Recipe: Flour Tortilla Recipes (15)

Hope these will get you started.

Joe

HOMEMADE FLOUR TORTILLAS
4 c. flour
2 heaping tsp. baking powder
2 (or less) tsp. salt
4 tsp. vegetable oil
1 1/2-2 c. hot tap water
In large bowl add dry ingredients and stir. Mix in vegetable oil. Stir well. Gradually add hot tap water and stir with a large spoon. Add enough water to make a soft warm dough that is not sticky. Dust with flour and knead until dough is smooth, or for about a minute. Divide dough into 10-15 small balls. Let rest for 5 minutes. For tortillas, heat on medium high heat a large cast iron or no stick skillet. Using a rolling pin, roll each ball into a thin round tortilla and lightly brown each tortilla on both sides. Stack hot tortillas on a kitchen towel, one on top of another. Serve warm with beans, or butter, or peanut butter and jelly, or whatever you like on bread. For Sopapillas: If you are making only Sopapillas - to dry ingredients add 2-3 tablespoons of sugar. This will make a sweeter dough. Heat a skillet, add oil so that the skillet is 3/4 full. Roll each ball into a very flat round shape. Cut into thirds. Fry each side in hot oil. If dough is right thickness and oil is hot the sopapillas will puff up. Fry unto golden brown on both sides. Serve warm with sugar or honey. Let oil cool and save to use for next time. Strain if desired to remove dough particles.

FLOUR TORTILLAS
2 c. flour
1 tsp. salt
1 tsp. baking powder
1 1/2 tbsp. shortening
3/4 c. ice water
Mix together flour, salt and baking powder. Cut in the shortening and add the water and stir until well mixed. Knead dough until it is smooth and satiny. Pinch dough off in small balls about 1 1/2" size. Roll balls in your hand until smooth and then dip in flour and set aside in a bowl. Roll one tortilla and then cook on hot griddle or iron skillet. Tortilla should not cook too long on either side. When it begins to bubble up, turn over. Take off of griddle and place between a clean, dry dishcloth. Repeat until done. You can be rolling another while one is cooking. (They cook fast!) If they begin getting too hot, turn down the heat. You may have to turn heat up and then down all through the process. It needs to be hot, but it can get hot too fast! Makes 1 dozen.

HOMEMADE FLOUR TORTILLAS
2 c. flour
1 tsp. baking powder
1/2 tsp. salt
4 tsp. shortening (Crisco)
1/2 c. water
Mix well, rest 10 minutes. Knead 5 minutes. Rest 10 minutes. Make into 8 balls, let rest 10 minutes. Pat flat, roll into circles. Place in a medium hot skillet briefly then turn with spatula. Remove from heat. Store in plastic bag. Re-warm before serving.

KATHY CATERINO'S FLOUR TORTILLAS
4 c. white flour
2 tsp. salt
1/2 c. shortening
1 c. warm water
Mix flour, salt and shortening with pastry blender. Add water and stir until it holds together. Knead until smooth and elastic. Form into 10 circles 10 inch in diameter (with rolling pin). Bake on hot ungreased griddle. Flip over when bubbled up. Keep moist with a hot wet towel.

FLOUR TORTILLAS
4 c. flour
3 tbsp. baking powder
1 tsp. salt
1/4 c. shortening
1 3/4 c. warm water
Preheat a cast iron skillet. Mix first 3 ingredients, then add shortening. Add warm water slowly, while kneading until dough is soft (about 3-5 minutes). Form dough into small balls. Roll out into circles with a rolling pin. Place on hot skillet until brown (only for a few seconds). Flip to other side (only for a few seconds). Place cooked tortilla in a basket or plate and cover with a towel. Could be stored in plastic bags for later use.

FLOUR TORTILLAS
2 c. all purpose flour, unbleached
1/2 tsp. salt
1/2 tsp. baking powder
1/4 c. shortening
1/2 c. warm water
Additional shortening
Additional flour
Combine 2 cups flour, salt, baking powder in a medium bowl. Rub in shortening with your fingers until evenly mixed. Gradually stir in enough water to make a soft dough. Divide dough into quarters. Divide each quarter into 4 equal parts. You will have 16 pieces. Shape each piece into small bowl. With your hand smooth additional shortening over each ball. Let stand 10 minutes. Preheat an ungreased, large heavy skillet over medium heat. Shape each ball into a flat, round patty. Sprinkle both sides with flour. On a lightly floured surface roll out each patty to a 6 to 8 inch circle. Place tortilla in preheated griddle. Cook until bubbles form on top and undersides are flecked with brown. Turn tortilla and press down bubbles with a towel. Serve immediately or wrap.

FLOUR TORTILLAS (Guamanian Style)
6 c. flour
4 tbsp. baking powder
3/4 c. Crisco
8 tbsp. sugar - more or less as desired
2 c. milk
Makes a lot of tortillas. Serve with butter, preserves or use for sandwiches. Put flour, baking powder, sugar and Crisco in a large mixing bowl. Blend well with a wooden spoon. Add milk and mix well like bread dough. If still very sticky add a little flour until you can form a soft dough. Knead for a couple of minutes. Make golf ball sizes or tennis ball size dough balls. Roll or pat dough 6-10 inches round and 1/8 - 1/4 inches thick, depending on your preference. Use wax paper for ease. Preheat electric skillet at 350-360 degrees. Lightly grease once only and cook tortillas on one side until it looks white on the top side and speckled on the bottom - 5-8 minutes. Then turn and finish cooking 3-5 minutes more. May rewarm in toaster oven.

