 8-inch tortilla a little less than 1/4 inch thick. Transfer the tortilla to a hot, dry skillet or griddle. It will begin to blister. Let it cook for 30 seconds, turn it, and let the other side cook for 30 seconds. Remove the tortilla, place it in a napkin-lined basket and cover with aluminum foil. Repeat for the remaining tortillas.

Nutrition Facts : Calories 158.6, Fat 2.6, SaturatedFat 0.8, Cholesterol 3.7, Sodium 423.5, Carbohydrate 28.7, Fiber 1, Sugar 0.1, Protein 4.5

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TORTILLA FACTORY | MEXICAN RESTAURANT | CHEYENNE, WY
Breakfast, Lunch, and Dinner. You can enjoy the delicious Mexican and American cuisine available at Tortilla Factory all week long, for any meal of the day! You'll love our delicious daily specials! Visit us in Cheyenne, WY. We offer dine-in, drive-through, carry out, or …
From tortillafactory.net


WORLD BEST HEALTHY FOOD: CHEWY FLOUR TORTILLAS
World Best Healthy Food pages. Home; Translate. Friday, June 12, 2015. Chewy Flour Tortillas Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins Ingredients. 1 cup whole wheat flour ; 1 cup all-purpose flour (do not use bread flour, they'll be tough) 1 1/2 teaspoons baking powder ; 1 teaspoon salt ; 2 tablespoons vegetable oil ; 3/4 cup lukewarm 2% low-fat …
From worldbesthealthrecipes.blogspot.com


PAPER THIN SOFT CHEWY, SONORAN-STYLE FLOUR TORTILLA – LADY ...
Instructions. In microwave or on stove, heat water to 140~150F/60~65C. In a stand-mixer with dough-hook, mix bread flour, sugar, sea salt and hot water on low speed until it comes into a cohesive dough. Increase the speed to medium-high and knead for another 10 to 15 minutes, until the dough is elastic and smooth.
From ladyandpups.com


HOMEMADE LOW-CARB TORTILLAS RECIPE - SIMPLY SO HEALTHY
These tortillas are easy to make–especially if you have a food processor. First put the mozzarella cheese, the almond flour and the salt in the food processor. Pulse the ingredients a few times to make a mealy-looking mixture. If you don’t have a food processor, no worries. Simply finely grate the mozzarella cheese and whisk it together ...
From simplysohealthy.com


CHEWYFLOURTORTILLAS RECIPES
Turn onto a floured surface; knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough. Let rest for 10 minutes., Divide dough into 8 portions. On a lightly floured surface, roll each portion into a 7-in. circle., In a greased cast-iron or other heavy skillet, cook tortillas over medium heat until lightly browned, 1 minute on each side. Serve warm.
From tfrecipes.com


FLOUR TORTILLA RECIPE SERIOUS EATS - FOOD RECIPE
How to Make TexMexStyle Soft and Chewy Flour Tortillas . You need just four basic ingredients to make this flour tortilla recipe. Flour tortilla recipe serious eats. The tortilla should be about a millimeter thick. From meticulously tested recipes and objective equipment reviews to explainers and features about food science, food issues, and different cuisines all …
From foodrecipe.news


CHEWY FLOUR TORTILLAS RECIPES
More about "chewy flour tortillas recipes" SOFT & CHEWY HOMEMADE FLOUR TORTILLA. 2019-04-04 · Create a well in the center of the bowl and pour in the hot water. Gently mix the flour mixture into the water, stirring until a dough forms. Flour … From divascancook.com 4.9/5 (12) Category Bread Cuisine Mexican Total Time 32 mins. See details. EASY SOFT FLOUR …
From tfrecipes.com


DO TORTILLAS NEED BAKING POWDER - I FORGOT ITS WEDNESDAY
Bread flour made a chewy, light tortilla and a stretchy dough that rolled out gloriously into thin-as-air rounds. How can I make my tortillas more pliable? Wrap a stack of tortillas in damp paper towels or a damp kitchen towel, then wrap in plastic wrap or place in a microwave-safe resealable plastic bag (keep the bag open to vent).
From iforgotitswednesday.com


BEST EVER CHEWY FLOUR TORTILLAS | RECIPE | FLOUR TORTILLAS ...
Sep 2, 2014 - These flour tortillas are easy to make, chewy and absolutely delicious. Enjoy them as fajitas or stuff with sandwich fillers for a satisfying wrap. Pinterest. Today. Explore. When the auto-complete results are available, use the up and down arrows to review and Enter to select. Touch device users can explore by touch or with swipe gestures. Log in. Sign up. …
From pinterest.ca


WHAT DOES BAKING POWDER DO TO TORTILLAS? - I'M COOKING
Some flour tortilla recipes call for baking powder. Some don’t. It acts as a leavening agent, giving the tortillas a little bit of puffy volume. Sans baking soda, it would be a much flatter tortilla. How do you make tortillas soft and stretchy? I usually just splash some water on a tortilla dab it with a paper town then heat it up in the microwave for like 30 or so seconds it works great to ...
From solefoodkitchen.com


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