how do you make home made tortilla's??????

Question

i would really appreciate a recipe on homemade flour tortilla's.

Answer 1

MARITZA'S HOMEMADE FLOUR TORTILLAS

2 c. flour
1/2 tsp. salt
1/2 tsp. baking powder
1/4 c. Crisco shortening
1/2 c. water

Mix all dry ingredients. Add water to ingredients, gradually while kneading. Work dough until smooth. Form dough into 2 inch balls and let stand for 5 minutes. Roll out each dough ball with rolling pin to desired round shape. Cook on hot griddle on each side until lightly brown, turning frequently (approximately 20 seconds each side). Makes approximately 20 tortillas.

Answer 2

Flour Tortillas

4 cups white or whole wheat flour or half each


1-1/2 teaspoons salt

1-1/2 teaspoons baking powder (optional)

1/3 cup shortening

1 to 1-1/4 cups water

Waxed paper

oil (optional)

In a large bowl combine the flour, salt and baking powder. I prefer to use the baking powder because it makes the tortillas lighter, even if you roll them a little thick. The baking powder is not an authentic addition though, rather it is a southern mutation. Next cut in the shortening with a fork. When the flour is crumbly, add the water. Stir the dough with your fork until it makes a cohesive ball of dough. You may need to add an extra small spoonful of water if the dough is too dry. Be careful not to add too much though. When the dough forms a ball, knead it about 20 times. Then let it rest in the bowl for about 10 minutes. After it has rested, form it into 10 or 12 equal balls. Roll each ball in a little flour, to coat the outside of it evenly. Place a ball of dough on a sheet of waxed paper, or a clean, well floured surface. Roll the dough out into a a 6 or 7-inch circle. Try to get it as thin as you can. Loosen the tortilla from the rolling surface. Flop it onto a dry, hot skillet. Cook about 30 seconds, until the under side is dry, with a few brown spots. Flip it and cook the other side the same way. Transfer the cooked tortilla to a plate, and cook the next one. This goes pretty fast after you get the hang of it. You can roll out all of the tortillas first, in one stage, and then cook them all in the second stage. After you practice it some, the whole procedure takes less than 20 minutes, and the tortillas are sooo good. Use them the same way you would store-bought tortillas: burritos, soft tacos, etc.

The first few times you make these, you will need 30 to 40 minutes for the whole procedure. It takes time and practice to get the hang of rolling them out quickly and into a roughly circular shape. Please persevere. This recipe will save you $1 to $1.50 every time you make them. Also, if you don't have access to the store, you can still have lovely Mexican dishes all the same.

Homemade tortillas are not as flexible as store-bought tortillas. To make them more flexible, place them in a plastic bag while still warm, and let them cool right there in the bag. The steam will make them more pliable, and easier to roll up into fancy burrito shapes. This recipe makes about a dozen tortillas.

Answer 3

Homemade Tortilla's Recipe #64421
3 cups unbleached flour
2 teaspoons baking powder
1 teaspoon salt
4-6 tablespoons lard (shortening or vegetable oil)
1 1/4 cups warm wat

Mix dry ingredients in a large bowl.
Add shortening.
Use vegetable shortening or lard.
Or use a combination of half lard half shortening.
Use a fork or a pastry cutter to cut in the shortening or just do it the old fashioned way and use your hands.
Next add warm water a little at a time until your dough is soft and not sticky.
You do not need very hot water.
Knead the dough for a few minutes.
Now you will pull off pieces of dough to form about 12 small dough balls.
Let them rest for at least 10 minutes, longer if you like.
This is a good time to heat up the griddle.
You will want to set it at medium to high heat.
If it is too hot the tortillas will cook too fast.
Now you can roll out the dough with your rolling pin.
It is a good idea to.
dust each ball with a little flour just before you roll them out.
Lay the rolling pin in the center of the dough ball and roll up, center and roll down.
It is good to lift the dough and turn it.
Again, rolling pin in the center and roll.
Roll them out fairly thin.
Lay your tortilla on the hot griddle.
It takes just a few seconds to cook.
Flip to the other side.
When they are done it should have lots of nice brown speckles.
Place them in a towel.
If you would like you can use a tortilla warmer to keep them warm longer.
They are ready to be served!

