Does anyone know how to make flour tortillias?? I dont think there is much to 'em, Id like to try and make my own if I could find a recipe.
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Does anyone know how to make flour tortillias?? I dont think there is much to 'em, Id like to try and make my own if I could find a recipe.
I don't - but I'm betting money Jolie or Fugative will!
Flour Tortillas
3 cups of white all purpose flour
½ tsp of salt
1 tsp baking powder
½ cup of lard or vegtable shortening
1 cup of hot water
Mix the flour and salt. Mix in the lard by hand until the mixture resembles small peas. Add the water slowly until you have a soft elastic ball. You may need to add a little more or less water, but do it slowly. You may not really need as much water as you think you do. Knead until smooth. Cover with a damp towel and then let rest 15 minutes.
Make about 7-9 equal size balls. Flatten and roll each ball into a flat round disk. Cook on a very hot cast iron skillet. No oil is necessary. Flip when bottom side is golden, the top should be bubbling slightly when ready. Use a spatula to lift the edge and check for doneness before flipping completely. Keep the cooked tortillas warm by covering with a damp towel while you continue to cook.
Wheat Tortillas
To make wheat tortillas, use the above flour tortilla recipe and substitute wheat flour for 1/4 to 2/3 of the white flour. Wheat flour is a little tougher, so the amount used is based on your personal taste. You may substitute, all the white flour if you wish but use less than called for.
Corn Tortillas
Unlike four tortillas, corn Tortillas usually do not contain any added oil. They can be made with corn flour, but the traditional recipe uses something called masa harina or masa flour.
Masa harina is made from corn soaked in lime and then dried and ground into a powder. I know it doesn't sound very appetizing, but masa is a traditional ingredient in many dough containing Latin American dishes, such as tortillas and tamales. Masa can be found in any Hispanic neighborhood and some larger supermarkets as well. The brand I usually buy is made by Quaker, an American company. Many hot sauce catalogs also sell masa, though usually at an exorbitant price. If you can not find masa, try the recipe with regular corn flour (not corn meal or corn starch). The results are acceptable, but they are not authentic in taste and usually tougher in texture than tortillas made with masa.
2 cups masa harina or corn flour
1 ¼ cups hot water
Mix masa and water by hand until all of the tortilla mix is moistened and a dough forms. Add more water if necessary. Cover with damp towel and let rest 10 minutes.
Make about 12 one inch balls. Flatten and roll each ball into a tortilla. Cook on a very hot cast iron skillet. No oil is necessary. Flip when the edge starts to stiffen and the top looks dry. Use a spatula to lift the edge and check for doneness before flipping completely. Keep the cooked tortillas warm by covering with a damp towel while you continue to cook.
Some tortilla cooking hints:
Practice making tortillas before you make them for guests. Its not difficult, but it does take a few times before you get the "feel" for the dough.
Only flip once. For some reason, they do not taste good at all if flipped several times during cooking.
Don't worry about a few burnt spots, they actually add flavor. Trust me on this. But remember I did say a few.
I have never had good results cooking tortillas on something other than cast iron.
If the only tortillas you are familiar with come from taco bell, you may not be aware that not all tortillas are paper thin. You may roll your tortilla to about ¼ inch thickness. Any thicker than that and the outside burns before the inside cooks. Thin tortillas are used in fajitas and similar dishes. Thicker tortillas are common in soups and other dishes where they will be soaked.
Don't have a rolling pin? I use a wine bottle. My neighbor swears she uses an old clean broomstick.
When rolling out your tortilla, some people find it easier/neater to put the dough ball in between two sheets of wax paper. Another alternative is to put it in a small plastic bag and then flatten it out.
Old stale tortillas go great in soup.
Tortilla soup
Ingredients:
4 or more tortillas
4 cups of chicken broth
2 tsp oil
1 cup shredded cooked chicken
1/3 cup chopped onion
10 oz (1 can) of chopped tomatoes and green chiles
4 oz (1 small can) chopped green chiles
1 lime
1 tsp lime juice.
