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. |
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