Food recipes
Tortillas De Harina - Flour Tortillas
Tortillas De Harina - Flour Tortillas Ingredients: wheat flour, white, all-purpose, unenriched oil, olive, salad or cooking leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table water, bo...
Tortillas De Harina - Flour Tortillas
Ingredients:
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
water, bottled, generic
Directions:
Mix dry ingredients.
Make a hole in the middle of your mountain of flour.
Add oil and water and start mixing.
When the dough is firm enough, knead it a bit on a flat surface.
break pieces off the dough (about the size of a golf ball) by squeezing it with your thumb and index finger (like youre choking it).
Make several round balls (called testales), and placed them on a floured surface (cookie sheet works great).
Let the testales rest for about 30 minutes covered with a damp towel.
Place a testal on a floured surface.
Flour your rolling pin and roll.
Whatever technique you use for rolling... just spread them enough so they are bout 6 inches in diameter.
Cook your tortillas on a comal, flat griddle or skillet at medium heat (mine was on 6 on an electric stove).
You dont need to oil the skillet (theres enough oil in there).
Just like with pancakes, the 1st one is never good, but the rest are delicious.
You can pile up the uncooked tortillas, they wont stick.
My process is usually: flatten, place in comal, flatten another one, turn the one in the comal, flatten another one, remove the one from the comal and repeat!
It takes about 1 minute to cook on the 1st side (you will see some bubbles appear on the surface, this is normal), then you turn and it takes about 30 seconds on the second side.
Eat them warm, but to freeze or refrigerate, make sure you cool them spread out on a flat surface before bagging them.
Ingredients:
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
water, bottled, generic
Directions:
Mix dry ingredients.
Make a hole in the middle of your mountain of flour.
Add oil and water and start mixing.
When the dough is firm enough, knead it a bit on a flat surface.
break pieces off the dough (about the size of a golf ball) by squeezing it with your thumb and index finger (like youre choking it).
Make several round balls (called testales), and placed them on a floured surface (cookie sheet works great).
Let the testales rest for about 30 minutes covered with a damp towel.
Place a testal on a floured surface.
Flour your rolling pin and roll.
Whatever technique you use for rolling... just spread them enough so they are bout 6 inches in diameter.
Cook your tortillas on a comal, flat griddle or skillet at medium heat (mine was on 6 on an electric stove).
You dont need to oil the skillet (theres enough oil in there).
Just like with pancakes, the 1st one is never good, but the rest are delicious.
You can pile up the uncooked tortillas, they wont stick.
My process is usually: flatten, place in comal, flatten another one, turn the one in the comal, flatten another one, remove the one from the comal and repeat!
It takes about 1 minute to cook on the 1st side (you will see some bubbles appear on the surface, this is normal), then you turn and it takes about 30 seconds on the second side.
Eat them warm, but to freeze or refrigerate, make sure you cool them spread out on a flat surface before bagging them.