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| AUTHENTIC FLOUR TORTILLAS | |
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6 cups flour 1 1/2 teaspoons salt 1/2 teaspoon baking powder 1 cup shortening 1 1/2 cups warm water In a large bowl combine flour, baking powder, and salt. Add shortening and mix until the consistency of coarse corn meal. Add warm (not hot!) water and mix thoroughly. Your dough should be very soft. (Note! It is important that the water be warm, never hot, as this will further pre-cook your tortilla dough and your tortilla will not be as flexible as desired). Divide your dough into 30 equal balls and let rest for not less than 10 minutes, and proceed according to the following instructions. COOKING INSTRUCTIONS: (1) Pre-heat your griddle until small drops of water sizzle and disappear almost immediately. (2) Place tortilla on griddle and allow to remain until small bubbles appear on the surface. (Approximately 3 seconds). (3) Immediately turn over and allow to cook 10 seconds more. (4) Turn over once again. When tortilla inflates allow 3 seconds more and your tortilla is done. (5) Remove from griddle. Your tortilla should be flexible, perfectly cooked and absolutely delicious. ENJOY! Cooks Note: If tortilla does not inflate it is probably being left too long when first put on the griddle. With these flour tortillas you can prepare delicious and simple recipes. BURRITOS: Prepare the largest tortillas as possible. When cooked spread on it mayonnaise and a bit of mustard, as a filling, cut ham small pieces and cheese. If you want to serve them warm you can take them to the oven for about 10 min. QUESADILLAS: After the tortilla is well cooked you fill it with a slice of ham and melting cheese folding it to the middle put it on the grill until cheese is melted, turning the tortilla occasionally. You can also fill it with refried beans and cheese or sausage and cheese. The taste of melted cheese in the tortilla gives a delicious flavor to it. Submitted by: CM | |
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recipe reviews #17683
Albert replies:
I remember my grandmother making these everyday, and she DID use baking powder, and I am Mexican and have eaten a tortilla with mayo, it just has a different, its called a wrap, so please don't speak for all Mexicans - GRACIAS - kudos on the good recipe!
#23274
Juanda (California) replies:
Great recipe but I don't use baking powder either. My Mexican husband puts anything in tortillas including balogne, hot dogs and whatever "sauce" is available.
#78336
April (California) replies:
Everyone that I know from childhood on, from family to friends has always used baking powder. I've never known anyone who didn't use it, so it surprised me to find recipes that didn;t call for it.
There nothing better that a hot off the placa tortilla smothered in butter or beans fried in lard or bacon grease. yum :)
There nothing better that a hot off the placa tortilla smothered in butter or beans fried in lard or bacon grease. yum :)
#30595
Cathi (California) says:
Could the Baking Powder be because of type of Flour used? Most All Purpose Flours would not need Baking Powder, but if you were using a Flour that had no Gluten's then yes you would need Baking Powder. That would be my guess for the baking powder.
#30658
Cooks.com replies:
Hi Cathi,
The baking powder is just to keep it from being leather-like in texture and easier to press out.
The small amount of baking powder in the 6 cups of flour is not enough to make it rise at all. It normally takes about 1 teaspoon per cup of flour to leaven.
-- CM
The baking powder is just to keep it from being leather-like in texture and easier to press out.
The small amount of baking powder in the 6 cups of flour is not enough to make it rise at all. It normally takes about 1 teaspoon per cup of flour to leaven.
-- CM
#36200
Irene (California) says:
My mom used to make tortillas all the time, with sixteen of us growing up in the house that is a lot of tortillas, we put whatever we wanted on our tortillas. When you are hungry even a plain tortilla is good.
#39529
Albert R. (Texas) says:
I've been experimenting on tortillas but can't seem to get them right. Looking at this recipe and others, I think I may be adding too much shortening. I'll be using this recipe and hopefully they'll be as good as my Mom's. Tortillas con mantequilla (butter)......watch out.
#39608
Albert R. (Texas) says:
I made some tortillas this morning and used the recipe. They came out great. Just what real flour tortillas should be like. My Mom would be proud. Thanks.
#81494
Kyrin (Idaho) says:
Followed instructions all the way except for water, ended up needing a bit more, but other than that they came out beautifully. Finally I can make my own tortillas after years of trying. Thanks. They were wonderful made into quesadillas, & my daughter even made up a tortilla making song as I rolled them out, it was cute.
#99438
Pam (Nevada) says:
This is exactly what I was taught as a young girl. However, you don't say to roll out the dough balls into a thin round shape (about as thin as pie crust or a little thinner) like a pie crust. Also flipping the dough over as you make the roll across it helps keep the tortilla from sticking to the counter.
#129318
Tere Guerrero-Gonzales (Texas) says:
I refused to learn to make flour tortillas from my mom because she could eat a dozen or more a day. She was addicted! I knew I would be making them if I learned. Two years ago I wanted to make some for my kids and my husband. I tried this recipe and am I glad I did.This is the only one I use. Now my mother-in-law is the addict. lol.
#151147
Will I am (Colorado) says:
Just an additional way to try these. We were very poor but always had my Grandmothers tortillas on hand. She made a large stack of perfectly round tortillas every day (they never lasted through the day, the 3-4 dozen would be devoured). My favorite desert was putting peanut butter and jelly on them after they were taken off the hot plate. The peanut butter would melt and the jelly would be warm. Mmmmm! Ice cold glass of leche. Careful, it's addictive!
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The ONLY "dressing" we´d have: any kind of salsa and/or other taco meats (tinga, picadillo etc.) or fillings (potato/chorizo, refried beans/cheese, etc.).
You described how to make the quesadilla beautifully.
Sincerely,
C.P.