Flour Tortillas Tortillas De Harina Recipe 465 Food

FLOUR TORTILLAS

Steps:

• Combine the flour, salt and sugar in a medium bowl. Add the shortening or oil and mix until mealy. Stir in 3/4 cup water to form a dough. Turn it out onto a surface and knead, adding more flour if needed, until a smooth, slightly sticky dough is formed, 5 to 7 minutes. Cover the dough with plastic wrap or a towel and let it rest at room temperature for 30 minutes. (Full disclosure: When we're hungry, we skip this step. But letting the dough rest does make it easier to roll these out.)
• Heat a dry skillet over medium heat. Divide the dough into 8 equal parts and roll them out on a lightly-floured surface until they're really thin, keeping the remaining dough balls covered. I like a 1/16- or 1/8-inch thickness but wouldn't turn down a 3/16-inch-thick one. Cook them in the skillet on both sides until they're just starting to show some brown spots, 45 seconds to 1 minute per side. Keep warm in a towel until ready to serve.

TORTILLAS DE HARINA (FLOUR TORTILLAS)

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.

TORTILLAS DE HARINA (FLOUR TORTILLAS)

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.

FLOUR TORTILLAS (TORTILLAS DE HARINA) RECIPE - (4.6/5)

Steps:

• Place the flours, baking powder and salt in a large bowl; whisk to combine. Remove ½ cup of the mixture and place in smaller bowl; use a fork to stir in the olive oil. Cover tightly with plastic wrap and freeze for 30 minutes. (This frozen mixture will simulate shortening when combined with the remaining flour, a technique the test kitchen at Eating Well magazine used a dozen or so years ago.) Place the dry flour mixture into the bowl of a food processor. Scoop out spoonfuls of the semi-frozen olive oil mixture and place on top of the flour. Process in quick pulses to combine until it resembles coarse cornmeal. Dump everything back into the large bowl. Drizzle in about 1 cup of the warm water while stirring with a fork until you have a soft dough. If you have dry spots, just sprinkle on a little more of the water, a teaspoon at a time. You may not need the entire 1½ cups. Turn dough onto the countertop and knead just until combined - you don't want much gluten development. Place a bowl on top of the dough, or cover with plastic wrap (this prevents the dough from drying out) and let rest 25-60 minutes. If you want relatively thick 8-inch tortillas, divide the dough into 10-12 pieces, and form into a ball. For thinner, crisper ones (or if you have a smaller griddle/skillet), divide into 15-20 pieces. Oil your hands so the dough doesn't stick. Place the balls on an oiled baking sheet, flatten with the heel of your hand, cover with plastic wrap and rest for about 15 minutes. Flatten the balls again to make them relax more, then let them rest, covered, 10-15 minutes more. When you are ready to make the tortillas, heat a griddle or large flat skillet over medium heat. Wipe a wooden surface with a damp cloth and sprinkle with flour. Flour your rolling pin. Roll a circle of dough from the center and keep lifting and turning to keep the circle round. Keep a cup of flour nearby so you can keep dusting the surface of your board and the rolling pin. Keep moving your dough so it doesn't adhere to the board. You can pick up the tortilla when it's about 8-9 inches (if you've made the larger balls) and stretch it more by running your fingers underneath. This step isn't necessary, but produces even thinner tortillas. Lay the rolled tortilla gently on the heated griddle. When the tortilla is covered with bubbles, turn, using your fingers or a spatula. Cook until the tortilla is freckled, about 60 seconds on each side, longer if you prefer them crispier and more cooked through. I turn the tortilla several times until the bubbles stop forming and are golden. Place the tortilla inside a folded dish towel to keep warm, and repeat with remaining dough. Serve at once, or let cool, then wrap in foil or place in a Ziploc bag. They will keep for several days. Per tortilla: 185 calories, 4g protein, 29g carbohydrate, 6g fat, 0mg cholesterol, 307mg sodium, 2g fiber. To make quesasdillas Instructions: I stockpile strips of charred poblano chile, bits of chopped jalapeño, sauteed mushrooms and even minced spinach to pile on to quesadillas. To make a quesadilla, place a few teaspoons butter or oil into a large skillet, and heat. When bubbling hot, slip in a flour tortilla. On one half of the tortilla, arrange 3 or 4 slices of cheddar. Add bits of your own stockpile. My favorite is strips of poblano chiles. Fold the empty half of the tortilla over the filling. Sizzle the quesadilla until light golden. Turn to cook the other side until golden. Remove and eat. For a party, make several quesadillas and cut them into strips. They're good when made with fresh Dungeness crab and fontina cheese.

TORTILLAS DE HARINA (FLOUR TORTILLAS)

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 (FLOUR TORTILLAS)

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.).

TORTILLAS DE HARINA

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.

FLOUR TORTILLAS

Steps:

• In a food processor combine 2 3/4 cups of the flour (reserve the remaining flour for rolling out the dough) with the lard or shortening.
• Pulse several times until the fat is evenly distributed throughout the flour and no particles of fat are visible.
• Dissolve the salt in 2/3 cup of the warm water.
• With the machine running, pour the liquid through the feed tube in a steady stream and stop the machine once the dough has come together in a ball.
• Feel the dough; it should be a medium-stiff consistency, not too firm but not as soft as most bread doughs.
• If the dough is too stiff, divide it into several pieces, sprinkle with 1 or 2 tablespoons of the remaining water and process again until a ball forms.
• Divide the dough into 12 portions, roll into balls and place on a flat surface or plate.
• Cover with plastic wrap and allow dough to rest for at least 30 minutes.
• On a lightly floured surface roll each ball into a 7-inch circle by flattening the ball of dough, lightly flouring it, and with a rolling pin rolling forward and backward over the dough, then turn it a sixth of a turn and roll forward and backward again.
• Repeat the turning and rolling process until a 7-inch circle is formed, re-flouring the work surface as necessary.
• Place the tortilla on a plate and cover with plastic wrap.
• Repeat the rolling out process for the remaining 11 balls of dough.
• Heat a flat cast iron griddle over moderately high heat.
• Lay a tortilla on the griddle and cook for 20 to 45 seconds until tortilla bubbles and lightly browns on the underside.
• Flip the tortilla and cook it for another 30 to 45 seconds.
• The tortilla should be lightly browned but still soft and flexible.
• Transfer the cooked tortilla to a heavy towel and wrap it up.
• Cook the remaining tortillas in a similar manner and store stacked in the towel to keep them warm and soft.
• Tortillas can be stored in a sealable plastic bag and refrigerated until ready for use.
• To reheat the tortillas, tuck them in an"envelope" made out of aluminum foil and heat in a 325°F oven for 10 to 15 minutes.

PERFECT FLOUR TORTILLAS

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.

FLOUR TORTILLAS

Steps:

• Mix and knead for 5 minutes.
• Let rest a few minutes.
• Pinch off about a half-dollar size piece and, on a floured surface, roll flat with a rolling pin until 1/8" thick.
• Hint: Each time you roll the pin over the tortilla, gently pick it up and turn it; this gives it the roundness.
• Also, make sure you are working on a floured surface and keep your rolling pin floured.

TORTILLAS DE HARINA - FLOUR TORTILLAS

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.