Best 4 Flour Tortillas Tortillas De Harina Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Flour tortillas are a type of flatbread that is popular in many countries around the world. They are made with wheat flour, water, salt, and baking powder, and are cooked on a hot griddle or comal. Flour tortillas are often used to make tacos, burritos, quesadillas, and enchiladas. They can also be used as a side dish or as a wrap for sandwiches and other fillings.

This article provides recipes for three different types of flour tortillas:

* **Basic Flour Tortillas:** This is a simple recipe for classic flour tortillas. It uses only a few ingredients and is easy to make.
* **Whole Wheat Flour Tortillas:** This recipe uses whole wheat flour instead of white flour, making it a healthier option. Whole wheat tortillas are also higher in fiber and nutrients.
* **Spinach Flour Tortillas:** This recipe adds spinach to the dough, giving the tortillas a green color and a boost of nutrients. Spinach tortillas are a great way to get your kids to eat their vegetables.

All of the recipes in this article are easy to follow and can be made in just a few steps. So whether you are a beginner or an experienced cook, you can make delicious flour tortillas at home.

Let's cook with our recipes!

TORTILLAS DE HARINA - FLOUR TORTILLAS



Tortillas De Harina - Flour Tortillas image

This is an easy recipe to make buttery, yummy tortillas. Great for Quesadillas, Fajitas and Burritos. I hope you enjoy it!

Provided by jazibe

Categories     Breads

Time 1h

Yield 30-35 serving(s)

Number Of Ingredients 5

1 kg all-purpose white flour
1 1/2 cups vegetable oil
1 tablespoon baking powder
2 tablespoons salt
1 1/2 cups warm water

Steps:

  • Mix dry ingredients.
  • Make a "hole" in the middle of your "mountain" of flour.
  • Add oil and water and start mixing.
  • When the dough is firm enough, knead it a bit on a flat surface.
  • "break" pieces off the dough (about the size of a golf ball) by squeezing it with your thumb and index finger (like you're choking it).
  • Make several round balls (called "testales"), and placed them on a floured surface (cookie sheet works great).
  • Let the testales rest for about 30 minutes covered with a damp towel.
  • Place a testal on a floured surface. Flour your rolling pin and roll. Whatever technique you use for rolling... just spread them enough so they are bout 6 inches in diameter.
  • Cook your tortillas on a "comal", flat griddle or skillet at medium heat (mine was on 6 on an electric stove). You don't need to oil the skillet (there's enough oil in there).
  • Just like with pancakes, the 1st one is never good, but the rest are delicious.
  • You can pile up the uncooked tortillas, they won't stick.
  • My process is usually: flatten, place in comal, flatten another one, turn the one in the comal, flatten another one, remove the one from the comal and repeat!
  • It takes about 1 minute to cook on the 1st side (you will see some bubbles appear on the surface, this is normal), then you turn and it takes about 30 seconds on the second side.
  • Eat them warm, but to freeze or refrigerate, make sure you cool them spread out on a flat surface before bagging them.

Nutrition Facts : Calories 217.9, Fat 11.2, SaturatedFat 1.5, Sodium 502.4, Carbohydrate 25.6, Fiber 0.9, Sugar 0.1, Protein 3.4

MEXICAN FLOUR TORTILLAS, TORTILLAS DE HARINA DE CASTILLA



Mexican Flour Tortillas, Tortillas de Harina de Castilla image

As far back as I can remember I can still see my grandmother making tortillas. This was a daily routine. She would be up early making the daily quota of tortillas for the day's meals. (4 or 5 dozen) She would have two comals going, (griddles) She was an expert. I have never seen anyone make tortillas as fast as my grandmother. To...

Provided by Juliann Esquivel

Categories     Other Breads

Time 1h

Number Of Ingredients 5

3 c all purpose flour, i use pillsbury, i get very good results
1/2 c canola or corn oil
1 1/2 tsp salt
1/4 tsp baking powder, do not use more than this. it will make your tortillas hard
3/4 c hot water, not real hot

Steps:

