Flour Tortillas

Who doesn’t love tacos, right?  Do you know what makes taco Tuesday even more amazing?  Homemade Flour Tortillas.  It’s surprisingly simple.  But yes it takes a bit more time than pulling them out of a bag.  But sooooo worth it.  Flour tortillas from the store will never taste as good again.

So let’s get started.

Combine flour, salt and baking powder in the electric mixer bowl stir to incorporate well. Put on the dough hook. Add shortening or lard, mix a bit to break into smaller pieces. Add water with the mixer running on medium speed. Mix for 1 minute, stopping occasionally to scrape the sides of the bowl.  When mixture begins to form a ball, decrease speed to low. Continue mixing for another minute until dough is smooth.

Transfer to a well-floured counter. Divide dough into 16 equal portions, form each into a ball. Cover the dough balls with a kitchen towel and let rest for 15 minutes. This step is important, the dough will respond better if it is allowed to rest. Using well-floured rolling pin, roll each dough piece into a circle, about 6-7 inches round or as thin as possible. This will work best if you keep the counter and rolling pin well-floured. You have seen them do it at the fresh-mex restaurants.

Heat an electric griddle set to about 400 degrees, place one dough circle onto ungreased griddle. Cook about 1 minute, until top forms a few bubbles and the bottom starts to develop a few brown spots. Flip tortilla over and cook for about 30 seconds more. Remove from griddle and stack on a plate if eating immediately or in a covered container if saving for later. Repeat with remaining tortillas, dust off any flour that accumulates on the griddle.

If serving later, heat in microwave for 15-30 seconds until warm.

They will keep well if kept in airtight container or zipper bag. They can also be frozen for a later event, separate tortillas with waxed paper and place in a freezer zipper bag.

*In all this took about an hour. To speed things up you could make the dough ahead of time, and have someone rolling and someone cooking.

*This was fun to do and the flour tortillas made great enchiladas the next day. They were stiff the day I made them but softened up after sitting in the fridge over night. I think using real lard will remedy this. I spoke with one of my patients a 86 year old woman from Mexico her recommendation was to use more water.

Ingredients
  • 4 cups all-purpose flour
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 2 tablespoons shortening or lard
  • 1½ cups water
Instructions
  1. Combine flour, salt and baking powder in the electric mixer bowl stir to incorporate well.
  2. Put on the dough hook. Add shortening or lard, mix a bit to break into smaller pieces.
  3. Add water with the mixer running on medium speed.
  4. Mix for 1 minute, stopping occasionally to scrape the sides of the bowl.
  5. When mixture begins to form a ball, decrease speed to low.
  6. Continue mixing for another minute until dough is smooth.
  7. Transfer to a well-floured counter.
  8. Divide dough into 24 equal portions, form each into a ball.
  9. Cover the dough balls with a kitchen towel and let rest for 15 minutes.
  10. This step is important, the dough will respond better if it is allowed to rest.
  11. Using well-floured rolling pin, roll each dough piece into a circle, about 6-7 inches round or as thin as possible. This will work best if you keep the counter and rolling pin well-floured. You have seen them do it at the fresh-mex restaurants.
  12. Heat an electric griddle set to about 400 degrees, place one dough circle onto ungreased griddle. Cook about 1 minute, until top forms a few bubbles and the bottom starts to develop a few brown spots. Flip tortilla over and cook for about 30 seconds more.
  13. Remove from griddle and stack on a plate if eating immediately or in a covered container if saving for later.
  14. Repeat with remaining tortillas, dust off any flour that accumulates on the griddle.
Notes
These will store well in an airtight container for a week. Or frees then if wanting them for later.

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s