Aunt Sharleens Flour Tortilla Receipe 1 Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

HOMEMADE FLOUR TORTILLAS



Homemade Flour Tortillas image

Traditional flour tortillas - homemade and much better than store bought. Do not substitute vegetable oil or shortening for the lard.

Provided by LaDonna

Categories     Bread     Quick Bread Recipes     Tortilla Recipes

Time 1h

Yield 24

Number Of Ingredients 5

4 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
2 tablespoons lard
1 ½ cups water

Steps:

  • Whisk the flour, salt, and baking powder together in a mixing bowl. Mix in the lard with your fingers until the flour resembles cornmeal. Add the water and mix until the dough comes together; place on a lightly floured surface and knead a few minutes until smooth and elastic. Divide the dough into 24 equal pieces and roll each piece into a ball.
  • Preheat a large skillet over medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla. Place into the hot skillet, and cook until bubbly and golden; flip and continue cooking until golden on the other side. Place the cooked tortilla in a tortilla warmer; continue rolling and cooking the remaining dough.

Nutrition Facts : Calories 85.7 calories, Carbohydrate 16 g, Cholesterol 1 mg, Fat 1.3 g, Fiber 0.6 g, Protein 2.2 g, SaturatedFat 0.5 g, Sodium 138.4 mg, Sugar 0.1 g

HOMEMADE TORTILLAS



Homemade Tortillas image

I usually have to double this flour tortilla recipe because we go through them so quickly. The homemade tortillas are so tender and chewy, you'll never use store-bought again after learning how to make tortillas. -Kristin Van Dyken, Kennewick, Washington

Provided by Taste of Home

Time 30m

Yield 8 tortillas.

Number Of Ingredients 4

2 cups all-purpose flour
1/2 teaspoon salt
3/4 cup water
3 tablespoons olive oil

Steps:

  • In a large bowl, combine flour and salt. Stir in water and oil. Turn onto a floured surface; knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough. Let rest for 10 minutes., Divide dough into 8 portions. On a lightly floured surface, roll each portion into a 7-in. circle., In a greased cast-iron or other heavy skillet, cook tortillas over medium heat until lightly browned, 1 minute on each side. Serve warm.

Nutrition Facts : Calories 159 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 148mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

CHEF JOHN'S FLOUR TORTILLAS



Chef John's Flour Tortillas image

Homemade tortillas are so much better that if you do decide to give these a try, be warned that you'll have a very hard time ever going back to the packaged option again.

Provided by Chef John

Categories     Bread     Quick Bread Recipes     Tortilla Recipes

Time 1h10m

Yield 8

Number Of Ingredients 6

1 ¾ cups all-purpose flour
¾ teaspoon salt
¼ teaspoon baking powder
¼ cup vegetable shortening
½ cup hot water
¼ cup all-purpose flour for dusting

Steps:

  • Whisk flour, salt, and baking powder together in a large bowl. Add vegetable shortening and work into flour mixture using a pastry cutter until it resembles coarse crumbs.
  • Form a well in the middle of flour mixture and mix in hot water. Work flour and water mixture together with a fork and transfer to a cutting board.
  • Knead until a smooth, soft dough is formed, about 3 minutes. Add more flour if dough is too sticky.
  • Place more flour on cutting board, cover dough with bowl, and let rest for 15 minutes.
  • Cut ball of dough into eight equal parts and cover until needed.
  • Roll out balls of dough either by hand or with a tortilla press.
  • Heat a large skillet over medium-high heat. Place flattened tortilla in skillet and cook until it begins to bubble, about 1 minute. Flip tortilla over and cook for an additional minute. Flip again and cook for 1 more minute. Repeat with remaining dough.

