homemad4e tortillas

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Homemade Tortillas

 

Flour Tortillas

 

30 min 10 min prep 8 tortillas9 ounces unbleached all-purpose flour 1 teaspoon table salt 1/4 teaspoon baking powder 1/4 cup cold vegetable shortening 2/3 cup warm water

 

In the work bowl of a food processor, pulse together the flour, salt, and baking powder.

 

Add the shortening and pulse until the mixture resemble a coarse meal.

 

Stir in 2/3 cup warm water, and pulse until a shaggy dough forms.

 

Turn the dough out onto a floured surface and knead until smooth and soft, 3 to 4 minutes. After kneading, the dough shouldn't

 

be very sticky.

 

Portion the dough into 8 equal peices, and shape each peice into a ball. Cover the dough and let rest on the counter for at

 

least 30 minutes, up to 2 hours.

 

When ready to cook, heat a large (11-12 inch), dry skillet or griddle over medium heat until hot.

 

Working with one ball of dough at a time (keep the remaining dough covered), and using just enough flour to prevent sticking,

 

roll the dough into a 9 - 10 inch round. The dough should be so thin that you can vaguely see the pattern of your countertop

 

through it, and more or less circular.

 

Peel the dough off the counter and lay it in the skillet. Cook until the tortilla bubbles and puffs, and the bottom browns in spots,

 

45 - 60 seconds. If any gigantic bubbles form, peirce them so the tortilla cooks evenly.

 

Flip with a spatula, and cook until the second side gets brown in spots, and nay translucent, raw-looking areas become

 

opaque, another 45 to 60 seconds. Transfer to a clean dish towel.

 

Repeat with the remaining dough.

 

Tortillas De Harina (Flour Tortillas)

 

20 min 15 min prep 6 servings 12 tortillas

 

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

 

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.

 

Corn Tortillas/Taco Shells

 

40 min 25 min prep 12 tortillas

 

2 cups masa harina (tortilla flour) 1 cup water 2 teaspoons salt

 

Combine masa harina with water.

 

Mix with hands until dough is moist but holds its shape.

 

Add more water if needed.

 

Let dough rest for 15 minutes.

 

Divide dough into 12 balls.

 

Dampen dough slightly with water.

 

Using a tortilla press or a flat baking dish, press dough between two peices of waxed paper to a 6 inch round.

 

Carefully peel off the top sheet of paper.

 

Place tortilla, paper side up, on a hot ungreased griddle or skillet.

 

Gently peel off remaining paper.

 

Cook for 30 seconds or until edges begin to dry.

 

Turn and cook until surface appears puffy.

 

Repeat with remaining dough balls.

 

To make taco shells: In a heavy skillet heat 1/4 inch cooking oil. Fry each tortilla 10 seconds or until limp.

 

With tongs, fold tortilla in half and continue frying holding edges apart.

 

Cook 1 1/4 to 1 1/2 minutes more or until crisp, turning once.

 

Drain on paper towels

 

 

 

Penny