Recipes for "tortillas"

Mix together the flour, baking powder, and salt in large bowl. Cut in shortening to resemble cornmeal. Add water slowly, mixing with your hands to make a soft dough. You may not need all the water.

Knead a few minutes on floured surface until smooth and elastic. Lubricate top with oil, put back in bowl and let rest, covered for 10 minutes.

Divide into small balls the size of golf balls and proceed to roll out into size and thickness you prefer.

Cook on top of stove over medium heat using a cast iron grill or heavy skillet until top is slightly bubbly then turning on opposite side for a minute or two.

Keep stacked and warm inside a clean dish towel.

You can mix the dough by hand or in a stand mixer. I’ve provided instructions for both methods below. Choose the one that works best for you.

With the mixer on low speed, slowly stream in the hot water, mixing until it forms a dough. If the dough seems stiff and dry, add a little more water, 1 tablespoon at a time. Turn the mixer to medium-low and mix for about 2 minutes, or until the dough is smooth and supple.

Sprinkle a large plate or small baking sheet with flour. On a lightly floured work surface, roll the dough into a cylinder about 6 to 8 inches long. Cut it into four equal pieces and cut each piece in half, to make eight pieces that are all about the same size.

Roll the pieces into balls and flatten them into disks. You aren’t rolling them out just yet. Just getting the basic shape in place. They need to rest before the final roll. Place them on the plate, cover with plastic wrap, and allow to rest at room temperature for 30 minutes.

Lightly flour the work surface and the rolling pin. Start from the center of each disk and roll outward from the center towards the edge and then back towards you. Turn the disk 45 degrees and repeat. Keep rolling back and forth, turning, and flipping the circle of dough over from time to time, until the tortilla is about 7-inches in diameter.

Continue to roll the tortillas, stacking them between layers of parchment or waxed paper until they are all rolled. Let rest while you heat the pan.

Heat a cast iron pan, griddle, or another skillet over medium heat until hot. Line a plate with a clean dishtowel or napkin.

Place one tortilla on the hot pan and cook for about 30 seconds. Air bubbles will appear on the surface and they should have light brown spots on the bottom. Adjust the heat—you may need to lower it—so the tortillas cook gently without burning.

Turn them over and cook for another 20 to 30 seconds on the other side. The tortilla should look puffed up and opaque. If the tortilla needs a little longer, flip for a third time and cook and additional 10 or 12 seconds.

When finished with a tortilla, place it on the dish towel-lined plate and cover it.

Continue to cook, stack, and cover the remaining tortillas. (No need to sandwich cooked tortillas between layers of paper.)

If you are eating them right away, wrap them in a cloth napkin and let them steam for 5 to 10 minutes.

If you are planning to store them to reheat later, turn a plastic zip-top bag inside out. Place the hot stack of tortillas in the bag, close the bag without sealing it, and let cool.

When cool, remove the tortillas, turn the bag right side out, and slip the stack inside the bag and seal it. The droplets of steam will now be on the outside of the bag and you can pat them dry with a dishtowel.

Store the well-sealed bag in the refrigerator for up to four days, or freeze for up to two months.

Just before serving, heat a skillet or griddle over medium heat. Place each tortilla on the hot pan, and cook for 10 to 12 seconds on each side, or until hot. You can also reheat them in a microwave for 15 to 20 seconds.

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To make 16 to 18 tortillas, start with putting 2 cups of masa flour in a large bowl.

Add 1 1/2 to 2 cups of very warm water to the masa flour (according to the directions on the package, some brands may call for different amounts of water).

Mix in and let sit for 5 minutes or so.

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Begin working the masa with your hands to make the dough. Work the dough for several minutes.

Press the dough with your fingers and the palms of your hands as if you were kneading bread dough.

The dough will be a little gritty at first, but should become more pliable as you knead it.

If at any point through the tortilla making process the dough seems too dry or too wet, add a little more water or masa to the dough.

Simply Recipes / Elise Bauer

Pinch off a piece of the masa dough and rub it between your hands to shape it into a ball the size of a plum, or slightly large golf ball.

Make about 16 to 18 balls from the dough.

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Cut two pieces of plastic from a plastic freezer bag into the shape of the surface of the tortilla press.