Nutrition Facts : Calories 170.5 calories, Carbohydrate 23.9 g, Fat 6.7 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 1.6 g, Sodium 234.3 mg

AUNT SHARLEEN'S FLOUR TORTILLA RECEIPE# 1



Aunt Sharleen's Flour Tortilla Receipe# 1 image

My aunt gave me her flour tortilla receipe's a few years ago after I asked her how she made her's. She says has two receipe's and I'm not sure what the difference is as I've never notice a difference in taste. Well, every year around thanksgiving and christmas she brings them and they're so delicious I love them warmed up and will usually just eat the first one or two plain. Of course I have to make quesidilla's with them or make tortilla chips out of them. Super YUM!

Provided by ChrissyVas

Categories     Breads

Time 1h

Yield 12 serving(s)

Number Of Ingredients 5

2 cups all-purpose flour
1/4 cup vegetable shortening (cut into pieces)
1/2 teaspoon salt
1/2 teaspoon baking powder
3/4 cup warm water

Steps:

  • In a bowl, sift flour, salt, and baking powder cut in shortening until it resembles fine meal.
  • Add water, a little at a time, to flour mixture and kneed until liquid is incorporated (water amount will very with different flour type and type of day i.e. if the days is cold and wet you will use less water).
  • Form dough into a ball and kneed on a floured surface until dough is smooth and elastic. Divide, and make 12 smaller balls. Cover and let stand at least 30 minutes.
  • Roll each ball of dough on a floured surface to make 6 or 7 inch size tortillas.
  • Place on a pre-heated griddle or cast iron skillet or a regular skillet and cook till medium golden on both sides.
  • Stack between towels or wax paper. Do not use any oil in skillet while cooking the tortillas the skillet needs to be dry. You might need to wipe the skillet from time to time to get rid of any extra flour. You will be tempted to eat one or two because of the delicious smell, it's ok you're supposed to. :-).

Nutrition Facts : Calories 113.7, Fat 4.5, SaturatedFat 1.3, Sodium 112.9, Carbohydrate 15.9, Fiber 0.6, Sugar 0.1, Protein 2.1

HOMEMADE TORTILLAS



Homemade Tortillas image

Provided by Aarón Sánchez

Yield 4-6 servings

Number Of Ingredients 1

1 3/4 cups masa harina (corn flour)

Steps:

  • Make the dough: Put the masa harina in a bowl and gradually stir in 1 cup plus 2 tablespoons warm water with a fork.
  • Add 3 or 4 more tablespoons water, 1 tablespoon at a time, and mix with your hands until the dough comes together.
  • Knead until soft and pliable, then gather into a ball, cover with plastic wrap and set aside, 30 minutes.
  • Roll the dough into Ping-Pong-size balls, moistening your hands with water to keep the dough from sticking. Place the balls on a baking sheet lined with plastic wrap; keep covered with more plastic as you roll the rest of the dough.
  • First, set a large griddle over two burners; heat one side to medium-low and the other to medium-high (or use two cast-iron skillets).
  • Cut a circle slightly larger than your tortilla press from a large resealable plastic bag; include the seam of the bag in your circle so that the two circles remain attached on one side.
  • Place a dough ball between the plastic rounds and flatten in a tortilla press into a 5-inch circle, about 1/8-inch thick. (If you don't have a tortilla press, use a coffee can to flatten the dough.)
  • Peel off the top piece of plastic; flip the tortilla onto your hand and peel off the bottom piece of plastic.
  • Ease the tortilla onto the cooler side of the griddle and cook until it is slightly dry around the edges and starts to peel away from the griddle, about 45 seconds. Transfer to the hotter side of the griddle, uncooked-side down. Cook until speckled on the bottom, about 1 minute, then flip and cook until puffed in spots, about 1 more minute. Press and cook the remaining tortillas; stack them in a cloth-lined basket and cover with the cloth, or wrap in foil and keep warm in a 250 degrees F oven.

