Sonoran Style Flour Tortillas Food

SONORAN-STYLE FLOUR TORTILLAS

Steps:

• In the bowl of a stand mixer, whisk together flour, salt and baking powder. Place bowl onto mixer, and affix paddle attachment. Mix for 30 seconds at low speed, then slowly add lard in a thin stream. Allow fat to partly incorporate, then slowly pour water in a thin stream. Allow dough to come together, then increase speed to medium-low and knead for about 2 minutes. The dough will be somewhat wet, webby and shiny. Place dough in a plastic bag, and allow to rest at room temperature for 2 hours.
• Divide dough into 12 pieces the size of a golf ball. Roll into smooth balls, and place on a parchment-lined baking sheet. Cover with plastic, and allow to rest at room temperature for 30 minutes.
• Working on a very lightly floured smooth surface, use a rolling pin to roll balls into 4-inch circles, and place onto a parchment-lined baking sheet in a single layer. Repeat with remaining dough, adding layers of parchment as needed to ensure tortillas do not touch or overlap. Cover last layer with parchment, and allow dough to rest 10 minutes.
• Heat a griddle or large cast iron skillet over medium-high heat.
• Working on a very lightly floured smooth surface, use a rolling pin to roll each tortilla into an 8-inch circle: Start with the pin in the center of the circle and roll out to the edge, rotating the tortilla after every roll. Roll until the dough is very, very thin and the edges begin to smear onto the work surface. Alternatively, stretch tortillas out by hand, rotating and pulling gently from the edges, until nearly transparent.
• When a few drops of water dripped onto the griddle or pan immediately sputter and evaporate, the cooking surface is sufficiently hot. Gently peel the tortilla off the work surface, and lay onto the griddle. It should immediately sizzle and puff lightly. Cook, rotating, for 20 to 30 seconds per side, until lightly golden in spots. Stack in a resealable plastic bag to allow to steam and soften. Continue with remaining tortillas.
• Serve warm or use to make tacos, quesadillas or burritos.

MEXICAN-STYLE FLOUR TORTILLAS RECIPE

Steps:

• In a stand mixer fitted with the whisk attachment, add flour, sea salt, baking powder, and sugar. Turn mixer to low speed and mix until dry ingredients are well combined, about 30 seconds. Turn off mixer, detach whisk, and use it to scrape down bowl to quickly incorporate any unmixed flour.
• With the mixer still at medium speed, add milk in intervals, pouring it steadily in 3-second additions followed by 3-second pauses to allow the milk to mix in. Repeat until all the milk has been added. Increase mixer speed to high and let run until dough is smooth and elastic, 3 minutes.

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:

• 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.

NO LARD FRESH FLOUR TORTILLA'S

Steps:

• Combine 2 cups flour with the baking powder, and mix.
• Add the olive oil and mix until the flour is coated.
• Slowly add in the hot water, mixing the dough, so that all the flour is covered. Once the dough starts to become solid, you can remove it from the mixing bowl and place on a lightly floured surface.
• Start to kneed the dough, slowly adding flour until it starts to become elastic, and pressing down on the dough, it bounces back.
• Divide the dough into 6 pieces and roll into balls. Slightly press down on each and cover lightly with a clean towel or cloth. Let the dough rest for 20 to 30 minutes*
• Next, on a lightly floured surface begin rolling out each tortilla ball, into a 6 inch disc. They each should be about 1/4 inch thick. Don't worry about getting perfect circle's. anyone enjoying these won't care!
• Heat a skillet (preferably cast iron*) to medium to high heat (usually 5-6). Once heated through, place a tortilla on the skillet and heat until little bubbles start to form (approximately 2 minutes). Flip to cook the other side, another 2 minutes. The tortilla should have small brown spots, and be soft to the touch. Place in a tortilla warmer to keep warm while you make the rest.

SONORAN FLOUR TORTILLAS

Steps:

• mix dry ingredients together.
• add water.
• roll out on lightly floured surface.
• heat and flip when it begins to rise.