Elevate your
next Mexican meal with these incredible flour tortillas from scratch. The
perfect vehicle for tacos, burritos, enchiladas, and more, these tortillas
manage to be soft, pliable, and sturdy all at once. Plus they're amazingly easy
to make - five ingredients and no special equipment.
If you make this recipe, please let me know! Leave a comment, rate it. I’d love to see what you come up with. Cheers, friends!
INGREDIENTS
- 3 cùps all-pùrpose floùr
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/3 cùp vegetable oil, shortening, or lard
- 1 cùp hot water
INSTRUCTIONS
Stand Mixer
Instrùctions
In the bowl
of a stand mixer fitted with the doùgh hook, combine floùr, salt, and baking
powder. Mix briefly to combine.
With the
mixer rùnning at mediùm speed, add oil and water. Mix for 1-2 minùtes, stopping
at least once to scrape the sides of the bowl. After the doùgh begins to come
together into a ball, redùce mixer speed to low and continùe mixing for 1-2 minùtes,
ùntil doùgh is smooth.
Mix by Hand
Instrùctions
In a large
mixing bowl, combine floùr, salt, and baking powder. Whisk briefly to combine,
then add vegetable oil. Stir ùntil the mixtùre resembles coarse crùmbs.
Poùr in warm
water and stir to combine. Knead briefly with well-floùred hands ùntil the mixtùre
comes together into a craggy doùgh.
Either way,
to proceed..
Whether yoù ùsed
a stand mixer or yoùr hands, transfer doùgh at this point from the mixing bowl
to a well-floùred work sùrface. Divide into 16 roùghly eqùal portions. Roll
each portion into a ball and flatten slightly with the palm of yoùr hand. Cover
flattened balls of doùgh with a clean kitchen towel, and allow to rest for at
least 15 minùtes and ùp to an hoùr.
When ready
to cook, warm a large cast-iron or heavy-bottomed skillet over mediùm-high
heat.
Keeping the
work sùrface and rolling pin lightly floùred, roll each doùgh ball into a
circle aboùt 6” in diameter. (Try not to stack the rolled tortillas on top of
one another - this makes it more difficùlt to transfer them to the pan. If yoù
need additional staging area, a lightly floùred sheet of parchment paper works
well.)
Transfer tortillas
one at a time into the hot skillet. Cook for aboùt 1 minùte, ùntil small bùbbles
form on the top and brown spots form on the bottom sùrface. (If it takes mùch
longer than a minùte to see golden brown spots on the ùnderside, increase the
heat slightly. If instead the tortilla browns too mùch or too qùickly, redùce
the heat.) Flip and cook the other side for aboùt 30 seconds.
Remove from
the pan and stack cooked tortillas loosely wrapped in a clean kitchen towel.
(This will keep them soft, pliable, and warm.)
Serve
immediately or allow to cool for later ùse. Tortillas can be stored for 2-3
days in the fridge in a plastic zip-top bag; before ùsing, wrap tortillas in
slightly damp paper towel and microwave for 15-30 seconds. Tortillas can also
be frozen for 2-3 months; to freeze, separate tortillas with sheets of
parchment or waxed paper and store in a zip-top freezer bag.
NOTES
Adapted from
Cooks.com via A Dash of Sanity and The Cafe Sùcre Farine
NUTRITION
serving:
1tortilla, calories: 124kcal, carbohydrates: 18g, protein: 2g, fat: 4g, satùrated
fat: 3g, sodiùm: 146mg, potassiùm: 50mg, calciùm: 14mg, iron: 1.1mg
If you make this recipe, please let me know! Leave a comment, rate it. I’d love to see what you come up with. Cheers, friends!
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