FLOUR TORTILLAS



Flour Tortillas image

Provided by Rick Martinez

Categories     side-dish

Time 2h

Yield 16 tortillas

Number Of Ingredients 5

1 cup plus 2 tablespoons milk
1/3 cup rendered lard, duck fat, vegetable shortening or unsalted butter
3 cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
1 3/4 teaspoons kosher salt

Steps:

  • Heat the milk in a small saucepan over medium heat until tiny bubbles start to form around the edges of the pan (the milk should be 180 degrees F), 4 to 5 minutes. Immediately remove from the heat and stir in the lard until melted. Let cool for 15 minutes.
  • Meanwhile, whisk the flour, baking powder and salt in a large bowl until completely combined. Pour in the warm milk mixture and stir with a rubber spatula until a shaggy dough forms.
  • When cool enough to handle, knead the dough in the bowl until almost completely smooth, about 3 minutes; do not overwork, the dough should be soft and only slightly elastic and not sticky. Wrap in plastic and let rest at room temperature for 1 hour to relax dough.
  • Divide the dough into 16 balls about a scant 3 tablespoons each (or 46g.). Arrange the balls on a rimmed baking sheet and cover with a damp kitchen towel until ready to use.
  • Working with one dough ball at a time, roll out on a lightly floured surface to a 7-inch round.
  • Heat a medium cast-iron skillet or large griddle over medium-high heat.
  • Working with one at a time (unless using a large griddle), cook the tortillas, reducing the heat if they are getting dark too quickly, until air bubbles form on the surface and the bottom is brown in spots, about 30 seconds. Poke any large bubbles with a fork to release steam, flip the tortillas and cook until brown in spots on the other side, about 30 seconds. Stack and wrap the tortillas in a clean kitchen towel and keep warm. Repeat rolling and cooking the remaining dough balls.

AUNT SHARLEEN'S FLOUR TORTILLA RECEIPE# 2



Aunt Sharleen's Flour Tortilla Receipe# 2 image

Make and share this Aunt Sharleen's Flour Tortilla Receipe# 2 recipe from Food.com.

Provided by ChrissyVas

Categories     Breads

Time 1h

Yield 12 serving(s)

Number Of Ingredients 4

4 cups all-purpose flour
1 tablespoon salt
1/3 cup lard (or shortening. "I used shortening" )
1 1/4 cups hot water

Steps:

  • Mix the flour and salt together "I use a sifter" in a bowl then cut in the lard or shortening until the mixture resembles bread crumbs.
  • Gradually add the water to form a soft pliable dough "you might need more or less water depending on the type of day."
  • Knead the dough on a well-floured surface until smooth and no longer sticky.
  • Divide the dough into 12 pieces, keep the dough that is not being worked covered to prevent it from drying out.
  • Knead each piece into a ball, then roll out each piece into a very thin circle, using a 10-inch plate as a guide.
  • Stack the tortillas as you make them, flouring each one well to prevent them from sticking together. Cover with a clean cloth. " I use wax paper between each layer to prevent from sticking. Once you get the hang of it while one is cooking you can roll out the next one.
  • Heat a heavy-base griddle or skillet until evenly hot, carefully add a tortilla. Cook for about 10 seconds per side. "the tortilla will rise up that's ok cook each side until very lightly brown.
  • Stack and cover each with wax paper so they do not stick. Do not use any oil in skillet while cooking the tortillas the skillet needs to be dry. You might need to wipe the skillet from time to time to get rid of any extra flour.

Nutrition Facts : Calories 203, Fat 6.1, SaturatedFat 2.3, Cholesterol 5.4, Sodium 582.7, Carbohydrate 31.8, Fiber 1.1, Sugar 0.1, Protein 4.3

AUNT EDNA'S HOMEMADE FLOUR TORTILLAS



Aunt Edna's Homemade Flour Tortillas image

There are as many different styles of tortillas as there are regions in the parts of the world where they are eaten. I make tortillas like the ones I grew up eating in my Aunt Edna's kitchen in Texas: thick, fluffy, and addictive! This dough can be used to make them any way you like: small or large, thick or thin. With practice, you'll get more efficient and turn into a one-person assembly line: cooking one tortilla while you roll out another. Nothing is better to sop up the creamy gravy of Aunt Didi's Carne Guisada (page 107). Or eat them warm, straight off the comal (a flat griddle, see below) and spread with butter. I still love them for breakfast, these days usually with beans rolled up inside.

