HOMEMADE FLOUR TORTILLAS
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
More about "chewy flour tortillas food"
SOFT & CHEWY HOMEMADE FLOUR TORTILLA - DIVAS CAN COOK
From divascancook.com
4.9/5 (12)Category BreadCuisine MexicanTotal Time 32 mins
HOW TO MAKE CORN TORTILLAS FROM SCRATCH - RECIPE | KITCHN
From thekitchn.com
Ratings 10Calories 206 per servingCategory Main Dish, Lunch, Dinner
HOW TO MAKE FLOUR TORTILLAS - RICK MARTINEZ - FOOD NETWORK
From foodnetwork.com
Author Lauren Piro
HOW TO MAKE FLOUR TORTILLAS AT HOME RECIPE
From seriouseats.com
5/5 (4)Total Time 45 minsCategory Appetizers And Hors D'oeuvres, Bread, SidesCalories 158 per serving
HOW TO MAKE FLOUR TORTILLAS - TEXAS COOKING: RECIPES AND ...
From texascooking.com
Estimated Reading Time 7 mins
HOW TO MAKE TEX-MEX-STYLE SOFT AND CHEWY FLOUR TORTILLAS
From seriouseats.com
SOFT AND CHEWY SOURDOUGH TORTILLAS MADE WITH REAL LARD ...
From butterforall.com
5/5 (1)Estimated Reading Time 4 minsServings 20Total Time 13 hrs
- Knead the dough on a smooth surface until it is smooth and elastic. No need to add extra flour while kneading. The lard keeps this dough from sticking.
- Form the dough into a tight ball and place it in a covered bowl to proof overnight. Do not use a towel to cover the dough or it will dry out. I use a glass bowl with a lid like this.
EASY HOMEMADE TORTILLAS - THE GIRL WHO ATE EVERYTHING
From the-girl-who-ate-everything.com
4.5/5 (4)Category All Recipes, Main CourseCuisine MexicanEstimated Reading Time 5 mins
- In a large bowl, stir together the flour, baking powder, and salt. Add the oil and mix the dough together with your hands or a mixer slowly adding the water a little at a time until the dough comes together in a soft dough. You might not need all of the water.
- Knead the dough for 1-2 minutes by hand or with a dough hook of a stand mixer until the dough is somewhat smooth. Cover dough with a kitchen towel and let dough rest 15 minutes. This allows the gluten to relax and makes for easier rolling.
- After dough has rested, cut dough into 16 even pieces for 6-inch tortillas or 12 even pieces for 8-inch tortillas. Roll each piece of dough into a ball and using a rolling pin on a floured surface or between two sheets of parchment paper roll into a thin circle. Remember that the tortilla will puff up quite a bit so roll as thin as you can unless you like a thicker tortilla.
- Cook each tortilla on a medium high heat in an ungreased skillet for about 1 minute or until little brown spots and bubbles form. Flip and cook on the other side. Cover cooked tortillas with a clean kitchen towel while you cook the remaining tortillas. I roll out a dough ball as a tortilla is cooking. Tortillas will soften even more as they rest.
HOW TO MAKE THE BEST LOW CARB CHEWY KETO TORTILLAS
From ketopots.com
Servings 10Total Time 40 minsEstimated Reading Time 4 minsCalories 78 per serving
- In the bowl of a stand mixer fitted with the paddle attachment, mix the almond flour, psyllium husk powder and salt.
CHEWY LOW CARB TORTILLAS FOR THE TASTIEST MEXICAN FOOD ...
From healthysubstitute.com
Servings 8Total Time 40 minsEstimated Reading Time 6 minsCalories 102 per serving
- In the bowl of a stand mixer fitted with the paddle attachment, mix the almond flour, coconut flour, psyllium husk powder and salt.
HOMEMADE GLUTEN-FREE FLOUR TORTILLAS - WIFE MAMA FOODIE
From wifemamafoodie.com
Reviews 16Estimated Reading Time 3 minsCategory BreadTotal Time 30 mins
- In a large bowl, mix together dry ingredients. Add honey, oil, and begin stirring in water a little at a time, until a soft ball of dough forms (You may not use all of the water or more may be needed if it’s too dry. It’ll depend on the humidity in your area.) Lightly dust a clean surface with tapioca flour. Knead dough for 1-2 minutes, adding more flour as needed until soft, smooth, and no longer sticky. Don’t add too much flour or tortillas will be hard. Dough should be soft but not sticky. Cover dough with a clean dish towel and let rest for 5 minutes.
- Divide dough evenly in half, and continue to divide each half in half until you have 16 equal portions. This makes about 5 or 6-inch tortillas. You can also divide the dough into less, but bigger portions for larger tortillas.
