MIX-N-POUR TORTILLA RECIPE (GO AHEAD & MAKE A DOUBLE BATCH!)
Traditional homemade flour tortillas just never came out right for me. After all that time spent trying & trying, I almost gave up. But with these Mix-N-Pour Tortillas I can have them made in 15 minutes or so! They are almost like a super thin tortilla-flavored pancake. Easy to roll without breaking too, RancherMan loves them! #TexasHomesteader
Provided by www.TexasHomesteader.com
Categories bread
Number Of Ingredients 6
Steps:
- DirectionsCombine all ingredients & whisk together until batter is smooth. Lightly oil cast-iron pan or griddle (I used bacon grease on a griddle) & heat on medium-high heat for a minute or so to get it hot.
- Pour 1/4 to 1/3 cup batter onto hot surface. (depending upon how big & thick you want your tortillas) Use the back of measuring cup to spread and thin the batter to about 5"-6" tortillas.
- After about 2 minutes cooking on the first side, flip and cook the remaining side. When tortilla is fully cooked remove from pan and place on a rack until all tortillas are cooked.
- Enjoy tortillas hot or allow to cool completely & then place in airtight bag and store in the refrigerator. Consume within about a week or so.
HOMEMADE TORTILLAS
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
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
WHOLE WHEAT TORTILLAS QUICK AND EASY
Make and share this Whole Wheat Tortillas Quick and Easy recipe from Food.com.
Provided by healthycollegestude
Categories Breads
Time 15m
Yield 10 tortillas
Number Of Ingredients 5
Steps:
- Combine flour, baking powder, and salt.
- Add olive oil and stir until well combined.
- Add in warm water a few tablespoons at a time and until the dough can be gathered into a ball.
- On a floured surface, knead dough by hand for about 10-15 minutes Cover and let rest for 15 minutes.
- Divide dough into 10 balls.
- Roll each ball to form a circle. (Make sure surface is floured or else dough will stick).
- Cook each tortilla on a ungreased skillet over medium-high heat for about 1 minute (30 seconds on each side) until puffy.
- Freeze or eat right away!
Nutrition Facts : Calories 105.7, Fat 3.3, SaturatedFat 0.5, Sodium 153.5, Carbohydrate 17.4, Fiber 2.6, Sugar 0.1, Protein 3.2
STEAK TORTILLAS
"When I fix steak, I always grill one extra so I have leftovers to make these delicious filled tortillas," informs Kris Wells of Hereford, Arizona. The steak strips are seasoned with salsa, chili powder and cumin, then tucked inside soft flour tortillas with tasty toppings.
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large nonstick skillet, saute steak and onion for 1 minute. Stir in the salsa, cumin, chili powder and garlic powder. , In a small bowl, combine flour and water until smooth; gradually add to the skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Place beef mixture on tortillas; top as desired with cheese, lettuce, tomatoes and additional salsa. Fold in sides.
Nutrition Facts : Calories 253 calories, Fat 6g fat (1g saturated fat), Cholesterol 43mg cholesterol, Sodium 313mg sodium, Carbohydrate 28g carbohydrate (1g sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges
CORN TORTILLAS
This is the real thing! A simple mixture of masa harina and water results in the most wonderful corn tortillas you ever tasted. The secret is to use a cast iron pan! You can buy masa harina at Mexican grocery stores or in the ethnic food aisle of large supermarkets.
Provided by jenn
Categories Bread Quick Bread Recipes Tortilla Recipes
Time 1h5m
Yield 5
Number Of Ingredients 2
Steps:
- In a medium bowl, mix together masa harina and hot water until thoroughly combined. Turn dough onto a clean surface and knead until pliable and smooth. If dough is too sticky, add more masa harina; if it begins to dry out, sprinkle with water. Cover dough tightly with plastic wrap and allow to stand for 30 minutes.
- Preheat a cast iron skillet or griddle to medium-high.
