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legglady's picture

looking for the recipe that was earlier in the year on making flour was only one page in the mazgazine...



MadMom's picture

(post #62551, reply #1 of 3)

Hi, legglady, and welcome to CT.  I'm sure someone will find the recipe and cut and paste it for you.  If not, I will type it in.

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legglady's picture

(post #62551, reply #2 of 3)

Thanks, Mad Mom....I'm new to this web fact am finding this site on Fine Cooking has really changes since I last visited......really nice.

I know I saw a recipe on flour tortillas and today was Mexican day in the cooking school at the Junior College I am now still interested in it.



Jean's picture

(post #62551, reply #3 of 3)

I have several tortilla recipes in my files, not sure if any of them is what you want, but here goes.

From The Well-Filled Tortilla

Flour Tortillas (no lard version)
3 cups all-purpose flour
1/3 cup saflower oil
1 t. salt
1 cup warm tap water

Mix the oil with the flour. Mix the salt with the water. Add water to flour. Mix with your hands until blended, then turn dough out onto an unfloured board and knead until smooth and elastic (3 to 5 minutes). Return dough to mixing bowl, cover and let it sit at least 30 minutes, but no more than 2 hours.

Divide dough into 12 equyl pieces and roll into balls. Flatten, with your palms or a rolling pin, into 8 inch rounds.

Cook in a heated cast iron frying pan (I use my cast iron crepe pan) about 30 seconds per side (until they are speckled with brown). They may puff a bit while cooking. Don't worry this is normal.


Corn Tortillas
4 cups masa harina
1/2 t. salt
2 1/2 cups hot tap water

Mix all ingredients together with your hands until the dough comes together in a soft ball. Dough can be used right away, or refrigerated for 1 day at this point if very tightly wrapped. When ready to use, divide into 18 pieces and roll into balls (keeping unused pieces carefully covered to prevent drying). Place a ball between two pieces of plastic wrap and roll out to a 6 inch round. Ser aside, leaving plastic wrap on, and roll out the rest in the same fashion. Coook in a heated cast iron skillet, 30 second on one side, turn and cook for a minute, then turn again and cook for 30 seconds more.

The book gives a third recipe that sounds really good, they claim it willmake better, fresher tasting corn tortillas than the recipe above.

Homina Tortillas
1 1/2 cups canned hominy (most of a 29 oz. can), drained
1 1/2 cups masa harina
1/4 t. salt
1 cup hot tap water

Puree the hominy in a food processor, mix it with the remaining ingredients until it forms a soft ball. Proceed as for the corn tortillas above.

Flour tortillas (made with lard)

3 cups unbleached flour
2 teaspoons baking powder
1 teaspoon salt
4 tablespoons lard (4 to 6)
about 1 1/4 cups warm water


Mix dry ingredients in a large bowl.

Add the lard. Use a fork or a pastry cutter to cut in the shortening or just do it the old fashioned way and use your hands.

Next add warm water a little at a time until your dough is soft and not sticky. You do not need very hot water. Knead the dough for a few minutes. Pull off pieces of dough to form about 12 small dough balls. Let them rest for at least 10 minutes, or up to 30 minutes.

Now you can roll out the dough with a rolling pin. It is a good idea to dust each ball with a little flour just before you roll them out. Roll them out fairly thin.

Lay your tortilla in a medium hot skillet. It takes just a few seconds to cook. Flip to the other side. When they are done it should have lots of nice brown speckles. Place them in a towel. If you would like you can use a tortilla warmer to keep them warm longer.

They are ready to be served!

Flour Tortillas from Gourmet
2/3 cup warm water, cut into pieces
2 cups all-purpose flour
1/4 cup cold vegetable shortening, cut into pieces
1 teaspoon salt
2/3 cup warm water



In a bowl, blend flour and shortening until the mixture resembles fine meal. In a small bowl, stir together the salt and warm water. Add the salted water to the flour mixture, and toss the mixture until the liquid is incorporated.

Form the dough into a ball and knead it on a lightly floured surface for 2 to 3 minutes, or until it is smooth. Divide the dough into 12 equal pieces (or 4 equal pieces for 10-inch tortillas), form each piece into a ball, and let the dough stand, covered with plastic wrap, for at least 30 minutes and up to 1 hour.

Heat a griddle over moderately high heat until it is hot. On a lightly floured surface, roll 1 of the balls of dough into a 7- or 10-inch round, and, on the griddle, cook the tortilla, turning it once, for 1 to 1 1/2 minutes, or until it is puffy and golden on both sides. Wrap the tortilla in a kitchen towel and make tortillas with the remaining dough in the same manner, stacking and enclosing them in the towel as they are done. The tortillas may be made 1 day in advance and kept chilled in a plastic bag.




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