Flour Tortilla Recipe.
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Ph.713.995.5502
Ingredients:
2 cups
un-sifted Bread Flour
3 teaspoons Baking Powder
1 teaspoon Salt
1/4 cup Lard, chilled
3/4 cup Warm Water
Directions:
Mix the
flour, salt, and baking powder in a bowl.
Add the lard and mix in with your fingers
until you have completely crumbled it in.
Slowly add the warm water and mix with a
large spoon. Take the ball out and put
on a "floured" board and knead 3-5
minutes-until elastic. Store in a warm
place inside an oiled, plastic bag for 1
hour. Pinch off pieces of dough about
the size of a golf ball (1 inch) and let
rest 15 minutes. Roll the balls into
circles approximately 7 inches in size.
Cook on a HOT (450-degrees) griddle turning
only once. Remove to a basket lined
with a cloth towel or put between a towel
until cool. After the tortillas have
cooled completely, store them in a plastic
bag. The best homemade tortillas by far!
Yield: 9-10 tortillas.
TIP: tortillas
are best eaten hot right off the griddle (comal).
You can refrigerate and freeze
them as well. To freeze tortillas: wrap
tightly in a plastic wrap and place inside a
ziplock bag. When ready to use: thaw at room
temperature, remove plastic wrap, rewrap in
foil with a moist paper towel inserted,
place in a 250 degree oven for 15 minutes.
Corn Tortillas
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Ph.713.995.5502
Ingredients:
We are all
familiar with both the corn and flour
tortillas, but the original ones were of the
native corn only, and except in Northern
Mexico, corn tortillas remain the staple.
4 cups masa harina *
1/2 tsp. Salt
21/2 cups hot but not boiling water
*Masa harina (corn flour) can be purchased
in most supermarkets. Quaker and Maseca
brands are both excellent. If you are
fortunate to have a specialty Mexican market
nearby, you can purchase the masa dough
freshly made and ready to press or roll out.
Directions:
Place the
masa harina and salt in a large bowl. Add
the water and mix with your hands to make a
dough that comes together in a soft ball.
Continue mixing and kneading until the dough
is elastic enough to hold together without
cracking, about 3 minutes. If using right
away, divide the dough into 18 equal
portions and cover with plastic wrap or a
damp towel. If making ahead for later use,
wrap the whole ball in plastic wrap and
refrigerate for up to 1 day and then divide.
To form the tortillas, place a portion of
dough between 2 pieces of plastic wrap.
Press with a tortilla press or roll out with
a rolling pin into a circle 6 or 7 inches in
diameter. Use your fingers to smooth any
raggedy edges. Continue with the remaining
portions until the dough is used up.
To cook the tortillas, heat a heavy skillet,
griddle or comal over high heat until it
begins to smoke. Peel the plastic wrap off a
tortilla and place the tortilla in the pan.
Reduce the heat to medium-high and cook for
30 seconds. Turn and cook on the other side
for 1 minute. Turn again, and cook until the
tortilla puffs a bit but is still pliable,
not crisp, about 30 seconds more. Remove and
continue until all the tortillas are cooked.
Serve right away as this is when they are
the best. The best homemade tortillas by
far!
Tortilla Chips
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Ph.713.995.5502
Procedure:
Using flour or corn tortillas
(use old rather than freshly made or store
bought) cut the tortillas in wedges or
strips, set aside.
Pour oil into a heavy saucepan or skillet to
a depth of one inch. Heat to a temperature
of 375 degrees F or until a tortilla chip
browns in 60 seconds.
Drop the tortilla wedges or strips into the hot
oil in batches and cook for one to two minutes or until golden. Drain on paper
towels. Sprinkle salt (optional).
Let cool and store in an airtight container
(avoid humidity).
Flour Tortillas
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Ph.713.995.5502
Ingredients:
Flour
tortillas made a late appearance on the
Mexican table and became the bread staple in
the northern states only. They are
traditionally made with lard but for health
reasons, tortilla factories and chefs have
switched to vegetable shortening or
vegetable oil.
3 cups unbleached all-purpose flour
1 tsp. Salt
1/3 cup vegetable oil or shortening
1 cup warm water but not boiling
Directions:
Combine the
flour, salt, and shortening in a large bowl
and mix together until crumbly, as for pie
dough. Add water and mix until you can
gather the dough into a ball. Transfer the
dough to a lightly floured surface and knead
until smooth and elastic, about 5 minutes.
Cover with plastic wrap and set aside to
rest for at least 30 minutes or up to 2
hours.
To form the tortillas, divide the dough into
12 equal portions. Roll each portion between
the palms of your hands to make a ball. On a
lightly floured surface, roll out each ball
into an 8 inch circle. Layer the circles
between sheets of plastic wrap as you go.
To cook the tortillas, heat a heavy skillet,
griddle or comal over high heat until
beginning to smoke. Place a tortilla in the
pan and cook for 30 seconds. Turn and cook
on the other side until slightly puffed and
speckled brown on the underside but still
soft enough to fold, about 30 seconds.
Remove and continue until all the tortillas
are cooked, stacking them as you go. Serve
right away or cool, wrap in plastic wrap and
refrigerate for up to 3 days. The best
homemade tortillas by far!