Instructions:
Heat oil in a large pan. Sauté the onion until translucent. Add chiles, broth, chicken, and tomatoes. Cover and simmer 20 minutes. Stir in lime juice and optionally salt and pepper. Pour into soup bowls and add tortilla cut in slices. Garnish with lime slice.
It is best to use tortillas that were rolled slightly thick for this recipe. If you use thin tortillas, fry them in a small amount of oil before adding to the soup.
OR...
http://www.texascooking.com/features...rtortillas.htm
thanks that is exactly what I was looking for- Now I guess i have to find a cast iron pan...theres one for $20 at amazon how much you want to guess shipping is really high??
yep- 10.90 for shipping- amazon is crazy.
GAH! Those suckers weigh a ton! Don't order it. Go to Wal-Mart and buy one. Lots of discount stores etc. carry them. DO NOT use the cast iron skillet until you 'season' it. You have to coat it with oil and 'bake' it awhile. There was a post on that awhile back.
I can ask my mom she has always had cast iron pans. The trouble will be- hiding the pan from dh cause I dont want him trying to cook a steak or something in it!! If I buy one I want to use it just for veg. food!
Wash with HOT water and dry it well. Then grease it with Crisco, not oil. Put it in the oven, preheated to 250-300 degrees and bake it for about 15 minutes. Take it out, pour out any excess grease, then bake for another 2 hours.
Repeat this every so often, and if you aren't going to use the skillet regularly, keep a very light coating of Crisco on the skillet (inside only)
Wash skillet while still hot/warm and dry immediately or set on a still warm burner to dry. Never let them air dry.
http://www.kitchenemporium.com/info/castiron.html
Todays Recipies
Peppermint Pie
22 to 23 large marshmallows
1/3 cup milk
1 teaspoon peppermint extract
Few drops of red food coloring
1 small container of Cool Whip, thawed
Graham cracker crust
Finely crushed peppermint candy
Melt marshmallows with the milk over low to medium heat. Add the extract and food coloring. Cool in the refrigerator until mixture mounds off a wooden spoon. Fold together with whipped topping and pour into the graham cracker crust. Chill thoroughly. Sprinkle crushed peppermint candy over top of pie just before serving.
:p
Pisto Manchega
12 ounce slab bacon , cut in 1/2 inch cubes
1/2 pound smoked ham , cut into 1/2 inch cubes
Olive oil
2 large baking potatoes {about 1 pound total, peeled, cut into 1/2 inch cubes )
5 medium garlic cloves [1/2 ounce total] peeled
2 large onions [about 12 ounces total], ends cut flat, peeled, cut in half vertically
1 medium green pepper [about 5 ounces] stem seeds and ribs removed, cut vertically into 4 pieces
1 medium red pepper [about 5 ounces] stem seeds and ribs removed, cut vertically into 4 pieces
4 medium tomatoes [about 24 ounces total], peeled seeded and quartered
3 small zucchini [about 15 ounces], ends trimmed, halved lengthwise, then crosswise
1/4 teaspoon paprika
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
Salt and freshly ground pepper
Cook the bacon in a large skillet, stirring, until crisp and lightly browned, about 15 minutes. Transfer to paper towels with a slotted spoon. Reserve
Drain off and discard all but 3 tablespoons of the bacon fat. Cook the ham, stirring, until lightly browned, about 5 minutes. Transfer to paper towels and reserve.
Add enough olive oil to the skillet to make 1/4 cup of fat. Saute the potatoes until just cooked through and lightly browned on all sides, about 15 minutes. Transfer to paper towels and reserve. Set the skillet aside.
Drop the garlic through the feed tube of a food processor with the metal blade in place and the motor running and process until finely chopped, about 10 seconds. Remove the metal blade and insert the all-purpose slicing disc. Stand the onion halves vertically in the feed tube and process them. Stack the pepper slices upright in the feed tube and process them.