FLOUR TORTILLAS (SOFT)
3 c. flour
1 tsp. salt
3 tbsp. Crisco
1 c. warm water
Cut shortening into flour and salt. Just like would for pie crust. Add 1 cup warm water. Mix well and knead a little. Let set for 10 minutes. Make small balls of dough and roll out into round shells. Put in electric frying pan . Set at 350 degrees. Do not use oil. Leave on one side for 10 seconds or so just so their not gummy and turn over. Don't allow them to get too done.

FLOUR TORTILLAS (TORTILLAS DE HARINA)
4 c. flour (harina)
2 tsp. baking powder (polvo de hornear)
1 tsp. salt (sal)
1/3 c. shortening (manteca)
1 1/2 c. warm water (agua tibia)
Mix everything but water then add water and mix. Let set 1/2 hour in warm area. Break into small balls. Roll out on lightly floured surface. Cook on hot ungreased griddle until slightly brown and turn over. (Mescle todo meno el agua y despues meacle con el agua. Deja 1/2 hora en un lugar calientito. Haga bolitas de la masa. De las bolitas haga tortillas. Ponga las tortillas en un comal caliente sin grasa.

CASA FLOUR TORTILLAS
3 c. all-purpose flour
1/4 c. lard
1/2 tsp. salt
1/2 tsp. baking powder
Mix together flour, lard, salt and baking powder. Add medium hot water to mixture until a ball forms. If too sticky, add a little more flour. Roll dough on counter or board. Divide dough into 10 balls. Roll out each ball with a rolling pin, making a 7 inch circle. If it sticks, add flour until you can roll it out. Heat top of stove to a medium high. Cook tortillas on a griddle, brown on one side, then turn and brown on the other side.

"BEBO'S" HOMEMADE FLOUR TORTILLAS
2 c. flour
1/2 tsp. salt
1/2 tsp. baking powder
1/4 c. Crisco shortening
1/2 c. water
Mix all dry ingredients. Add water to ingredients, gradually while kneading. Work dough until smooth. Form dough into 2 inch balls and let stand for 5 minutes. Roll out each dough ball with rolling pin to desired round shape. Cook on hot griddle on each side until lightly brown, turning frequently (approximately 20 seconds each side). Makes approximately 20 tortillas.

TORTILLAS HARINA (FLOUR TORTILLAS)
2 c. flour
3/4 tsp. salt
1/2 c. shortening
Water
Mix all ingredients and add enough water to make a stiff dough. Knead until smooth and shape into golf-ball sized balls. Flatten each ball by hand or rolling pin to 1/8 inch thick. Bake on a dry griddle over low heat until brown spots appear. Bake other side. Yield: 12 tortillas.

WHITE FLOUR TORTILLAS
1 lb. browned ground chuck
1 med. chopped onion
3 whole chopped dill pickles
1 (8 oz.) can Lesueur green peas
8 oz. cubed cheddar cheese
1 tsp. salt
1/2 tsp. pepper
4 tbsp. melted margarine
8 tbsp. flour
1/2 tsp. salt
2 c. milk
1/2 c. chopped onions
1 clove minced garlic
1 (4 oz.) can chopped green chilies
Brown ground chuck, add onions and cook until transparent. Turn off heat and add peas, pickles and cubed cheese. Fill white flour tortillas with this mixture. Roll and place in casserole. Bake in a microwave, or 350 degree oven until warm. Make a basic white sauce with margarine, flour and milk. Cook until thin and add garlic and onions. Continue cooking until thick, add drained green chilies. Serve over the filled warm tortillas.

NEVER FAIL FLOUR TORTILLAS
3 1/2 c. flour
1 tsp. salt
3/4 tsp. baking powder
1/3 c. shortening
1 c. warm milk (105 to 115 degrees)
Combine first 3 ingredients; stir well. Cut in shortening with pastry blender until mixture resembles coarse meal. Stir in milk, mixing well. Turn dough out onto a smooth surface; knead about 3 minutes. Divide dough into 10 equal portions. Roll each with a rolling pin into a very thin circle, about 8 inches in diameter, turning dough and rolling on both sides. Heat an ungreased skillet over medium heat; cook tortillas about 2 minutes on each side or until lightly browned, being careful not to let tortillas wrinkle. Pat tortillas lightly with spatula while browning the second side. Serve hot. Yield: 10 tortillas.

FLOUR TORTILLAS FOR TWO
2 c. flour
1/2 tsp. baking powder
1/2 tsp. salt
3 tbsp. shortening
1/2 c. warm water or milk
In a bowl, mix dry ingredients; add shortening. Work mixture by hand until well blended. Add water (or milk) and stir with wooden spoon. Form dough into a large bowl, then, on a wooden cutting board, knead dough for about 3 minutes. (If dough is too soft, add 1 tablespoon flour and continue kneading for another minute.) Separate dough into equal amount of balls (size is determined by whether you like small or big tortillas). Roll out to make circles about 1/4 to 1/8 inch thick. Place tortillas on a hot griddle or frying pan until bubbles appear on the surface and the underside is a golden brown. Flip tortilla over and cook for a few seconds on the second side, until a golden brown.

HOMEMADE FLOUR TORTILLAS
3 tbsp. shortening
1 tsp. salt
2 c. flour
3/4 c. water
Sift dry ingredients together in a bowl. Cut in shortening. Add water to make dough. Take handful of dough and roll out on a lightly floured board, as thin as you can. Bake on a lightly greased griddle. Turn to brown.