- Keep dough pieces covered with a clean towel to avoid drying. Take one piece of dough at a time and shape into a round, flat disk. To avoid sticking, roll each disk in between two pieces of parchment, wax paper, or plastic wrap, into a semi-thin circle. I don’t like to roll them too thin or they get really crispy.
- Heat a large skillet over medium-high heat. When the pan is nice and hot, place the tortilla in the dry pan and cook for 1 minute. If they stick, you can use a little coconut oil or non-stick spray to coat the bottom. Flip tortilla over and cook on the other side for 1 minute. Remove and place under a clean towel or into a gallon size plastic baggie. This allows for steam to soften the tortilla, allowing them to bend and fold. Continue to cook each tortilla until they’re all done. Store tortillas in a sealed bag or container for 1-2 days at room temperature. You can also store in the freezer and thaw as needed.
TEXAS THICK AND CHEWY FLOUR TORTILLAS RECIPE BY CHRISTINE ...
From cookeatshare.com
5/5 (1)Total Time 37 minsCuisine MexicanCalories 152 per serving
- Using your hands, knead the dough inside the bowl 10 or 12 times, until it forms a well incorporated ball.
HOW TO MAKE LIGHT, CHEWY, FLAVOR-PACKED FLOUR TORTILLAS AT ...
From washingtonpost.com
Servings 12Total Time 2 hrsEstimated Reading Time 6 mins
BEST ALMOND FLOUR TORTILLAS (BEGINNER RECIPE) - KITCHEN TRICKS
From kitchentricks.com
5/5 (2)
HOMEMADE FLOUR TORTILLA RECIPE - COOK, CLICK N DEVOUR
From cookclickndevour.com
5/5 (3)Total Time 55 minsCategory MainCalories 298 per serving
HOMEMADE SOURDOUGH TORTILLAS: SOFT & CHEWY, EASY TO MAKE ...
From everydayfull.com
Reviews 26Estimated Reading Time 4 mins
WHY ARE H-E-B’S FLOUR TORTILLAS SO DANG GOOD? | BON APPéTIT
From bonappetit.com
Estimated Reading Time 7 mins
HOW TO MAKE FLOUR TORTILLAS AT HOME RECIPE | RECIPE ...
From pinterest.ca
CHEWY FLOUR TORTILLAS RECIPE - FOOD.COM | RECIPE | RECIPES ...
From pinterest.com
TODAY IS THE DAY TO MAKE A FLOUR TORTILLA | TASTE
From tastecooking.com
CRUNCHY CORN TACO/CHEWY FLOUR TORTILLA INSIDE/ OUTSIDE ...
From forums.sailinganarchy.com
CHEWY FLOUR TORTILLA RECIPE - MADE WITH BACON FAT - YOUTUBE
From youtube.com
NEW MEXICO FLOUR TORTILLAS | SIMMER & SIP
From simmerandsip.wordpress.com
WHAT DOES BAKING POWDER DO TO TORTILLAS? - I FORGOT ITS ...
From iforgotitswednesday.com
CHEWY FLOUR TORTILLAS - BIGOVEN.COM
From bigoven.com
FLOUR TORTILLAS - THICK & CHEWY - FARM BELL RECIPES
WHAT MAKES TORTILLAS CHEWY?
From topcookingstories.com
SOFT AND CHEWY FLOUR TORTILLAS (FAST AND EASY TOO ...
From survivalistboards.com
FLOUR TORTILLAS ARE TOO DENSE AND TASTE RAW / CHEWY | CHEFTALK
From cheftalk.com
TORTILLA FACTORY | MEXICAN RESTAURANT | CHEYENNE, WY
From tortillafactory.net
WORLD BEST HEALTHY FOOD: CHEWY FLOUR TORTILLAS
From worldbesthealthrecipes.blogspot.com
PAPER THIN SOFT CHEWY, SONORAN-STYLE FLOUR TORTILLA – LADY ...
From ladyandpups.com
HOMEMADE LOW-CARB TORTILLAS RECIPE - SIMPLY SO HEALTHY
From simplysohealthy.com
CHEWYFLOURTORTILLAS RECIPES
From tfrecipes.com
FLOUR TORTILLA RECIPE SERIOUS EATS - FOOD RECIPE
From foodrecipe.news
CHEWY FLOUR TORTILLAS RECIPES
From tfrecipes.com
DO TORTILLAS NEED BAKING POWDER - I FORGOT ITS WEDNESDAY
From iforgotitswednesday.com
BEST EVER CHEWY FLOUR TORTILLAS | RECIPE | FLOUR TORTILLAS ...
From pinterest.ca
WHAT DOES BAKING POWDER DO TO TORTILLAS? - I'M COOKING
From solefoodkitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love