Yield makes 12 small or 8 large tortillas

Number Of Ingredients 5

2 1/2 cups all-purpose flour, plus more for kneading and rolling
1 teaspoon table salt
1 teaspoon baking powder
1/3 cup vegetable shortening, cold and cut up into pieces
3/4 cup hot water, plus more as needed

Steps:

  • In a large mixing bowl, place the flour, salt, and baking powder. Whisk together until well blended. Add the shortening and use your fingers or a pastry blender to cut it into the flour until the mixture resembles coarse meal.
  • Slowly add the water, mixing it in with your fingers a little at a time. Turn the dough out onto a surface and knead until soft, 3 to 4 minutes. Place the dough in a clean, large bowl, cover with a towel, and let rest for 20 minutes.
  • Divide the dough into equal portions and roll each portion into a ball. Place the balls on a baking sheet or platter, cover with a towel, and let rest 20 minutes.
  • On a lightly floured surface, use a rolling pin (palota) to roll one ball at a time into an evenly thick round; roll it to about 1/8 inch thick for thick, chewy tortillas or as thin as you like. It is more important that the round be evenly thick than a perfect circle, but there is a good method to getting a good, round shape: Place the ball on the lightly floured surface in front of you and flatten it slightly with your palm or the rolling pin. Place your rolling pin at the center of the round and roll once straight up and then straight down. Do not allow your rolling pin to roll right off the edges; just roll up to the edges, not off them. Lift the round and give it a quarter turn. Repeat the rolling and quarter turning until the round is the desired size and thickness. Place the rolled-out tortilla on a baking sheet or large platter and cover with a damp cloth while you roll out the remaining tortillas. Once you have the hang of it, you'll be able to roll and cook at the same time.
  • Heat a comal over medium heat until hot. Place a tortilla on the comal and cook until the underside is brown in spots, the tortilla has risen slightly, and the surface is dotted with air bubbles, 1 to 1 1/2 minutes. Flip the tortilla and cook until that side is browned in spots (usually where the bubbles were), 1 to 1 1/2 minutes. For best results, do not flip the tortilla more than once. Transfer the tortilla to a tortilla warmer or place on a platter and cover with a cloth napkin while you cook the remaining tortillas. Serve warm.
  • Try to flip flour and corn tortillas (page 174) only once; flipping them back and forth makes the tortillas tough. Wrapped tightly, flour tortillas can be stored for several days in the refrigerator. Reheat them on the comal just before serving.
  • A tortilla press is essential for making Corn Tortillas (page 174) and Tostones (page 34). It is made from two round, heavy plates. One sits solidly on the counter and the other, attached to the first by a hinge, is pushed down over the first using the leverage of the handle. It's a beautifully simple design that hasn't been improved by the introduction of new technologies or materials. Buy the heaviest one you can find; I like cast iron. The weight helps do the pressing for you. Don't buy nonstick or electric presses. Be sure to line both sides of the press with wax paper or plastic wrap or the tortilla will stick to it. Tortilla presses can not only be found at kitchen supply retailers, department stores, and online, but they can also often be found for half the price in grocery stores catering to a Latin clientele.
  • A comal is a flat, heavy griddle-again, I prefer cast iron-crucial for cooking tortillas. They are widely available at big box and department stores and well worth their very reasonable price. They're sturdy enough to last decades and are great for searing meat and making quesadillas, panini, and grilled cheese.
  • Unlike the tortilla press and comal, a lidded tortilla warmer is not crucial for producing the most successful tortillas possible. You can certainly place cooked, warm tortillas on a platter and cover them with a clean, cloth napkin or pretty kitchen towel. But tortilla warmers are fun and often beautiful. I love to collect them, in fact, and have a large assortment of warmers made from cloth, ceramic, terra-cotta, and porcelain. I love to present everything I serve in an attractive way, and tortilla warmers look lovely on the table while actually doing the useful job of keeping my fresh tortillas moist and warm!

