Tortilla Recipes

Flour Tortillas

Ingredients:

• 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.
 
 

Ingredients:

• 2 cups masa harina or corn flour
• 1 ¼ cups hot water

Instructions:

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.