Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Mexican girl here, who wants to learn how to make homeade flour tortillas.?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Mexican girl here, who wants to learn how to make homeade flour tortillas.?),it will help you,my kids.
I know that it consists of flour, baking powder, salt and shortening, but I don't know how much of each.
Answer:
1 kg flour (about 4-1/2 cups)
2 Tablespoons salt
1 cup shortening
2 cups of boiling water
Mix 3 first ingredients with your fingers very well, until shortening is all blend with the flour. Then, very carefully, add the boiling water and mix with a wooden spatula. Mix wel until dough is cool enough to handle and continue working dough with your hands. The dough should be very elastic, it has more liquid than the dough for making a pie, for example. Shape dough into balls (bollitos), size like a golf ball. On a lightly floured surface begin to shape the tortillas with a roller pin (palote). Place them on a med-high temp skillet. Bubbles would start to form very quickly, turn over. Let it there for 40 sec and turn AGAIN, this time the tortilla will inflate (es muy bonito). Enjoy. * At Mexican homes, dad is in front of the skillet, in charge of the cooking. And mom is working with the palote. Kids are at the table preparing and enjoying their tacos and parents eat standing up.
not.
why dont you just search for the recipe on yahoo, google, ask, etc.
Ohmygod I was about to ask the same thing, only, i'm an asian guy, not a mexican girl
I know it includes a crapload of lard
corn tortilla would interest me more but i would inter instruction for flour tortillas in Google. Probably get a great teaching web site. Enjoy.
alton brown had a great show on the food network a few days ago about making corn and flour tortillas at home. I store buy the corn ones and make Migas for breakfast.
You would need about 3 cups of flour 1 tsp. of salt about 4-6 tsp. of shortening or lard and about 2 tsp. of baking powder. You would also need about two, three, or four cups of room tempature water. I think it could make somewhere around twleve or more tortillas.
Yummmm...
Homemade tortilla's
Ingredients:
* 2 cups all purpose flour
* 1/4 cup vegetable shortening, cut into pieces
* 1/2 tsp. salt
* 1/2 tsp. baking powder
* 3/4 cup warm water
Directions:
In a bowl, blend flour, salt, baking powder and shortening until it resembles fine meal.
Add warm water, a little at a time, to flour mixture and toss until liquid is incorporated. Water amountwill vary with different flour types.
Form dough into a ball and kneed on a floured surface until dough is smooth and elastic. Divide, and make 12 smaller balls. Cover and let stand at least 30 minutes.
Cooking Tortilla:
Roll each ball of dough on a floured surface to make 6 or 7 inch sized tortillas. Place on a pre-heated griddle or cast iron skillet and cook till medium golden on both sides.
Remove to a basket lined with a cloth towel or put between a towel until cool.After the tortillas have cooled completely, store themin a plastic bag. This recipe will make approximately 12 flour tortillas.
For other great mexican recipes, this is a site I use a lot...
http://www.mex-recipes.com/tortilla-reci...
Have fun with it!
I don't know if this page covers flour tortillas, but I just thought I would share it.
Esmerelda pegged it. This Irish California boy makes these all the time. VERY easy and way better than the stuff in the grocery.
Homemade Tortillas
Ingredients:
2 cups all purpose flour
1/4 cup vegetable shortening, cut into pieces
1/2 tsp. salt
1/2 tsp. baking powder
3/4 cup warm water
Preparing Tortillas:
In a bowl, blend flour, salt, baking
powder and shortening until it resembles fine meal.
Add water, a little at a time, to flour mixture
and toss until liquid is incorporated
(water amount will vary with different flour types).
Form dough into a ball and knead on a floured surface
until dough is smooth and elastic.
Divide, and make 12 smaller balls.
Cover and let stand at least 30 minutes.
Cooking Tortillas
Roll each ball of dough on a floured surface
to make 6 or 7 inch sized tortillas.
Place on a pre-heated griddle or cast iron skillet
and cook till medium golden on both sides.
Stack between towels or plastic
Wheat Flour Tortillas
1 tb Salt
500 g Plain flour; (1lb)
3 oz Lard or vegetable -shortening; (75g)
300 ml Warm water; (at body ; temperature) ( 1/2 ; pint)
Heat a heavy-based griddle or frying pan (without greasing it) over a moderate heat until a drop of water sizzles in it.
Sieve the salt and flour together, and blend in the fat as you would for ordinary pastry. Add warm water slowly-the amount may vary with the type of flour used, but only by a teaspoon or two.
Knead the dough on a floured board with floured hands until it is no longer sticky, but is not hard. Keep the dough covered with a warm, damp cloth.
Take approximately 45g (1 1/2oz) dough at a time and knead, folding it back on itself to trap air for a few seconds. Now make it into a little ball and flatten it.
Place the flattened ball on a floured board, and roll it out with a floured rolling pin until it is so thin that you can see the board through the pastry. Cut out the tortillas by placing a 23cm (9-inch) plate on the thin dough and cutting around it.
