How do you make a baritto and a tortilla from scratch...not the ingredients but the base/ the dough...?

Answer 1

Recipe for Sonora style flour tortillas
Ingredients:

350 grs. flour
75 grs. butter
1/2 cup of cold water
1 teaspoon of salt
you have to convert the grams to the american system

mix the flour with the salt, add butter, and then little by little add the cold water
You will have the dough and you must palm it ( i don´t know the exact translation from Spanish, you have to work it with your hands and then mass up it again ) until it is soft. then you envelop it in a damp cloth and let it rest for 1/4 of an hour. Then make little dough balls and extend them with a rolling pin to thin them. Then you put them on a "comal" ( flat iron kind of thing you put on the stove burner ) and flip them until done.

Answer 2

Mexican Whole Wheat Flour Tortillas

"This recipe, I learned from watching my Mom in Mexico, however, nobody (not even my Mom) knows how much of every ingredient you are supposed to use, so I experimented with different amounts of ingredients and came up with this one, which is pretty good and not so loaded with fat. This is great to do with kids on the weekend, and something you can enjoy anytime!"
Original recipe yield: 18 tortillas.
Prep Time:15 MinutesCook Time:1 MinuteReady In:1 Hour 36 MinutesServings:18 (change)

INGREDIENTS:
1 cup all-purpose flour
4 cups whole wheat bread flour
1/2 cup shortening
2 teaspoons salt
1 1/2 cups boiling water
all-purpose flour for rolling

DIRECTIONS:
In a large bowl, stir together 1 cup all-purpose flour, the whole wheat flour, and salt. Rub in the shortening by hand until the mixture is the texture of oatmeal. Make a well in the center, and pour in the boiling water. Mix with a fork until all of the water is evenly incorporated. Sprinkle with a bit of additional flour, and knead until the dough does not stick to your fingers. The dough should be smooth.
Make balls the size of golf balls, about 2 ounces each. Place them on a tray, and cover with a cloth. Let stand for at least 1 hour, or up to 8 hours.
Heat a griddle or large frying pan over high heat. On a lightly floured surface, roll out a tortilla to your preferred thinness. Fry one at a time. Place on the griddle for 10 seconds, as soon as you see a bubble on the top, flip the tortilla over. Let it cook for about 30 seconds, then flip and cook the other side for another 30 seconds. Roll out the next tortilla while you wait for that one to cook. Repeat until all of the balls have been cooked. Tortillas can be refrigerated or frozen.


Note:

For white Mexican Flour Tortillas, use the same amounts of flour, but using white flour only. Another variation is to use 3/4, 1 cup, or 1 1/4 of vegetable shortening or lard. All these amounts work; I have tried them, but I like to keep things light. I must say the best tasting recipe is the one with all white flour, and 1 1/4 cup lard...of course!

Answer 3

I love making my own tortillas! So much better than store-bought.

2 cups AP flour
1/2 pinch of salt
Sprinkles of cumin, garlic powder, and/or chili powder
1/4 cup canola oil
2/3 cup warm water

Combine everything except water in a food processor. With the machine running, slowly add the warm water. Mix for about 30 seconds. Take it out and knead until smooth. Divide into as many portions as you want and form into balls. (8 dough balls will give you bigger tortillas than if you divide them into 12 balls.)
Cover with a clean dishtowel and let rest 30 minutes. Then press in a tortilla press. (Mine's electric, it doesn't take that long per tortilla.)

I put them between sheets of wax paper so they won't stick, put them in a ziplock, and refrigerate if I'm not using them right away.

Good luck!

Answer 4

Alton Brown did a whole show (an episode of Good Eats) on making tortillas... I think it was called "Tortilla Reform". You may want to check foodnetwork.com and see if they have a synopsis, or try and emule the whole episode or something.

Answer 5

Here are two recipes...corn and flour tortillas...Hope this answers your question.

Laura


CORN TORTILLAS RECIPE
We are all familiar with both the corn tortillas and the flour tortillas, but the original ones were of the native corn only, and except in Northern Mexico, corn tortillas remain the norm and the staple.

4 cups masa harina *
½ tsp. Salt
21/2 cups hot but not boiling water

*Masa harina (corn flour) can be purchased in most supermarkets. Quaker and Maseca brands are both excellent. If you are fortunate to have a specialty Mexican market nearby, you can purchase the masa dough freshly made and ready to press or roll out.

Place the masa harina and salt in a large bowl. Add the water and mix with your hands to make a dough that comes together in a soft ball. Continue mixing and kneading until the dough is elastic enough to hold together without cracking, about 3 minutes. If using right away, divide the dough into 18 equal portions and cover with plastic wrap or a damp towel. If making ahead for later use, wrap the whole ball in plastic wrap and refrigerate for up to 1 day and then divide.

To form the tortillas, place a portion of dough between 2 pieces of plastic wrap. Press with a tortilla press or roll out with a rolling pin into a circle 6 or 7 inches in diameter. Use your fingers to smooth any raggedy edges. Continue with the remaining portions until the dough is used up.

To cook the tortillas, heat a heavy skillet, griddle or comal over high heat until it begins to smoke. Peel the plastic wrap off a tortilla and place the tortilla in the pan. Reduce the heat to medium-high and cook for 30 seconds. Turn and cook on the other side for 1 minute. Turn again, and cook until the corn tortilla puffs a bit but is still pliable, not crisp, about 30 seconds more. Remove and continue until all the corn tortillas are cooked. Serve right away as this is when they are the best.



FLOUR TORTILLAS RECIPE
Flour tortillas made a late appearance on the Mexican table and became the bread staple in the northern states only. They are traditionally made with lard but for health reasons, tortilla factories and chefs have switched to vegetable shortening or vegetable oil.

3 cups unbleached all-purpose flour
1 tsp. Salt
1/3 cup vegetable oil or shortening
1 cup warm water but not boiling

Combine the flour, salt, and shortening in a large bowl and mix together until crumbly, as for pie dough. Add water and mix until you can gather the dough into a ball. Transfer the dough to a lightly floured surface and knead until smooth and elastic, about 5 minutes. Cover with plastic wrap and set aside to rest for at least 30 minutes or up to 2 hours.

To form the flour tortillas, divide the dough into 12 equal portions. Roll each portion between the palms of your hands to make a ball. On a lightly floured surface, roll out each ball into an 8 inch circle. Layer the circles between sheets of plastic wrap as you go.

To cook the flour tortillas, heat a heavy skillet, griddle or comal over high heat until beginning to smoke. Place a tortilla in the pan and cook for 30 seconds. Turn and cook on the other side until slightly puffed and speckled brown on the underside but still soft enough to fold, about 30 seconds. Remove and continue until all the flour tortillas are cooked, stacking them as you go. Serve right away or cool, wrap in plastic wrap and refrigerate for up to 3 days.