HOMEMADE FLOUR TORTILLAS
Homemade flour tortillas are easy to make in the comfort of your own kitchen. All it takes four simple ingredients (one is water) and about 1 hour - that includes a 30-minute rest time! No special equipment needed.
Provided by Sally Vargas
Categories Dinner Snack Budget Freezer-friendly How To Make-ahead
Time 1h5m
Yield 8
Number Of Ingredients 4
Steps:
- Steam the tortillas: If you are eating them right away, wrap them in a cloth napkin and let them steam for 5 to 10 minutes. If you are planning to store them to reheat later, turn a plastic zip-top bag inside out. Place the hot stack of tortillas in the bag, close the bag without sealing it, and let cool. When cool, remove the tortillas, turn the bag right side out, and slip the stack inside the bag and seal it. The droplets of steam will now be on the outside of the bag and you can pat them dry with a dishtowel.
- Store the tortillas: Store the well-sealed bag in the refrigerator for up to four days, or freeze for up to two months.
- Reheat the tortillas: Just before serving, heat a skillet or griddle over medium heat. Place each tortilla on the hot pan, and cook for 10 to 12 seconds on each side, or until hot. You can also reheat them in a microwave for 15 to 20 seconds.
Nutrition Facts : Calories 128 kcal, Carbohydrate 24 g, Cholesterol 1 mg, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, Sodium 199 mg, Sugar 0 g, Fat 2 g, ServingSize 8 (7-inch) tortillas, UnsaturatedFat 0 g
FLOUR TORTILLAS
Steps:
- Heat the milk in a small saucepan over medium heat until tiny bubbles start to form around the edges of the pan (the milk should be 180 degrees F), 4 to 5 minutes. Immediately remove from the heat and stir in the lard until melted. Let cool for 15 minutes.
- Meanwhile, whisk the flour, baking powder and salt in a large bowl until completely combined. Pour in the warm milk mixture and stir with a rubber spatula until a shaggy dough forms.
- When cool enough to handle, knead the dough in the bowl until almost completely smooth, about 3 minutes; do not overwork, the dough should be soft and only slightly elastic and not sticky. Wrap in plastic and let rest at room temperature for 1 hour to relax dough.
- Divide the dough into 16 balls about a scant 3 tablespoons each (or 46g.). Arrange the balls on a rimmed baking sheet and cover with a damp kitchen towel until ready to use.
- Working with one dough ball at a time, roll out on a lightly floured surface to a 7-inch round.
- Heat a medium cast-iron skillet or large griddle over medium-high heat.
- Working with one at a time (unless using a large griddle), cook the tortillas, reducing the heat if they are getting dark too quickly, until air bubbles form on the surface and the bottom is brown in spots, about 30 seconds. Poke any large bubbles with a fork to release steam, flip the tortillas and cook until brown in spots on the other side, about 30 seconds. Stack and wrap the tortillas in a clean kitchen towel and keep warm. Repeat rolling and cooking the remaining dough balls.
HOMEMADE FLOUR TORTILLAS
Provided by Guy Fieri
Time 1h27m
Yield 8 (8 to 9-inch diameter) tortillas
Number Of Ingredients 6
Steps:
- In the bowl of a food processor fitted with the bottom blade, add the all-purpose flour, wheat flour and salt and pulse 2 to 3 times to combine. Add in the cold lard and butter and pulse until the mix resembles cornmeal-like texture, 5 to 6 (20-second) pulses. Add the warm water and pulse until a dough ball forms.
- Turn the dough out onto a well-floured board and knead until the dough is elastic and smooth and no longer sticky, 3 to 4 minutes. Form into a small loaf shape, about 6 by 4-inches. Wrap tightly in plastic wrap and let rest at room temperature for 1 hour.
- Cut the dough into 8 equal pieces. Working with one at a time, roll into a ball, about the size of a golf ball and dust lightly with flour. Repeat.
- Place the balls, one at a time, into a well-floured tortilla press, press down and remove. You should have a 6-inch disc at this point. Place the disc on a floured board and roll out to 8 to 9-inch in diameter and almost paper thin, lightly dusting with flour and turning as needed. You can stack them, separated by waxed paper.
- Heat a cast-iron skillet or griddle over medium heat. Add the raw tortillas, one at time, cook for 30 to 45 seconds per side, or just until the bubbles puff up, then turn and repeat. Keep the cooked tortillas in a towel, covered, to keep warm and pliable.
