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Drinks and Coctails Recipes

  Added: Apr 11, 2006  •  Visited (330)  •  Print version Print this recipe (17)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Wheat Tortillas
What You Need:
  • 2 cups unsifted flour
  • ˝ teaspoon salt
  • 4 tablespoons lard, cut into ˝-inch bits
  • ˝ cup lukewarm water (110°F to 115°F)

  • How To Cook:
    1. Combine the flour and salt in a deep bowl. Add the lard and, with your fingertips, rub the flour and fat together until the mixture resembles flakes of coarse meal.

    2. Pour in the water and mix with your fingers or a spoon until the dough can be gatheredinto a ball. Set the dough aside at room temperature to rest for about 15 minutes.

    3. To make small tortillas, divide the dough into six equal portions and, on a lightly floured surface, roll each of them out into a round about 7 inches in diameter and 1/8-inch thick.

    4. If you like, you can trim off the rough edges of the tortillas with apastry wheel or sharp knife, using a 7-inch plateor potlid as a guide.

    5. Preheat the oven to its lowest setting. Then heat an ungreased 8- to 10- inch cast-iron skillet over moderate heat until a drop of water flicked onto it splutters and evaporates instantly.

    6. Fry one tortilla at a time for about a minute on each side, turning it with a spatula when the bottom is flecked with brown. Watch carefully and regulate the heat if the tortilla colors too quickly.

    7. As the tortillas brown, transfer them to a platter. Wrap the tortillas in foil two or three at a time as you proceed, and keep them warm in the oven until the entire batch is cooked.

    8. If you prefer, you may wrap all the tortillas in paper towels, cover them with a damp cloth and foil, then keep them warm in the oven for 2 to 3 hours.

    9. To make large tortillas, divide the dough in half and, on a lightly floured surface, roll each half into a 15- to 16-inch round about Vainch thick. If you like, you can trim off the rough edges of the tortillas with a pastry wheel or sharp knife, using a 15-inch pizza pan as a pattern.

    10. Preheat the oven to its lowest setting. At the same time, place an ungreased 15-inch pizza pan over moderate heat. Grasping pot holders in both hands, slide the pan back and forth until the entire surface is hot and a drop of water flicked onto it splutters and evaporates instantly.

    11. Fry one tortilla at a time for 2 to 3 minutes on each side, sliding the pan back and forth constantly and turning the tortilla once with a spatula when the bottom becomes flecked with brown. Watch carefully and regulate the heat if the tortilla colors too quickly. As the tortillas are cooked, transfer them to large platters.

    12. Use the large tortillas at once or stack and wrap them together in paper towels, cover them with a damp cloth and finally with foil, and keep them warm in a low oven for 2 to 3 hours.

    NOTE: Small wheat tortillas are used as wrappers for chimichangos or burritos;the large tortillas serve as the bases for Southwestern pizza
     
    To make six 7-inch or two 15-inch tortillas
     This recipe is also available in:
    Cuisine » Americas » Mexican
    Main Ingredient » Grains & Cereals » Flour
    Main Ingredient » Meat & Poultry » Lard & Fat
    Dish » Bread

     





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