Heat 3 tablespoons olive oil in the skillet and cook the processed vegetables, stirring, over low heat until they are soft, 10 to 12 minutes.
Meanwhile, coarsely chop the tomatoes in 2 batches with the metal blade, about 3 pulses for each batch. Transfer to the skillet.
Insert the medium slicing disc. Stack the zucchini vertically in the feed tube and process. Add to the skillet with the seasonings and cook the mixture, uncovered, stirring occasionally, until most of the liquid has evaporated and the mixture has thickened, about 15 minutes. Skim off any surface fat.
Stir in the bacon, ham and potatoes, heat through and taste for seasoning.
:D
ROAST PORK LOIN STUFFED WITH MUSTARD, PINE NUTS, AND PARSLEY
1 boneless pork loin [about 4 pounds]
Salt and freshly ground black pepper
1 l/2 cups parsley leaves [1 ounce total]
1 cup pine nuts
2/3 cup coarse-grain mustard [6 ounces], such as Moutarde de Meaux
Preheat the oven to 350°F.
With a sharp knife, make a lengthwise cut down the side of the pork and about halfway through the meat. Open the meat and sprinkle with salt and pepper.
Process the parsley with the metal blade of a food processor until finely chopped, about 15 seconds. Combine with the pine nuts and mustard. Spread on the pork, leaving a 1-inch border on one long side. Roll up from the side opposite the border and tie at 2-inch intervals with kitchen string.
Place the pork loin seam side up on a rack in a roasting pan, season with salt and pepper, and cover it loosely with foil. Roast in the center of the preheated oven for 30 minutes. Remove the foil, turn the pork loin, and continue to roast until a meat thermometer registers 165°F. , 45 to 60 minutes more. Let sit, covered with foil, for 20 minutes. Remove the string and cut into 1 -inch slices.
:D
DRAMBUIE PARFAIT
3/4 cup sugar
1/2 cup water
5 large egg yolks
1 tablespoon Drambuie
Praline (recipe follows)
1/2 cup heavy cream , lightly whipped
Bring the sugar and water to the boil in a saucepan and simmer for 5 minutes. Beat the egg yolks with an electric mixer in a large bowl for 3 minutes. Gradually add the sugar mixture, beating until double in volume, about 8 minutes. Fold in the Drambuie and 1/4 cup [1 ounce, finely chopped praline.
Fold in the lightly whipped cream. Cover and freeze overnight.
Serve in chilled dessert dishes and sprinkle with the coarsely chopped praline.
Praline
l/2 cup unblanched almonds
1/2 cup sugar
2 tablespoons water
Preheat the oven to 350°F. Toast the almonds on a baking sheet in the center of the preheated oven, about 10 minutes. Cool.
Lightly oil a baking sheet.
Stir the sugar and water together in a small heavy saucepan. Cook over high heat, without stirring, until the mixture just begins to color, 3 to 4 minutes. Add the nuts and cook over high heat, gently swirling the pan, until golden brown, about 30 seconds.
Pour the mixture immediately on the prepared baking sheet and spread the nuts with a wooden spoon into a single layer. When completely cool, break into 1 -inch pieces and process with the metal blade of a food processor until coarsely chopped, about 14 pulses. Set aside l/4 cup. Process the remaining praline until finely chopped, about 30 seconds more. The praline can be refrigerated, tightly covered, for 3 to 4 weeks or frozen for up to 1 year.
:( :( :( :( :(
I don't own a food processor. Well, actually I do. Packed away somewhere downstairs in the bowels of hell. It was given to me (used, from a friend) probably 20 years ago and I've never used it.
sayyyy...how can i cook asparagus? boil it or what?
no fancy recipes, cus dh won't touch the stuff....help
:p A Sharp Knife works as well as a processor only slower :pQuote:
Originally posted by jaybird
:( :( :( :( :(
I don't own a food processor. Well, actually I do. Packed away somewhere downstairs in the bowels of hell. It was given to me (used, from a friend) probably 20 years ago and I've never used it.