Looking for a good recipe for homemade tortillas?

Answer 1

BEBO'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.

HOMEMADE FLOUR TORTILLAS

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

Mix well, rest 10 minutes. Knead 5 minutes. Rest 10 minutes. Make into 8 balls, let rest 10 minutes. Pat flat, roll into circles. Place in a medium hot skillet briefly then turn with spatula. Remove from heat. Store in plastic bag. Re-warm before serving.



HOMEMADE TORTILLA CHIPS

1 pkg. corn or flour tortillas (corn are lower in fat than flour)
cumin seasoning
Lite salt

Cut stack of tortillas into 8 wedges each. Spread wedges in a single layer on baking sheet. Sprinkle with cumin and lite salt. Bake at 375 degrees about 10 minutes, turning after 5 minutes. Make sure you watch them closely. You do not want them too brown. Store in an air tight container. When serving, freshen the chips in the microwave about 45 seconds to 1 minute. Let sit about 5 to 10 minutes before eating so they can harden and cool.
Makes 200 chips.



Masa (Dough for tortillas and tamales)

Masa in Mexican means "dough". The masa is made from field corn, called maiz blanco or "cacahuazintle" [kaw-kaw-WAH-SEEN-til] which was dried, treated with a lime water solution, then ground. The masa can then be used for corn tortillas or for tamales.

The slaked corn (Nixtamal) can be used for making pozole (hominy).

Makes: 2 1/4 to 2 1/2 pounds

i n g r e d i e n t s
1 1/2 pounds (1 quart) dried white field corn
2 tablespoons "cal" slaked lime

d i r e c t i o n s

Clean the corn
Place the corn in a colander and rinse under cold water.

Prepare the lime mixture:
Add 2 quarts of water to a large (at least 4 quart) noncorrosive pan. Place the pan over high heat and add the lime (cal) and stir until it is dissolved.

Boil the corn

Add the corn into the lime water, stirring gently. Use a slotted spoon and remove any kernels that float to the top of the water. Allow the water to boil then reduce the heat to a simmer. If you are making the dough for tortillas, allow to boil 2 minutes. If you are making tamale dough simmer for 12 to 15 minutes. Remove the pan from the heat and allow the corn to soak. For tortilla dough allow to soak, covered, overnight. For tamale dough, allow to soak for an hour.

Wash the corn
This step is very important. If you don't rinse and clean the corn properly your dough will be yellow and taste like lime.

Pour the corn into a colander and place it under cold running water. Use both your hands and rub the corn between your hands to loosen any hulls still attached to the corn.

Continue until the corn is all white (except the tips). Drain the corn well. This cleaned, prepared corn is what is called "Nixtamal" or "Nixtamalado".

If you are making Pozole and you want the kernels to open (flower) then you need to "de-head" the kernals. De-heading simply means to pick off those little tips. This rather time-consuming step is optional and does not affect the flavor of the pozole, just the appearance.

However, if you're looking to make flour (not corn) tortillas:

Homemade Flour Tortillas (from Cooks.com)

3 tbsp. shortening
1 tsp. salt
2 c. flour
3/4 c. water

Sift dry ingredients together in a bowl. Cut in shortening. Add water to make dough. Take handful of dough and roll out on a lightly floured board, as thin as you can. Bake on a lightly greased griddle. Turn to brown.

Answer 2

Homemade Tortillas



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20 tortillas 40 min 30 min prep
Change to: tortillas US Metric
1 2/3 cups flour
2/3 tablespoon shortening
2/3 teaspoon baking powder
1 pinch salt
1/2 cup boiling water




Low Sodium
Grains
Mix the flour, baking powder and pinch of salt.
Cut in the shortening.
Add the boiling water slowly, mixing well with your hands as you go.
Stop when you have a fairly thick dough. You might not use all of the water.
Knead on a floured surface until elastic.
Brush with a little oil and let rest for 10 minutes.
Divide into golf-ball sized balls and roll out to desired thickness and size.
Cook over medium heat in a cast-iron griddle or skillet (if available) until just bubbly. Flip and brown the other side.

Answer 3

Here's a good site: http://gourmetsleuth.com/recipe_corntortillas.htm