Tortillas De Harina Recipes

TORTILLAS DE HARINA (FLOUR TORTILLAS)

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)

Steps:

• Combine flour, baking powder and salt in a a medium sized bowl. In a small bowl, combine warm water and oil.
• Add liquid mixture to the flour one tablespoon at a time, mixing with a fork after each addition.
• Lightly flour a cutting board and knead dough about 4-5 minutes or until smooth.
• Place dough in a bowl and cover with a damp cloth for 20 minutes.
• Divide dough into 12 balls. Place on a place and cover with the damp cloth for 10 minutes.
• Meanwhile, pre-heat a comal or skillet to medium/high.
• Using a floured rolling pin, roll each ball into tortillas of about a 6 inch diameter and 1/8 thick. (Alternative: Line a tortilla press with wax paper and press to desired thickness).
• Place a tortilla on comal/skillet for 30 seconds or until the dough begins to bubble and turn brown. Flip and cook other side.
• Keep cooked tortillas covered in a tortilla warmer, or place on a cookie sheet in a warm oven, while finishing all the tortillas.).

TORTILLAS DE HARINA

Steps:

• Measure the flour and fat into the bowl of a food processor.
• Pulse and then run the processor until the fat is thoroughly incorporated and no visible particles of fat remain.
• Dissolve the salt in 2/3 cup warm water.
• With the machine running, pour the liquid through the feed tube in a steady stream.
• Continue running until the dough forms a ball.
• If the dough is too stiff, you can add another tablespoon of water and process again.
• Divide the dough into 12 portions and roll each into a ball.
• Let rest on a plate covered with plastic for at least 30 minutes.
• Heat an ungreased griddle or heavy skillet over medium to medium-high heat.
• On a lightly floured surface, roll out a portion of the dough into an even 7-inch circle or use a tortilla press.
• Lay the tortilla on the hot griddle.
• After 30 to 45 seconds, when there are browned splotches underneath, flip it over.
• bake 30 to 45 seconds more, until the other side is browned; don't overbake the tortillas or it will become crisp.
• Remove and wrap in heavy towel.

TORTILLAS DE HARINA - FLOUR TORTILLAS

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.

TORTILLAS DE HARINA (FLOUR TORTILLAS)

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.

TORTILLAS DE HARINA

Steps:

• 1. In a large bowl, place the flour, baking powder, salt and mix. With the help of a fork, pastry blender or your hands, incorporate the shortening or lard until it resembles coarse meal. 2. Slowly add the hot water a little at the time until the dough holds together. Do not add all the water at once. See note above. 3. Turn dough onto a work surface, and knead for a couple of minutes until it is smooth. 4. Divide the dough in 10 pieces rolling every piece in your work surface with the palm of your hand to form a little disk . We call these "testales". 5. Cover the "Testales" in a damped kitchen towel or plastic wrap, and let the dough rest for 30-45 minutes. Note 2: The resting period will develop the gluten and forming the tortilla disks will be easier. Do not skip this step. 6. After the resting period, place an ungreased griddle/comal over medium heat. Grab your Rolling Pin to start forming the tortillas on a lightly floured surface. If you add too much flour to the surface your tortillas will be dry. 7. To form the tortillas place the "testal" (ball of dough)onto the working area and press slightly with your hand, set the rolling pin at the center of the "testal" and press forward without making it to the edge and then press backwards towards yourself stopping before the edge. Turn the tortilla 45 degrees (like a half turn) and repeat pressing forward and then towards you. Flip the tortilla and repeat the same process until you have a thin disk of about 10 inches. If you are new to rolling tortillas, be patient, it takes a little practice. 8. Now, place the tortilla in your already hot griddle or comal. This step is a really quick one: be careful with your timing. a) During the first 20-30s, the tortilla forms air bubbles and light brown spots on the bottom of the tortilla, b) turn the tortilla, and during the next 20s, more air bubbles will form. c) turn again; at this time the tortilla will puff up (w/in 10s)