Best Tex Mex Style Soft And Chewy Flour Tortillas Recipes

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CHEWY FLOUR TORTILLAS



Chewy Flour Tortillas image

This is a good recipes if you like thick chewy tortillas. They where a little thick for tacos or fajitas for my family but we did use them another time for a thin pita bread for gyros and they worked great for that. We have also used them to make mini Mexican pizzas that the kids love.

Provided by Tayous1

Categories     Breads

Time 31m

Yield 7-8 serving(s)

Number Of Ingredients 5

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
2 teaspoons vegetable oil
3/4 cup lukewarm milk (2% is fine)

Steps:

  • Stir together the flour and baking powder in a large mixing bowl. Add the salt and vegetable oil to the lukewarm milk and whisk briefly to incorporate. Gradually add the milk to the flour, and work the mixture into a dough. It will be sticky.
  • Turn the dough out onto a surface dusted with flour and knead vigorously for about 2 minutes (fold and press, fold and press). The kneading will take care of the stickiness. Return the dough to the bowl, cover it with a damp cloth, and let it rest for 15 minutes. (This dough will not rise, but it needs a rest.).
  • Divide your dough into 8 balls of equal size, cover them, and let them rest again for about 20 minutes. Avoid letting them touch, if you don't want them to stick together.
  • Dust your work surface with flour. Working one at a time, remove each piece of dough and pat it into a 5-inch circle. With a rolling pin, roll out the tortilla, working from the center out, until you have a 7- or 8-inch tortilla a little less than 1/4 inch thick. Transfer the tortilla to a hot, dry skillet or griddle. It will begin to blister. Let it cook for 30 seconds, turn it, and let the other side cook for 30 seconds. Remove the tortilla, place it in a napkin-lined basket and cover with aluminum foil. Repeat for the remaining tortillas.

Nutrition Facts : Calories 158.6, Fat 2.6, SaturatedFat 0.8, Cholesterol 3.7, Sodium 423.5, Carbohydrate 28.7, Fiber 1, Sugar 0.1, Protein 4.5

TEXAS FLOUR TORTILLAS



Texas Flour Tortillas image

Soft, fluffy and chewy a delicious NO LARD low fat tortilla recipe. Can use all white flour, all wheat flour or a combination of both.

Provided by hwoodsfam

Categories     Breads

Time 40m

Yield 8 tortillas, 8 serving(s)

Number Of Ingredients 5

2 cups whole wheat flour
1 1/2 teaspoons baking powder
1 teaspoon salt
2 teaspoons vegetable oil
3/4 cup warm milk

Steps:

  • Method:.
  • Mix together flour, baking powder, salt and oil.
  • Slowly add the warm milk and stir until a loose sticky ball is formed.
  • Knead for two minutes on a lightly floured surface. Dough should be firm and soft.
  • Let dough rest in a bowl covered with a damp cloth or plastic wrap for 20 minutes.
  • After dough has rested break off eight sections, roll them into balls, place on a plate and cover with damp cloth or plastic wrap. let rest for 10 minutes.( it is important to let dough rest, otherwise it will be like elastic and hard to roll out).
  • One at a time pat dough into a 4 inch circle, and then roll with a rolling pin form the center until it is thin and about 8 inches in diameter. ( like rolling a pie crust, dust with a little flour to prevent dough form sticking to the rolling pin.) Don't overwork the dough or it will be to stiff. keep rolled out tortillas covered until ready to cook.
  • In a dry iron skillet or electric griddle heated to med/high cook tortillas about 30 seconds on each side. It should start to puff a bit when done, and should have a nice brown speckled appearance. Keep cooked tortillas covered or wrapped in a napkin till ready to eat.
  • Leftovers are great reheated over an open flame on your gas stove. If you have leftovers.

Nutrition Facts : Calories 127, Fat 2.7, SaturatedFat 0.8, Cholesterol 3.2, Sodium 370.6, Carbohydrate 22.9, Fiber 3.2, Sugar 0.1, Protein 4.7

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