- Divide dough into 15 equal-size balls. Using a tortilla press, a rolling pin, or your hands, press each ball of dough flat between two sheets of plastic wrap.
- Immediately place tortilla in preheated pan and allow to cook for approximately 30 seconds, or until browned and slightly puffy. Turn tortilla over to brown on second side for approximately 30 seconds more, then transfer to a plate. Repeat process with each ball of dough. Keep tortillas covered with a towel to stay warm and moist until ready to serve.
Nutrition Facts : Calories 145.6 calories, Carbohydrate 30.4 g, Fat 1.5 g, Fiber 3.8 g, Protein 3.7 g, SaturatedFat 0.2 g, Sodium 3.6 mg, Sugar 0.3 g
HOMEMADE FLOUR TORTILLAS
Traditional flour tortillas - homemade and much better than store bought. Do not substitute vegetable oil or shortening for the lard.
Provided by LaDonna
Categories Bread Quick Bread Recipes Tortilla Recipes
Time 1h
Yield 24
Number Of Ingredients 5
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.
Nutrition Facts : Calories 85.7 calories, Carbohydrate 16 g, Cholesterol 1 mg, Fat 1.3 g, Fiber 0.6 g, Protein 2.2 g, SaturatedFat 0.5 g, Sodium 138.4 mg, Sugar 0.1 g
AUTHENTIC MEXICAN TORTILLAS
I learned how to make these growing up watching my mother Alma. We have never used an actual recipe, but for your convenience I came up with one.
Provided by Jamie Mikall Martinez
Categories Bread Quick Bread Recipes Tortilla Recipes
Time 55m
Yield 12
Number Of Ingredients 5
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.
Nutrition Facts : Calories 227.4 calories, Carbohydrate 24.1 g, Fat 13.1 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 3.3 g, Sodium 469.9 mg, Sugar 0.1 g
TORTILLAS
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
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
EASY TORTILLA RECIPE
Homemade tortillas really elevate any dish. This simple recipe will have you wondering why you ever settled for store bought.
Provided by Natalya Drozhzhin
Categories How To Main Course
Time 40m
Number Of Ingredients 5
Steps:
- Combine the dry ingredients together. Slowly add in the oil while the mixer is going.
- Add in water slowly. Continue kneading until the dough isn't sticky. Let the dough sit for about 10 minutes.
- Divide dough into 16 even pieces. On a well-floured surface, roll each piece into a round dough ball.
- On a well-floured surface, roll out each dough ball into a tortilla shape.
- Preheat a skillet over medium-heat. Cook each tortilla for about one minute on the first side and 30 seconds on the other.
- Keep tortillas in a tortilla warmer or kitchen clean kitchen towel until you are ready to serve.
Nutrition Facts : Calories 116 kcal, Carbohydrate 18 g, Protein 2 g, Fat 3 g, Sodium 146 mg, ServingSize 1 serving
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5/5 (12)Calories 101 per servingCategory Side Dish
- In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Transfer to the bowl of a large food processor. Add the butter and pulse until the mixture resembles cornmeal, about 15 (1-second) pulses. With the food processor running, slowly stream in the warm water.
- Turn out dough onto a lightly floured work surface. Knead for 1 minute until smooth and elastic. Divide the dough into 10 equal pieces and roll into balls. Cover dough balls with a clean kitchen towel and allow to rest for 15 minutes.
- Heat a large skillet over medium to medium high heat. While skillet is heating, roll tortillas into 7- to 8-inch diameter circles, using a bit of flour to prevent sticking. Place a tortilla into hot skillet and cook until it bubbles up a bit and light brown spots form on the underside, anywhere from 10 to 60 seconds depending on how hot your pan is and how thick your tortillas are. Flip tortilla and cook until second side is done. Repeat until all tortillas are cooked.
