Tex-Mex-Style Soft and Chewy Flour Tortillas
YIELD: Makes 8 tortillas
(http://www.seriouseats.com/recipes/2015/04/thin-tender-flour-tortillas-recipe.html)
Perfect for quesadillas, breakfast tacos, and queso fundido (http://www.seriouseats.com/recipes/2011/05/queso-fundido-with- green-chorizo-and-rajas-recipe.html).
SPECIAL EQUIPMENT:
Rolling pin, cast iron skillet
NOTES:
The tortillas are best eaten while fresh and still warm. They can be stored in the refrigerator and reheated individually in a hot skillet or wrapped together in foil and placed in a warm oven for reuse, though they won't be as good as when fresh.
INGREDIENTS
10 ounces all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons kosher salt
3 tablespoons (1.5 oz) lard or vegetable shortening
6 ounces warm water (approximately 110°F)
DIRECTIONS
1. Whisk together flour, baking powder, and salt in a medium bowl. Rub lard into flour mixture using your fingertips until mixture resembles coarse crumbs. Add warm water and work dough with hands until completely combined and no dry flour is left in bowl. Dough should be firm and workable but not too soft or sticky.
2. Turn dough out onto a lightly floured work surface and knead until smooth, about 1 minute. Cover with a damp cloth or plastic wrap and let rest for 10 minutes. Divide dough into 8 equal pieces; roll each piece of dough into a ball. Cover dough balls with a damp cloth or plastic wrap and let rest an additional 15 minutes.
3. Preheat cast iron skillet, griddle, or comal to 500°F. Place one ball of dough on a lightly floured surface and pat down into a flat disc. Using a rolling pin, roll dough out to an 8-inch round. Place dough in skillet and cook until bubbles form on top side and bottom side has brown spots, 30-60 seconds. Flip tortilla and cook until second side develops brown spots, 30-60 seconds longer. Transfer tortilla to a plate and cover with clean dish cloth. Repeat with remaining balls of dough. Serve immediately while still warm.
For Thin and Tender Flour Tortillas YIELD: Makes 10 tortillas ACTIVE TIME: 20 minutes
TOTAL TIME: 45 minutes
Thin and semi-translucent thanks to plenty to lard, these flour tortillas are light and tender, with a mild yet delicious flavor. They're a perfect accompaniment to grilled and roasted meats and seafood like skirt steak, chicken, and shrimp, but we wouldn't be surprised if you also just ate a stack of them by themselves.
Note: Back lard is preferable for its very mild pork flavor, although more neutral tasting leaf lard or vegetable shortening can be substituted for great results. The tortillas are best eaten fresh and while still warm. They can be stored in the refrigerator and reheated individually in hot skillet or wrapped together in foil and placed in a warm oven.
For the best flour tortillas, choose your lard wisely. For the best flour tortillas, choose your lard wisely.
SPECIAL EQUIPMENT:
Food processor, rolling pin, cast iron skillet
INGREDIENTS
10 ounces all-purpose flour
1 teaspoon of kosher salt
2 oz cold lard, preferably back lard (see note above)
6 ounces cold water
DIRECTIONS
1. Place flour and salt in the workbowl of a food processor fitted with a steel blade and pulse to combine. Add lard and pulse until mixture resembles coarse crumbs. Add water and process until a cohesive dough forms.
2. Turn dough out onto a lightly floured work surface and knead until smooth, about 1 minute. Cover with a damp cloth or plastic wrap and let rest for 10 minutes. Divide dough into 10 equal pieces; roll each piece of dough into a ball. Cover dough with a damp cloth or plastic wrap and let rest an additional 15 minutes.
3. Heat cast iron skillet, griddle, or comal over medium-high heat. Meanwhile, place one ball of dough on a lightly floured work surface and pat down into a flat disc. Using a rolling pin, roll dough out to a very thin 8-inch round. Place dough in skillet and cook until bubbles form on top side and bottom side has light browned spots, 15-30 seconds. Flip tortilla and cook until second side develops light browned spots, 15-30 seconds longer. Transfer tortilla to a plate and cover with dish cloth. Repeat with remaining balls of dough. Serve immediately while still warm.