More about "aunt sharleens flour tortilla receipe 1 recipes"

SOFT FLOUR TORTILLA RECIPE - RECIPE POCKET
soft-flour-tortilla-recipe-recipe-pocket image
2020-04-07 Step 4 - Add warm water to the flour and butter mixture and mix until combined, do not add all the water at once. Reserve some of the water and add the remaining only if the dough looks dry. Step 5 - Knead the dough either …
From recipepocket.com


10 BEST FLOUR TORTILLA WITH BUTTER RECIPES - YUMMLY
10-best-flour-tortilla-with-butter-recipes-yummly image
2022-05-23 flour tortillas, onion, vegetable oil, green bell pepper, boneless pork loin and 1 more Vegetarian Farro Soft Tacos KitchenAid crema, salsa, non-fat yogurt, red bell peppers, tomatoes, black beans and 17 more
From yummly.com


FLOUR TORTILLA RECIPE - THE BEST HOMEMADE FLOUR TORTILLAS
flour-tortilla-recipe-the-best-homemade-flour-tortillas image
2020-03-18 Cover your dough ball and allow to rest for 30 – 45 minutes. 5. Cut the dough into 8 wedges. Roll each wedge into a small ball. 6. Lightly flour a surface and roll the small dough ball into a thin circular (or mostly circular) …
From eatingonadime.com


70 TASTY RECIPES WITH FLOUR TORTILLAS | TASTE OF HOME
70-tasty-recipes-with-flour-tortillas-taste-of-home image
2020-07-30 Turkey Quesadillas with Cranberry Salsa. A sweet-tart cranberry salsa is the ideal accompaniment to leftover turkey in this breezy quesadilla. With a hint of lemon and pear, the salsa is also good with chicken or pork. —Jodi …
From tasteofhome.com


30-MINUTE HOMEMADE FLOUR TORTILLAS - JUST A TASTE
30-minute-homemade-flour-tortillas-just-a-taste image
2022-04-08 Heat a large nonstick sauté pan over medium-high heat. Roll out one piece of dough into an 8-inch circle then transfer it to the hot pan. Cook the tortilla for about 1 minute then flip it once and continue cooking it an …
From justataste.com


HOMEMADE FLOUR TORTILLAS - THE PIONEER WOMAN
2010-05-31 Directions. Combine flour, baking powder and salt in a large wooden bowl. Stir together. Add spoonfuls of lard or shortening (use 1/2 cup PLUS 2 tablespoons), then use a pastry cutter to combine the ingredients. Cut mixture until it resembles coarse crumbs. Slowly pour in hot water, stirring to bring mixture together.
From thepioneerwoman.com


AUNT SHARLEEN'S FLOUR TORTILLA RECEIPE# 1 (KITCHENPC)
Roll each ball of dough on a floured surface to make 6 or 7 inch size tortillas. Place on a pre-heated griddle or cast iron skillet or a regular skillet and cook till medium golden on both sides. Stack between towels or wax paper.
From kitchenpc.com


AUNT EDNAS HOMEMADE FLOUR TORTILLAS - PLAIN.RECIPES
Transfer the tortilla to a tortilla warmer or place on a platter and cover with a cloth napkin while you cook the remaining tortillas. Serve warm. Try to flip flour and corn tortillas (page 174) only once; flipping them back and forth makes the tortillas tough. Wrapped tightly, flour tortillas can be stored for several days in the refrigerator.
From plain.recipes


SHARLEENS EPISODE 1 RECAP IS UP ON HER WEBSITE! : THEBACHELOR
57 votes, 21 comments. 180k members in the thebachelor community. r/thebachelor is a subreddit dedicated to thoughtful discussion about The Bachelor …
From reddit.com