Answer 4

You can go to the store and buy a little bag of prepared flour, it should be white bird or if you want to go cheap get the parade enriched all - purpose flour. And then you get a bowl and put the flour in it. then get warm or hot water and pour a little bit in there. THEN you knead it until it becomes solid(you can rub flour on it to make it stay more solid) and then cut little patty shapes(1 patty for 1 tortilla), then get a cutting board or a thick piece of cleaned square wood and a rolling pin, then roll it in a round shape and put it on an electric oven without those metal coils or a metal piece of metal with a handle and cook it to desired darkness and repeat to the other mounds of dough.

Answer 5

Here you go.

Corn Torillas

INGREDIENTS:
1 3/4 cups masa harina
1 1/8 cups water

DIRECTIONS:
In a medium bowl, mix together masa harina and hot water until thoroughly combined. Turn dough onto a clean surface and knead until pliable and smooth. If dough is too sticky, add more masa harina; if it begins to dry out, sprinkle with water. Cover dough tightly with plastic wrap and allow to stand for 30 minutes.
Preheat a cast iron skillet or griddle to medium-high.
Divide dough into 15 equal-size balls. Using a tortilla press, a rolling pin, or your hands, press each ball of dough flat between two sheets of plastic wrap.
Immediately place tortilla in preheated pan and allow to cook for approximately 30 seconds, or until browned and slightly puffy. Turn tortilla over to brown on second side for approximately 30 seconds more, then transfer to a plate. Repeat process with each ball of dough. Keep tortillas covered with a towel to stay warm and moist until ready to serve.

Good luck and good eating.

Answer 6

Get a tortilla press. I think you can pick up one for ten bucks at Cost Plus.

Answer 7

How to Make Corn Tortillas
Rolling Your Own
by Patricia Mitchell

Those of us who are blessed with living in the Lone Star State may take for granted the steaming hot, flavorful corn tortillas that many Mexican restaurants still provide free to patrons. Cities and towns of any size at all frequently have a tortilleria, that is, a tortilla factory, where freshly-made tortillas or fresh masa (tortilla dough) can be purchased. Or maybe not.
In any case, a resourceful cook, particularly one who relishes Tex-Mex fare, will want to be able to produce a batch of corn tortillas. There is nothing quite like the aroma of hot, handmade tortillas. Your own tortillas will not only rival the restaurant variety, they will taste even better because they are so fresh.

According to the Tortilla Industry Association, "tortillas are more popular today in the U.S. than all other ethnic breads, such as bagels, English muffins and pita bread."


The average (say 6- to 7-inch) corn tortilla contains about 60 calories, a gram or so each of protein and fat, 12 grams of carbohydrate and 44 milligrams of calcium. Since they are made exclusively of corn flour and contain no wheat gluten, they are an ideal bread alternative for those who are gluten intolerant.
But most of all, they are good.

Corn tortillas are the foundation of classic Tex-Mex dishes like enchiladas, gorditas, quesadillas, tacos and tostados. Mexican cooks have been patting them out for millennia; tortillas are the bread of Mexico.

This article will concern itself with corn tortillas, rather than the wheat flour tortillas that originated in northern Mexico.

