Recipes Using Tortillas

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HOMEMADE TORTILLAS



Homemade Tortillas image

Provided by Ree Drummond : Food Network

Time 35m

Yield 16 tortillas

Number Of Ingredients 4

2 1/2 cups all-purpose flour, plus more for dusting
1 teaspoon kosher salt
3 tablespoons vegetable oil
1 cup very hot water

Steps:

  • In a bowl, stir together the flour and salt. Stir in the vegetable oil, then slowly pour in the hot water, stirring gently. When the dough comes together, turn it out onto a lightly floured surface. Knead it gently a few times to smooth it out.
  • Heat a cast-iron skillet or griddle over medium-high heat. Pinch off a piece of dough slightly smaller than a Ping-Pong ball and roll it into a 5-inch circle. It should be extremely thin.
  • Cook on the dry skillet for about 1 minute on the first side, until it starts to brown a little, then flip it and cook for about 30 seconds on the second side. Remove and stack onto a kitchen towel, then repeat with the rest. As you stack the tortillas, wrap them in the kitchen towel while you cook the next ones.

CORN TORTILLAS



Corn Tortillas image

Home-made corn tortillas! Great for home-made corn chips, enchiladas, tacos, quesadillas--everything! A money-saver too, considering how much chips and store-bough tortillas can be. Prep time includes 30 minutes "sitting time."

Provided by Roosie

Categories     Breads

Time 1h35m

Yield 16 tortillas, 16 serving(s)

Number Of Ingredients 3

2 cups masa harina flour (corn flour)
1 cup water
1/2 teaspoon salt

Steps:

  • Mix flour and salt, then add warm water.
  • Knead until a soft dough forms, adding more water or flour as needed.
  • Tightly wrap dough in plastic wrap and let sit for 10-30 minutes.
  • Divide dough into about 16 balls, about 1/2-inch in diameter each.
  • Place each ball between 2 sheets of plastic wrap or waxed paper and roll into 5-inch round using a rolling pin, heavy flat-bottomed pan or tortilla press (available at cooking. com[http://www. cooking. com/products/shprodde. asp? SKU=116136]).
  • If the edges of the tortilla are uneven and crumbly, the dough needs a little more water.
  • If the dough sticks to the waxed paper and it is very soft, add a few tablespoons of flour.
  • Repeat with remaining dough, leaving each tortilla between the sheets of waxed paper.
  • Heat an ungreased cast iron griddle or large non-stick skillet over medium-high heat.
  • Peel off the top sheet of waxed paper and invert the tortilla into the hot pan, quickly and carefully peel off remaining wax paper.
  • Cook tortilla until stiffened, about 30 seconds; turn for 1 minute or until it is lightly browned, then turn to the first side for 30 seconds.
  • The cooking time for each tortilla should be less than 2 minutes, do not cook until crispy.

TORTILLAS



Tortillas image

Forget shop-bought and try homemade tortillas. They'll store for two days or you can freeze them to use later. They're perfect for wraps

Provided by Good Food team

Categories     Side dish

Time 1h

Yield Makes 6

Number Of Ingredients 3

250g plain flour , plus a little more for dusting
2 tbsp vegetable oil
½ tsp fine salt

Steps:

  • Combine the flour, vegetable oil and salt in a bowl. Pour over 150ml warm water and knead to bring the mixture together. Remove from the bowl and knead on a lightly floured work surface for around 5 mins until you make a soft, smooth ball of dough. Cover with a clean tea towel and rest for at least 15 mins before rolling out.
  • Cut the dough into 6 equal pieces (about 75g each). Roll out each ball of dough as thinly as possible on a floured work surface. They should make rounds about 20 cm wide, 2mm thick.
  • Heat a large frying pan over a medium-high heat. Cook the tortillas for 1-2 mins on each side until golden brown and toasted. Wrap them in foil and cover in a tea towel to keep warm, while you cook the rest. Keeps for two days well wrapped, or cool, wrap and freeze for up to three months.

Nutrition Facts : Calories 187 calories, Fat 4 grams fat, Carbohydrate 32 grams carbohydrates, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium

FLOUR TORTILLAS



Flour Tortillas image

Follow this homemade tortilla recipe to make tortillas that are perfectly fluffy, pliable, and elastic-ideal for making the best burritos you've ever had.

Provided by Alan Delgado

Yield Makes eight 10" tortillas

Number Of Ingredients 5

3⅓ cups (417 g) unbleached all-purpose flour, plus more for surface
1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt
1 tsp. baking powder
1 tsp. baking soda
6 Tbsp. lard or vegetable shortening, melted

Steps:

  • Whisk 3⅓ cups (417 g) unbleached all-purpose flour, 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, 1 tsp. baking powder, and 1 tsp. baking soda in a medium bowl to combine. Using your hands, work in 6 Tbsp. lard or vegetable shortening, melted, until incorporated and mixture looks crumbly. Pour in 1 cup plus 2 Tbsp. hot water (about 100°F) and mix well.
  • Transfer dough to a surface and knead until it comes together and springs back slowly when pressed, about 5 minutes. Wrap dough in plastic and let rest at room temperature at least 1 hour, or chill up to 12 hours (preferable). If chilling, let dough sit at room temperature 1 hour before making tortillas.
  • Unwrap dough and divide into 8 equal pieces (about 99 g each if you have a scale). Working with 1 piece at a time, pull edges of dough up and into center, then rest a cupped hand over dough so your palm and fingers enclose it and slowly work your hand in a circular motion on the counter to shape dough into a ball. Cover balls with plastic wrap to keep from drying out and let rest 30 minutes.
  • Working one at a time, roll out each ball of dough on a lightly floured surface, dusting lightly with more flour if needed (use as little as possible) to 11"-12" rounds (they should be thin enough that you can see the counter through the dough).
  • Heat a comal or large cast-iron or nonstick skillet over medium-high until smoking. Working one at a time, cook tortillas until charred in spots and bubbles form on surface, 10-15 seconds. Flip and cook until charred in spots on second side, about 10 seconds. Stack and wrap in a kitchen towel to keep warm as you go.

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