YIELD: Makes 8 tortillas
(http://www.seriouseats.com/recipes/2015/04/thin-tender-flour-tortillas-recipe.html)
Perfect for quesadillas, breakfast tacos, and queso fundido (http://www.seriouseats.com/recipes/2011/05/queso-fundido-with- green-chorizo-and-rajas-recipe.html).
SPECIAL EQUIPMENT:
Rolling pin, cast iron skillet
NOTES:
The tortillas are best eaten while fresh and still warm. They can be stored in the refrigerator and reheated individually in a hot skillet or wrapped together in foil and placed in a warm oven for reuse, though they won't be as good as when fresh.
INGREDIENTS
10 ounces all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons kosher salt
3 tablespoons (1.5 oz) lard or vegetable shortening
6 ounces warm water (approximately 110°F)
DIRECTIONS
1. Whisk together flour, baking powder, and salt in a medium bowl. Rub lard into flour mixture using your fingertips until mixture resembles coarse crumbs. Add warm water and work dough with hands until completely combined and no dry flour is left in bowl. Dough should be firm and workable but not too soft or sticky.
2. Turn dough out onto a lightly floured work surface and knead until smooth, about 1 minute. Cover with a damp cloth or plastic wrap and let rest for 10 minutes. Divide dough into 8 equal pieces; roll each piece of dough into a ball. Cover dough balls with a damp cloth or plastic wrap and let rest an additional 15 minutes.
3. Preheat cast iron skillet, griddle, or comal to 500°F. Place one ball of dough on a lightly floured surface and pat down into a flat disc. Using a rolling pin, roll dough out to an 8-inch round. Place dough in skillet and cook until bubbles form on top side and bottom side has brown spots, 30-60 seconds. Flip tortilla and cook until second side develops brown spots, 30-60 seconds longer. Transfer tortilla to a plate and cover with clean dish cloth. Repeat with remaining balls of dough. Serve immediately while still warm.
For Thin and Tender Flour Tortillas YIELD: Makes 10 tortillas ACTIVE TIME: 20 minutes
TOTAL TIME: 45 minutes
Thin and semi-translucent thanks to plenty to lard, these flour tortillas are light and tender, with a mild yet delicious flavor. They're a perfect accompaniment to grilled and roasted meats and seafood like skirt steak, chicken, and shrimp, but we wouldn't be surprised if you also just ate a stack of them by themselves.
Note: Back lard is preferable for its very mild pork flavor, although more neutral tasting leaf lard or vegetable shortening can be substituted for great results. The tortillas are best eaten fresh and while still warm. They can be stored in the refrigerator and reheated individually in hot skillet or wrapped together in foil and placed in a warm oven.
For the best flour tortillas, choose your lard wisely. For the best flour tortillas, choose your lard wisely.
SPECIAL EQUIPMENT:
Food processor, rolling pin, cast iron skillet
INGREDIENTS
10 ounces all-purpose flour
1 teaspoon of kosher salt
2 oz cold lard, preferably back lard (see note above)
6 ounces cold water
DIRECTIONS
1. Place flour and salt in the workbowl of a food processor fitted with a steel blade and pulse to combine. Add lard and pulse until mixture resembles coarse crumbs. Add water and process until a cohesive dough forms.
2. Turn dough out onto a lightly floured work surface and knead until smooth, about 1 minute. Cover with a damp cloth or plastic wrap and let rest for 10 minutes. Divide dough into 10 equal pieces; roll each piece of dough into a ball. Cover dough with a damp cloth or plastic wrap and let rest an additional 15 minutes.
3. Heat cast iron skillet, griddle, or comal over medium-high heat. Meanwhile, place one ball of dough on a lightly floured work surface and pat down into a flat disc. Using a rolling pin, roll dough out to a very thin 8-inch round. Place dough in skillet and cook until bubbles form on top side and bottom side has light browned spots, 15-30 seconds. Flip tortilla and cook until second side develops light browned spots, 15-30 seconds longer. Transfer tortilla to a plate and cover with dish cloth. Repeat with remaining balls of dough. Serve immediately while still warm.