Friday, January 20, 2012

FLOUR TORTILLAS


Make your own flour tortillas?  There was a time I thought it wasn't
something I could do in my own kitchen.  It takes a bit of time, but they are
 easy to make and fresh-from-the skillet, are the base for
many kinds of roll-ups and wraps.


They are as simple as blending the dry ingredients and adding
the liquid to make a dough.

Knead and gather the dough into a smooth ball.


Divide into 12 equal pieces and lightly roll.
Cover and allow to rest for 30 minutes.


Roll one piece of dough into very thin circle.


At times they roll more perfectly than others ... it really doesn't
matter if they are uneven.


Quick fry on a non-stick skillet until tortilla begins to puff and the
bottom has a few scorch marks.
If you are using another kind of skillet, you may need a very small amount of
oil but too much will cause the tortilla to dome.

This post is a recipe for flour tortilla but I wanted to show
the filling that my daughter prepared on the day we made them.
She stir-fried peppers and onions, adding fajita seasoning as
the vegetables cooked.

Saute until tender crisp.  Set aside and stir-fry chicken strips in
the same skillet.


Pile a warm portion onto the center of a tortilla.


Top with chopped lettuce, shredded cheese and sour cream.


I got carried away and added too much filling and I ended up folding
it in half.
Paired with Mexican rice, it was a delicious spread.


FLOUR TORTILLAS

2 cups all-purpose flour
1/2 tsp. salt
1/2 tsp. baking powder
1/4 cup vegetable shortening
2/3 to 3/4 cup warm water or milk

In a bowl, blend dry ingredients; cut in shortening.  Stir in enough
liquid to make a stiff dough.  Form into two logs;
divide into 6 pieces each.  Form into balls; cover and allow to
rest for 30 minutes.
One at a time, place dough on lightly floured surface; roll into circle,
about 7 inches. (dough will be very thin)
Heat a large skillet over medium-high heat. Place one tortilla on
skillet and cook until tortilla just begins to puff up and the bottom
has a few scorch marks.  Flip and cook for another 20 t0 30 seconds.
Remove to platter and cover with clean tea towel.  Repeat process with
remaining dough.
Yield: 12 tortillas



1 comment:

  1. This Images makes me crazy..I can smell and feel it from this Images..I promise I will try this..Thank you for this wonderful sharing..Asia Kitchen

    ReplyDelete