  • 1. Sift 3 cups flour into a large bowl, add salt and baking powder. Mix well with your hand. Next add the oil and with your hands mix in the oil with the flour really good.
  • 2. Now take the hot water and pour in a little. Then mix, then pour a little more and mix again do this until you have made a soft elastic and pliable dough. The dough should come together and the bowl should be clean of all the flour. If the dough is to sticky add a little more flour. If it is too dry add a little more hot water but always in small increments. The dough should be soft and not sticking to your hands. Add more flour if it does this. Take dough and knead with the palms of your hand for about two minutes. Now put dough back into bowl cover with a clean cloth and let the doug rest for about 15 minutes. While the dough is resting; preheat your cast iron griddle or cast iron fry pan. Do not put any oil or grease on the griddle or pan. Tortillas bake on a dry griddle.
  • 3. After 15 minutes have passed take dough out knead again for one minute and take pieces or dough and make little balls the size of a little larger than ping pong balls. Sprinkle a little flour on a flat surface and with a palote, "rolling pin" roll the dough ball, roll once and pick up and turn a quarter turn roll again and do another quarter turn continue the same until you have rolled out your tortilla about 8 inches across if you like a large tortilla or 6 inches across if you like them smaller. I prefer the 8 inch across. Once you have rolled out the tortilla place on the hot griddle lower the heat to medium. You do not want to scorch your tortillas. As soon as you see a few bubbles on the tortilla flip it over to the other side; cook the tortilla for about 2 minutes on each side. Watch them closely you can tell when one side is cooked. Have the butter ready and the salt. Yum. As you are making them put them into a large bowl that has a nice clean dish towel underneath. cover each time you place a nicely baked tortilla in you pile. I like to place in the microwave or the oven until we are ready to eat to keep them warm. Do not turn the microwave on. If you keeping in the oven you can turn oven onto the lowest setting to just keep them warm until dinner. Enjoy

TORTILLAS DE HARINA (FLOUR TORTILLAS)



Tortillas de Harina (Flour Tortillas) image

If you ever have a fresh warm flour tortilla made properly, you'll understand why they're so revered in northern Mexico. Pork lard gives the best results.

Provided by Danny Mena

Categories     Tortillas     Flat Bread     Bread     Soy Free     Dairy Free     Peanut Free     Tree Nut Free

Yield Makes 8 tortillas

Number Of Ingredients 4

3 cups all-purpose flour, plus more if needed
½ cup pork lard (or substitute vegetable shortening), chilled
1 tablespoon kosher salt
About ½ cup hot water, plus more if needed

Steps:

  • Mix the flour and pork lard with your fingers until the mixture is the texture of coarse sand. Then add the salt with the hot (but not scalding) water and knead well. If the dough is too sticky, add a little more flour; if it's a little dry, add more hot water. The kneaded dough should be slightly tacky but not sticking to the bowl. Cover with plastic wrap and let sit at room temperature for 1 hour.
  • Divide the dough into 8 pieces and roll each one into a round ball. Roll each ball between sheets of parchment paper or plastic wrap into as thin a round as possible (the rounds will contract a bit when you stop rolling). As you roll each one, place it on a hot nonstick skillet or griddle over medium heat.
  • Cook for about 30 seconds, or until the tortilla starts to puff. Then flip and cook another 30 seconds. It should be cooked through and just speckled with golden brown spots. As the tortillas cook, place them in your serving dish covered with a dish towel, which will help keep the tortillas soft and pliable.

TORTILLAS DE HARINA (FLOUR TORTILLAS)



Tortillas De Harina (Flour Tortillas) image

Make and share this Tortillas De Harina (Flour Tortillas) recipe from Food.com.

Provided by ZeldaFan

Categories     Breads

Time 20m

Yield 12 tortillas, 6 serving(s)

Number Of Ingredients 6

3 cups flour
3 tablespoons shortening or 3 tablespoons lard
1 teaspoon baking powder
3/4 teaspoon salt
1 pinch sugar
1 cup water (lukewarm)

Steps:

  • Mix flour, shortening, baking powder, salt, and sugar.
  • Gradually stir in water until crumbly dough forms.
  • Work with hands until dough holds together.
  • on a floured board, shape into a ball and knead until smooth.
  • Divide dough into 12 roughly equal parts.
  • roll into sphere and let stand for 15 minutes.
  • Use a rolling pin to flatten into 8 inch circles.
  • Cook on ungreased griddle on medium heat, to cook, when it starts to bubble, flip it over, when it starts to bubble, pat it down with a clean towel or spatula, when the entire tortilla starts to inflate, take it off the grill.

Nutrition Facts : Calories 284.5, Fat 7, SaturatedFat 1.7, Sodium 353.6, Carbohydrate 47.9, Fiber 1.7, Sugar 0.2, Protein 6.5

Tips:

  • Use warm water to activate the yeast. This will help the dough rise properly.
  • If you don't have a rolling pin, you can use a wine bottle or even a glass to roll out the dough.
  • To make sure the tortillas are cooked evenly, flip them frequently.
  • If you want to make the tortillas ahead of time, you can store them in the refrigerator for up to 3 days. Just be sure to warm them up before serving.
  • You can also freeze the tortillas for up to 2 months. Just be sure to thaw them completely before using.

Conclusion:

Making flour tortillas at home is a fun and easy project that can add a delicious and authentic touch to your next Mexican meal. With a few simple ingredients and a little bit of time, you can create homemade tortillas that are just as good as the ones you would find at a restaurant. So next time you're craving tacos, burritos, or enchiladas, give this recipe a try. You won't be disappointed!

Related Topics