AUTHENTIC MEXICAN TORTILLAS
I learned how to make these growing up watching my mother Alma. We have never used an actual recipe, but for your convenience I came up with one.
Provided by Jamie Mikall Martinez
Categories Bread Quick Bread Recipes Tortilla Recipes
Time 55m
Yield 12
Number Of Ingredients 5
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.
Nutrition Facts : Calories 227.4 calories, Carbohydrate 24.1 g, Fat 13.1 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 3.3 g, Sodium 469.9 mg, Sugar 0.1 g
TORTILLAS
Make and share this Tortillas recipe from Food.com.
Provided by Charlotte J
Categories Breads
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Put flour, salt, and baking powder into a mixing bowl.
- Mix the shortening or oil into the flour mixture until it forms pea-size balls.
- Add the lukewarm water, a little at a time, until the dough is soft and pliable.
- On a floured surface, knead the dough until smooth, for 1 to 2 minutes.
- Place in a bowl, cover with a clean dish towel, and let it"rest" for 30 minutes.
- Knead dough and form 8 to 10 balls.
- Roll them out as thin and round as possible.
- Preheat an ungreased griddle or cast-iron frying pan.
- Cook tortillas on griddle one at a time, flipping when a bubble forms (less than a minute).
- Put cooked tortillas in a plastic bag until ready to serve, to keep them warm and soft.
Nutrition Facts : Calories 170.4, Fat 6.7, SaturatedFat 1.6, Sodium 303.1, Carbohydrate 23.9, Fiber 0.8, Sugar 0.1, Protein 3.2
AUTHENTIC SPANISH TORTILLA RECIPE (TORTILLA ESPANOLA)
Steps:
- Cut the potatoes into small cubes.
- Heat up extra virgin olive oil in a frying pan and add the potatoes. Ensure using enough olive oil so that the potatoes are fully covered.
- When the potatoes are completely cooked, drain them in a colander using a paper towel. This way, the towel will soak most of the oil, and the leftover oil can be used later in other recipes.
- Slice the onions in vertical long slices and add them to the frying pan with a bit of olive oil.
- Sauté the onion slices over medium heat until they start to caramelize. This usually takes around 15-20 minutes depending on the flame.
- Beat the eggs in a large bowl (ensure doing this at room temperature), and add a bit of salt which will help your eggs retain most of the moisture when you're cooking them. Note: Use around 2 eggs per potato for the ideal flavor.
- Add the caramelized onions and the potatoes to the beaten eggs and mix everything. Once everything is nicely mixed, let the mixture sit for at least 15 minutes.
- Pour the tortilla mixture into the frying pan gently, and set the flame on medium-low heat. DO NOT cook your Tortilla Espanola over an extremely hot pan, as it can burn or overcook which is not something you want.
- Grab a large plate to flip the tortilla. Ensure using a plate that is larger than the pan, as it will successfully flip the tortilla without scrambling it. Put the plate on top of your pan, and flip it quickly. It may be runny, but that's how it is before the other side is cooked as well.
- Slowly slide the tortilla back into the frying pan and let the other side cook on a medium flame for an additional 6-8 minutes. If you like your tortilla fully cooked, you can let it cook a little bit more before taking it off the pan.
- Flip the tortilla again but on a clean plate this time. Let it cool down for 10 minutes before devouring, as the recipe tastes a whole lot better at room temperature.
Nutrition Facts : Calories 344 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 372 milligrams cholesterol, Fat 13 grams fat, Fiber 4 grams fiber, Protein 17 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 305 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
HOMEMADE FLOUR TORTILLAS RECIPE
Just four basic ingredients are needed for this flour tortilla recipe. Making homemade tortillas is worth the extra effort because they taste so much better than store bought tortillas.
Provided by Grow a Good Life
Categories Pantry Ingredients
Time 30m
Number Of Ingredients 4
Steps:
- Add flour and salt to the bowl of a food processor. Pulse to combine.
- Combine the oil and water together.
- Turn on the blending mode and drizzle in the water and oil while the food processor is running.
- Continue to process until the dough comes together and forms a ball.