The ingredients for tortilla making are incredibly, and somewhat deceptively, simple. There are only two: corn flour and water. We could get so basic as to detail the process of making corn flour with parched corn and slaked lime, and grinding the resulting product ourselves, but no one would do that. And besides, there is a product made by The Quaker Oats Company called Masa Harina that makes an excellent corn tortilla. Masa Harina may be difficult to find in some, principally northern, areas of the U.S., and you may have to ask your grocer to order it for you. It can also be obtained by mail order, although it is a bit pricey ($3.95 for 2 pounds, plus shipping), compared to what you pay for it in a local supermarket.
Whatever you do, don't confuse corn flour with corn meal. Corn meal is made from a completely different process, and it simply won't work for tortilla making.
You'll need a big cast-iron skillet or griddle and a tortilla press, too. Tortilla presses have become pretty easy to find in kitchen-supply stores. Not exactly a high-tech gadget, if you pay more than $20 for one, you've paid way too much. If you can't find a tortilla press, it is possible (but not preferable) to press out your tortillas on a flat surface using a heavy, flat-bottomed dish. You'll also need some plastic bags of the sandwich or freezer variety, but more about that later.

In most every recipe for corn tortillas, the proportion of ingredients called for is 2 cups of Masa Harina to 1-¼ to 1-1/3 cups of water. However, the difference between ¼ cup and 1/3 cup, while only 4 teaspoons, can be critical.

The process is this:

Mix the Masa Harina and the water; knead to form your masa (dough)
Pinch off a golf-ball sized piece of masa and roll it into a ball
Set the masa on a piece of plastic in the tortilla press; cover with another piece of plastic
Press the masa
Transfer the tortilla to a hot, dry skillet
Cook for about 30 seconds on one side; gently turn
Cook for about 60 seconds (it should puff slightly); turn back to the first side
Cook for another 30 seconds on the first side
Remove and keep the tortilla warm
Sounds simple enough, but there are several crucial considerations along the way and, until you have made a batch or two and get the hang of it, a few tortilla-making tips will ease the way.

When mixing the masa, mix all the Masa Harina with 1-¼ cup of the water. You can work it with your hands, if you like. If it seems too dry, add additional water, a teaspoon at a time. Too much water, and you won't be able to peel the plastic off the tortilla; too little and your tortilla will be dry and crumbly. Unlike pastry dough, masa does not suffer from being over-handled.
The masa will dry out quickly. Keep it covered with a piece of plastic wrap while making your tortillas.
Cut up sandwich or (my favorite) freezer bags work better than the flimsier plastic wrap or waxed paper.
Hold the pressed tortilla (with the plastic on both sides) in one hand. Peel away the top plastic from the tortilla (not the tortilla from the plastic). Flip it over into your other hand, and peel away the other piece of plastic.
Gently place the tortilla on the hot skillet or griddle. It should make a soft sizzling sound when you do. If your tortillas are not perfect circles, don't worry; they will still taste wonderful.
If your skillet or griddle is at the right temperature, a tortilla can be cooked in no more than 2 minutes.
The use of cast-iron utensils is important. You are cooking at high heat on a dry surface, and a lighter-weight utensil could warp.
Brown spots on your tortillas are good -- an indication that they are handmade, rather than punched out of a big machine and cooked assembly-line fashion.
The number of tortillas you make with this basic recipe depends upon their size and thickness. I usually get about 12 to 14 tortillas approximately 6 inches in size, depending upon the number I am compelled to eat while I'm cooking (I usually keep the butter and salsa handy during the process).

The experienced tortilla cook need not turn out tortillas one at a time. You can get your own assembly-line process going by using two big skillets. Another pair of hands in the form of a kitchen helper can hasten the process, as well.
Put your hot tortillas in an aluminum foil pouch wrapped in a kitchen towel or napkin. You want them to stay hot and tender. Corn tortillas can be made 2 hours in advance, wrapped and reheated. Bake, in a 350°F oven for about 12 minutes.
If you think tortillas from the supermarket taste just fine, this article may not be for you. Come to think of it though, if you think they taste okay, could be you don't really know how a tortilla is supposed to taste. This article could be for you after all.

After you have made tortillas once, you will be experienced enough to make the judgment calls regarding the amount of water, cooking temperature and "feel" of the masa. You will know how everything is supposed to look and feel. Best of all, you will know the smell and taste of fresh, handmade corn tortillas produced right in your own kitchen.

Answer 8

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