HOMEMADE TORTILLAS
Posting this for a friend. This is THE recipe for those who have trouble making homemade tortillas! Very easy! From America's #1 Mexican Cookbook -- I have made this several times and the tortillas come out fine. They will come out as thick or as thin as you roll them. The resting time is very important to let the gluten in the flour to relax.
Provided by Mamas Kitchen Hope
Categories Breads
Time 20m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Combine the flour, baking powder, and salt using your hands or a pastry cutter and crumble or cut in the shortening until the mixture is crumbly. If it looks more powdery than crumbly add a tablespoon or more shortening until it is crumbly.
- Add just enough of the HOT water to make the ingredients look moist.
- Now, knead the mixture. Kneading anywhere you see any loose pieces or flour so you are sure to get everything. If it sticks to the anything add a some more flour. Play with the dough and the flour and shortening amounts until you have a dough that makes a soft round shape. You want your dough to be smooth and sort of elastic.
- Cover bowl with a towel and let it rest for about an hour.
- After it rests, cut or pinch off 10 to 12 balls. Add some flour to your rolling pin and workspace LIGHTLY. Roll each ball into about 1/8 inch thickness or press with a tortilla press that has plastic wrap covering any part that the dough will touch.
- Cook tortilla's one at a time on a medium hot cast iron skillet or griddle for about 1 to 2 minutes on each side, or until the tortilla gets brown specks. Black specks mean your pan is too hot. Reduce heat so the tortilla puffs and browns. It should puff up underneath if done right. Do not worry if it does not though. Practice will get you to that stage.
- NOTE: Here are some tips as to technique: Do not use bread flour. You want flour with a low gluten content. You don't want to over-flour your work surface, but you don't want your rolled-out tortilla sticking to it either. I found that the dough adhered less to an unvarnished wood surface (like an old cutting board) than any other surface I tried. A flat dough scraper, or "bench knife" is perfect for removing the rolled-out tortilla from the work surface. When rolling out tortillas, dust your rolling pin with flour, and don't be afraid to apply some pressure. Flour tortilla dough is pretty sturdy; but not to the point of rerolling. You don't want tough tortillas. Making perfect circles is harder than it sounds; the dough wants to draw up. So if perfectly circular shapes are important, you can trim away the excess with a sharp knife.
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Rakash Shikh
[email protected]I'm not sure if I have all the ingredients for this recipe. I'll have to check my pantry.
wambura muturi
[email protected]I've never had a homemade tortilla before. I'm curious to see how it compares to store-bought tortillas.
SOUROV SOUROV
[email protected]I'm not a big fan of tortillas, but I'm always willing to try new things.
Barion Duckworth
[email protected]I'm not sure if I can make tortillas as good as the ones I buy at the store, but I'm willing to try.
MiLi MiLi
[email protected]I've been wanting to try making tortillas at home. This recipe looks easy to follow.
omar faruk tarek
[email protected]I'm going to make these tortillas for my next party.
JIM FF YT
[email protected]These tortillas look delicious.
Ghomo Phroo
[email protected]I can't wait to try these tortillas!
Marcus Knight
[email protected]I'm so glad I found this recipe. I've been looking for a good tortilla recipe for years.
Ssebuliba Julius
[email protected]These tortillas are a great way to save money. They're much cheaper to make than store-bought tortillas.
Romio Sanjaya
[email protected]I've made these tortillas several times now, and they're always a hit. My family and friends love them!
Tara Asadi
[email protected]These tortillas are so much better than store-bought tortillas. They're fresher, tastier, and they don't have any preservatives.
Nawabzada Arsalan
[email protected]I love the flavor of these tortillas. They have a slightly sweet flavor that I really enjoy.
Hailee Mccracken
[email protected]These tortillas are a great way to use up leftover masa harina. I always have some on hand, so it's nice to have a recipe that uses it up.
Saiem Ullah
[email protected]I've never made tortillas before, but these turned out great! They were soft and fluffy, and they didn't fall apart when I filled them with fillings.
tom wallace
[email protected]These tortillas are perfect for tacos, burritos, and quesadillas. They're also great for just eating plain with some butter and salt.
eileen carey
[email protected]I'm not a very experienced cook, but I was able to make these tortillas without any problems. The instructions were clear and easy to follow.
Shaista Mahmood
[email protected]I've tried a lot of different tortilla recipes, but this one is by far the best. The tortillas are soft and pliable, and they have a great flavor. I highly recommend this recipe.
Suleiman Obiero
[email protected]These tortillas were a hit at my Cinco de Mayo party! They were so fresh and flavorful, and they were really easy to make. I'll definitely be making them again soon.