Best Sonoran Style Flour Tortillas Recipes
MEXICAN-STYLE FLOUR TORTILLAS RECIPE
Flour tortillas are central to the cuisine of Northern Mexico. Rich with lard and whole milk, these flour tortillas are airy, tender, and subtly sweet.
Provided by Christian Reynoso
Categories Bread
Yield 12
Number Of Ingredients 6
Steps:
- In a stand mixer fitted with the whisk attachment, add flour, sea salt, baking powder, and sugar. Turn mixer to low speed and mix until dry ingredients are well combined, about 30 seconds. Turn off mixer, detach whisk, and use it to scrape down bowl to quickly incorporate any unmixed flour.
- With the mixer still at medium speed, add milk in intervals, pouring it steadily in 3-second additions followed by 3-second pauses to allow the milk to mix in. Repeat until all the milk has been added. Increase mixer speed to high and let run until dough is smooth and elastic, 3 minutes.
Nutrition Facts : Calories 194 kcal, Carbohydrate 21 g, Cholesterol 11 mg, Fiber 1 g, Protein 3 g, SaturatedFat 4 g, Sodium 348 mg, Sugar 1 g, Fat 10 g, ServingSize Makes twelve 8-inch tortillas, UnsaturatedFat 0 g
SONORAN FLOUR TORTILLAS
This recipe was given to me by an old friend while stationed at Barksdale AFB. They are awesome tortillas.
Provided by Chief Teer
Categories Breads
Time 50m
Yield 12 Tortillas, 4 serving(s)
Number Of Ingredients 5
Steps:
- mix dry ingredients together.
- add water.
- roll out on lightly floured surface.
- heat and flip when it begins to rise.
Nutrition Facts : Calories 313.2, Fat 10.2, SaturatedFat 2.5, Sodium 720.1, Carbohydrate 48.1, Fiber 1.7, Sugar 0.2, Protein 6.5
FLOUR TORTILLAS
Provided by Craig Claiborne
Categories project, appetizer
Time 2h30m
Yield about 2 dozen 7-inch tortillas
Number Of Ingredients 4
Steps:
- Volume of flour varies so it is best to measure by weight. Put flour in mixing bowl. Cut shortening into bits and add it. Rub mixture between fingers to blend.
- Dissolve salt in water and add to flour mixture, stirring. Knead dough well for about three minutes.
- Shape dough into ball and put in small bowl. Cover and let stand for two hours at room temperature.
- Knead dough once more for about two minutes. Pull off pieces of dough, one at a time, and shape into ball roughly 1 1/2 inches in diameter. Press ball with palm of hand onto floured board or pastry cloth. Roll out into circle about 1/8-inch thick and about 7 inches in diameter. As each tortilla is made, put in hot skillet or griddle and cook for about 20 seconds on one side or until bubbles appear on surface and underside is lightly brown and speckled. Turn and cook quite briefly on other side. Continue until all flour mixture is used.
Nutrition Facts : @context http, Calories 107, UnsaturatedFat 3 grams, Carbohydrate 14 grams, Fat 4 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 77 milligrams, Sugar 0 grams, TransFat 1 gram
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