Authentic Flour Tortilla Recipes

HOMEMADE FLOUR TORTILLAS DONE RIGHT

Steps:

• Add the salt to the flour and mix well. Use your fingers to crumble the lard into the flour mixture. Add 1 cup warm water and stir as much as you can with a spoon, then dump onto a flat surface and knead into a cohesive ball. Let rest for at least 30 minutes.
• Tear into golfball sized chunks, rolling between your hands to shape them into smooth balls.
• Use a rolling pin to roll them out approximately 5-6 inches in diameter.
• Heat a comal/griddle to medium high temperature and add a tortilla.
• Cook each side for 45-60 seconds or until light brown spots form.
• As one tortilla cooks, roll out the next to expedite the process.

HOMEMADE FLOUR TORTILLAS

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.

AUTHENTIC FLOUR TORTILLA RECIPE

Steps:

• In a large bowl, combine flour and salt. Add shortening and rub it into the flour with your hands until it is completely incorporated. It should have a cornmeal type texture.
• Be sure water is 110 degrees and add to the flour mixture. Mix together with a wooden spoon then dump onto a floured counter and knead just until the dough comes together. It will still be fairly lumpy. Do not knead too long or it will develop too much gluten.
• Divide dough into 12 pieces, roll them into balls, cover with plastic wrap, and let rest at room temperature for 30 minutes or up to 3 days in the fridge. Don't rush the resting or you won't be able to roll the dough thin enough.
• Flour your counter and one dough ball well. Roll into a very thin 8″ circle. Cover with a towel and repeat. To help keep a round shape, be sure to rotate the tortilla often during rolling.
• Heat an electric skillet to high heat, or a nonstick pan on the stove to medium high heat. Cook tortillas on first side until puffed and lightly brown, about 1 minute, flip and cook another 1 minute. Remove from heat and cover with a towel and serve immediately.

AUTHENTIC MEXICAN TORTILLAS

Steps:

• 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 HOMEMADE FLOUR TORTILLAS

Steps:

• In a mixing bowl, whisk together flour, salt, and baking powder. Mix in the lard/margarine 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 very 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.
• Store in ziplock bag and re-warm in microwave or oven. If using microwave, wrap tortillas in moist (not wet) paper towel to steam them back to life.

TORTILLA

Steps:

• Add the corn and the water into a medium-sized pot, then search and discard any stones left hidden among the kernels. Add the pickling lime and start cooking over a medium flame. Simmer for about 45 minutes, until the corn is tender, but not too soft (break a kernel open to determine the cooking stage: it should be mostly moist but have a small visible spot of starchiness in the center). Add more water if needed to keep the corn submerged.
• When done, turn off the heat, cover the pot, and leave to soak at room temperature overnight. The next day, strain the kernels in a colander, place under running cold water and rub energetically between your hands to remove the majority of the bran. Thoroughly drain then transfer to a food processor.
• Process at high speed for approximately 10 minutes, adding water in small amounts. Scrape down the sides of the bowl when necessary. The finished purée should be chunk-free.
• Scrape the corn blend into a bowl and add masa harina in small amounts, kneading until the dough becomes soft and pliant, but not wet. Test the dough by shaping a small ball and pressing it between your fingers: if it cracks, it's too dry, and if it sticks, it's too wet. Add more water or masa harina, accordingly.
• Cut off the sides and the top of a zip bag and line a tortilla press with it. Trim to fit. Next, preheat a well-seasoned griddle or a cast-iron skillet over a medium-high flame. Take a piece of dough, roll it into a golf ball-sized ball and gently flatten. Place it into the tortilla press lined with plastic and flatten. The tortilla should be about a millimeter thick. For an even thickness, rotate the plastic 180 degrees and press one more time.
• Peel the tortilla from the plastic and place it into the hot skillet. Cook for about half a minute, until the bottom side dries, then flip, and cook for another half a minute. Be careful not to scorch the tortillas.
• Once cooked, stack the tortillas, wrap them in a clean kitchen towel or place in a tortilla holder. Serve at once.

EASY FLOUR TORTILLAS

Steps:

• In a large mixing bowl, add flour, baking powder and salt. Stir with a fork to combine.
• Add oil and water and stir to combine until a dough forms.
• Transfer the dough onto a well-floured work surface and knead for about 5 minutes (or 15 minutes if using whole wheat flour), until the dough is smooth and elastic. If the dough becomes too sticky to work with during the kneading process, add in a little more flour. The final dough should be tacky, but not so much that it completely sticks to your fingers and hands.
• Roll the dough into a ball, cover it with a clean kitchen towel and let it rest for 30 minutes (or up to 2 hours).
• Divide the dough into 8 separate pieces and roll each piece into a ball.
• On a lightly floured surface, roll each dough ball into an 8 to 10-inch circle. (While you're rolling out each ball, you can place the rolled tortillas on top of a clean kitchen towel or lightly-floured parchment paper.)
• Heat a large nonstick skillet or griddle over medium-high heat. Place a tortilla on the skillet and cook for 30-45 seconds, or until small bubbles start to form. Flip it over with your hands or a spatula and cook for another 30-45 seconds.
• Remove from the skillet and place it in a tortilla warmer. If you don't have a tortilla warmer, I recommend wrapping the tortillas in a kitchen towel and then placing them inside a large zip-top plastic bag. Serve immediately.
• In the bowl of a stand mixer, add flour, baking powder and salt. Mix for a few seconds on low using the dough hook attachment.
• Turn the mixer on medium speed and while it's running, add the oil and water. Mix for 1 to 2 minutes until a dough forms. You may need to stop the mixer and scrape the sides of the bowl to incorporate all the flour.
• Lower the speed to low speed and mix for 2 to 3 minutes (or 6-8 minutes if using whole wheat flour), until the dough is smooth and elastic. If the dough is too sticky, add in a little flour until the dough is tacky to the touch, but not sticking to your fingers and hands.
• Transfer the dough onto a well-floured work surface and knead for about 5 minutes, until the dough is smooth and elastic. If the dough becomes too sticky to work with during the kneading process, add in a little more flour. The final dough should be tacky, but not so much that it completely sticks to your fingers and hands.
• Roll the dough into a ball, cover it with a clean kitchen towel and let it rest for 30 minutes (or up to 2 hours).
• Divide the dough into 8 separate pieces and roll each piece into a ball.
• On a lightly floured surface, roll each dough ball into an 8 to 10-inch circle. (While you're rolling out each ball, you can place the rolled tortillas on top of a clean kitchen towel or lightly-floured parchment paper.)
• Heat a large nonstick skillet or griddle over medium-high heat. Place a tortilla on the skillet and cook for 30-45 seconds, or until small bubbles start to form. Flip it over with your hands or a spatula and cook for another 30-45 seconds.
• Remove from the skillet and place it in a tortilla warmer. If you don't have a tortilla warmer, I recommend wrapping the tortillas in a kitchen towel and then placing them inside a large zip-top plastic bag. Serve immediately.

FLOUR TORTILLAS

Steps:

• Blend flour, salt, and baking powder with a fork
• Cut in shortening
• add hot water
• Complete mixing the dough by hand and shape into a large ball
• Let rest 5-10 minutes
• Divide dough into 10 portions and shape into balls
• Lightly flour surface if the dough is sticky
• Roll each ball into a thin circle
• Cook on a griddle over medium heat, approximately 1 minute
• Then turn and cook for about 30 seconds on other side.
• Do not overcook as the tortillas will get too hard.

HOMEMADE FLOUR TORTILLAS

Steps:

• MIX: Whisk together the dry ingredients with your hands or with a whisk. Add in the shortening using a pastry cutter, or you can rub the shortening into the flour using your fingertips. Just work the fat into the flour until it resembles a coarse meal. Add the hot water and combine with your hands. When the dough is shaggy and somewhat combined, dump it out onto a clean surface. Bring it together to form a ball. Then, set a timer for 10 minutes and knead the dough until it's soft and supple. It'll feel like it's not soft right away, but once you hit around 4-5 minutes of kneading, you'll notice the dough softens and much easier to work with.
• REST: Cover the dough with a bowl or with wrap in plastic wrap and allow the dough to rest for 20 minutes before proceeding.
• ROLL: On a clean work surface, dusted very lightly with flour, divide the dough into 14 equal portions. Roll the dough into smooth balls, place under a wet paper towel, or just cover with a tea towel. Grab the first one you rolled and roll it out into a tortilla using a rolling pin. Ideally, you want it to be ⅛ - ¼ inch in thickness depending on preference. But not thicker than that. Heat a cast-iron skillet over medium heat.
• COOK: Add the tortilla to the hot skillet and allow for it to start forming bubbles on the surface, this takes about 1 - 1 ½ minute. Once you see the bubbles getting larger, flip the tortilla over and allow for it to cook for an additional 20-30 seconds or until it's done. You may need to turn the heat down once you've made a few tortillas as it gets really hot. Alternately, you can move the skillet off the heat for a few minutes and allow it to cool before proceeding.

FLOUR TORTILLAS

Steps:

• Mix flour, salt and baking powder in the bowl of a stand mixer. Thoroughly combine the ingredients using a dough hook. Leave the mixer running on medium while you add water and oil. Mix for about a minute, or until the dough starts to form a ball, then lower the speed. Keep mixing for about a minute more, until the dough becomes smooth.
• Place the dough onto a lightly floured work surface and divide it into 16 pieces. Coat the pieces with flour on both sides. Shape the dough into balls, then flatten them with the palm of your hand. Cover the flattened pieces with a clean kitchen cloth and leave to rest for 15 minutes (or up to 2 hours).
• Heat a big pan over a medium flame. Lightly flour the work surface and the rolling pin, then roll out the pieces of dough into rough circles, about 6-7 inches in diameter.
• One at a time, cook the tortillas in the heated pan for about a minute, until the bottom acquires a few pale brown spots. Turn over and cook for another 15 to 20 seconds.
• Place the cooked tortillas into a lidded container to keep soft. Serve warm or leave to cool for later. If serving later, reheat the tortillas in the microwave by placing them into a microwave-safe container. Put a damp paper towel on the bottom of the container before stacking the tortillas. Microwave for 15 to 30 seconds then keep covered until serving.