Puffy Tortillas Food
HOMEMADE FLOUR TORTILLAS
The surging popularity of sandwich wraps and quick Mexican snacks like quesadillas has turned the flour tortilla, a staple once largely confined to northern Mexico, into something found in supermarkets across the United States. Of the store-bought varieties, we are big fans of those from Maria & Ricardo's Tortilla Factory (800-881-7040), available at high-end supermarkets such as Whole Foods and by mail order from the company. (Dry-toast them slightly to freshen before using.) That said, we are even bigger fans of homemade flour tortillas. Fragrant and slightly puffy, they fall squarely into the "staff of life" category.
Categories Side Quick & Easy Tortillas Gourmet
Number Of Ingredients 7
Steps:
- Stir together flour with salt in a bowl, then cut in lard with a pastry blender or your fingertips until the mixture resembles meal. Drizzle vegetable oil over and stir in warm water with a fork until a dough forms. Knead on a lightly floured surface until smooth and elastic, about 4 minutes, dusting hands occasionally with flour if dough is sticky.
- Form dough into a ball, cover with plastic wrap, and let rest 1 hour. Heat a dry well-seasoned cast-iron comal, regular griddle, or skillet over moderately low heat until hot. Cut dough into 12 equal pieces and form into balls.
- When rolling out 1 ball at a time with dowel, use just enough flour to prevent dough from sticking; you don't want excess flour coming off on the comal. Keep remaining dough covered with plastic wrap. Roll out each ball into a 7-inch round, maintaining an even thinness as you roll. Cook 1 tortilla on comal as you roll the next.
- Tortilla will bubble and puff, and bottom will be browned in spots in 45 seconds. Turn it over and cook second side in same way, moving tortilla around to compensate for any hot spots on comal if necessary. Transfer to a kitchen towel. Stack and cover tortillas as cooked. They can be frozen (cool thoroughly first). Rewarm thawed tortillas on comal before using.
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- Heat a large pot over medium heat and add enough vegetable oil to come up about 2 to 3 inches high. Heat until hot – I do not use a candy thermometer for this, but I test a piece or tortilla and when it starts to fry immediately, the oil is ready. I don’t heat it over high heat because it can burn quickly. To make the puffy tacos, take a pair of kitchen tongs and drop one tortilla into the oil. Take the tongs and press down into the center of the tortilla, creating a fold, and hold it there for 20 to 30 seconds, until the tortilla is puffed. Remove and place on a paper towel to drain – and repeat!
- While you’re waiting for the oil to heat up, heat a large skillet over medium heat. Add the olive oil. Add the onions and garlic, stirring well and cook until translucent, about 2 minutes. Add in the beef, breaking it up with a large wooden spoon. Cook until browned, about 6 to 8 minutes. In a small bowl, combine the chili powder, cumin, paprika, onion powder, cayenne, salt and pepper. Add it to the beef and stir well (continuing to break up the pieces of beef with the spoon) until combined, then stir in the stock. Toss well to combine. Cover and cook on low heat until the tortillas are finished. (note: if i ever find that the stock turns the mixture too watery, i will sprinkle in a spoonful or flour or cornstarch and stir stir stir, sometimes drizzling in a bit more stock.)
- Assemble the tacos by stuffing some beef inside a tortilla, topping it with cheese and adding the pico. You can add another spritz of lime if you’d like!
- Combine all ingredients together in a bowl and mix. This can be stored in the fridge in a sealed container for a few days.
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- Stir together the flour, baking powder, and salt. Drizzle with the olive oil and stir again. Add the milk and stir, scraping down the sides and bottom of the bowl, until dough comes together. It should be a little sticky, but not extremely sticky. If it is extremely sticky, sprinkle on a tiny bit of flour until it is just a little sticky.
- Knead dough for 2 minutes, then form it into a large ball. Place in a clean bowl and cover the bowl tightly with plastic wrap. Let the dough rest for 20 minutes.
- Cut the dough into 8 equal sections and roll each section into a ball. Place the dough balls back in the bowl, cover tightly with plastic wrap, and let it rest for 15 minutes.
- Heat a nonstick skillet on medium low for 5 minutes. While you are preheating the skillet, roll out a dough ball into a round shape, as thin as you can manage without making it so thin it will tear.
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