Rick Bayless Flour Tortilla Recipes

FLOUR TORTILLAS

Steps:

• In a food processor combine 2 3/4 cups of the flour (reserve the remaining flour for rolling out the dough) with the lard or shortening. Pulse several times until the fat is evenly distributed throughout the flour and no particles of fat are visible. Dissolve the salt in 2/3 cup of the warm water. With the machine running, pour the liquid through the feed tube in a steady stream and stop the machine once the dough has come together in a ball. Feel the dough, it should be a medium-stiff consistency, not too firm but not as soft as most bread doughs. If the dough is too stiff, divide it into several pieces, sprinkle with 1 or 2 tablespoons of the remaining water and process again until a ball forms.
• Divide the dough into 12 portions, roll into balls and place on a flat surface or plate. Cover with plastic wrap and allow dough to rest for at least 30 minutes.
• On a lightly floured surface roll each ball into a 7-inch circle by flattening the ball of dough, lightly flouring it, and with a rolling pin rolling forward and backward over the dough, then turn it a sixth of a turn and roll forward and backward again. Repeat the turning and rolling process until a 7-inch circle is formed, re-flouring the work surface as necessary. Place the tortilla on a plate and cover with plastic wrap. Repeat the rolling out process for the remaining 11 balls of dough.
• Heat a flat cast iron griddle over moderately high heat. Lay a tortilla on the griddle and cook for 20 to 45 seconds until tortilla bubbles and lightly browns on the underside. Flip the tortilla and cook it for another 30 to 45 seconds. The tortilla should be lightly browned but still soft and flexible. Transfer the cooked tortilla to a heavy towel and wrap it up. Cook the remaining tortillas in a similar manner and store stacked in the towel to keep them warm and soft.
• The tortillas can be stored in a sealable plastic bag and refrigerated until ready for use. To reheat the tortillas, tuck them in an "envelope" made out of aluminum foil and heat in a 325 degree oven for 10 to 15 minutes.

FLOUR TORTILLAS

Steps:

• In a food processor combine 2 3/4 cups of the flour (reserve the remaining flour for rolling out the dough) with the lard or shortening. Pulse several times until the fat is evenly distributed throughout the flour and no particles of fat are visible. Dissolve the salt in 2/3 cup of the warm water. With the machine running, pour the liquid through the feed tube in a steady stream and stop the machine once the dough has come together in a ball. Feel the dough, it should be a medium-stiff consistency, not too firm but not as soft as most bread doughs. If the dough is too stiff, divide it into several pieces, sprinkle with 1 or 2 tablespoons of the remaining water and process again until a ball forms.
• Divide the dough into 12 portions, roll into balls and place on a flat surface or plate. Cover with plastic wrap and allow dough to rest for at least 30 minutes.
• On a lightly floured surface roll each ball into a 7-inch circle by flattening the ball of dough, lightly flouring it, and with a rolling pin rolling forward and backward over the dough, then turn it a sixth of a turn and roll forward and backward agaiy

FLOUR TORTILLAS

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.

RICK'S CORN TORTILLAS

Steps:

• To make the dough: If using fresh masa, knead the dough with a little cold water until soft and easily malleable. Add water, a tablespoon at a time, and stop when dough becomes soft, but not sticky. Cover with plastic wrap. If using masa harina, mix it with 1 cup plus 2 tablespoons hot water, then knead until smooth, adding more water or more masa harina to achieve a very soft (but not sticky) consistency. Cover with plastic wrap, and let rest for 30 minutes.
• To press and unmold the tortillas: Divide the dough into 15 balls, and cover with plastic wrap.
• Heat 2 ungreased large skillets or an ungreased double-size griddle (one that fits over two burners) so that one end is between medium low and medium and the other is at medium high.
• Cut 2 squares of medium-to-heavy plastic (a garbage bag will work fine) to fit over the plates of the tortilla press. Place 1 square of plastic on the bottom plate. Center a ball of dough on the plastic, flattening it a little with your hand to make it stick, and cover with the other square of plastic. Close the top plate, fold the pressure handle over it, and press down somewhat firmly. Open, turn tortilla 180 degrees, close, and gently press again, to an even 1/16-inch thickness.
• Fold back the pressure handle, open the top plate, and, while the plastic-wrapped tortilla is still lying on the bottom plate, take hold of the top piece of plastic, and quickly pull it off. Now, pick up the tortilla by the plastic with one hand, and flip it over, uncovered side down, onto the slightly separated fingers of your other hand -- it will cover your fingers and half of your palm.
• Starting at one edge, quickly peel the remaining plastic off the tortilla, leaving the raw, flattened disc of masa on your hand. If the dough is too soft, you'll have difficulty peeling off the plastic; to correct the problem, work a little masa harina into the dough, and continue.
• To cook the tortillas: Take a tortilla in your hand, and hold it at a 45-degree angle to the cooler skillet or cooler end of the griddle. Move your hand away from your body, letting the overhanging portion of the tortilla go down first, then quickly roll your hand out from underneath the tortilla, letting it fall flat and smooth.
• The tortilla should begin to bubble after 15 seconds, at which point you should flip it onto the hotter surface.
• Within 30 to 40 seconds, the tortilla should be speckled brown underneath. Remove from griddle, and use immediately.