My Flour 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.

FLOUR TORTILLAS

Steps:

• Heat the milk in a small saucepan over medium heat until tiny bubbles start to form around the edges of the pan (the milk should be 180 degrees F), 4 to 5 minutes. Immediately remove from the heat and stir in the lard until melted. Let cool for 15 minutes.
• Meanwhile, whisk the flour, baking powder and salt in a large bowl until completely combined. Pour in the warm milk mixture and stir with a rubber spatula until a shaggy dough forms.
• When cool enough to handle, knead the dough in the bowl until almost completely smooth, about 3 minutes; do not overwork, the dough should be soft and only slightly elastic and not sticky. Wrap in plastic and let rest at room temperature for 1 hour to relax dough.
• Divide the dough into 16 balls about a scant 3 tablespoons each (or 46g.). Arrange the balls on a rimmed baking sheet and cover with a damp kitchen towel until ready to use.
• Working with one dough ball at a time, roll out on a lightly floured surface to a 7-inch round.
• Heat a medium cast-iron skillet or large griddle over medium-high heat.
• Working with one at a time (unless using a large griddle), cook the tortillas, reducing the heat if they are getting dark too quickly, until air bubbles form on the surface and the bottom is brown in spots, about 30 seconds. Poke any large bubbles with a fork to release steam, flip the tortillas and cook until brown in spots on the other side, about 30 seconds. Stack and wrap the tortillas in a clean kitchen towel and keep warm. Repeat rolling and cooking the remaining dough balls.

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.

FLOUR TORTILLAS

Steps:

• Combine 9 ounces flour and salt in the bowl of a food processor and pulse 2 to 3 times.
• Add the lard to the flour mixture in 4 to 5 chunks and pulse 10 to 15 times until the mixture resembles coarse crumbs. With the processor running, add the water in a steady stream just until a ball of dough begins to form, approximately 30 seconds.
• Sprinkle the remaining 1/4 cup of flour on a clean surface. Remove the dough from the bowl of the processor and knead until well incorporated and less sticky. Wrap the dough ball in plastic wrap and let it rest at room temperature for 1 hour.
• Evenly divide the dough into 8 pieces and form them into round balls. Roll each ball into 7-inch rounds with a rolling pin on a lightly floured surface. Keep all of the dough balls covered with a tea towel.
• Heat an electric nonstick griddle to 375 degrees F.
• Put the tortillas, 2 to 3 at a time, onto the griddle and cook until light golden, about 4 minutes per side. Can be held for up to 2 hours, at room temperature, wrapped in a barely damp tea towel. Repeat with the remaining tortillas. Microwave for 1 minute in the damp tea towel to reheat.

FLOUR TORTILLAS

Steps:

• In a large bowl, place the flour, baking powder, salt, and mix. With the help of a fork, pastry blender or your hands, incorporate the shortening or lard until it resembles coarse meal.
• Slowly add the hot water a little at the time until the dough holds together. Do not add all the water at once. See note above.
• Turn dough onto a work surface, and knead for a couple of minutes until it is smooth.
• Divide the dough into 10 pieces rolling every piece on your work surface with the palm of your hand to form a little disk. We call these "testales".
• Cover the "Testales" in a damped kitchen towel or plastic wrap, and let the dough rest for 30-45 minutes.
• After the resting period, place an ungreased griddle/comal over medium heat. Grab your Rolling Pin to start forming the tortillas on a lightly floured surface. If you add too much flour to the surface your tortillas will be dry.
• To form the tortillas place the "testal" (ball of dough)onto the working area and press slightly with your hand, set the rolling pin at the center of the "testal" and press forward without making it to the edge and then press backward towards yourself stopping before the edge. Turn the tortilla 45 degrees (like a half turn) and repeat pressing forward and then towards you. Flip the tortilla and repeat the same process until you have a thin disk of about 10 inches. If you are new to rolling tortillas, be patient, it takes a little practice.
• Now, place the tortilla on your already hot Griddle or comal. This step is a really quick one: be careful with your timing. a) During the first 20 to 30 seconds, the tortilla starts forming air bubbles and light brown spots will show at the bottom side of the tortilla, b) turn the tortilla, and during the next 20 seconds, more air bubbles will continue to form. c) turn again; at this time the tortilla will puff up like in the picture above. This last step will take about 10 seconds. Remove the tortilla and wrap with a kitchen towel. Keep making the rest of the tortillas.

HOMEMADE FLOUR TORTILLAS

Steps:

• Combine flour, baking powder and salt in a large wooden bowl. Stir together.Add spoonfuls of lard or shortening (use 1/2 cup PLUS 2 tablespoons), then use a pastry cutter to combine the ingredients. Cut mixture until it resembles coarse crumbs.Slowly pour in hot water, stirring to bring mixture together. Lightly knead dough 30 to 40 times, or until it becomes a cohesive ball of dough and is less sticky. Cover with a tea towel and allow dough to rest for at least an hour. Roll into ping pong size balls, place on a tray, cover with a tea towel, and allow to rest for another 20 to 30 minutes.When you're ready to make the tortillas, head a dark or cast iron griddle to medium/medium-high heat. One by one, roll out balls of dough until very, very thin. Throw tortillas (one by one) onto the griddle. Cook on each side for 20 to 30 seconds, removing while tortillas are still soft but slightly brown in spots. Remove and stack tortillas, and cover with a towel to keep warm. Serve immediately or allow to cool before storing tortillas in a container. To warm, nuke tortillas in the microwave, or wrap in foil and warm in the oven.Helpful tips:* Make sure the water you pour in is very warm.* Allow the dough to rest, both after kneading and after forming into balls.* Roll out very thin.* Get the heat right on your stove: Too hot, and the tortilla will burn in spots. Not hot enough, and the tortilla will begin to crisp before you can get it to brown. I get my stove between medium and medium high heat; that seems to do the trick. * Use a dark griddle or cast iron skillet to brown the tortillas. * Cook just long enough to lightly brown the tortilla in spots; don't cook too long or tortillas will crisp. You want them to be soft and pliable when you serve them.* Finally: Have fun! And enjoy them. They're absolutely scrumptious.

FLOUR TORTILLAS

Steps:

• To make the dough, in the work bowl of a food processor, add the flour and the vegetable shortening. Process 10 to 15 seconds to blend. With the machine running, add the warm salt water in a quick stream and process until a solid ball of moist, slightly sticky dough. If you think it needs more liquid, mix in 2 to 3 more tablespoons of warm water; the dough must be moist enough to roll out. Knead the dough a few times, then place it in a large bowl, cover with a clean kitchen towel, and let it rest for at least 1 1/2 hours. Or place the dough in a large self-sealing plastic bag and let it rest in the refrigerator for the same amount of time.
• Dust the work surface with a small amount of flour. Divide the dough into 8 balls of equal size, set them out on the work surface, and cover with a damp towel.
• To shape the tortillas, with a narrow wooden rolling pin or dowel, roll out each ball into 5 1/2-inch rounds that are about 1/4 inch thick. Try not to blend in any extra flour, as that will make the tortillas tough. Keep the tortillas covered, and don't stack them.
• To cook the tortillas, heat a dry heavy nonstick griddle or skillet over medium heat. Flip a tortilla onto the hot cooking surface and cook it until puffy and blistered with brown spots, about 1 1/2 minutes. Flip it over and cook another 1 1/2 minutes. Hold the tortillas in a basket covered with a warm towel. To reheat, cook briefly on both sides in a griddle or skillet over medium heat.