Best 5 Flour Tortillas Tortillas De Harina Recipes

TORTILLAS DE HARINA (FLOUR TORTILLAS)

Steps:

• Mix the flour and pork lard with your fingers until the mixture is the texture of coarse sand. Then add the salt with the hot (but not scalding) water and knead well. If the dough is too sticky, add a little more flour; if it's a little dry, add more hot water. The kneaded dough should be slightly tacky but not sticking to the bowl. Cover with plastic wrap and let sit at room temperature for 1 hour.
• Divide the dough into 8 pieces and roll each one into a round ball. Roll each ball between sheets of parchment paper or plastic wrap into as thin a round as possible (the rounds will contract a bit when you stop rolling). As you roll each one, place it on a hot nonstick skillet or griddle over medium heat.
• Cook for about 30 seconds, or until the tortilla starts to puff. Then flip and cook another 30 seconds. It should be cooked through and just speckled with golden brown spots. As the tortillas cook, place them in your serving dish covered with a dish towel, which will help keep the tortillas soft and pliable.

MEXICAN FLOUR TORTILLAS, TORTILLAS DE HARINA DE CASTILLA

Steps:

• 1. Sift 3 cups flour into a large bowl, add salt and baking powder. Mix well with your hand. Next add the oil and with your hands mix in the oil with the flour really good.
• 2. Now take the hot water and pour in a little. Then mix, then pour a little more and mix again do this until you have made a soft elastic and pliable dough. The dough should come together and the bowl should be clean of all the flour. If the dough is to sticky add a little more flour. If it is too dry add a little more hot water but always in small increments. The dough should be soft and not sticking to your hands. Add more flour if it does this. Take dough and knead with the palms of your hand for about two minutes. Now put dough back into bowl cover with a clean cloth and let the doug rest for about 15 minutes. While the dough is resting; preheat your cast iron griddle or cast iron fry pan. Do not put any oil or grease on the griddle or pan. Tortillas bake on a dry griddle.
• 3. After 15 minutes have passed take dough out knead again for one minute and take pieces or dough and make little balls the size of a little larger than ping pong balls. Sprinkle a little flour on a flat surface and with a palote, "rolling pin" roll the dough ball, roll once and pick up and turn a quarter turn roll again and do another quarter turn continue the same until you have rolled out your tortilla about 8 inches across if you like a large tortilla or 6 inches across if you like them smaller. I prefer the 8 inch across. Once you have rolled out the tortilla place on the hot griddle lower the heat to medium. You do not want to scorch your tortillas. As soon as you see a few bubbles on the tortilla flip it over to the other side; cook the tortilla for about 2 minutes on each side. Watch them closely you can tell when one side is cooked. Have the butter ready and the salt. Yum. As you are making them put them into a large bowl that has a nice clean dish towel underneath. cover each time you place a nicely baked tortilla in you pile. I like to place in the microwave or the oven until we are ready to eat to keep them warm. Do not turn the microwave on. If you keeping in the oven you can turn oven onto the lowest setting to just keep them warm until dinner. Enjoy

FLOUR TORTILLAS (TORTILLAS DE HARINA) RECIPE - (4.6/5)

Steps:

• Place the flours, baking powder and salt in a large bowl; whisk to combine. Remove ½ cup of the mixture and place in smaller bowl; use a fork to stir in the olive oil. Cover tightly with plastic wrap and freeze for 30 minutes. (This frozen mixture will simulate shortening when combined with the remaining flour, a technique the test kitchen at Eating Well magazine used a dozen or so years ago.) Place the dry flour mixture into the bowl of a food processor. Scoop out spoonfuls of the semi-frozen olive oil mixture and place on top of the flour. Process in quick pulses to combine until it resembles coarse cornmeal. Dump everything back into the large bowl. Drizzle in about 1 cup of the warm water while stirring with a fork until you have a soft dough. If you have dry spots, just sprinkle on a little more of the water, a teaspoon at a time. You may not need the entire 1½ cups. Turn dough onto the countertop and knead just until combined - you don't want much gluten development. Place a bowl on top of the dough, or cover with plastic wrap (this prevents the dough from drying out) and let rest 25-60 minutes. If you want relatively thick 8-inch tortillas, divide the dough into 10-12 pieces, and form into a ball. For thinner, crisper ones (or if you have a smaller griddle/skillet), divide into 15-20 pieces. Oil your hands so the dough doesn't stick. Place the balls on an oiled baking sheet, flatten with the heel of your hand, cover with plastic wrap and rest for about 15 minutes. Flatten the balls again to make them relax more, then let them rest, covered, 10-15 minutes more. When you are ready to make the tortillas, heat a griddle or large flat skillet over medium heat. Wipe a wooden surface with a damp cloth and sprinkle with flour. Flour your rolling pin. Roll a circle of dough from the center and keep lifting and turning to keep the circle round. Keep a cup of flour nearby so you can keep dusting the surface of your board and the rolling pin. Keep moving your dough so it doesn't adhere to the board. You can pick up the tortilla when it's about 8-9 inches (if you've made the larger balls) and stretch it more by running your fingers underneath. This step isn't necessary, but produces even thinner tortillas. Lay the rolled tortilla gently on the heated griddle. When the tortilla is covered with bubbles, turn, using your fingers or a spatula. Cook until the tortilla is freckled, about 60 seconds on each side, longer if you prefer them crispier and more cooked through. I turn the tortilla several times until the bubbles stop forming and are golden. Place the tortilla inside a folded dish towel to keep warm, and repeat with remaining dough. Serve at once, or let cool, then wrap in foil or place in a Ziploc bag. They will keep for several days. Per tortilla: 185 calories, 4g protein, 29g carbohydrate, 6g fat, 0mg cholesterol, 307mg sodium, 2g fiber. To make quesasdillas Instructions: I stockpile strips of charred poblano chile, bits of chopped jalapeño, sauteed mushrooms and even minced spinach to pile on to quesadillas. To make a quesadilla, place a few teaspoons butter or oil into a large skillet, and heat. When bubbling hot, slip in a flour tortilla. On one half of the tortilla, arrange 3 or 4 slices of cheddar. Add bits of your own stockpile. My favorite is strips of poblano chiles. Fold the empty half of the tortilla over the filling. Sizzle the quesadilla until light golden. Turn to cook the other side until golden. Remove and eat. For a party, make several quesadillas and cut them into strips. They're good when made with fresh Dungeness crab and fontina cheese.

TORTILLAS DE HARINA (FLOUR TORTILLAS)

Steps:

• 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.).

TORTILLAS DE HARINA - FLOUR TORTILLAS

Steps:

• 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 you're 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 don't need to oil the skillet (there's 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 won't 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.