Tortillas are a versatile flatbread that can be used in a variety of dishes. They are a staple of Mexican cuisine, but they are also popular in other Latin American countries and even in some parts of the United States. Tortillas are made from corn or wheat flour, and they can be cooked in a variety of ways. In this article, we will explore some of the best recipes for cooking tortillas, from traditional Mexican dishes to modern fusion creations. We will also provide tips on how to make the perfect tortilla, whether you are using a comal, a griddle, or a frying pan. So whether you are a seasoned tortilla pro or a complete novice, read on to learn everything you need to know about cooking tortillas.
Here are our top 5 tried and tested recipes!
HOMEMADE TORTILLAS
I usually have to double this flour tortilla recipe because we go through them so quickly. The homemade tortillas are so tender and chewy, you'll never use store-bought again after learning how to make tortillas. -Kristin Van Dyken, Kennewick, Washington
Provided by Taste of Home
Time 30m
Yield 8 tortillas.
Number Of Ingredients 4
Steps:
- In a large bowl, combine flour and salt. Stir in water and oil. Turn onto a floured surface; knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough. Let rest for 10 minutes., Divide dough into 8 portions. On a lightly floured surface, roll each portion into a 7-in. circle., In a greased cast-iron or other heavy skillet, cook tortillas over medium heat until lightly browned, 1 minute on each side. Serve warm.
Nutrition Facts : Calories 159 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 148mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
FLOUR TORTILLAS
Provided by Alton Brown
Time 1h46m
Yield 8 tortillas
Number Of Ingredients 4
Steps:
- Combine 9 ounces flour and salt in the bowl of a food processor and pulse 2 to 3 times.
- Add the lard to the flour mixture in 4 to 5 chunks and pulse 10 to 15 times until the mixture resembles coarse crumbs. With the processor running, add the water in a steady stream just until a ball of dough begins to form, approximately 30 seconds.
- Sprinkle the remaining 1/4 cup of flour on a clean surface. Remove the dough from the bowl of the processor and knead until well incorporated and less sticky. Wrap the dough ball in plastic wrap and let it rest at room temperature for 1 hour.
- Evenly divide the dough into 8 pieces and form them into round balls. Roll each ball into 7-inch rounds with a rolling pin on a lightly floured surface. Keep all of the dough balls covered with a tea towel.
- Heat an electric nonstick griddle to 375 degrees F.
- Put the tortillas, 2 to 3 at a time, onto the griddle and cook until light golden, about 4 minutes per side. Can be held for up to 2 hours, at room temperature, wrapped in a barely damp tea towel. Repeat with the remaining tortillas. Microwave for 1 minute in the damp tea towel to reheat.
TORTILLAS
Forget shop-bought and try homemade tortillas. They'll store for two days or you can freeze them to use later. They're perfect for wraps
Provided by Good Food team
Categories Side dish
Time 1h
Yield Makes 6
Number Of Ingredients 3
Steps:
- Combine the flour, vegetable oil and salt in a bowl. Pour over 150ml warm water and knead to bring the mixture together. Remove from the bowl and knead on a lightly floured work surface for around 5 mins until you make a soft, smooth ball of dough. Cover with a clean tea towel and rest for at least 15 mins before rolling out.
- Cut the dough into 6 equal pieces (about 75g each). Roll out each ball of dough as thinly as possible on a floured work surface. They should make rounds about 20 cm wide, 2mm thick.
- Heat a large frying pan over a medium-high heat. Cook the tortillas for 1-2 mins on each side until golden brown and toasted. Wrap them in foil and cover in a tea towel to keep warm, while you cook the rest. Keeps for two days well wrapped, or cool, wrap and freeze for up to three months.
Nutrition Facts : Calories 187 calories, Fat 4 grams fat, Carbohydrate 32 grams carbohydrates, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium
HOMEMADE FLOUR TORTILLAS
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
Time 1h
Yield 24
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, Carbohydrate 16 g, Cholesterol 1 mg, Fat 1.3 g, Fiber 0.6 g, Protein 2.2 g, SaturatedFat 0.5 g, Sodium 138.4 mg, Sugar 0.1 g
TORTILLAS I
To Latinos everywhere, these are not only our bread but usually our utensil at mealtime as well! Some like big and thin, some like them small and fat, depending on the region of the country you're from and the way your grandmother made them!
Provided by Esther Nelson
Categories Bread Quick Bread Recipes Tortilla Recipes
Time 45m
Yield 60
Number Of Ingredients 5
Steps:
- Mix together the flour, baking powder, and salt in large bowl. Cut in shortening to resemble cornmeal. Add water slowly, mixing with your hands to make a soft dough. You may not need all the water.
- Knead a few minutes on floured surface until smooth and elastic. Lubricate top with oil, put back in bowl and let rest, covered for 10 minutes.
- Divide into small balls the size of golf balls and proceed to roll out into size and thickness you prefer.
- Cook on top of stove over medium heat using a cast iron grill or heavy skillet until top is slightly bubbly then turning on opposite side for a minute or two.
- Keep stacked and warm inside a clean dish towel.
Nutrition Facts : Calories 41.8 calories, Carbohydrate 8 g, Fat 0.5 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 0.1 g, Sodium 26.2 mg
Tips:
- Choose the right corn. Fresh, white corn kernels are best for making tortillas. Avoid using yellow corn or corn that has been treated with chemicals.
- Soak the corn overnight. This helps to soften the kernels and make them easier to grind.
- Grind the corn into a fine masa. You can use a traditional metate and mano, or a modern electric grain mill.
- Add water to the masa to form a dough. The dough should be slightly sticky, but not too wet.
- Knead the dough for several minutes until it is smooth and elastic.
- Divide the dough into small balls. Each ball should be about the size of a golf ball.
- Press each ball into a thin tortilla. You can use a tortilla press or a rolling pin.
- Cook the tortillas on a hot griddle or comal. Cook each tortilla for about 1 minute per side, or until it is golden brown and slightly puffed up.
- Serve the tortillas warm. Tortillas can be served with a variety of fillings, such as beans, cheese, meat, or vegetables.
Conclusion:
Making your own tortillas from scratch is a rewarding experience. With a little practice, you can create delicious, authentic tortillas that are perfect for tacos, burritos, and other Mexican dishes. So next time you're in the mood for Mexican food, give this recipe a try!
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