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Homemade Tortillas
Posted on 10/21/09 at 11:45 am
Posted on 10/21/09 at 11:45 am
Anyone know a good recipe...I jsut hate the Mission brand tortillas and the next best thing is HEB tortillas and we dont have one close by. I have never done homemade tortillas but wanna try it out.
7
Posted on 10/21/09 at 12:02 pm to tigafan4life
I'll get my grandmother's/mom's recipe and post it later today sometime.
Edit-hope you're good with a rolling pin.
Edit-hope you're good with a rolling pin.
This post was edited on 10/21/09 at 12:07 pm
Posted on 10/21/09 at 12:11 pm to tigafan4life
Try this recipe. If you're nimble you don't need a rolling pin.
Flour Tortillas
2 cups all-purpose flour
1-½ tsp. baking powder
1 tsp. salt
2 tsp. vegetable oil
¾ cup lukewarm milk
Stir together the flour and baking powder in a large mixing bowl. Add the salt and vegetable oil to the lukewarm milk and whisk briefly to incorporate. Gradually add the milk to the flour, and work the mixture until a dough forms. It will be sticky.
Turn the dough out onto a surface dusted with flour and knead vigorously for about 2 minutes (fold and press, fold and press). The kneading will take care of the stickiness. Return the dough to the bowl, cover it with a damp cloth, and let it rest for 15 minutes. (This dough will not rise, but it needs a rest.)
Divide dough into 8 balls of equal size, cover them, and let them rest again for about 20 minutes. Avoid letting them touch, if you don't want them to stick together.
Dust your work surface with flour. Working one at a time, remove each piece of dough and pat it into a 5-inch circle. Lightly spray dough with water if dries out and becomes difficult to stretch out. Place discs between plastic wrap and let them rest for at least 30 minutes.
Heat a cast iron skillet for ~10 minutes over a medium heat. Press each disk using a tortilla press and cook tortillas in the cast iron skillet for 20-30 seconds per side, until browned and blistered.
Flour Tortillas
2 cups all-purpose flour
1-½ tsp. baking powder
1 tsp. salt
2 tsp. vegetable oil
¾ cup lukewarm milk
Stir together the flour and baking powder in a large mixing bowl. Add the salt and vegetable oil to the lukewarm milk and whisk briefly to incorporate. Gradually add the milk to the flour, and work the mixture until a dough forms. It will be sticky.
Turn the dough out onto a surface dusted with flour and knead vigorously for about 2 minutes (fold and press, fold and press). The kneading will take care of the stickiness. Return the dough to the bowl, cover it with a damp cloth, and let it rest for 15 minutes. (This dough will not rise, but it needs a rest.)
Divide dough into 8 balls of equal size, cover them, and let them rest again for about 20 minutes. Avoid letting them touch, if you don't want them to stick together.
Dust your work surface with flour. Working one at a time, remove each piece of dough and pat it into a 5-inch circle. Lightly spray dough with water if dries out and becomes difficult to stretch out. Place discs between plastic wrap and let them rest for at least 30 minutes.
Heat a cast iron skillet for ~10 minutes over a medium heat. Press each disk using a tortilla press and cook tortillas in the cast iron skillet for 20-30 seconds per side, until browned and blistered.
Posted on 10/21/09 at 12:18 pm to tigafan4life
You'll also need a comal. Just a flat piece of cast iron, but if you can't/don't want to find one, a large cast iron skillet will suffice.
Posted on 10/21/09 at 12:29 pm to tigafan4life
They sell pretty much instant mix for corn and I think flour. I've seen them at BR walmarts so they're probably anywhere with a decent sized hispanic population.
Posted on 10/21/09 at 3:09 pm to tigafan4life
Find a Kroger that has a tortillaria! We had one near us in Dallas & loved their tortillas!
Posted on 10/21/09 at 5:16 pm to tigafan4life
Alright...all of these measurements are approximations. Neither my mother or grandmother had the inclination to measure shite out, they just made em.
4 cups flour
Teaspoon salt
2 Teaspoons of baking powder
1/2 cup shortening(Crisco or Lard)...just for God sake DO NOT use butter or oil.
1 cup warm water
You want to combine your flour, salt, and baking powder in a bowl, make sure it's mixed up well. Then work your shortening in by hand, it will look kinda like a rudimentary beginning of pie crust. Now, add your warm water to the mix a little at a time, rolling the dough into a ball as much as you can. You want to add just enough water to make the dough manageable but not sticky. If it starts sticking to the sides of your mixing bowl, you've added too much water.
Dust your counter top and rolling pin with a little extra flour. Using your hand pinch off enough dough that it fits in the palm of your hand and roll that into a ball. Repeat that with the remaining dough, you should end up with like 12-15 smaller balls.
Heat up your comal or cast iron skillet. Once it gets hot, start rolling out your balls one at a time. Don't try to roll them out all at once, because the dough is pretty elastic and will draw back up. You want it about an 1/8 inch think I suppose, once you have it rolled out, place it on your comal. If it start bubbling on the top, that's fine, just pat it down lightly with your hand. Each tortilla takes about 45 sec to a minute, give or take, on each side. Depending on how hot your stove is...just judge the side that is down on the heat.
Good luck. It isn't easy to make them, rolling them out is a pain in the arse and is the reason I don't make them myself. It will probably take a few tries to get it right.
Enjoy.
4 cups flour
Teaspoon salt
2 Teaspoons of baking powder
1/2 cup shortening(Crisco or Lard)...just for God sake DO NOT use butter or oil.
1 cup warm water
You want to combine your flour, salt, and baking powder in a bowl, make sure it's mixed up well. Then work your shortening in by hand, it will look kinda like a rudimentary beginning of pie crust. Now, add your warm water to the mix a little at a time, rolling the dough into a ball as much as you can. You want to add just enough water to make the dough manageable but not sticky. If it starts sticking to the sides of your mixing bowl, you've added too much water.
Dust your counter top and rolling pin with a little extra flour. Using your hand pinch off enough dough that it fits in the palm of your hand and roll that into a ball. Repeat that with the remaining dough, you should end up with like 12-15 smaller balls.
Heat up your comal or cast iron skillet. Once it gets hot, start rolling out your balls one at a time. Don't try to roll them out all at once, because the dough is pretty elastic and will draw back up. You want it about an 1/8 inch think I suppose, once you have it rolled out, place it on your comal. If it start bubbling on the top, that's fine, just pat it down lightly with your hand. Each tortilla takes about 45 sec to a minute, give or take, on each side. Depending on how hot your stove is...just judge the side that is down on the heat.
Good luck. It isn't easy to make them, rolling them out is a pain in the arse and is the reason I don't make them myself. It will probably take a few tries to get it right.
Enjoy.
This post was edited on 10/21/09 at 5:21 pm
Posted on 10/21/09 at 5:38 pm to tigafan4life
Ok Tiga, try making some, let me know how they turnout.
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