COLLECTION (4) Tortillas
Fred Towner
Flour Tortillas
Tortillas (Flour Tortillas)
Tortillas de Masa (Corn Tortillas)
Corn and Wheat Tortillas
>From: cseg...@base.com.br
>Subject: Tortillas
>Is there any recipe of Tortilla available ? I'd appreciate a lot if you
>could send me the recipe. Thank you.
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Flour Tortillas
Categories: Mexican, Breads
Yield: 12 servings
2 c Unbleached Flour
1 ts Salt
3 tb Lard Or Shortening
1/2 c Warm Water
1 x Lard Or Shortening
Mix flour and salt; cut in lard until particles are the size of fine
crumbs. Sprinkle in water; one tablespoon at a time, until all flour
is moistened and dough almost cleans the sides of the bowl. Gather
dough into a ball; divide into 12 equal parts for 6-inch tortillas, 8
equal parts for 8-inch tortillas, or 6 equal parts for 10-inch
tortillas. Shape each part into a ball; brush lightly with lard.
Cover and let rest 20 minutes. For each tortilla, roll 1 ball on a
floured surface into 6, 8, or 10-inch circle. Heat ungreased griddle
or skillet over medium-high heat unti hot. Cook tortilla until dry
around edge and blsiters appear on the surface, about 2 minutes.
Turn and cook the other side until dry, about 1 minute. Stack
tortillas, placing waxed papper between each. Cover with damp towel.
Makes 12 6-inch, 8 8-inch or 6 10-inch tortillas.
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MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Tortillas (Flour Tortillas)
Categories: Breads, Mexican
Yield: 1 batch
4 c Flour
2/3 c Shortening
2 ts Salt
1 ts Baking soda
1 c -Hot water
Mix all dry ingredients.Blend shortening with pastry blender
or fingers. Pour hot water and mix to a thick dough. (Water must
be poured all at once.) Knead on a bread board until soft and pliable.
Allow dough to stand for 20 minutes. Preheat ungreased griddle. Make dough
balls (size of golf ball) and form into flat patties. Roll out on
bread board until the patty is round and thin. Bake on preheated
griddle. Turn tortillas when top side begins to show some puffiness or
blisters. Cook other side until
lightly brown. Place in bread basket and keep covered. Serve warm with
everything.
From Lucy M. Garza's _South Texas Mexican Cookbook_, Eakin Press,
1982. ISBN 0-89015-344-2.
From: Laura Ann Wallace <WAL...@karl.acc.iit.edu>
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MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Tortillas de Masa (Corn Tortillas)
Categories: Breads, Mexican
Yield: 6 servings
2 c Masa Harina
1 ts Salt
2 tb Margarine
1 1/4 c Warm water
Mix masa harina and salt. Add margarine. Add warm water all
at once and use fingers to work mixture into
a soft dough. Knead dough until no longer sticky. Divide
dough into 12-16 balls; cover and let dough rest 20
minutes at room temperature.Place a small square of wax paper
on the bottom part of open
tortilla press. Place a ball almost on the center of the wax
paper (a little more towares the hinge of the press than the
handle). Place a second wax paper square, well flattened, on top
of the ball. Close the press down firmly until the torilla
measures about six inches in diameter. Peel the top wax paper
off the dough. Pick up the second wax
paper square and place the flattened dough onto the palm of your
hand. Then peel off the wax paper and place the tortilla onto a
moderately hot griddle. In a few seconds the edges of the
tortilla will begin to dry
out. At this point, turn the tortilla. Allow the second side to
cook for a slightly longer period until
it is slightly browned. Flip it back onto the first side and
let it finish cooking.
Allow 2 minutes cooking time per tortilla. Delicious served
with any Mexican dish. Serves 6-8.
Notes:
A tortilla press is a cast iron press for pressing corn tortillas and
tamales into flat thin circles. [One could probably use a (cold)
round waffle iron, assuming that it has a flat (pancake) side in
addition to the bumpy (waffle) side.]
Masa is freshly ground daily at tortilla factories. Corn is soaked
in lime water and then cooked and rinsed before grinding. Lime aids
as a preservative and adds color. Fresh masa is best for tamales and
corn tortillas, but instant masa is also available.
From Lucy M. Garza's _South Texas Mexican Cookbook_, Eakin Press,
1982. ISBN 0-89015-344-2.
From: Laura Ann Wallace <WAL...@karl.acc.iit.edu>
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MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Corn and Wheat Tortillas
Categories: Flatbreads, Appetizers
Yield: 1 servings
1 c Stone ground corn meal
2 c Whole wheat flour
1 c Boiling water
1/2 ts Salt
Pour the boiling water over the corn meal. Let sit ten minutes or
more.
Mix salt and whole wheat flour. Add enough flour to the corn meal
mixture to make a kneadable dough. Knead 5 to 10 minutes. Let sit 5
minutes. Pinch off a piece of dough about the size of a golfball.
Roll out on a floured board to a more or less round shape about 4
inches in diameter. Cook on an unoiled hot griddle or heavy skillet,
about 2 minutes on each side. You can salt the griddle to keep the
tortillas from sticking, but it is not really necessary.
I also like these cut into wedge shapes and deep fried in very hot
oil(corn chips) and served with guacamole, hot salsa or refried beans
and cheese(or all of the above).
From The Deaf Smith Country Cookbook. From: Mark Miklas
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