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White Flour Tortillas |
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Serves: 12 Print this Recipe(Tortillas de Harina) Category: Basic Dough Preparations Makes 12 (8-inch) tortillas The Spanish introduced cattle, sheep, and goats to Mexico along with the wheat to feed them. Wheat flour and the making of flour tortillas followed, particularly in Sonora, Baja, and much of northern Mexico. Traditional Mexican cooks mix and knead the dough by hand, but here's the modern way to make flour tortillas with a food processor. 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1/4 cup vegetable shortening 1/2 cup plus 1 tablespoon lukewarm water 1. Put the flour, baking powder, and salt in a food processor. Pulse 3 to 4 times to blend. Add the shortening and process until well blended with a mealy texture, about 10 seconds. Add the water all at once, and process until the dough cleans the sides of the bowl, then process about 15 seconds more. Remove the dough to a lightly floured board, and cut into 12 equal pieces. Roll each piece into a ball, cover with plastic wrap and let rest about 45 minutes at room temperature. 2. With a rolling pin, on a floured board, roll each ball into a thin tortilla about 8 inches in diameter and 1/8-inch thick. Heat a medium ungreased skillet over high heat. Place 1 tortilla in the hot pan. (The tortilla should rise in spots on the top surface in about 2 seconds if the pan is hot enough.) Cook about 5 seconds, or until the underside has brown spots. Turn and cook 3 to 4 seconds on the second side, until barely spotted. Place tortilla between folds of a clean kitchen towel. Repeat rolling and pan-cooked tortillas, and stack as they are finished. Keep them covered. Serve while still warm, or cool, place in a plastic bag, and refrigerate. Flour tortillas will keep refrigerated up to 2 weeks, or frozen up to 3 months. 3. To reheat, place tortillas, 1 at a time in a hot skillet, turning every 3 to 4 seconds until soft and pliable. The tortillas may also be heated in a microwave following the manufacturer's instructions. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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