Esta es una exhibición prevé de cómo se va ver la receta de 'Homemade Flavored Flour Tortillas' imprimido.

Receta Homemade Flavored Flour Tortillas
by myra byanka

Homemade Flavored Flour Tortillas

Flour tortillas are popular in northern Mexico, whereas corn is favored in the central and southern regions. It is just a matter of what grows where.

Corn tortillas are rarely used in Tex-Mex enchilada dishes, because unless homemade, they tend to break apart when trying to roll them up. I use them to make stacked enchiladas, which are found in West Texas and New Mexico.

Handmaking flour tortillas is not difficult at all. You'll need the ingredients, a rolling pin, spatula, and a skillet. Also, have a container ready to hold the fresh tortillas.

I am posting a basic recipe, plus 4 varieties of flavored ones: onion, garlic, cumin, and adobo.

See links below for adobo and taco seasonings, or purchase Sazon from a Latin grocery.

YouTube has several how make flour tortilla videos. If you're a novice, you might want to watch one first.

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Mexico Mexican
Tiempo para Cocinar: Raciónes: 6

Va Bien Con: tacos, enchiladas, burritos

Ingredientes

  • Basic Recipe:
  • 4 cups all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1 tsp. salt
  • 1/2 cup lard, cut in little cubes
  • 1 tbs. corn or veggie oil
  • 1 1/4 cup warm water
  • To the warm water, add one of the following, and stir well:
  • 1 tbs. onion powder (do not toast)
  • 1/2 tbs. garlic powder (do not toast)
  • 1 tbs. cumin powder, toasted
  • 1/2 tbs. dry adobo mix, Goya Sazon of choice, or taco seasoning, toasted

Direcciones

  1. Stir the flour, baking powder, and salt together in a bowl, add the lard pieces and work the dough with your fingers (like biscuit dough), until it resembles fine meal.
  2. Drizzle on oil and stir in the water, forming a dough.
  3. Knead for 2 minutes on a work surface. The dough should be soft and elastic.
  4. Cover and let rest 30 minutes.
  5. Divide into 12 pieces.
  6. Turn the first piece of dough in a little flour, and using a rolling pin or dowel, roll the dough out from the center, keeping it in a round form, and roll until it is a thin 6 inch round.
  7. Brush off visible flour.
  8. Using a clean towel, put the tortilla on the towel, fold it over to cover it.
  9. Make the rest of the tortillas and add to towel.
  10. Heat a skillet or comal to medium high.
  11. Put 1 tortilla in the skillet and cook for 15-20 seconds, flip it over with the spatula.(Tortilla should puff up a bit and have pale brown spots before flipping it.)
  12. Repeat.
  13. The tortillas should be soft, supple. If they cook to long, they stiffen.
  14. Store in a plastic bag. Will freeze.