To Warm Tortillas Recipes

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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

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

WARM CORN TORTILLAS



Warm Corn Tortillas image

Once you've made these corn tortillas, you'll never settle for the dried-out, bland commercial varieties. While you can make tortillas without a tortilla press, or comal, it's strongly recommended you use one. They are inexpensive and widely available at specialty kitchen stores. Alternatively, press the dough between two flat plates.

Provided by Martha Stewart

Categories     Bread Recipes

Yield Makes 4 tortillas

Number Of Ingredients 2

1 cup masa harina
1/2-3/4 cup boiling water

Steps:

  • In a small bowl, combine the masa harina and water, then knead until smooth, adding more water if necessary to achieve a soft, claylike consistency.
  • Prepare 5 pieces of parchment the size of your tortilla press. Place one piece on the bottom of the press. Place a ball of dough about the size of a walnut on the parchment. Cover with a piece of parchment, close the top plate, and press down firmly with the handle. Rotate the tortilla and press again, if necessary, to flatten the tortilla to a 1/16-inch thickness. Open the press, peel the top piece of parchment off the tortilla and reuse for remaining dough. Repeat with the remaining dough. Stack the tortillas on top of one another and cover the stack with a damp kitchen towel.
  • Heat a dry cast-iron skillet or nonstick pan until moderately hot. Hold one tortilla in your hand, peel the parchment away, lay the tortilla in the skillet, and cook 30 to 45 seconds per side. Repeat with the remaining tortillas, stacking them as you go. Serve immediately.

TO WARM TORTILLAS



To Warm Tortillas image

Traditionally tortillas are heated a few at a time on a hot comal, or griddle, for a few seconds on either side and stacked as heated in a cloth-lined tortilla basket with a cover. The oven method we recommend here is useful for heating many tortillas at once.

Number Of Ingredients 0

Steps:

  • Wrap stacks of 8 tortillas in foil and chill in sealable plastic bags until ready to heat. Tortillas may be wrapped and chilled 6 hours ahead.
  • Preheat oven to 350° F.
  • As needed, heat foil packages in oven 12 to 15 minutes, or until hot. Unwrap packages and transfer tortillas to a cloth-lined basket and cover with cloth.

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