Post by April B. on Dec 20, 2002 13:05:29 GMT -6
Flour Tortillas (Tortillas De Harina)
This will make about 11 regular-size or 8 giant-size thin ones. A properly cooked flour tortilla remains white, but is flecked with brown and puffed in spots; it has a dry look but still is soft and pliable.
2 cups un-sifted flour
1 teaspoon salt
1/4 cup lard (I like to use butter flavor crisco)
½ cup lukewarm water
Lard
Put flour in large mixing bowl, sprinkle with salt, stir to mix salt with the flour.
With a pastry blender or two knives, cut in lard until particles are fine (as you would when making pie.)
Add water gradually; toss with fork to make stiff dough.
Form into ball and knead thoroughly until smooth and flecked with air bubbles on a lightly floured board .
At this point you can grease the surface of the dough, cover tightly, and refrigerate for as long as 24 hours before using; if you do this, the dough will be easier to handle.
Let dough return to room temperature before you begin rolling out.
Divide dough into 8 balls for large, thin tortillas or 11 balls for regular-size, 7-inch tortillas.
For large thin tortillas, roll them round and as thin as possible on lightly floured board.
For regular size ones, roll them round and between sheets of wax paper to 8 inches diameter, add flour as needed, and trim any ragged edges.
Tortillas will shrink to 7-inches when cooked.
Drop onto a very hot ungreased griddle.
Bake until freckled on one side. (This should take only about 20 seconds.)
Lift edges with spatula, turn, and bake on second side.
To serve at once, fold hot, limp tortilla around pieces of butter.
Or cool tortillas, wrap airtight, and refrigerate or freeze
To serve later, reheat tortillas or fry.
Note: I like to keep a clean dish towel on a plate, each time I remove a tortilla from the griddle I wrap it in the dish towel, having all of them in that one dish towel when done. This helps keep them warm so I can serve them right away. They are so much better tasting then the store bought ones and so easy to make and keep on hand for quick dinner like Enchiladas, lunch like tacos. Even as a desert, deep fried and sprinkled with a mixture of cinnamon and sugar.
A sweet lady, sister in the Lord, and my best friend; <Kathryn> Kat Delara, taught me how to make these by hand when we lived in Corales New Mexico in year 2001 she Never measured anything so it took me about 3 months to get the measuring down so I could write this recipe for my children in IL.
This will make about 11 regular-size or 8 giant-size thin ones. A properly cooked flour tortilla remains white, but is flecked with brown and puffed in spots; it has a dry look but still is soft and pliable.
2 cups un-sifted flour
1 teaspoon salt
1/4 cup lard (I like to use butter flavor crisco)
½ cup lukewarm water
Lard
Put flour in large mixing bowl, sprinkle with salt, stir to mix salt with the flour.
With a pastry blender or two knives, cut in lard until particles are fine (as you would when making pie.)
Add water gradually; toss with fork to make stiff dough.
Form into ball and knead thoroughly until smooth and flecked with air bubbles on a lightly floured board .
At this point you can grease the surface of the dough, cover tightly, and refrigerate for as long as 24 hours before using; if you do this, the dough will be easier to handle.
Let dough return to room temperature before you begin rolling out.
Divide dough into 8 balls for large, thin tortillas or 11 balls for regular-size, 7-inch tortillas.
For large thin tortillas, roll them round and as thin as possible on lightly floured board.
For regular size ones, roll them round and between sheets of wax paper to 8 inches diameter, add flour as needed, and trim any ragged edges.
Tortillas will shrink to 7-inches when cooked.
Drop onto a very hot ungreased griddle.
Bake until freckled on one side. (This should take only about 20 seconds.)
Lift edges with spatula, turn, and bake on second side.
To serve at once, fold hot, limp tortilla around pieces of butter.
Or cool tortillas, wrap airtight, and refrigerate or freeze
To serve later, reheat tortillas or fry.
Note: I like to keep a clean dish towel on a plate, each time I remove a tortilla from the griddle I wrap it in the dish towel, having all of them in that one dish towel when done. This helps keep them warm so I can serve them right away. They are so much better tasting then the store bought ones and so easy to make and keep on hand for quick dinner like Enchiladas, lunch like tacos. Even as a desert, deep fried and sprinkled with a mixture of cinnamon and sugar.
A sweet lady, sister in the Lord, and my best friend; <Kathryn> Kat Delara, taught me how to make these by hand when we lived in Corales New Mexico in year 2001 she Never measured anything so it took me about 3 months to get the measuring down so I could write this recipe for my children in IL.