Food recipes
Tortillas De Harina (Flour Tortillas)
Tortillas De Harina (Flour Tortillas) Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table oil, olive, salad or cooking water, bo...
Tortillas De Harina (Flour Tortillas)
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
oil, olive, salad or cooking
water, bottled, generic
Directions:
Combine flour, baking powder and salt in a a medium sized bowl.
In a small bowl, combine warm water and oil.
Add liquid mixture to the flour one tablespoon at a time, mixing with a fork after each addition.
Lightly flour a cutting board and knead dough about 4-5 minutes or until smooth.
Place dough in a bowl and cover with a damp cloth for 20 minutes.
Divide dough into 12 balls.
Place on a place and cover with the damp cloth for 10 minutes.
Meanwhile, pre-heat a comal or skillet to medium/high.
Using a floured rolling pin, roll each ball into tortillas of about a 6 inch diameter and 1/8 thick.
(Alternative: Line a tortilla press with wax paper and press to desired thickness).
Place a tortilla on comal/skillet for 30 seconds or until the dough begins to bubble and turn brown.
Flip and cook other side.
Keep cooked tortillas covered in a tortilla warmer, or place on a cookie sheet in a warm oven, while finishing all the tortillas.
).
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
oil, olive, salad or cooking
water, bottled, generic
Directions:
Combine flour, baking powder and salt in a a medium sized bowl.
In a small bowl, combine warm water and oil.
Add liquid mixture to the flour one tablespoon at a time, mixing with a fork after each addition.
Lightly flour a cutting board and knead dough about 4-5 minutes or until smooth.
Place dough in a bowl and cover with a damp cloth for 20 minutes.
Divide dough into 12 balls.
Place on a place and cover with the damp cloth for 10 minutes.
Meanwhile, pre-heat a comal or skillet to medium/high.
Using a floured rolling pin, roll each ball into tortillas of about a 6 inch diameter and 1/8 thick.
(Alternative: Line a tortilla press with wax paper and press to desired thickness).
Place a tortilla on comal/skillet for 30 seconds or until the dough begins to bubble and turn brown.
Flip and cook other side.
Keep cooked tortillas covered in a tortilla warmer, or place on a cookie sheet in a warm oven, while finishing all the tortillas.
).