- Turn the dough onto a floured surface and knead several times until the dough is smooth. Add extra flour or water if necessary.
- Form the dough into a ball, cover with a towel, and let it rest for 15 minutes.
- Preheat a cast-iron skillet, griddle, or frying pan over medium heat.
- Divide the dough into eight portions and roll into balls.
- On a lightly floured surface, flatten the ball and use a rolling pin to roll each ball into an 8 to 9-inch circle. Sprinkle with flour as needed to prevent sticking.
- In the preheated skillet, cook tortillas over medium heat for about 30 to 45 seconds on each side or until you see some light brown spots, and the tortilla is puffy.
- Transfer the tortillas to a plate and cover with a clean towel to keep warm. Yield: 8 tortillas.
Nutrition Facts : ServingSize 1 tortilla, Calories 160 kcal, Carbohydrate 23.9 g, Protein 3.2 g, Fat 5.6 g, SaturatedFat 0.8 g, Sodium 149 mg, Fiber 0.8 g, Sugar 0.1 g
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
FLOUR TORTILLAS
Provided by Alton Brown
Time 1h46m
Yield 8 tortillas
Number Of Ingredients 4
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.
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
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.
MEXICAN-STYLE FLOUR TORTILLAS RECIPE
Flour tortillas are central to the cuisine of Northern Mexico. Rich with lard and whole milk, these flour tortillas are airy, tender, and subtly sweet.
Provided by Christian Reynoso
Categories Bread
Yield 12
Number Of Ingredients 6
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.
Nutrition Facts : Calories 194 kcal, Carbohydrate 21 g, Cholesterol 11 mg, Fiber 1 g, Protein 3 g, SaturatedFat 4 g, Sodium 348 mg, Sugar 1 g, Fat 10 g, ServingSize Makes twelve 8-inch tortillas, UnsaturatedFat 0 g
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- Turn out dough onto a lightly floured work surface. Knead for 1 minute until smooth and elastic. Divide the dough into 10 equal pieces and roll into balls. Cover dough balls with a clean kitchen towel and allow to rest for 15 minutes.
- Heat a large skillet over medium to medium high heat. While skillet is heating, roll tortillas into 7- to 8-inch diameter circles, using a bit of flour to prevent sticking. Place a tortilla into hot skillet and cook until it bubbles up a bit and light brown spots form on the underside, anywhere from 10 to 60 seconds depending on how hot your pan is and how thick your tortillas are. Flip tortilla and cook until second side is done. Repeat until all tortillas are cooked.
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- Siete Foods' Chickpea Flour Tortillas. One serving: 2 tortillas (50 g), 150 calories, 4 g fat, 0.5 g saturated fat, 240 mg sodium, 24 g carbs, 2 g fiber, 2 g sugar, 4 g protein.
- Greenleaf Foods' Raw Spinach Wraps. One serving: 1 wrap (20 g), 70 calories, 0 g fat, 35 mg sodium, 16 g carbs, 4 g fiber, 8 g sugar, 2 g protein. These spinach wraps really are packed with spinach and other natural ingredients.
- Angelic Bakehouse's 7-Grain Wraps. One serving: 1 wrap (43 g), 100 calories, 2 g fat,0 g saturated fat, 270 mg sodium, 19 g carb, 4 g fiber, 1 g sugar, 5 g protein.
- NUCO's Organic Coconut Wraps with Turmeric. One serving: 1 wrap (14 g), 70 calories, 5 g fat, 4.5 g saturated fat, 10 mg sodium, 6 g carbs, 2 g fiber, 3 g sugar, 1 g protein.
- Norigami's Gluten-Free Pea Wraps with Chia Seeds. One serving: 1 wrap (4.3 g), 15 calories, 0.5 g fat, 0 g saturated fat, 15 mg sodium, 1 g carbs, 0 g fiber, <1 g sugar, 2 g protein.
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- Slow Cooker Chicken Enchiladas. There's no rolling necessary! Instead the sauce, chicken, and cheese are layered in the slow cooker, and the result is an enchilada-like casserole that isn’t mushy but has distinct layers and flavors in each bite.
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