EASY HOMEMADE FLOUR TORTILLAS - JOE'S HEALTHY MEALS
2020-08-05 Knead by hand or machine until the dough is smooth, about 3 minutes. Remove the dough from the bowl and form into a ball. Place on a lightly flour-dusted surface and cover with a towel to rest for 30 minutes. After 30 minutes, divide the dough into 10 evenly sized balls, (75 to 78 grams each).
From joeshealthymeals.com


FLOUR TORTILLAS - GRACE KENNEDY BELIZE
Place All Dry Ingredients In A Bowl. Add Grace Coconut Milk Liquid And Knead In. Slowly Add Water Until Dough Is Smooth. Cut Dough Into 8-10 Pieces And Form Small Balls. Flatten With Rolling Pin And Bake On A Stove Top Using A Comal Over Low Heat For 3 Minutes. Turn On Other Side And Bake For 3 More Minutes. Previous recipe Next recipe.
From gracekennedybelize.com


RECIPEDB - COSYLAB.IIITD.EDU.IN
By cooking processes, top 50 recipes similar to: Aunt Sharleen's Flour Tortilla Receipe# 1
From cosylab.iiitd.edu.in


FLOUR TORTILLAS | BETTER HOMES & GARDENS
In a medium bowl combine flour, baking powder, and salt. Using a pastry blender, cut in shortening until mixture is combined. Gradually add the warm water, tossing dough until it can be gathered into a ball (if necessary, add more water, 1 tablespoon at a time). Knead dough 15 to 20 times. Cover and let dough stand for 15 minutes. Advertisement.
From bhg.com


AUNT SHARLEEN'S FLOUR TORTILLA RECEIPE# 1 RECIPE - FOOD.COM
Oct 9, 2013 - My aunt gave me her flour tortilla receipe's a few years ago after I asked her how she made her's. She says has two receipe's and I'm not sure what the difference is as I've never notice a difference in taste. Well, every year around thanksgiving and christmas she brings them and they're so delicious I love them warm…
From pinterest.com


THE BEST HOMEMADE FLOUR TORTILLAS {STEP-BY-STEP} - THE …
2020-04-01 Preheat cast iron (or heavy bottom) skillet on medium high for about 5 minutes or until a drop of water sizzles on top. Lightly flour a work surface and roll dough balls using a floured rolling pin. Flip and turn dough 90 degrees after each roll until dough forms a round shape 8 to 10-inches in diameter.
From thecookstreat.com


AUNT SHARLEEN'S FLOUR TORTILLA RECEIPE# 1 RECIPE - FOOD.COM
Jan 28, 2014 - My aunt gave me her flour tortilla receipe's a few years ago after I asked her how she made her's. She says has two receipe's and I'm not sure what the difference is as I've never notice a difference in taste. Well, every year around thanksgiving and christmas she brings them and they're so delicious I love them warmed up and will usually just eat the first one or …
From pinterest.com


AUNT DEBBI'S RECIPES: FLOUR TORTILLAS - BLOGGER
2018-07-28 Flour Tortillas 3 cups rice flour - finely ground works best. If you're buying pre-ground and the tortilla isn't turning out thin and flexible, try using sweet rice flour from an Asian market. 1 1/2 cups tapioca flour 2 tsp. baking soda 1 tsp. salt 1/2 cup palm shortening or lard 1 T vinegar Mix the first four ingredients together. Cut in the ...
From auntdebbisrecipes.blogspot.com


MOTHER'S FLOUR TORTILLAS RECIPE FROM H-E-B
Home Recipes Browse Recipes Mother's Flour Tortillas. The number of items in your shopping list has exceeded the maximum limit. Please remove some items, or create a new shopping list. Nutrition Facts . Serving Size 49 g (Approx. 12 Servings) Amount Per Serving: Calories : 170: Calories From Fat : 80 % Daily Value* Total Fat 9 g: 14%: Saturated Fat 2.5 g: 13%: Trans Fat …
From heb.com


