What do I need to make homemade tortillas?

Answer 1

Flour;

Homemade Tortillas Recipe Courtesy of Cathy Lowe

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_4069,00.html?rsrc=search

3 cups all purpose flour
1 teaspoon salt
1/3 cup vegetable oil
1 cup warm tap water

In a large bowl blend together flour and oil using a fork. Dissolve the salt in the warm water and slowly add water to flour mixture until dough comes together. Shape into a ball and knead for 3 minutes. Return dough to bowl, cover with with plastic wrap and let sit for at least 30 minutes. Divide dough into 12 golf ball size pieces. Roll each piece into a 8 inch round using a rolling pin or a bottle. Cook the tortillas in a hot skillet over medium high heat until each side is slightly browned. Wrap in foil and keep in warm oven until ready to use. Unused tortillas may be stored wrapped in the refrigerator


Corn:

Corn Tortillas

http://www.texmextogo.com/corn_tortillas.htm

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!

Maseca Corn Flour Mix is an excellent time-saver product for homemade corn tortillas, enchiladas & tamales.
Ingredients: specially ground and dehydrated whole kernel corn and lime. No preservatives added, just add water.

Answer 2

My recipe is 2 cups AP flour, pinch of salt, a few good shakes of ground cumin, 1/4 cup canola oil, and 2/3 cup warm water. Whiz everything up in a food processor except water. With the motor running, drizzle in the water. Take the dough out, knead into a ball, divide into 8's or 12's or however many you want. Cover with a clean dishcloth for 30 minutes to rest. Then smash and cook them in a tortilla press. (I'm kind of new-fangled, I have an electric tortilla press from Villaware.)

You'll never go back to store-bought!

Answer 3

Masa harina, salt, and water. A tortilla press and rolling pin are really essential unless you have lots of practice.

I can buy fresh ones from the store for a $1, especially in Texas.

Answer 4

His concern is most likely lard, or animal fat in the tortillas themselves. Many tortillas are made that way. Some are not. Flour should have absolutely nothing to do with it, as flour is vegetarian

Answer 5

Harina preparada.

Answer 6

serves 24

INGREDIENTS
1-1/2 cups canola or other vegetable oil
6 (6 inch) corn tortillas, quartered
Salt, to taste

DIRECTIONS
Heat oil in a 10-inch skillet to 370 degrees. Drop triangles in hot oil, 8 at a time. Fry, turning chips once or twice, until they stop sizzling and turn golden brown, about 2 minutes. Remove with tongs or a slotted spoon and drain on a wire rack set over a shallow pan. Sprinkle with salt immediately.

Answer 7

masa they have them at the mexican store

you have to flaten it between wax paper then fry them

Answer 8

why make them when you can buy a bag of them at the store ??

Answer 9

MASECA and water