any1 no ingredients for soft flour tortillas. or crispy tacos that you can fill?

Answer 1

Corn Tortillas
To make tortillas, you will need patience and a little bit of time.

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 for this recipe, we will keep it simple. And besides, there is a product made by The Quaker Oats Company called Masa Harina that makes an excellent corn tortilla.

Whatever you do, don't confuse corn flour with corn meal. Corn meal is made from a completely different process, and it 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. 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.


This is the basic process:

1. Combine 2 cups of Masa Harina with 1 1/4 to 1 1/3 cups of water.

2. Knead to form your masa (dough)

3. Pinch off a golf-ball sized piece of masa and roll it into a ball

4. Set the masa on a piece of plastic in the tortilla press; cover with another piece of plastic

5. Press the masa

6. Transfer the tortilla to a hot, dry skillet

7. Cook for about 30 seconds on one side; gently turn

8. Cook for about 60 seconds (it should puff slightly); turn back to the first side

9. 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 1/4 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 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.

There are many brands of tortillas available at most supermarkets--some better than others--but, nothing beats the taste and satisfaction of a home made corn tortilla.


For Additional web recipes with pictures:

http://gourmetsleuth.com/recipe_corntortillas.htm
http://www.pbs.org/pov/pov2002/hybrid/inspiredby_recipe.html

Flour Tortillas (Makes 12)

 4 cups flour, all purpose or 1/2 all purpose and 1/2 whole wheat
 1 1/2 tsp salt
 1 1/2 tsp baking powder
 4 T shortening, margarine and Crisco both work
 1 1/2 cup warm water, may vary with the flour used

Combine the dry ingredients, then cut in shortening. Make a small well in the center and gradually add water. Knead the dough until it is soft, smooth and elastic. Set aside 10 minutes, then divide into 12 equally sized balls. Roll balls into 1/8 inch thick circles, and cook on a preheated, ungreased grill for about 2 minutes a side, until the tortilla is lightly speckled. Cover to keep warm.
http://www.johnrussell.name/recipes/mexican.htm#rec2

Answer 2

I can give you ideas for corn tortilla, I dont know about the flour ones, as I am allergic to wheat. For corn tortilla, you can purchase mesa and a tortilla press (about 7 dollars) at a mexican grocery store. You simply mix the mesa (corn flour) with water, shape into small balls and press in the maker. Super simple. Then, you just grill or fry them. To make taco shells, you fry it, then fold it into a taco shell with tongs before it hardens-you just fold it over as you are taking it out of the pan, and let it cool and crisp up. I make these several times a week. My favorite is fish tacos made with homemade taco sauce.

Answer 3

Flour

Answer 4

I'd bet that if you looked on this thing called the internet that you would find a recipe. Pretty much flour and lard.

Answer 5

Flour Tortilla Recipe.
http://www.texmextogo.com
Ph.713.995.5502

Ingredients:
2 cups un-sifted Bread Flour
3 teaspoons Baking Powder
1 teaspoon Salt
1/4 cup Lard, chilled
3/4 cup Warm Water

Directions:
Mix the flour, salt, and baking powder in a bowl. Add the lard and mix in with your fingers until you have completely crumbled it in. Slowly add the warm water and mix with a large spoon. Take the ball out and put on a "floured" board and knead 3-5 minutes-until elastic. Store in a warm place inside an oiled, plastic bag for 1 hour. Pinch off pieces of dough about the size of a golf ball (1 inch) and let rest 15 minutes. Roll the balls into circles approximately 7 inches in size. Cook on a HOT (450-degrees) griddle turning only once. Remove to a basket lined with a cloth towel or put between a towel until cool. After the tortillas have cooled completely, store them in a plastic bag. The best homemade tortillas by far!
Yield: 9-10 tortillas.



Corn Tortillas Back to the top
http://www.texmextogo.com
Ph.713.995.5502

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

4 cups masa harina *
1/2 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.


Directions:
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 tortilla puffs a bit but is still pliable, not crisp, about 30 seconds more. Remove and continue until all the tortillas are cooked. Serve right away as this is when they are the best. The best homemade tortillas by far!





Flour Tortillas Back to the top
http://www.texmextogo.com
Ph.713.995.5502

Ingredients:
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

Directions:
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 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 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 tortillas are cooked, stacking them as you go. Serve right away or cool, wrap in plastic wrap and refrigerate for up to 3 days. The best homemade tortillas by far!

Answer 6

Taco Filling (Ground Beef)

1 lb ground beef
1 medium onion
1 tablespoon oregano
2 teaspoons cumin
1 teaspoon garlic powder

Brown ground beef with onion drain.
Add other ingredients.
Simmer add more seasoning to taste.
Add salt and pepper.
Add ground beef to your favorite Taco shells.
Top with cheese, sour cream, lettuce, tomato, etc.
Enjoy!


Crock Pot Green Chile Burrito/Taco Filling

2 lbs rump roast
1 cup chopped onions
1 (1 1/4 ounce) envelope taco seasoning mix
2 teaspoons dried oregano leaves, crumbled
1 teaspoon garlic powder or fresh garlic, as much as you like (minced)
1 (10 ounce) can diced green chilies
1 (15 ounce) can tomato sauce

Layer ingredients, meat first, in crock pot.
Cook on low for 8-10 hours.
Do not stir for first 5 hours.
Shred meat after 7 hours.
Serve on flour or corn tortillas.
Top with sour cream, if desired.


