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Associate.com - Share Your Recipe!

Recipe Name: Flour Tortillas Submitted by: Administrator
Source: Source Description:
Ethnicity: Mexican Last Modified: 2/23/2014
Base: Breads Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 10

Ingredients:
3 Cup(s) Unsifted flour
1 Teaspoon(s) Baking Powder
1/4 Cup(s) Shortening or lard
1 Cup(s) Lukewarm water
Directions:
Put flour and baking powder in bowl and mix. Cut shortening into
flourwith pastry blender until size of peas. Add water gradually. Stir
untildough is stiff. Form into a ball and knead thoroughly until
smooth on alightly floured board. At this point you can grease the
surface of thedough, cover tightly and refrigerate for as long as 24
hours beforeusing; if you do this, the dough will be easier to handle.
Let doughreturn to room temperature before you begin to roll it out
(about 1hour). Divide dough into 8 balls for large, thin tortillas or
11 ballsfor regular-sized, 7 inch tortillas. For large, thin tortillas,
roll asthin as possible on a lightly floured board. Drop onto a very
hotungreased skillet. Bake until freckled on one side. (This should
takeonly about 20 seconds.) Lift edge with spatula, turn, and bake on
secondside. To serve at once, fold hot, limp tortilla around pieces of
butter.Or cool tortillas, wrap airtight, and refrigerate or freeze. To
servelater, reheat or fry by methods described below. Makes one
dozentortillas (1/16 inch thick). To reheat and soften corn or
flourtortillas on an ungreased surface: Fresh tortillas are already
soft in asense, but when heated they become even more tender and
flexible. Iftortillas are dry and a little hard, dip your hand in water
and rub itlightly onto surfaces of the bread before heating. Be sure
not to heatthem longer than necessary to soften and warm thoroughly, or
they willbecome hard and brittle. Place tortillas so they do not
overlap on amedium-hot griddle or in a heavy frying pan over
medium-high heat. Turnfrequently until soft and hot, about 30 seconds.
Put immediately into atightly covered dish, or put into a foil packet
and seal it, and hold ina 200 degree oven until all tortillas are
heated. (The secret is to keepthem from drying out once heated.) To
soften corn or flour tortillas byfrying: Heat about 1/4 inch of salad
oil, shortening, or lard in afrying pan over medium-high heat. Quickly
turn one or two tortillas at atime in oil; they soften almost
immediately. Do not allow them to becomecrisp. Drain on paper towels.
To crisp-fry whole corn or flourtortillas: Heat 1 inch of salad oil,
shortening, or lard in a frying panto 350-375 degrees. Fry 1 tortilla
at a time, using a spatula to turnfrequently or to hold it under the
fat until it crisps, puffs slightly,and browns lightly (about 1 minute
or less). Drain on paper towels.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 183
Calories From Fat: 49
Total Fat: 5.5g
Cholesterol: 2.9mg
Sodium: 49.5mg
Potassium: 40.2mg
Carbohydrates: 28.7g
Fiber: 1g
Sugar: <1g
Protein: 3.9g


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