Pick up each tortilla, lay it on your right hand and place it carefully on the moderately hot griddle or pan, making sure it is flat and has no folds. As it cooks it will thicken slightly and small bubbles will appear.
Cook for about 40 seconds on one side and then turn it and cook it for about 30 seconds on the other side. When cooked it should feel heavy and floppy, soft and pliable.
Stack the cooked tortillas together, wrapped in a clean tea-towel. Always eat them hot except when they have been fried, when they can be eaten cold if consumed within 4 hours.
Homemade Low-Carb Tortillas
Makes 16 tortillas
After fiber - 1.7 carbs per tortilla
Ingredients:
1/2 cup almond flour
1/2 cup Wheat Gluten Flour *
1 cup soy protein powder
3 Tablespoons lard
1 teaspoon salt
1 cup water
Mix ground almonds, wheat gluten flour, soy protein powder and salt. Cut in lard until mixture resembles fine crumbs - like little peas (a pastry blender works well for this.) Slowly add water, 2 Tablespoons at a time, mixing well until ingredients form a ball. Cover and let dough rest for 20 minutes. Divide dough into 16 equal pieces. Roll each piece into a ball.
Sprinkle countertop with protein powder or a thin coating of oat flour. Flatten balls, one at a time, as much as possible then roll each flattened ball out into a circle approximately 6-inches in diameter.
Heat nonstick skillet over medium-high heat. Place dough circles in pan, one at a time. Cook just until lightly browned then turn over and lightly brown other side. Repeat with remaining dough. Store cooked tortillas between damp paper towels until done cooking all tortillas. These freeze very well. Reheat wrapped in damp paper towel for about 15 seconds or until warm and
soft.
2 Dozen Flour Tortillas
6 1/2 cups of flour
1/2 cup of shortening (2/3 cup for moister torts)
2 cups of lukewarm water
2 tablespoons salt
Mix by hand. Incorporate shortening into flour and salt mixture completely. Slowly add water until it creates a smooth ball of dough free of the side of the bowl. Knead about 20-30 times. Make 2 dozen balls of the dough and coat with roll in greased hands until outside of ball has a fine layer of shortening on it. Let them rest about 10 minutes. Roll out dough balls with a pastry roller until about 1/8 of an inch thick. Cook in a cast iron skillet until browned on both sides. Enjoy!
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.Mexican girl here, who wants to learn how to make homeade flour tortillas.?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Mexican girl here, who wants to learn how to make homeade flour tortillas.?),it will help you,my kids.
I know that it consists of flour, baking powder, salt and shortening, but I don't know how much of each.
Answer:
1 kg flour (about 4-1/2 cups)
2 Tablespoons salt
1 cup shortening
2 cups of boiling water
Mix 3 first ingredients with your fingers very well, until shortening is all blend with the flour. Then, very carefully, add the boiling water and mix with a wooden spatula. Mix wel until dough is cool enough to handle and continue working dough with your hands. The dough should be very elastic, it has more liquid than the dough for making a pie, for example. Shape dough into balls (bollitos), size like a golf ball. On a lightly floured surface begin to shape the tortillas with a roller pin (palote). Place them on a med-high temp skillet. Bubbles would start to form very quickly, turn over. Let it there for 40 sec and turn AGAIN, this time the tortilla will inflate (es muy bonito). Enjoy. * At Mexican homes, dad is in front of the skillet, in charge of the cooking. And mom is working with the palote. Kids are at the table preparing and enjoying their tacos and parents eat standing up.
not.
why dont you just search for the recipe on yahoo, google, ask, etc.
Ohmygod I was about to ask the same thing, only, i'm an asian guy, not a mexican girl
I know it includes a crapload of lard
corn tortilla would interest me more but i would inter instruction for flour tortillas in Google. Probably get a great teaching web site. Enjoy.
alton brown had a great show on the food network a few days ago about making corn and flour tortillas at home. I store buy the corn ones and make Migas for breakfast.
You would need about 3 cups of flour 1 tsp. of salt about 4-6 tsp. of shortening or lard and about 2 tsp. of baking powder. You would also need about two, three, or four cups of room tempature water. I think it could make somewhere around twleve or more tortillas.
Yummmm...
Homemade tortilla's
Ingredients:
* 2 cups all purpose flour
* 1/4 cup vegetable shortening, cut into pieces
* 1/2 tsp. salt
* 1/2 tsp. baking powder
* 3/4 cup warm water
Directions:
In a bowl, blend flour, salt, baking powder and shortening until it resembles fine meal.
Add warm water, a little at a time, to flour mixture and toss until liquid is incorporated. Water amountwill vary with different flour types.
Form dough into a ball and kneed on a floured surface until dough is smooth and elastic. Divide, and make 12 smaller balls. Cover and let stand at least 30 minutes.