HOMEMADE FLOUR TORTILLAS (WITH FRESH FLOUR) - FARM FRESH FOR LIFE
2017-02-06 Knead the dough well (20-30 times). If it's too sticky to work with, you can add a bit more flour. Form into a ball, cover in plastic & let rest for 30 minutes or more on the counter. When you are ready to make tortillas, heat up your cast-iron skillet to medium. Shape the dough into golf-ball sized hunks.
From farmfreshforlife.com


AUNT SHARLEEN'S FLOUR TORTILLA RECEIPE# 2 RECIPE
1 1/4 cups hot water Directions for Aunt Sharleen's Flour Tortilla Receipe# 2 recipe. Mix the flour and salt together "I use a sifter" in a bowl then cut in the lard or shortening until the mixture resembles bread crumbs. Gradually add the water to form a soft pliable dough "you might need more or less water depending on the type of day." Knead the dough on a well-floured surface …
From recipenode.com


BEST HOMEMADE FLOUR TORTILLAS RECIPE - NO LARD - PREPBOWLS
2020-09-09 Step 2 Take a wide bowl fitted with the sieve . Dump all dry ingredients - flour , salt , baking powder and sift two or three times. Then add butter to the flour mixture and roughly mix them using hands. Now add hot water to the flour, mix …
From prepbowls.com


EASY HOMEMADE FLOUR TORTILLAS ~ SOFT - FIVEHEARTHOME
2021-02-12 In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Transfer to the bowl of a large food processor. Add the butter and pulse until the mixture resembles cornmeal, about 15 (1-second) pulses. With the food processor running, slowly stream in the warm water.
From fivehearthome.com


GRANDMA'S HOMEMADE FLOUR TORTILLAS (& WHAT'S IN A NAME)
2012-05-14 8 c. flour. 2 Tbs salt. 3 Tbs baking powder. 1/2 c. oil (vegetable oil, vegetable shortening, or lard) 1 c. warm water. Sift together flour, salt, and baking powder. Then add in the oil and knead with your hands until small clumps form (kind of like cornmeal or a little larger). Be careful not to overmix. Add in warm water a little at a time ...
From tortillasandhoney.com


SIMPLE TORTILLAS - KING ARTHUR BAKING
In a medium-sized bowl, whisk together the flour, baking powder, and salt. Add the lard (or butter, or shortening; if you're using vegetable oil, add it in step 3). Use your fingers or a pastry blender to work the fat into the flour until it disappears. Coating most of the flour with fat inhibits gluten formation, making the tortillas easier to ...
From kingarthurbaking.com


THE BEST FLOUR TORTILLAS RECIPE! - GIMME SOME OVEN
2020-04-13 Cover with a clean kitchen towel and let the dough rest for 10 minutes. Form the dough balls. Use a knife to cut the dough into 12 equal wedges. Use your hands to roll a wedge into a roughly-shaped ball. Then use a rolling pin or a tortilla press to roll the dough ball out into a 6-inch tortilla. Cook the tortillas.
From gimmesomeoven.com


FLOUR TORTILLAS - CAFE DELITES
2020-05-19 Lightly dust both sides with flour and set them aside. Cover with a clean kitchen towel for 10 minutes. Heat a nonstick pan over medium-high heat. Use a rolling pin to roll out one piece of dough to an 8-9-inch circle about 2mm thick. Cook one tortilla until set and lightly golden, about 1-2 minutes.
From cafedelites.com


FLOUR TORTILLA RECIPE: A BEGINNER'S GUIDE - UNO CASA
2020-06-30 How to make the flour dough. Mix together 4 cups of white flour and 1 and 1/2 tsp of salt in a large mixing bowl. Add 1 cup of hot water and all of your vegetable oil to the mixing bowl. Mix together using your hands until all of the liquid has disappeared. Add the rest of the hot water, and again, mix the dough and the liquid together until no ...
From unocasa.com


