Home Made Tortillas Food

AUTHENTIC MEXICAN TORTILLAS

Steps:

• Combine the flour, baking powder, and salt. Either by hand or with a pastry cutter, cut in the shortening till the mixture is crumbly. If the mixture looks more floury than crumbly, be sure to add just one or two more tablespoons of shortening till it is crumbly. Add about 3/4 cup hot water to the mixture, or just enough to make the ingredients look moist.
• With your hand or a large fork, knead the mixture making sure to rub the dough against the sides of the large mixing bowl to gather any clinging dough. If the dough still sticks to the side of the bowl, add a couple more tablespoons of flour until the dough forms a soft round shape. The dough is ready to roll out now, but it is best to let it rest. Cover it with a dish towel, and let it sit for about an hour or so.
• Take the dough, and pull it apart into 10 to 12 balls. Lightly flour your rolling area, and roll each ball with a rolling pin to about 1/8 inch thickness.
• Place each tortilla on a medium hot cast iron skillet. Cook for about 1 to 2 minutes on each side, or until the tortilla does not look doughy.

HOMEMADE TORTILLAS

Steps:

• In a bowl, stir together the flour and salt. Stir in the vegetable oil, then slowly pour in the hot water, stirring gently. When the dough comes together, turn it out onto a lightly floured surface. Knead it gently a few times to smooth it out.
• Heat a cast-iron skillet or griddle over medium-high heat. Pinch off a piece of dough slightly smaller than a Ping-Pong ball and roll it into a 5-inch circle. It should be extremely thin.
• Cook on the dry skillet for about 1 minute on the first side, until it starts to brown a little, then flip it and cook for about 30 seconds on the second side. Remove and stack onto a kitchen towel, then repeat with the rest. As you stack the tortillas, wrap them in the kitchen towel while you cook the next ones.

HOMEMADE FLOUR TORTILLAS

Steps:

• In the bowl of a food processor fitted with the bottom blade, add the all-purpose flour, wheat flour and salt and pulse 2 to 3 times to combine. Add in the cold lard and butter and pulse until the mix resembles cornmeal-like texture, 5 to 6 (20-second) pulses. Add the warm water and pulse until a dough ball forms.
• Turn the dough out onto a well-floured board and knead until the dough is elastic and smooth and no longer sticky, 3 to 4 minutes. Form into a small loaf shape, about 6 by 4-inches. Wrap tightly in plastic wrap and let rest at room temperature for 1 hour.
• Cut the dough into 8 equal pieces. Working with one at a time, roll into a ball, about the size of a golf ball and dust lightly with flour. Repeat.
• Place the balls, one at a time, into a well-floured tortilla press, press down and remove. You should have a 6-inch disc at this point. Place the disc on a floured board and roll out to 8 to 9-inch in diameter and almost paper thin, lightly dusting with flour and turning as needed. You can stack them, separated by waxed paper.
• Heat a cast-iron skillet or griddle over medium heat. Add the raw tortillas, one at time, cook for 30 to 45 seconds per side, or just until the bubbles puff up, then turn and repeat. Keep the cooked tortillas in a towel, covered, to keep warm and pliable.
• Special equipment: tortilla press.

TORTILLAS

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.