Cooking Tortilla:
Roll each ball of dough on a floured surface to make 6 or 7 inch sized tortillas. Place on a pre-heated griddle or cast iron skillet and cook till medium golden on both sides.
Remove to a basket lined with a cloth towel or put between a towel until cool.After the tortillas have cooled completely, store themin a plastic bag. This recipe will make approximately 12 flour tortillas.
For other great mexican recipes, this is a site I use a lot...
http://www.mex-recipes.com/tortilla-reci...
Have fun with it!
I don't know if this page covers flour tortillas, but I just thought I would share it.
Esmerelda pegged it. This Irish California boy makes these all the time. VERY easy and way better than the stuff in the grocery.
Homemade Tortillas
Ingredients:
2 cups all purpose flour
1/4 cup vegetable shortening, cut into pieces
1/2 tsp. salt
1/2 tsp. baking powder
3/4 cup warm water
Preparing Tortillas:
In a bowl, blend flour, salt, baking
powder and shortening until it resembles fine meal.
Add water, a little at a time, to flour mixture
and toss until liquid is incorporated
(water amount will vary with different flour types).
Form dough into a ball and knead on a floured surface
until dough is smooth and elastic.
Divide, and make 12 smaller balls.
Cover and let stand at least 30 minutes.
Cooking Tortillas
Roll each ball of dough on a floured surface
to make 6 or 7 inch sized tortillas.
Place on a pre-heated griddle or cast iron skillet
and cook till medium golden on both sides.
Stack between towels or plastic
Wheat Flour Tortillas
1 tb Salt
500 g Plain flour; (1lb)
3 oz Lard or vegetable -shortening; (75g)
300 ml Warm water; (at body ; temperature) ( 1/2 ; pint)
Heat a heavy-based griddle or frying pan (without greasing it) over a moderate heat until a drop of water sizzles in it.
Sieve the salt and flour together, and blend in the fat as you would for ordinary pastry. Add warm water slowly-the amount may vary with the type of flour used, but only by a teaspoon or two.
Knead the dough on a floured board with floured hands until it is no longer sticky, but is not hard. Keep the dough covered with a warm, damp cloth.
Take approximately 45g (1 1/2oz) dough at a time and knead, folding it back on itself to trap air for a few seconds. Now make it into a little ball and flatten it.
Place the flattened ball on a floured board, and roll it out with a floured rolling pin until it is so thin that you can see the board through the pastry. Cut out the tortillas by placing a 23cm (9-inch) plate on the thin dough and cutting around it.
Pick up each tortilla, lay it on your right hand and place it carefully on the moderately hot griddle or pan, making sure it is flat and has no folds. As it cooks it will thicken slightly and small bubbles will appear.
Cook for about 40 seconds on one side and then turn it and cook it for about 30 seconds on the other side. When cooked it should feel heavy and floppy, soft and pliable.
Stack the cooked tortillas together, wrapped in a clean tea-towel. Always eat them hot except when they have been fried, when they can be eaten cold if consumed within 4 hours.
Homemade Low-Carb Tortillas
Makes 16 tortillas
After fiber - 1.7 carbs per tortilla
Ingredients:
1/2 cup almond flour
1/2 cup Wheat Gluten Flour *
1 cup soy protein powder
3 Tablespoons lard
1 teaspoon salt
1 cup water
Mix ground almonds, wheat gluten flour, soy protein powder and salt. Cut in lard until mixture resembles fine crumbs - like little peas (a pastry blender works well for this.) Slowly add water, 2 Tablespoons at a time, mixing well until ingredients form a ball. Cover and let dough rest for 20 minutes. Divide dough into 16 equal pieces. Roll each piece into a ball.
Sprinkle countertop with protein powder or a thin coating of oat flour. Flatten balls, one at a time, as much as possible then roll each flattened ball out into a circle approximately 6-inches in diameter.
Heat nonstick skillet over medium-high heat. Place dough circles in pan, one at a time. Cook just until lightly browned then turn over and lightly brown other side. Repeat with remaining dough. Store cooked tortillas between damp paper towels until done cooking all tortillas. These freeze very well. Reheat wrapped in damp paper towel for about 15 seconds or until warm and
soft.
2 Dozen Flour Tortillas
6 1/2 cups of flour
1/2 cup of shortening (2/3 cup for moister torts)
2 cups of lukewarm water
2 tablespoons salt
Mix by hand. Incorporate shortening into flour and salt mixture completely. Slowly add water until it creates a smooth ball of dough free of the side of the bowl. Knead about 20-30 times. Make 2 dozen balls of the dough and coat with roll in greased hands until outside of ball has a fine layer of shortening on it. Let them rest about 10 minutes. Roll out dough balls with a pastry roller until about 1/8 of an inch thick. Cook in a cast iron skillet until browned on both sides. Enjoy!
correctness,It's Non-profit and only for informational purposes.
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