HOMEMADE FLOUR TORTILLAS
Growing up in the burbs of Chicago, I had a friend whose mother made the best flour tortillas. One day when I got the nerve to ask her for the recipe, I was surprised at how simple they are to make. Simple they may be, but they'll beat store-bought tortillas, every time. Plus I know exactly what's in them. I'm not a big fan of flavored tortillas, because I feel the tortilla shouldn't overpower the taco, Quesada, or whatever you're creating. Thank you, Ms. Perez. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson ! @ThePretentiousChef
Categories Other Breads
Number Of Ingredients 7
Steps:
- Gather your ingredients.
- Add the dry ingredients to the bowl of a mixer, fitted with a dough hook, and thoroughly combine.
- Chef's Note: You do not have to use a mixer... you can mix the ingredients by hand, just as Ms. Perez did.
- Add the oil and the water, and turn the mixer on medium low.
- Allow it mix for 2 or 3 minutes, until the mixture is smooth, and the dough begins to climb up the hook.
- Chef's Note: You might want to stop now and then and scrape down the sides of the bowl.
- Place the dough on a floured work surface.
- Divide the dough into about 16 pieces.
- Chef's Tip: Allow the dough pieces to rest for about 20 minutes.
- Heat a dry pan over medium-high heat.
- Roll out one of the dough balls, to about 7 inches.
- Carefully pick it up.
- Place in the hot pan.
- Cook on one side until you see bubbles beginning to form, about 1 minute.
- Flip and cook on the other side, about 1 to 2 minutes.
- Chef's Note: Place on a plate, and cover, and then repeat for the other tortillas.
- These tortillas will keep in the refrigerator for a week or more. In addition, you can freeze them, and they will keep for several months. Enjoy.
- Keep the faith, and keep cooking.
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Check it out »#30-minutes-or-less #time-to-make #course #cuisine #preparation #north-american #5-ingredients-or-less #flat-shapes #breads #mexican #easy #dietary
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