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5/5 (1)Total Time 1 hr 25 minsCategory Mains, SidesCalories 193 per serving
- Using a stand mixer to knead the doughPlace the flour, salt, baking powder, butter into the stand mixer bowl and add 1 ½ cups of hot water.Attach the dough hook and start the machine on low speed. Knead for about 30 seconds, if the dough looks dry add some or all of the remaining ¼ cup water..Continue to knead the dough until it looks soft and smooth – it will come together quite quickly. Occasionally stop the machine and scrape down the sides of the bowl.
- Divide the dough into 18 even sized pieces.Shape into balls, and coat in flour by dipping each ball into the extra flour, shake off any excess. Place on the bench and cover the balls with a damp paper towel and allow to rest for 15 minutes.Roll out each ball into a thin circle, there is no need to flour the bench or rolling pin as the balls have already been dipped into flour.Tip: Roll out five balls then start cooking and continue to roll and cook until you have done all 18.
- Dry fry the tortillas in a large fry pan, preferably a heavy cast iron pan – it retains the heat better. You will have to experiment to get the correct temperature. The heat needs to be low to medium-low, just hot enough for it to cook in a few minutes on each side without burning.Before placing the tortillas in the fry pan, shake off any excess flour, as this will burn and “dirty” your tortillas. When you are cooking, if you do notice loose flour in the pan wipe it out before adding the next one.As the dough cooks, air pockets inside the dough will cause it to puff up and it will start to look cooked, at this stage check underneath it should be slight coloured in some places. Flip over and cook the top for a minute or two.Transfer to a plate and continue cooking the rest.Tip: To keep the tortillas warm, pile the tortillas on top of each other and wrap in foil that is lined with absorbent paper.
30-MINUTE HOMEMADE FLOUR TORTILLAS - JUST A TASTE
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4.9/5 (237)Category Bread, SnackCuisine MexicanCalories 191 per serving
- Add the water and vegetable oil and using your hands, mix together the dough until it is a cohesive ball and all of the liquid has been absorbed. If the dough is too sticky, add more flour 1 tablespoon at a time, as needed. (The dough should be soft and Playdoh-like in texture, but not sticky.)
- Transfer the dough onto your work surface and knead it about 10 times until it becomes smooth all over.
- Divide the dough into 12 equal balls then flat each ball slightly into the shape of a hockey puck. Flour each piece of dough on both sides then set them aside and cover them with a towel.
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- In a medium-sized bowl, whisk together the flour, baking powder, and salt., Add the lard (or butter, or shortening; if you're using vegetable oil, add it in step 3).
- Coating most of the flour with fat inhibits gluten formation, making the tortillas easier to roll out., Pour in the lesser amount of hot water (plus the oil, if you're using it), and stir briskly with a fork or whisk to bring the dough together into a shaggy mass.
- Stir in additional water as needed to bring the dough together., Turn the dough out onto a lightly floured counter and knead briefly, just until the dough forms a ball.
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- In the bowl of a stand mixer fitted with the dough hook, combine flour, salt, and baking powder. Mix briefly to combine.
- In a large mixing bowl, combine flour, salt, and baking powder. Whisk briefly to combine, then add vegetable oil. Stir until the mixture resembles coarse crumbs.
- Whether you used a stand mixer or your hands, transfer dough at this point from the mixing bowl to a well-floured work surface. Divide into 16 roughly equal portions. Roll each portion into a ball and flatten slightly with the palm of your hand. Cover flattened balls of dough with a clean kitchen towel, and allow to rest for at least 15 minutes and up to an hour.
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- In a medium bowl, combine the masa harina and hot water. Using your hands, mix the ingredients together until well-combined. (The mixture should resemble the consistency of Play-Doh.) Cover the bowl with a towel and let it rest for 10 minutes.
- Fill a small bowl with water. Open the sealable plastic bag then cut along the longer sides to form one long rectangle of plastic that's still sealed together at the bottom of the bag.
- Pinch off pieces of the dough (for 6-inch tortillas, use roughly 3 tablespoons of dough). Lightly wet your hands then gently compress the mixture and roll it into a ball, flattening it slightly into a puck. (The water will ensure the edges of your tortillas are smooth and not jagged or cracked.)
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