| authentic mexican flour tortilla recipe |
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| free authentic mexican recipes from mexico - easy and fast mexican recipes | |
Authentic Mexican Flour Tortilla RecipeI wrote this one down because I saw hundreds of recipes but most of what was called "mexican" cooking I did not know of, since I'm mexican and love to eat there had to be something very wrong there, so I decided to give free authentic mexican recipes from mexico to everyone and show what mexican food is realy about. Bread (bolillos), or tortillas, often accompanied Mexican food. Corn tortillas are used all across Mexico. However, flour tortillas play also an important role in Mexican cuisine. With them people, mainly living in the northern states prepares several dishes. A nice machaca is not complete if the flour tortillas are missing. Flour tortillas made a late appearance on the Mexican table, and they are often filled with salad or sweet stuffing. Some desserts are also prepared using flour tortillas instead of the crepes, since they have almost the same appearance consistence and flavor, and are very appropriate to be filled and cooked. Traditionally, they are made with lard, but for health reasons, flour tortilla factories and Chefs sometimes change the lard for vegetable oil or vegetable shortening. To reheat or cook the tortillas, Mexicans use a “comal,” which is a clay dish; a heavy skillet or the stove griddle can substitute it. Authentic Mexican Flour Tortillas Recipe Makes 12 tortillas Ingredients 3 cups of unbleached all-purpose wheat flour 1 tablespoon of salt 1/3 cup of vegetable oil or vegetable shortening (in case you want to make them with lard it is the same quantity needed) 1 cup of warm water (must be warm, but not boiling) Preparation Combine the flour, shortening (oil, or lard), and salt in a large bowl and mix together until crumbly, as you do, for pie dough. Add water and mix until you can arrange the dough into a ball. Transfer the dough to a lightly floured surface and manipulate until it is smooth and elastic (for about 5 minutes). Cover with a plastic wrap, and set aside to rest for 30 minutes up to 2 hours. To shape the tortillas; divide the dough into 12 equal portions. Roll each portion between the palms of your hands to make a ball. Go back to the lightly floured surface; roll out each ball into an 8-inch circle. Layer the circles between sheets of plastic wrap as you go. To cook the flour tortillas, heat a heavy skillet, griddle, or a comal (the Spanish, a clay disk used for baking tortillas), over high heat until beginning to smoke. Place a tortilla in the pan and cook for 30 seconds. Turn the tortilla, and cook on the other side until slightly puffed and speckled brown on the underside but still soft enough to fold, about for another 30 seconds. Take away, and continue until all the tortillas are cooked, stacking them as you go wrapped in a cloth. Serve right away. If you prefer them for later use, allow them to cool, and wrap them in plastic wrap or bag, and refrigerate for up to 3 days. You can also freeze them and they will last for a couple of months.           |
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