SONORAN-STYLE FLOUR TORTILLAS RECIPE - NYT COOKING
In Sonora, a Northern Mexican region where wheat has been cultivated for more than 400 years, tortillas are typically made of flour rather than corn. But unlike the generally lackluster store-bought wrappers most Americans are familiar with, handmade flour tortillas are pliable, chewy, fragrant, and dotted with mahogany blisters. While this recipe, adapted from Teo Diaz and Julia Guerrero of Sonoratown taqueria in downtown Los Angeles, isn’t complicated, it does require allowing some time for the dough to rest. But the investment is worth it. Once you roll out the tortillas and set them on the hot griddle, they’ll begin to puff with steam as they start to brown. When you take a bite, the aroma of sweet flour enveloped in fat will fill your nose and mouth. Finally, you’ll understand that a tortilla is meant to be an essential component rather than just monotextured wrapping paper for tacos, burritos, or chimichangas.
Provided by Samin Nosrat
Total Time 3 hours
Yield 12 tortillas
Number Of Ingredients 5
Steps:
- In the bowl of a stand mixer, whisk together flour, salt and baking powder. Place bowl onto mixer, and affix paddle attachment. Mix for 30 seconds at low speed, then slowly add lard in a thin stream. Allow fat to partly incorporate, then slowly pour water in a thin stream. Allow dough to come together, then increase speed to medium-low and knead for about 2 minutes. The dough will be somewhat wet, webby and shiny. Place dough in a plastic bag, and allow to rest at room temperature for 2 hours.
- Divide dough into 12 pieces the size of a golf ball. Roll into smooth balls, and place on a parchment-lined baking sheet. Cover with plastic, and allow to rest at room temperature for 30 minutes.
- Working on a very lightly floured smooth surface, use a rolling pin to roll balls into 4-inch circles, and place onto a parchment-lined baking sheet in a single layer. Repeat with remaining dough, adding layers of parchment as needed to ensure tortillas do not touch or overlap. Cover last layer with parchment, and allow dough to rest 10 minutes.
- Heat a griddle or large cast iron skillet over medium-high heat.
- Working on a very lightly floured smooth surface, use a rolling pin to roll each tortilla into an 8-inch circle: Start with the pin in the center of the circle and roll out to the edge, rotating the tortilla after every roll. Roll until the dough is very, very thin and the edges begin to smear onto the work surface. Alternatively, stretch tortillas out by hand, rotating and pulling gently from the edges, until nearly transparent.
- When a few drops of water dripped onto the griddle or pan immediately sputter and evaporate, the cooking surface is sufficiently hot. Gently peel the tortilla off the work surface, and lay onto the griddle. It should immediately sizzle and puff lightly. Cook, rotating, for 20 to 30 seconds per side, until lightly golden in spots. Stack in a resealable plastic bag to allow to steam and soften. Continue with remaining tortillas.
- Serve warm or use to make tacos, quesadillas or burritos.
Nutrition Facts : @context http//schema.org, Calories 140, UnsaturatedFatContent 4 grams, CarbohydrateContent 16 grams, FatContent 7 grams, FiberContent 1 gram, ProteinContent 2 grams, SaturatedFatContent 3 grams, SodiumContent 116 milligrams, SugarContent 0 grams
HOMEMADE FLOUR TORTILLAS RECIPE | ALLRECIPES
Traditional flour tortillas - homemade and much better than store bought. Do not substitute vegetable oil or shortening for the lard.
Provided by LaDonna
Categories Bread Quick Bread Recipes Tortilla Recipes
Total Time 1 hours 0 minutes
Prep Time 15 minutes
Cook Time 45 minutes
Yield 2 dozen
Number Of Ingredients 5
Steps:
- Whisk the flour, salt, and baking powder together in a mixing bowl. Mix in the lard with your fingers until the flour resembles cornmeal. Add the water and mix until the dough comes together; place on a lightly floured surface and knead a few minutes until smooth and elastic. Divide the dough into 24 equal pieces and roll each piece into a ball.
- Preheat a large skillet over medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla. Place into the hot skillet, and cook until bubbly and golden; flip and continue cooking until golden on the other side. Place the cooked tortilla in a tortilla warmer; continue rolling and cooking the remaining dough.
Nutrition Facts : Calories 85.7 calories, CarbohydrateContent 16 g, CholesterolContent 1 mg, FatContent 1.3 g, FiberContent 0.6 g, ProteinContent 2.2 g, SaturatedFatContent 0.5 g, SodiumContent 138.4 mg, SugarContent 0.1 g
TORTILLA RECIPES: 30 TASTY DISHES FOR EVERY ... - AMAZON.COM
From amazon.com
TORTILLAS COOKBOOK: 101 RECIPES WITH ... - AMAZON.COM
From amazon.com
THE ULTIMATE TORTILLA PRESS COOKBOOK: 125 RECIPES FOR ALL ...
From amazon.com
AMAZON.COM: TORTILLADA – PREMIUM CAST IRON TORTILLA PRESS ...
From amazon.com
AMAZON BEST SELLERS: BEST MEXICAN COOKING
From amazon.com
AMAZON.COM: TORTILLAS
TORTILLADA – PREMIUM CAST IRON TORTILLA PRESS WITH RECIPES ...
From amazon.com.au
8 INCH CAST IRON TORTILLA PRESS BY STARBLUE ... - AMAZON.CO.UK
From amazon.co.uk
THE 10 BEST TORTILLA PRESSES OF 2021, ACCORDING TO REVIEWS ...
From allrecipes.com
EASY HOMEMADE TORTILLA RECIPE - MOMSDISH
From momsdish.com
CAST IRON TORTILLA PRESS JUST $20 ON AMAZON | OVER 2,500 5 ...
From hip2save.com
SLOW COOKER CHICKEN TORTILLA SOUP RECIPE: SUPER EASY ...
From 30seconds.com
AUTHENTIC SPANISH TORTILLA RECIPE (TORTILLA ESPANOLA)
From spanishfoodguide.com
THE 7 BEST TORTILLA PRESSES IN 2022
From thespruceeats.com
THE 11 BEST TORTILLA PRESSES IN 2022 - DELISH
From delish.com
KETO CORN TORTILLA RECIPE - LOW CARB INSPIRATIONS
From lowcarbinspirations.com
AZTEC CHIPOTLE BLACK BEAN SOUP RECIPE: A 30-MINUTE ...
From 30seconds.com
EASY KETO TORTILLA RECIPE - ISAVEA2Z.COM
From isavea2z.com