How To make Mexican Tortillas
225 g Polenta (Maize Meal)
1 ts Salt
225 g Plain white flour
25 g Lard or margarine
300 ml Warm water
Mix the maize meal, salt and white flour in a large bowl, add the lard or margarine and rub in until the mixture resembles breadcrumbs. Add the water and mix to a dough. Turn the dough out onto a lightly floured surface and knead for a short time until smooth. Shape the dough into 4 equal balls, roughly the size of a tennis ball, and let them rest for about an hour covered with a damp tea towel. Roll each ball out thinly on the floured surface to a circle about 25cm (10 inch) in diameter. Heat an ungreased griddle or large frying pan and fry the maize meal pancakes over a fairly high heat, turning them over so they are lightly brown on each side. Variations. The tortilla is a multi-purpose bread and can be served as it is, a thin, flat cornbread to accompany food. It can also be used as a platter or scoop for thick meat or bean mixtures. It can be fried on one side only and rolled round a chilli-and-bean stuffing to become a Taco, or stuffed, sometimes fried and coated in sauce when it is known as an Enchillada. Finally, it can be sprinkled with sweet mixtures and served as a pudding. Original source unknown.
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Mexican tortillas that make him happy
DELICIOUS AMAZING FLOUR TORTILLAS
Ingredients:
300g All Purpose Flour
6g Salt
45g Lard
160g** Hot Water
**I KNOW I SAID 150G IN THE VIDEO BUT IT WORKS BETTER WITH 160G!
Directions:
- Combine flour and salt, whisk together
- Cut in lard and mix with your hands until well combined, roughly 5 minutes
- Add water slowly, incorporating with hands. Mix well until combined, but do not knead or overwork the dough or it will get tough!!
- wrap dough in plastic wrap and let rest for 5-10 minutes
- preheat non-stick pan, griddle, or comal to Medium (adjust your stove's temperature as needed so that the tortilla bubbles and browns in about 15-20 seconds per side)
- lightly flour work surface
- divide dough into 12 equal balls after resting, and press them into a disc with your palms
- roll out tortillas with a rolling pin to about 7-8 in diameter, they will be thin
- slap that tortilla on the pan and let her do her thing, cooking 15-20 seconds on each side until you get medium-dark brown spots
- store cooked tortillas in a tortilla warmer until ready to serve
- you can store leftover tortillas in refrigerator for up to a week. just wrap in aluminum foil or place in a ziploc bag
Reheat Instructions:
- Preheat pan to medium as before
- cook tortillas 10 seconds on each side until warmed through
Nutrition info per 1 8” tortilla:
126 Cals
4g fat
19g carbs
67mg sodium
2.5g protein
#flourtortillas
How To Make Flour Tortillas - SO SOFT! ????
Learn how to make the Best Flour Tortillas that are better than storebought in taste and texture and they take about 30 minutes to make.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
FLOUR TORTILLA INGREDIENTS:
►3 cups all-purpose flour, plus extra for rolling
►1 1/2 tsp fine sea salt
►1 tsp baking powder
►5 Tbsp unsalted butter, softened
►1 cup hot water, or as needed to form a dough
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:23 Making tortilla dough
1:19 Making dough balls
2:22 Rolling out the dough
3:02 How to cook tortillas
4:20 Taste test
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NEW SUPER EASYMethod for Homemade FLOUR TORTILLAS from Scratch, Perfect Every time!!
You are going to LOVE my NEW method to make quick and easy flour tortillas From scratch. If you love this method, please come back and tell me all about it. I hope this recipe brings you and your loved ones the comfort and joy that it brought me while making this for you today ???????? As always friends from my kitchen to yours. Make sure to make it comfortable for your home❤️ Sisters, Steph & Cloud
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???? green Chile beef birria recipe-
Ingredients
1 cup AP Flour tortillas
1/3 cup of water
1/4 of a cup of lard or vegetable shortening
1/4 tsp salt
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FLOUR TORTILLAS / how to make /PERFECT Step by Step ❤
■ If you live in a drier State you might have to use less baking powder and shortening, if you feel them a little hard, then use only 1/4 tsp baking powder and 2 Tbsp shortening...try which works best for you.❤
Tortillas are a sure thing in most Tex-Mex cooking,they are a great accompaniment to almost any dish and are the basis for soft tacos and burritos, and are a must for sopping up. Homeade flour tortillas are superior to store bought, they are rolled with a rolling pin and baked on a comal (flat griddle) one by one. Tortilla techniques can be mastered with practice over time. Five basic ingredients make the best flour tortillas; flour, shortening, baking powder, salt and water, and one of the best tips for making the BEST flour tortillas is to let your dough rest 15 to 45 minutes before rolling. Flour tortillas can be refrigerated for days without little or no loss of flavor.
INGREDIENTS
3 C. All Purpose Flour
1/2 tsp Baking Powder
1 & 3/4 tsp salt
3 Tbsp shortening
1 C. hot water (not to burn you)
■ Depending on where you live, you might have to make an adjustment with baking powder and shortening if they are a little hard on you...use 1/4 the baking powder istead of 1/2 tsp and 2 Tbsp shortening instead of 3...I adjust between Texas and Ohio. ❤
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
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Make Tortillas Like a Mexican Grandma (The Easy Way)
Even a so-so corn tortilla made at home is better than the best one at your local grocery store (unless, of course, you live in Texas and have HEB!). But this video series is for the taco-eaters who won't settle for anything less than a world-class tortilla. Using hot water instead of lukewarm drastically changes the masa's texture. Finding clues for proper hydration separates the amateurs from the pros. An innate sense of how hard to press will bring everything together into a corn tortilla so perfectly pliable and resilient that you couldn't crumple it, even if you tried.
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