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
FRESH TORTILLAS
I am a firm believer that the tortilla makes the taco. It is a travesty to slow-cook meats and beans, find delicious cheeses and chop fresh herbs only to throw them onto stale, chemical-laden tortillas. For this recipe, I recommend purchasing a tortilla press, though it is not necessary. Tortillas aren't hard to make, but they require a little bit of practice. The most delicious tortillas come from masa made from nixtamalized corn, but you can also make masa from good quality masa harina. Tortilla factories will often sell you prepared masa.
Provided by Jessamyn Rodriguez
Categories breads, appetizer, main course, side dish
Time 30m
Yield 10 6-inch tortillas
Number Of Ingredients 1
Steps:
- If you are making the masa, choose a good masa harina with as few ingredients as possible, preferably just corn and lime, like Bob's Red Mill. Pour a scant cup of water into a large bowl, add 1 1/2 cups masa harina and stir. Knead the dough for 30 seconds until it is firm and supple. It should not stick to your fingers when you touch it and it should not crumble when you press it into a ball. It should feel firm and supple, like fresh Play-Doh. Roll into a large ball, cover and let rest for 30 minutes.
- Roll the ball into a log about 1 1/2 inches thick. Slice it crosswise into 10 equal pieces, each about 1 1/2 ounces. Roll each piece into a small ball. Cover loosely with plastic wrap or a damp towel to keep the dough from drying out.
- Put a tortilla press on a table at a comfortable height, so that you can use your body weight to assist in the pressing. If you don't have a tortilla press, use a heavy cutting board as the bottom of a press and a heavy metal saucepan with a flat bottom as the top.
- Set a griddle or large cast iron skillet over high heat. Line a basket or a shallow bowl with a clean cloth napkin. Cut a plastic produce bag at the seams to make two pieces of thin plastic. Put one piece on the tortilla press with a dough ball on top. Push down lightly with the heel of your hand, creating a thick disk, and cover the top with the other piece of plastic. Use the press to flatten the tortilla. Open the press, turn the tortilla in the plastic 180 degrees and repeat to make a very thin circular tortilla, 6 inches in diameter. Jiggle the handle a bit when pressing for extra force.
- Hold the flattened tortilla in your hand and peel off the plastic. Gently transfer the tortilla to the hot griddle. The tortilla should lie flat on the pan without any creases. Cook the first side of the tortilla just until the edges begin to dry, about 1 minute.
- Flip and cook the tortilla until you start to see some steam puffing up inside of it and brown spots developing on the underside, about 2 minutes more. You can take your fingertips or a spatula and lightly press down on the tortilla to encourage steam. Flip one more time, and cook for 30 seconds to get some brown spots. Exact cooking time depends on the heat of the cooking surface. Transfer the tortilla to a napkin-lined basket and cover. Repeat until you've used up all of your dough. Serve warm.
Nutrition Facts : @context http, Calories 165, UnsaturatedFat 1 gram, Carbohydrate 35 grams, Fat 2 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 2 milligrams
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
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
FRESH MASA CORN TORTILLAS
Steps:
- Knead the masa, 1 1/2 teaspoons salt and 1/3 cup water in a large bowl with your hands until well incorporated and the masa is soft and pliable but doesn't stick to your hands, about 4 minutes. If the masa is still dry or crumbly, add a tablespoon or two more water and continue to mix.
- Cut and remove the zip top from a gallon freezer bag. Cut the two sides of the bag leaving the bottom intact so that the bag can open and close like a book. If using a tortilla press, trim the cut sides of the bag to fit the flat surface of the tortilla press. (If you don't have a tortilla press, you can use a smooth-bottomed 10-inch skillet to press and flatten the tortillas. Use the plastic in the same way you would use with the press except place it between the countertop or work surface and the bottom of the skillet.)
- Divide the dough into 12 balls about 1/4 cup each (or 54g.). Arrange them on a rimmed baking sheet and keep covered with a damp kitchen towel until ready to use.
- Heat a medium cast-iron skillet or large griddle over medium-high heat.
- Place the prepared plastic bag inside the press so that the folded side of the bag is on the hinged side of the press. Working with one dough ball at a time, open the press and the top side of the bag and place a ball in the center of the press. Fold the bag over the ball and gently press, holding a steady, firm pressure for a few seconds to flatten the ball to a 7-inch round. Open the press and peel the top bag from the dough. Place the dough on your open palm and peel off the remaining plastic.
- Brush the preheated pan with vegetable oil. Working with one at a time (unless using a large griddle), cook the tortillas for 30 seconds on each side, flipping 3 times, until just starting to brown in spots, 90 seconds total. Stack and wrap the tortillas in a clean kitchen towel and keep warm. Repeat pressing and cooking the remaining dough balls.
- Serve the tortillas warm.
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