FoodBanter.com - Tortillas

On Wed, 01 Oct 2003 01:08:52 GMT, "A1 WBarfieldsr"
> wrote:

>Here are a few ways to make tortillas John.
>
>Corn Tortillas
>
>1 1/2 cups masa harina (corn flour)
>2 teaspoons salt
>2 teaspoons lard
>1 1/4 cups water
>
>In a medium-size bowl, stir together masa harina and salt. In a small pan
>over high heat, bring lard to a boil and stir until melted. Pour into the
>masa harina and blend well with a fork and pastry blender. Knead on lightly
>floured board until smooth, about 5 minutes.
>Divide dough into 12 pieces and roll into a ball about 1-inch thick in
>diameter. Cover balls with plastic so they don't dry out. One at a time,
>roll each ball out between 2 pieces of waxed paper into a tortilla press.
>Heat a large cast iron or heavy skillet over high heat until very hot.
>Place dough in skillet. Cook on one side about 30 seconds, then flip and
>brown on second side, about 30 seconds.
>Keep warm in cloth towel until others finished.
>================================================= ==============
>Corn Tortillas #2
>
>1 1/2 cup masa harina
>1/2 cup cornmeal
>1 1/2 tablespoon oil
>1 1/3 cup warm water
>
>Mix all the ingredients together in a large bowl and beat with a wooden
>spoon until thick and smooth. Scrape the sides of the bowl, and cover the
>surface of the dough with plastic wrap while pressing and frying individual
>tortillas so the dough will not dry out. To form the tortillas, wet your
>hands and pull off a lump of dough about the size of a golf ball. Roll it
>into a ball. Tear off 2 pieces of plastic wrap about a foot long. Either in
>a tortilla press, or between 2 dinner plates, place the ball between the
>sheets of plastic wrap. Press down with the palm of your hand to flatten
>slightly, then press firmly to form a thin circle. Use the first tortilla
>to test the consistency of the dough. If the edges of the tortilla are
>uneven and crumbly, the dough needs a little more water. If the sheet of
>plastic sticks to the dough and it is very soft, add a few tablespoons of
>masa harina. Repeat with the remaining dough, leaving individual tortillas
>between the sheets of plastic wrap. Heat a heavy skillet over medium-high
>heat until hot. Peel off the top sheet of plastic and invert the tortilla
>into the hot pan. Grill until stiffened, about 30 seconds; turn for 1
>minute or less, until the side is slightly browned, then turn to the first
>side for 30 seconds. The time for grilling each tortilla is less than 2
>minutes. Repeat with the remaining tortillas.
>Makes 16 Tortillas.
>================================================= ==============
>Flour Tortillas
>
>4 cups flour
>1 tsp. baking powder
>1/2 tsp. salt
>2 Tbls. Lard, melted
>Water
>
>Put flour into a bowl.
>Make a hole in the center and put in the baking powder, salt and melted
>lard.
>Add a tablespoon or two of water and stir vigorously.
>If the dough won't stick together add more water, by tablespoons.
>You don't want the dough to become a batter.
>Divide the dough into balls about as big as a tangerine.
>Roll or pat (or use a tortilla press).
>If you haven't got an electric press you'll need to put each tortilla on a
>hot grill just until lightly toasted on each side.
>Cover with a cloth or slip into a heavy duty plastic bag after cooling to
>keep.
>================================================= ==============
>
>Flour Tortillas #2
>
>All measurements are approx.. they will vary slightly with humidity, gluten
>content of flour etc. Shortening will produce the same wonderful tort
>texture as lard and without the saturated fats. For those who aren't
>concerned about saturated fats or "the thought" of lard you'll get the
>traditional flavor using it.
>
>2 cups white or whole wheat flour
>1/2 tsp. salt or to taste
>4 TBS. lard or shortening
>approx. 1/2 cup warm water
>more lard or shortening
>more flour
>Mix the Flour and salt in bowl. Take your fingers and rub the lard or
>shortening into the flour until is thoroughly mixed. (You can also cut it
>in with a pastry knife but using your fingers is easy. ) Add the water
>gradually and stir until you have a soft dough. Knead it for about 3
>minutes. When it is "just right" the dough will have a smooth texture.
>Don't over knead it. Divide the dough into about 12 equal size balls. Coat
>with a very thin coating of melted lard, shortening, or vegetable oil.
>Place in a bowl and cover with a slightly damp clean towel. Let the dough
>rest for about 15 minutes to 2 hours. Heat a heavy skillet to medium to
>medium hot. (You'll have to experiment and make a notes of the correct
>setting for your stove/pan combination.) Flatten the dough balls on a
>lightly floured flat surface and shape into tortillas one at a time. Use a
>rolling pin, tall water glass, or thick dowel to roll out the torts. It
>takes practice to make nice round torts, but you'll get better with time.
>Place the torts in the skillet one at a time. When little bubbles form its
>time to flip them over and cook on the other side until slightly brown.
>
>Note: After you've done this a few times you'll get the feeling for it. If
>the dough seems rubbery and does not roll easily, let it rest a little
>longer.
>================================================= ==============
>Flour Tortillas with Masa
>
>2 cups white flour
>13 Tbls. white flour
>1 cup masa corn flour
>3 Tbls. masa corn flour
>1 cup lard
>4 tsp. baking powder
>1 1/2 cups water, luke warm
>
>Flour should equal 4 cups with 30 % masa.
>Use 1 tsp baking powder per cup of flour (4 teaspoons for 4 cups) dash of
>salt 1 1/2 cups luke warm water
>Mix the flour and shortening together with your hands until the shortening
>is well dispersed.
>Add the water and mix to a pie dough consistency.
>Roll out as thin as possible.
>Cook on a very lightly greased 400F griddle or iron skillet.
>Keep warm wrapped in damp towels in a warm oven.
>
>Tommy Grimes developed these as a hybrid tortilla.
>================================================= ==============
>Whole Wheat Flour Tortillas
>
>All measurements are approx.. they will vary slightly with humidity, gluten
>content of flour etc. For those who aren't concerned about saturated fats
>or "the thought" of lard you'll get the traditional flavor using it.
>
>2 cups whole wheat flour
>1/2 tsp. salt or to taste
>4 Tbls. lard
>approx. 1/2 cup warm water
>more lard
>more flour
>
>Mix the Flour and salt in bowl.
>Take your fingers and rub the lard or shortening into the flour until is
>thoroughly mixed.
>Add the water gradually and stir until you have a soft dough.
>Knead it for about 3 minutes.
>When it is "just right" the dough will have a smooth texture.
>Don't over knead it.
>Divide the dough into about 12 equal size balls.
>Coat with a very thin coating of melted lard.
>Place in a bowl and cover with a slightly damp clean towel.
>Let the dough rest for about 15 minutes to 2 hours.
>Heat a heavy skillet to medium to medium hot. (You'll have to experiment
>and make a note of the correct setting for your stove/pan combination.)
>Flatten the dough balls on a lightly floured flat surface and shape into
>tortillas one at a time.
>Use a rolling pin, tall water glass, or thick dowel to roll out the
>tortillas.
>It takes practice to make nice round tortillas, but you'll get better with
>time.
>Place the tortillas in the hot skillet one at a time.
>When little bubbles form its time to flip them over and cook on the other
>side until slightly brown.
>
>Note: After you've done this a few times you'll get the feeling for it.
>If the dough seems rubbery and does not roll easily, let it rest a little
>longer.