Cookbook | Ingredients | Recipes

 | Cuisine of Mexico | Tex-Mex cuisine
Flour tortillas

Tortillas are a type of flatbread popular in Mexico and Central America commonly made from wheat flour or masa. This recipe is for the wheat flour variety.

Ingredients

  • 4 cups (950ml) unbleached all purpose flour
  • 2 teaspoons salt
  • 2 tablespoons lard or vegetable shortening
  • 1 1/2 cups (360ml) warm water, more if needed
  • 4 teaspoons baking powder (optional, for thicker and chewier tortillas)

Procedure

  1. In a large bowl, stir together the flour, salt and baking powder.
  2. With a pastry blender, a fork, or your hands, gradually work in the lard or shortening until it is all incorporated.
  3. Add enough warm water to make a soft but not sticky dough.
  4. Turn out onto a lightly floured board and knead for 5 minutes.
  5. Divide the dough into 1/4 cup (3 oz / 90g) portions and form them into balls.
  6. Roll each ball into a flat round about 6 inches (15cm) in diameter and 1/8 inches (0.3cm) thick.
  7. Heat a large heavy skillet over medium high heat.
  8. Place the tortillas one at a time into the dry (or very lightly oiled) hot skillet; cook until browned in spots on one side, then turn and brown the other in spots side. (about 1 minute/side, see image)
  9. Remove from the skillet and keep warm in cloth towel.

Recipes using flour tortillas include

This article is issued from Wikibooks. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.