Stack and wrap cooked tortillas in a clean kitchen towel as you go. Tortillas taste best when warm; to reheat, stack tortillas on a microwave-safe plate and cover with a damp kitchen towel. Microwave seconds until heated through. Store extra tortillas, fully cooled, in airtight container at room temperature up to 3 days. Lunch and Dinner Quick Breads. Next Post » framing our travels with framebridge. Leave a Reply Cancel reply Your email address will not be published.
Bryn — January 25, am Reply. Stephanie — January 27, pm Reply. Courtney — January 28, pm Reply. Stephanie — January 29, am Reply. Sarah — January 29, am Reply. Stephanie — January 29, pm Reply. Sarah — Ha! Well I hope despite the blog name, you love the recipe! Martha Kreider — January 30, am Reply. Stephanie — January 31, am Reply. Richard Grimm — February 4, pm Reply. Stephanie — February 4, pm Reply. Richard, thanks for the idea!
Stephanie — March 3, pm Reply. Laura — September 28, pm Reply. Stephanie — September 29, pm Reply. In Mexico they don't. Also, a tortilla press which can be found on amazon is a shockingly useful tool.
AuroraChrisma AuroraChrisma 1 1 silver badge 3 3 bronze badges. Destrada Destrada 21 1 1 bronze badge. I live in Texas and I make flour tortillas every single day. Aubrey Smithwick Aubrey Smithwick 11 1 1 bronze badge. PeterJ 8 8 gold badges 14 14 silver badges 23 23 bronze badges.
I had to Google what a food processor was, still haven't figured out what they're called in my country. Same with "Pam". Also my question explicitly states in the title: "without using any special machinery", although I suppose I could just mix all that with my hands.
Also when I'm laying them out, are you suggesting to put a towel in-between each tortilla? That's a LOT of towels - I usually make about tortillas! My apologies. Yes, of course, you can make this dough with just your hands. It simply involves adding water a little at a time to the dry ingredient and mayonnaise mixture until you get a dough that is stiff enough to form into golf ball size balls -- about from this 3 cup mixture.
Just before you roll them out, flatten them with the palm of your hand. Knead the dough until it is smooth and elastic. Form into a ball and let it rest in a bowl in the same manner and time to allow the dough to relax. PAM is a vegetable oil spray; you can use a bit of oil spread in the bowl to keep the dough from sticking. Use just 1 towel folded in half or two towels one on top of the other and place each tortilla on top of the other between the towel halves as it is cooked. This keeps the tortillas soft and pliable and keeps them from drying out.
I hope this helps. Dina Bushrod Dina Bushrod 1. Check out this video and recipe : allrecipes. Sign up or log in Sign up using Google. Sign up using Facebook. Sign up using Email and Password. Post as a guest Name. Email Required, but never shown. Featured on Meta. Now live: A fully responsive profile. Linked Related Hot Network Questions.
Your tortilla dough should be soft and stretchy. If you do not have a tortilla warmer, create one with using a pot with a tight-fitting lid. Stack the tortillas between layers of barely damp paper towels and then place the lid on the pot. Fluffy flour tortillas made with simple ingredients! Course bread. Cuisine Mexican. Keyword authentic, baking powder, butter, flour, flour tortillas, homemade, hot water, mexican, shortening, tortilla.
Prep Time 30 minutes. Cook Time 2 minutes. Total Time 32 minutes. Servings 8 tortillas. Author Divas Can Cook. Instructions In a large bowl whisk together flour, salt, and baking powder. Cut in shortening using a pastry cutter, until mixture is crumbly. Create a well in the center of the bowl and pour in the hot water. Gently mix the flour mixture into the water, stirring until a dough forms.
Flour your work surface lightly and dump the dough onto the work surface. Knead gently until the dough becomes soft, smooth and stretchy. Divide the dough into 8 even-sized balls. Cover with a damp cloth and allow the dough to rest for minutes. Transfer dough to a well-floured surface and divide dough until you get approximately 16 fairly equal portions then shape each portion into a ball then gently, using the palm of your hand, flatten out the dough. Cover flattened dough with a clean kitchen towel and let rest for 15 minutes before proceeding.
After dough has rested, heat a non-stick pan over medium-high heat. Roll each dough piece into a 6-inch diameter circle on lightly floured surface with a lightly floured rolling pin. Do not stack uncooked tortillas on top of each other. When the pan is hot, place one dough circle in the middle of the pan and let cook for 1 minute OR until the surface of the dough starts to bubble and the bottom starts to brown.
At that point, flip it and cook the same way on the other side, but for slightly less time, seconds. You want the tortilla soft and to have little brown spots on it.
You don't want to cook the tortilla too much that it becomes crispy. Place cooked tortillas on a plate. You can stack them on top of each other to cool. If you're freezing them, wait til the tortillas are completely cool before storing them in a ziploc bag. If you using them immediately, go for it!
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