Open the tortilla press and lay one piece of plastic on the press. Place the masa ball in the center.

Place another piece of plastic over the masa ball.

Gently close the press and press down, until the dough has spread to a diameter of 4 to 5 inches.

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

A well seasoned cast iron griddle or large cast iron pan works well for this.

Working one at a time, hold a tortilla in your hand, carefully removing the plastic on each side.

Simply Recipes / Elise Bauer

Allow the tortilla to rest half on your hand, and half hanging down, and gently lay the tortilla down on to the skillet. While the tortilla cooks, start working on pressing the next tortilla.

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Cook the tortilla on the hot pan for 30 seconds to a minute on each side. The tortilla should be lightly toasted and little air pockets will form.

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Remove the tortillas to a tortilla warmer lined with dish towel or paper towels, or wrap them in a dish towel to keep them warm.

Serve immediately or refrigerate and reheat.

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Gather all ingredients.

Whisk flour, baking powder, and salt together in a mixing bowl. Rub in lard with your fingers until mixture resembles cornmeal. Add water and mix until dough comes together.

Transfer dough onto a lightly floured surface; knead for a few minutes until smooth and elastic. Divide dough into 24 equal pieces and roll each piece into a ball.

Preheat a large skillet over medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla. Place into the hot skillet, and cook until bubbly and golden; flip and continue cooking until golden on the other side. Place the cooked tortilla in a tortilla warmer; continue rolling and cooking the remaining dough.

Serve and enjoy!

In a large mixing bowl, combine together flour, salt and baking powder. Cut in shortening until mixture resembles coarse cornmeal.

Add the water and mix until the dough can be gathered together. If necessary, add more water (1 teaspoon at a time) until the dough comes together. Cover the dough with a damp cloth and let rest for 15 minutes.

Divide the dough into 12 equal pieces and roll into rounds. On a lightly floured surface, use a rolling pin to flatten and stretch each round into a circle 7 inches across.

Cook on an ungreased skillet over medium high heat until brown spots begin to appear on the tortillas. Keep covered with a clean, dry towel until ready to serve.

Add masa harina to a large bowl; add water and salt. Stir with your fingers until dough starts to pull together.

Knead for a few minutes until smooth and texture resembles modeling clay or putty. Add more water if dough is too dry and more flour if too wet.

Place a damp towel over dough to keep it from drying out. Let rest for 20 to 30 minutes.

Cut a resealable plastic bag into 2 rounds the same size as your tortilla press; set aside. Place a clean kitchen towel over a pie dish for cooked tortillas; set aside

Place 1 plastic round on bottom of the tortilla press. Pull off a little piece of dough, enough to roll into a 1 1/2-inch, about 1-ounce ball. Place dough ball in center of plastic round and press down lightly; cover dough with remaining plastic round.

Fold tortilla press over, applying pressure to lever arm until tortilla flattens to desired thickness.

Open tortilla press; peel off top plastic round. Align your index finger on edge of bottom plastic round at edge of tortilla; flip it over into your other hand using your index finger. Carefully peel off plastic.

Gently slide tortilla, with your palm up, into a hot, dry skillet over medium- to medium-high heat. Cook 1 side for 30 to 45 seconds; flip and cook other side for 1 minute. Flip and press once or twice with a spatula until tortilla puffs up slightly; cook for 30 seconds. Flip and cook 5 to 10 seconds.

Quickly transfer tortilla to the prepared pie dish; fold towel over to keep warm. Repeat pressing and cooking with the remaining dough, stacking and wrapping tortillas.

Leave tortilla stack wrapped until soft and supple, at least 15 minutes.

Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl combine the cream of mushroom soup, cream of chicken soup, chile peppers, milk and sour cream; mix until well blended. Place a layer of tortilla strips in the bottom of a lightly greased 9x13 inch baking dish.

Layer as follows: 1/2 of the soup mixture, 1/2 of the chicken, 1/2 of the shredded cheese. Repeat until ingredients are all used, ending with a layer of shredded cheese.

Bake in the preheated oven for 45 minutes covered, then remove cover and bake an additional 15 minutes.

