Flour tortillas
- Thread starter Rowdy
- Start date
KENBOB10
Well-Known Member
Good question.
TennesseeRains
Well-Known Member
I agree with you Rowdy! I got some Mexican friends who's wives make them - I'll try and see if they'll give some sort of recipe. Of course, you can read Spanish can't you???
I usually see Hispanic's buying them in the store. Of course here in West Nashville and other areas around town there are "Panaderia's". Had a cousin that was throwing a mexican theme dinner party and I stopped in one and bought a bunch of pastries of the rack. Some were good, some were not.
Just remember you'll need a press and plastic wrap for making the tortilla's.
Just remember you'll need a press and plastic wrap for making the tortilla's.
TennesseeRains
Well-Known Member
Talked to my buddy Jose there Rowdy...he told me that how it's done is get corn meal and mix with water, maybe a little salt - then, as jb3 posted, put in a press. They cook them either in a stove or on a grill, sometimes straight on a stove eye.
When I told him that I was gonna make some...he blinked and looked at me funny! Then he said - "I don't fool with all that....I just buy them from the store..."
When I told him that I was gonna make some...he blinked and looked at me funny! Then he said - "I don't fool with all that....I just buy them from the store..."
I wanna make the flour ones.
When I was a kid, we had some mexican neighbors, they made'm fresh every morning...sometimes they would bring us some if they had extras...store bought can't EVEN come close!!!
Now..mind ya, I'm not the handiest in a kitchen :blush:, but I'd really like to try to make some.
When I was a kid, we had some mexican neighbors, they made'm fresh every morning...sometimes they would bring us some if they had extras...store bought can't EVEN come close!!!
Now..mind ya, I'm not the handiest in a kitchen :blush:, but I'd really like to try to make some.
TennesseeRains
Well-Known Member
Here ya go Rowdy!
Great-Grandma (Marie Chavez)making her homemade flour tortillas:
http://www.youtube.com/watch?v=pi2-qTzhc8c
Great-Grandma (Marie Chavez)making her homemade flour tortillas:
http://www.youtube.com/watch?v=pi2-qTzhc8c
Richmanbarbeque said in the general forum that he made some in his "Dinner of Champions" thread. Go in there under his thread and tell him to come in here and share how he did it!
I don't think I'd bother making them as we have factories right in town that make them but then again I've never had a fresh handmade one.
I don't think I'd bother making them as we have factories right in town that make them but then again I've never had a fresh handmade one.
http://allrecipes.com/Recipe/Authentic- ... etail.aspx
Authentic Mexican Tortillas
Ingredients
3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons salt
3/4 cup shortening
3/4 cup hot water
Directions
Combine the flour, baking powder, and salt. Either by hand or with a pastry cutter, cut in the shortening till the mixture is crumbly. If the mixture looks more floury than crumbly, be sure to add just one or two more tablespoons of shortening till it is crumbly. Add about 3/4 cup hot water to the mixture, or just enough to make the ingredients look moist.
With your hand or a large fork, knead the mixture making sure to rub the dough against the sides of the large mixing bowl to gather any clinging dough. If the dough still sticks to the side of the bowl, add a couple more tablespoons of flour until the dough forms a soft round shape. The dough is ready to roll out now, but it is best to let it rest. Cover it with a dish towel, and let it sit for about an hour or so.
Take the dough, and pull it apart into 10 to 12 balls. Lightly flour your rolling area, and roll each ball with a rolling pin to about 1/8 inch thickness.
Place each tortilla on a medium hot cast iron skillet. Cook for about 1 to 2 minutes on each side, or until the tortilla does not look doughy.
Authentic Mexican Tortillas
Ingredients
3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons salt
3/4 cup shortening
3/4 cup hot water
Directions
Combine the flour, baking powder, and salt. Either by hand or with a pastry cutter, cut in the shortening till the mixture is crumbly. If the mixture looks more floury than crumbly, be sure to add just one or two more tablespoons of shortening till it is crumbly. Add about 3/4 cup hot water to the mixture, or just enough to make the ingredients look moist.
With your hand or a large fork, knead the mixture making sure to rub the dough against the sides of the large mixing bowl to gather any clinging dough. If the dough still sticks to the side of the bowl, add a couple more tablespoons of flour until the dough forms a soft round shape. The dough is ready to roll out now, but it is best to let it rest. Cover it with a dish towel, and let it sit for about an hour or so.
Take the dough, and pull it apart into 10 to 12 balls. Lightly flour your rolling area, and roll each ball with a rolling pin to about 1/8 inch thickness.
Place each tortilla on a medium hot cast iron skillet. Cook for about 1 to 2 minutes on each side, or until the tortilla does not look doughy.
Flour Tortilla
Ingredients:
2 cups flour
1/4 cup shortening or lard (you can substitute butter) cold
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup warm water
Preparation:
With a pastry blender or back of fork, blend flour, baking power, salt and shortening, until it resembles coarse meal. When well combined, slowly add water until soft dough forms. Add additional warm water as neccesary. Knead for 5 minutes. Separate into 12 portions for small tortillas and 6 portions for large tortillas. Heat a comal or griddle over medium heat.
Roll each ball of dough out into a round shape, approx. 1/8 inch thick.
Place each raw tortilla on the hot comal and cook on each side for about 1 minute. If it puffs up at all, you can poke a hole in the puffed area to release the steam. Cook it until it is no longer doughy. Remove from the comal and place onto a plate covered by a towel. Use the edges of the towel to pull over the tortillas as you cook them, to keep them warm.
http://mexicanfood.about.com/od/breadsa ... recipe.htm
Ingredients:
2 cups flour
1/4 cup shortening or lard (you can substitute butter) cold
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup warm water
Preparation:
With a pastry blender or back of fork, blend flour, baking power, salt and shortening, until it resembles coarse meal. When well combined, slowly add water until soft dough forms. Add additional warm water as neccesary. Knead for 5 minutes. Separate into 12 portions for small tortillas and 6 portions for large tortillas. Heat a comal or griddle over medium heat.
Roll each ball of dough out into a round shape, approx. 1/8 inch thick.
Place each raw tortilla on the hot comal and cook on each side for about 1 minute. If it puffs up at all, you can poke a hole in the puffed area to release the steam. Cook it until it is no longer doughy. Remove from the comal and place onto a plate covered by a towel. Use the edges of the towel to pull over the tortillas as you cook them, to keep them warm.
http://mexicanfood.about.com/od/breadsa ... recipe.htm
