Tex Mex Style Soft And Chewy Flour Tortillas Recipes

CHEWY FLOUR TORTILLAS

Steps:

• 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 into a dough. 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 your 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. With a rolling pin, roll out the tortilla, working from the center out, until you have a 7- or 8-inch tortilla a little less than 1/4 inch thick. Transfer the tortilla to a hot, dry skillet or griddle. It will begin to blister. Let it cook for 30 seconds, turn it, and let the other side cook for 30 seconds. Remove the tortilla, place it in a napkin-lined basket and cover with aluminum foil. Repeat for the remaining tortillas.

FLOUR TORTILLAS

Steps:

• To make the dough, in the work bowl of a food processor, add the flour and the vegetable shortening. Process 10 to 15 seconds to blend. With the machine running, add the warm salt water in a quick stream and process until a solid ball of moist, slightly sticky dough. If you think it needs more liquid, mix in 2 to 3 more tablespoons of warm water; the dough must be moist enough to roll out. Knead the dough a few times, then place it in a large bowl, cover with a clean kitchen towel, and let it rest for at least 1 1/2 hours. Or place the dough in a large self-sealing plastic bag and let it rest in the refrigerator for the same amount of time.
• Dust the work surface with a small amount of flour. Divide the dough into 8 balls of equal size, set them out on the work surface, and cover with a damp towel.
• To shape the tortillas, with a narrow wooden rolling pin or dowel, roll out each ball into 5 1/2-inch rounds that are about 1/4 inch thick. Try not to blend in any extra flour, as that will make the tortillas tough. Keep the tortillas covered, and don't stack them.
• To cook the tortillas, heat a dry heavy nonstick griddle or skillet over medium heat. Flip a tortilla onto the hot cooking surface and cook it until puffy and blistered with brown spots, about 1 1/2 minutes. Flip it over and cook another 1 1/2 minutes. Hold the tortillas in a basket covered with a warm towel. To reheat, cook briefly on both sides in a griddle or skillet over medium heat.

TEXAS FLOUR TORTILLAS

Steps:

• Method:.
• Mix together flour, baking powder, salt and oil.
• Slowly add the warm milk and stir until a loose sticky ball is formed.
• Knead for two minutes on a lightly floured surface. Dough should be firm and soft.
• Let dough rest in a bowl covered with a damp cloth or plastic wrap for 20 minutes.
• After dough has rested break off eight sections, roll them into balls, place on a plate and cover with damp cloth or plastic wrap. let rest for 10 minutes.( it is important to let dough rest, otherwise it will be like elastic and hard to roll out).
• One at a time pat dough into a 4 inch circle, and then roll with a rolling pin form the center until it is thin and about 8 inches in diameter. ( like rolling a pie crust, dust with a little flour to prevent dough form sticking to the rolling pin.) Don't overwork the dough or it will be to stiff. keep rolled out tortillas covered until ready to cook.
• In a dry iron skillet or electric griddle heated to med/high cook tortillas about 30 seconds on each side. It should start to puff a bit when done, and should have a nice brown speckled appearance. Keep cooked tortillas covered or wrapped in a napkin till ready to eat.
• Leftovers are great reheated over an open flame on your gas stove. If you have leftovers.