RECIPEDB - COSYLAB.IIITD.EDU.IN
By cooking processes, top 50 recipes similar to: Aunt Sharleen's Flour Tortilla Receipe# 2
From cosylab.iiitd.edu.in


ANN'S FLOUR TORTILLAS RECIPE | RECIPELAND
For each tortilla, roll 1 ball on a floured surface into 6, 8, or 10-inch circle. Heat ungreased griddle or skillet over medium-high heat until hot. Cook tortilla until dry around edge and blsiters appear on the surface, about 2 minutes. Turn and cook the other side until dry, about 1 minute. Stack tortillas, placing waxed paper between each.
From recipeland.com


HOMEMADE FLOUR TORTILLAS RECIPE FROM GOOD EATS | ALTON BROWN
Keep the dough balls covered with a tea towel. Roll each ball into a 7-inch round with a rolling pin on a lightly floured surface. Heat an electric nonstick griddle to 375ºF. Put the tortillas, 2 to 3 at a time, on the griddle and cook until light golden, about 4 minutes per side. Can be held for up to 2 hours at room temperature wrapped in a ...
From altonbrown.com


HOMEMADE FLOUR TORTILLAS THAT MELT IN YOUR MOUTH! - KITCHEN GIDGET
2019-01-04 Combine the flour, baking powder and salt. Cut in lard until it resembles fine crumbs. Mixture should lightly hold together when squeezed. Add the warm water, starting with ¾ cup, and mix until it comes together forming a smooth but …
From kitchengidget.com


TORTILLAS: MAKE FLOUR TORTILLAS AT HOME - PATI JINICH
Divide into 18-20 ball shaped portions. Set them on a floured board or plate, cover them with plastic wrap or a clean kitchen towel and let them rest for 25 to 35 minutes. Heat your comal, or ungreased cast iron or non-stick skillet over medium heat. On a floured surface roll out one of the balls with a rolling pin, rotating 5 or 6 times until ...
From patijinich.com


BUTTERY FLOUR TORTILLAS - DAIRY FARMERS OF ONTARIO
2020-06-29 Step 1. Using a small saucepan, warm oil, 3/4 cups of the milk and 3 tbsp butter until just simmering. Don't boil. Remove from heat. Step 2. In your favourite mixing bowl, whisk together the flour, baking powder and salt. Step 3. Add the warm, buttery, milky, mixture to dry ingredients with the remaining 1/2 cup milk. Step 4
From savourontario.milk.org


HANDMADE FLOUR TORTILLAS - FOUNDATION RECIPES | ANSON MILLS
Turn the dough and any remaining flour onto a clean work surface and knead the until the dough shows no dry bits of flour and is completely smooth, about 3 minutes (fig. 1.3). Place the dough in a clean medium bowl, cover tightly with plastic wrap, and let rest for 20 minutes.
From ansonmills.com


EASY HOMEMADE FLOUR TORTILLAS. - HALF BAKED HARVEST
2022-04-19 1. In a bowl, combine the flour, baking powder, and salt. Add the butter, then pour over the hot water. Stir until a shaggy dough begins to form. 2. Turn the dough out onto a floured counter. Use your hands to knead the dough for 1-2 minutes until it forms a smooth ball. Cover the bowl with a damp towel and let rest 10 minutes.
From halfbakedharvest.com


SHARLEENS HWANG (1 MATCHES): PHONE NUMBER, EMAIL, ADDRESS, …
1 record for Sharleens Hwang. Find Sharleens Hwang's phone number, address, and email on Spokeo, the leading online directory for contact information.
From spokeo.com


HOW TO MAKE FLOUR TORTILLAS - THE SPRUCE EATS
2022-01-18 Divide the dough into 12 equal-sized balls and flatten each ball slightly. Lightly flour both sides of the dough. Cover with a clean kitchen towel and let the dough rest for about 30 minutes. Heat a comal, ungreased cast-iron skillet, or nonstick skillet over medium heat.
From thespruceeats.com


Related Search