Rajas Con Queso - a Meatless Taco Filling

1 quart salsa, ranchera (my recipe is recommended # 112466)
4-5 poblano peppers or anaheim chilies
1 1/2-2 lbs monterey jack cheese, shredded or sliced
lard or vegetable oil
tortillas

Rub the outside of the peppers with lard and place on heated skillet or griddle (I like cast iron).
Turn the peppers to avoid burning.
Cook until the skin begins to bubble on as much of the surface as possible.
**ALTERNATE METHOD-- Submerge the peppers in an oil filled deep fryer for anywhere from 30 to 60 seconds (Again, you want to bubble the skin, not burn it).
Immediately, place the bubbled peppers in a plastic bag and twist it to close it (I use the produce bag from the grocery store).
Let the peppers cool until they are only slightly warm.
Remove the skin from the peppers.
Remove the stem, ribs and seeds from the peppers.
Dice the peppers into roughly ¾-inch squares.
In a non-stick skillet, add the diced peppers and most of the salsa.
Bring the salsa to a boil and let it boil for 5- 10 minutes, stirring constantly as it boils (this is to reduce the salsa).
Reduce the heat slightly and slowly incorporate the cheese, constantly stirring the salsa-cheese mix.
*NOTE-The cheese has liquid in it, and as it melts, your mixture will become more"fluid" again.
Continue to stir and reduce the mixture until its consistency (while still warm) is like cooled, heavy syrup.
The cheese to salsa ratio will affect the thickness of the mixture and amount of cooking time needed to reduce it.
After reducing the mix to the desired consistency, spoon it onto a warmed tortilla and eat it like a soft taco.
I have garnished mine with a fresh cilantro/onion mix and/or Mexican table cream.
You could add cooked, pulled chicken to your tacos, as well.
If you have any leftovers, this dish refrigerates well.
Chilled, it has a consistency like queso fresco or fresh mozzarella.
Reheat your leftovers in a non-stick skillet over low heat.
Prep time includes making the salsa.


Spanish Potato Tortilla (Tortilla Española)

1 3/4 cups vegetable oil (for frying, I use plain olive oil, but never a great extra-virgin)
1 3/4 lbs low- to medium-starch potatoes, about 5 medium, such as Yukon Gold, peeled
2 1/4 teaspoons coarse salt
12-14 ounces onions, diced (2 to 3 medium)
5 medium garlic cloves, very coarsely chopped (optional)
6 large eggs
1/8 teaspoon fresh ground black pepper (optional)

In a 10-1/2-inch nonstick skillet that's at least 1-1/2 inches deep, heat the oil on medium high. While the oil is heating, slice the potatoes thinly, about 1/8 inch. Transfer to a bowl and sprinkle on 2 teaspoons of the salt, tossing to distribute it well.
When the oil is very hot (a potato slice will sizzle vigorously around the edges without browning), gently slip the potatoes into the oil with a skimmer or slotted spoon. Fry the potatoes, turning occasionally (trying not to break them) and adjusting the heat so they sizzle but don't crisp or brown. Set a sieve over a bowl or else line a plate with paper towels. When the potatoes are tender, after 10 to 12 min., transfer them with the skimmer to the sieve or lined plate.
Add the onions and garlic (if using) to the pan. Fry, stirring occasionally, until the onions are very soft and translucent but not browned (you might need to lower the heat), 7 to 9 minute Remove the pan from the heat and, using the skimmer, transfer the onions and garlic to the sieve or plate with the potatoes. Drain the oil from the skillet, reserving at least 1 Tbs. (strain the rest and reserve to use again, if you like) and wipe out the pan with a paper towel so it's clean. Scrape out any stuck-on bits, if necessary.
In a large bowl, beat the eggs, 1/4 teaspoons salt, and the pepper (if using) with a fork until blended. Add the drained potatoes, onions, and garlic and mix gently to combine with the egg, trying not to break the potatoes (some will anyway).
Heat the skillet on medium high. Add the 1 Tbs. reserved oil. Let the pan and oil get very hot (important so the eggs don't stick), and then pour in the potato and egg mixture, spreading it evenly. Cook for 1 minute and then lower the heat to medium low, cooking until the eggs are completely set at the edges, halfway set in the center, and the tortilla easily slips around in the pan when you give it a shake, 8 to 10 minute You may need to nudge the tortilla loose with a knife or spatula.
Set a flat, rimless plate that's at least as wide as the skillet upside down over the pan. Lift the skillet off the burner and, with one hand against the plate and the other holding the skillet's handle, invert the skillet so the tortilla lands on the plate (it should fall right out). Set the pan back on the heat and slide the tortilla into it, using the skimmer to push any stray potatoes back in under the eggs as the tortilla slides off the plate. Once the tortilla is back in the pan, tuck the edges in and under itself (to neaten the sides). Cook until a skewer inserted into the center comes out clean, hot, and with no uncooked egg on it, another 5 to 6 minute.