- Special equipment: tortilla press.
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
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
FLOUR TORTILLAS
Follow this homemade tortilla recipe to make tortillas that are perfectly fluffy, pliable, and elastic-ideal for making the best burritos you've ever had.
Provided by Alan Delgado
Yield Makes eight 10" tortillas
Number Of Ingredients 5
Steps:
- Whisk 3⅓ cups (417 g) unbleached all-purpose flour, 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, 1 tsp. baking powder, and 1 tsp. baking soda in a medium bowl to combine. Using your hands, work in 6 Tbsp. lard or vegetable shortening, melted, until incorporated and mixture looks crumbly. Pour in 1 cup plus 2 Tbsp. hot water (about 100°F) and mix well.
- Transfer dough to a surface and knead until it comes together and springs back slowly when pressed, about 5 minutes. Wrap dough in plastic and let rest at room temperature at least 1 hour, or chill up to 12 hours (preferable). If chilling, let dough sit at room temperature 1 hour before making tortillas.
- Unwrap dough and divide into 8 equal pieces (about 99 g each if you have a scale). Working with 1 piece at a time, pull edges of dough up and into center, then rest a cupped hand over dough so your palm and fingers enclose it and slowly work your hand in a circular motion on the counter to shape dough into a ball. Cover balls with plastic wrap to keep from drying out and let rest 30 minutes.
- Working one at a time, roll out each ball of dough on a lightly floured surface, dusting lightly with more flour if needed (use as little as possible) to 11"-12" rounds (they should be thin enough that you can see the counter through the dough).
- Heat a comal or large cast-iron or nonstick skillet over medium-high until smoking. Working one at a time, cook tortillas until charred in spots and bubbles form on surface, 10-15 seconds. Flip and cook until charred in spots on second side, about 10 seconds. Stack and wrap in a kitchen towel to keep warm as you go.
More about "homemade flour tortillas recipes"
BEST HOMEMADE TORTILLAS RECIPE - HOW TO MAKE …
From delish.com
4.3/5 (13)Total Time 45 mins
30-MINUTE HOMEMADE FLOUR TORTILLAS - JUST A TASTE
From justataste.com
HOMEMADE FLOUR TORTILLAS - COOKING CLASSY
From cookingclassy.com
EASY HOMEMADE FLOUR TORTILLAS ~ SOFT + DELICIOUS! • …
From fivehearthome.com
HOMEMADE FLOUR TORTILLAS DONE RIGHT | MEXICAN PLEASE
From mexicanplease.com
HOMEMADE FLOUR TORTILLAS RECIPE - FOOD NETWORK KITCHEN
From foodnetwork.com
Author Food Network KitchenDifficulty 1 hr 25 min
HOMEMADE FLOUR TORTILLAS #FLOURTORTILLAS #MEXICAN #RECIPE …
From youtube.com
CAN I USE FLOUR TORTILLAS INSTEAD OF CORN TORTILLAS FOR ENCHILADAS?
From selectedrecipe.com
BEST RECIPES WITH CORN TORTILLAS - RECIPE-LIST.NET
From recipe-list.net
RECIPE: HOMEMADE CORN FLOUR TORTILLAS (CLABBER GIRL RECIPE ...
From recipelink.com
AUTHENTIC RECIPE FOR HOMEMADE FLOUR TORTILLAS RECIPES
From duko.fluxus.org
HOMEMADE FLOUR TORTILLAS RECIPE - MASHED
From mashed.com
HOMEMADE FLOUR TORTILLA RECIPE - GROW A GOOD LIFE
From growagoodlife.com
HOMEMADE FLOUR TORTILLAS - THE PIONEER WOMAN
From thepioneerwoman.com
10 HOMEMADE TORTILLA RECIPES
From allrecipes.com
SIMPLE TORTILLAS RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
HOMEMADE TORTILLAS | JAMIE OLIVER RECIPES
From jamieoliver.com
HOMEMADE FLOUR TORTILLAS | LIFE AT THE TABLE
From lifeatthetable.com
RICOTTA, BLUEBERRY, AND FIG POUND CAKE RECIPE | EPICURIOUS
From epicurious.com
HOMEMADE FLOUR TORTILLAS - RECIPE GIRL®
From recipegirl.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #cuisine #preparation #north-american #5-ingredients-or-less #flat-shapes #breads #mexican #easy #dietary
You'll also love