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Old 01-10-2003, 02:42 AM
Chuck Fiedler
 
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Default 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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