recipes using flour tortillas recipe

Ingredients:

Steps:

• Whisk the flour, salt, and baking powder together in a mixing bowl. Mix in the lard with your fingers until the flour resembles cornmeal. Add the water and mix until the dough comes together; place on a lightly floured surface and knead a few minutes until smooth and elastic. Divide the dough into 24 equal pieces and roll each piece into a ball.
• Preheat a large skillet over medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla. Place into the hot skillet, and cook until bubbly and golden; flip and continue cooking until golden on the other side. Place the cooked tortilla in a tortilla warmer; continue rolling and cooking the remaining dough.

Nutrition Facts:

Ingredients:

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, about 1 minute on each side. Serve warm.

Nutrition Facts:

Ingredients:

Steps:

• Add the salt to the warm water and stir together until the salt has dissolved.
• In a large bowl, use a fork to combine the flour with the oil (or other fat) until it looks crumbly. Pour in almost all of the salty water and stir until a shaggy dough forms. If the mixture seems dry, add a bit more of the water.
• When the dough comes together, transfer to a floured work surface and knead until smooth, two to three minutes. Cover with a clean dish cloth and leave for at least 15 minutes and up to an hour or two. Resting the dough makes rolling it out easier.
• Divide the dough into ten equally sized blobs and then shape into small disks. Use a rolling pin to roll each small disc into 8-inch rounds or use a tortilla press. The thinner the better, here. If you happen to get 9-inch tortillas, don’t worry! We also don’t worry too much about making them perfectly round. (See our video to watch us do it.)
• Stack the rolled tortillas with a piece of parchment paper between them. Alternatively, you can roll and cook the tortillas at the same time. Roll one tortilla out, then while it cooks, roll the next tortilla out.
• Make ahead: Divide the dough into smaller balls (this recipe makes ten 8-inch tortillas), wrap them very well, and then place into the refrigerator up to three days. About thirty to forty minutes before you are ready to cook the tortillas, take the balls out of the refrigerator and let them come to room temperature before rolling them out.
• Heat a wide, heavy-bottomed skillet over medium-high heat. When it’s hot, add the first tortilla. Within 20 to 30 seconds, you should start to see it puffing up with bubbles forming.
• When the bottom of the tortilla has some brown spots, flip it and cook until the second side is browned in spots and the tortilla looks dry around the edges. Each tortilla will take 1 to 2 minutes to cook. If this is taking a long time, increase the heat. If the pan starts to smoke or brown the tortillas too quickly, turn the heat down a bit.
• Transfer the cooked tortilla to a dish towel and cover it then continue with the remaining tortillas, adjusting the heat as needed.
• Store leftover tortillas in a resealable plastic bag for a day or two or freeze if needing to store longer. Fresh homemade flour tortillas are in their softest state when warm so if you have room temperature or cold tortillas, we recommend reheating them in a skillet until they are warm and pliable again.

Nutrition Facts:

Ingredients:

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.