Beat together eggs and milk. Heat a lightly oiled skillet (or non-stick pan) over medium high heat and cook egg mixture, stirring occasionally, until firm. When almost done, stir in ham, green onions, salt and pepper.

Spoon 1/4 of the egg mixture on top of each tortilla. Sprinkle the eggs with cheese, fold over the tortilla to make a roll and top with salsa if desired.

Stir the masa harina and water together in a mixing bowl until smooth; knead well. Cover bowl, and let the dough rest 5 to 10 minutes.

Shape the dough into eight, 2 inch diameter balls. On a lightly floured surface, roll out each ball into 6 inch diameter round. Sprinkle 1/4 cup queso fresco over each round. Place a second tortilla over the cheese, and pinch the edges together to seal in the cheese.

Heat ungreased skillet over medium-high heat. Place one tortilla into the skillet at a time, and cook until cheese melts and tortillas are lightly browned, about 2 minutes on each side.

Prepare a tortilla press with 2 pieces of parchment paper. Set aside.

Pour warm water into a bowl and stir in salt until it dissolves.

Combine flour, salt water, and oil in a bowl and mix with your hands until a smooth dough forms. Move dough to a smooth surface and lightly knead until dough feels compact and does not crumble. Separate into 4 equal pieces and roll them into balls.

Heat a griddle over medium-high heat. Press one dough ball between 2 pieces of parchment paper in the tortilla press. Press down. Open press and carefully peel off the top piece of parchment paper. Flip tortilla onto your hand and carefully peel off the 2nd piece of paper. Return paper back onto tortilla press. Immediately cook the pressed tortilla on the hot griddle. Cook until bubbles form, flip over, and cook on the other side until browned. Do not flip the tortilla before bubbles form or the tortilla will break. Repeat with remaining dough balls.

Serve immediately or cover with a cloth and reheat in the microwave for 30 seconds at 600W.

Combine almond flour, coconut flour, xanthan gum, baking powder, and salt in the bowl of a food processor; pulse until well combined. Pour apple cider vinegar into mixture and blend until smooth. Beat egg and water in a small bowl; add egg mixture to the food processor, 1 tablespoon at a time, and blend until a sticky dough ball is formed.

Place dough on a surface sprinkled with almond flour and knead until soft, about 2 minutes. Wrap dough in plastic wrap and let it stand for 10 minutes.

Divide dough into 8 equal balls; roll out each ball into a 5-inch disc between 2 sheets of parchment paper.

Heat an iron skillet over medium-high heat and grease with cooking spray. Place dough disc in the hot skillet for just 5 seconds; flip it immediately with a spatula, and cook until lightly golden, about 40 seconds. Flip and cook for another 40 seconds.

Mix water and ghee together in a bowl; beat in eggs until mixture is frothy. Add tapioca flour, coconut flour, and sea salt; whisk until batter is smooth.

Heat an 8-inch nonstick skillet over medium-low heat. Spoon 2 tablespoons batter into the hot skillet, swirling the skillet to cover the bottom evenly. Cook for about 30 seconds; flip and cook other side for 30 seconds. Transfer to a plate and repeat with remaining batter.

Season nopales with adobo seasoning. Fold seasoned nopales, Cheddar cheese, and cilantro inside tortillas.

Place filled tortillas in a medium skillet over medium low heat, and warm until cheese is melted.

1. In a bowl, combine the flour, baking powder, and salt. Add the butter, then pour over the hot water. Stir until a shaggy dough begins to form.

2. Turn the dough out onto a floured counter. Use your hands to knead the dough for 1-2 minutes until it forms a smooth ball. Cover the bowl with a damp towel and let rest 10 minutes.

3. Cut the dough into 12-14 equal wedges, then roll each wedge into a ball (they don't need to be perfect). Use a rolling pin or a tortilla press to roll the dough out into an 8 – inch circle.

4. Heat a skillet over medium-high heat. Add a small drizzle of olive oil, then a tortilla. Cook 30-60 seconds, until little bubbles appear on the surface. Flip and cook another 30 seconds, or until the bottom is slightly golden. Set on a plate and cover with a towel. Repeat with the remaining dough.

5. Serve warm (yum!) or save for later. Keep the tortillas stored in an airtight container for up to 3 days.