|The Well-Filled Tortilla Cookbook|
|by Susanna Hoffman|
Like a blank canvas but much tastier, the ubiquitous corn or flour tortilla is the perfect vehicle for every sort of food.
1 - 10 of 131 for flour tortilla
Combine ingredients to ... circle using a tortilla press or roll ... wrap tightly with wax or parchment paper between layers and freeze for up to 6 months.
Combine all the flour, salt, vegetable ... and let the sides cook until there are little brown specks on both sides like you would see on other tortillas.
In a bowl, stir together the flour, baking powder, ... roll out the tortilla from the center ... room temperature, wrap in foil and heat in a warm oven.
In a large bowl combine flour, baking powder, ... further pre-cook your tortilla dough and your ... cheese in the tortilla gives a delicious flavor to it.
1. Combine all ... forms (add extra flour if dough is ... frying pan and let the sides cook until they turn white, with light brown specks on both sides.
Combine flour, salt and ... work surface. Stack tortillas with wax paper ... reheat: Place on griddle until soft and pliable or steam slightly until warm.
Mix dry ingredients together then mix in the lard. Mix in enough water to make the mixture pliable but not sticky. Roll into rounds and cook on a hot ...
Brown ground chuck ... meat mixture in flour tortillas, wrap the ... brown lightly, take out and put cheese on top, then put back in oven until cheese melts.
Fry meat and ... least 1 hour. Flour tortillas. Sift flour ... Turn tortillas when they are lightly brown. Cook other side; keep warm with covered towel.
Mix and chill ... mixture thinly on flour tortillas, sprinkle some ... approximately bite size). NOTE: Serves a lot; recommend halving or use as dip with corn chips.
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