10 Jul

I would like to know how to make authentic mexican flour tortillas at home any recipes??

Posted by: admin  /  Category: Mexican Recipes



I believe the basic recipe is flour, warm water, shortening, and a little bit of salt, but check out some recipe sites.

I’ll provide a few links!

6 Responses to “I would like to know how to make authentic mexican flour tortillas at home any recipes??”

  1. Not Standing For It! Says:
    July 10th, 2009 at 6:30 am

    I believe the basic recipe is flour, warm water, shortening, and a little bit of salt, but check out some recipe sites.

    I’ll provide a few links!
    References :
    http://www.cooking-italian-food.com/tortillas.htm

    http://www.azcentral.com/home/food/mexico/mexicoindex.html

    http://www.texasrollingpins.com/tortillarecipe.html

    http://www.essortment.com/food/recipemexicant_shwe.htm

  2. yeah_but_we_all_are Says:
    July 10th, 2009 at 6:38 am

    I thought I wanted to do that once too, until I finished rolling them all out.

    So, if you think you really want to, get a tortilla press…
    References :

  3. cher Says:
    July 10th, 2009 at 7:02 am

    i found this one
    Unique & Authentic Mexican Chicken
    1¾ hours 45 min prep

    1 broiler-fryer chicken
    1 onion, chopped
    1/2 green pepper, chopped (optional)
    1/2 red pepper, chopped (optional)
    chili peppers (optional)
    1 (10 1/2 ounce) can mushroom soup
    1 (10 1/2 ounce) can cream of chicken soup
    5 ounces Rotel Tomatoes, plus 1/2 c. water (good with spicy Ro-Tel for a kick) or 1 (30 ounce) can whole tomatoes, no water
    10 flour tortillas, quartered
    1/2 lb grated cheddar cheese or taco blend cheese or monterey jack cheese
    paprika (optional)

    Cook& bone chicken.
    Saute’ onion& peppers in butter in large saucepan.
    Add soups, tomatoes (and water if used).
    Layer tortillas, sauce, chicken, and cheese.
    Repeat layers.
    Bake at 350* for one hour.
    Sprinkle paprika & cheese, chives for garnish on top.
    This is best with Ro-Tel not whole tomatoes and a mixture of shredded Pepper Jack and Sharp Cheddar.
    References :

  4. Rain Says:
    July 10th, 2009 at 7:42 am

    Flour Tortilla Recipe (to make at home)

    Ingredients:
    2 cups un-sifted Bread Flour
    3 teaspoons Baking Powder
    1 teaspoon Salt
    1/4 cup Lard, chilled
    3/4 cup Warm Water

    Directions:
    Mix the flour, salt, and baking powder in a bowl. Add the lard and mix in with your fingers until you have completely crumbled it in. Slowly add the warm water and mix with a large spoon. Take the ball out and put on a "floured" board and knead 3-5 minutes-until elastic. Store in a warm place inside an oiled, plastic bag for 1 hour. Pinch off pieces of dough about the size of a golf ball (1 inch) and let rest 15 minutes. Roll the balls into circles approximately 7 inches in size. Cook on a HOT (450-degrees) griddle turning only once. Remove to a basket lined with a cloth towel or put between a towel until cool. After the tortillas have cooled completely, store them in a plastic bag. The best homemade tortillas by far!
    Yield: 9-10 tortillas.

    TIP: tortillas are best eaten hot right off the griddle (comal). You can refrigerate and freeze them as well. To freeze tortillas: wrap tightly in a plastic wrap and place inside a ziplock bag. When ready to use: thaw at room temperature, remove plastic wrap, rewrap in foil with a moist paper towel inserted, place in a 250 degree oven for 15 minutes.
    References :

  5. sparkly Says:
    July 10th, 2009 at 8:20 am

    INGREDIENTS
    3 cups all-purpose flour
    2 teaspoons baking powder
    2 teaspoons salt
    3/4 cup shortening
    3/4 cup hot water

    DIRECTIONS
    Combine the flour, baking powder, and salt. Either by hand or with a pastry cutter, cut in the shortening till the mixture is crumbly. If the mixture looks more floury than crumbly, be sure to add just one or two more tablespoons of shortening till it is crumbly. Add about 3/4 cup hot water to the mixture, or just enough to make the ingredients look moist.
    With your hand or a large fork, knead the mixture making sure to rub the dough against the sides of the large mixing bowl to gather any clinging dough. If the dough still sticks to the side of the bowl, add a couple more tablespoons of flour until the dough forms a soft round shape. The dough is ready to roll out now, but it is best to let it rest. Cover it with a dish towel, and let it sit for about an hour or so.
    Take the dough, and pull it apart into 10 to 12 balls. Lightly flour your rolling area, and roll each ball with a rolling pin to about 1/8 inch thickness.
    Place each tortilla on a medium hot cast iron skillet. Cook for about 1 to 2 minutes on each side, or until the tortilla does not look doughy.
    References :

  6. adhimsa346 Says:
    July 10th, 2009 at 9:03 am

    THERE IS A FLOUR CALL MASA HARINA,THAT I HAVE USED ,ITS MASA HARINA, SALT WATER AND LARD OR SHORTENING IT IS A DIFFRENT FLAVOR FROM THE ONES IN THE PACKAGE, USE A TORTILLA PRESS NAMASTE
    References :

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