Today we will take a look at Flour Tortillas. Flour tortillas are found mainly in Northern Mexico and the United States. Wheat is grown in the states of Sonora and Chihuahua, both of which boarder with the United States, the result being that flour tortillas are more common than corn tortillas in Northern Mexico.
Have you ever noticed a Mexican picking up a flour tortilla and smelling it and asking yourself why? When tortillas are made in a tortillerias or tortilla factory, they add ingredients to prevent mold and help keep the tortilla feeling fresh. Often local restaurants will try to pass off their tortillas as being made fresh in their kitchen when in fact they buy them already made. Mexicans that make their own tortillas can tell with one sniff if it is in fact made fresh daily at the restaurant. This little act alone will often determine if that customer will return to the restaurant again or not. Give a pack of tortillas the test the nest time you pass them in your local super market. There is a reason that they can set on the shelf for so long.
Making flour tortillas is really not hard to do, perhaps the hardest part is kneeding the dough.
5 cups of all-purpose flour, sifted
1/2 teaspoon baking powder
pinch of sea salt
scant 1/2 cup of lard or oil
1/2 cup of warm water
add the oil and stir, adding enough water to bring the flour together into a stiff dough.
Turn the dough onto a working surface and kneed it for 12 to 15 minutes, until it is elastic.
Place in the bowl and cover with a towel until you are ready to make the tortillas.
Divide the dough into 12 to 15 even sized pieces and fold into balls using your fingers and the palms of your hand. Place these back into the bowl and cover until all the balls are in the bowl and you are ready to proceed.
Using your fingers, start making a flat round surface, then roll out each ball on a lightly floured surface. Give the dough a quarter turn after each roll to keep the round shape. Keep rolling until the tortilla is between 10 and 12 inches wide.
Turn over and cook the other side for about a minute.
Remove from the heat and store the cooked tortilla in a clean dry dish towel or tortilla cloth while you cook the rest.
Let the adventure begin. Do you have some leftover roast chicken or pot roast that you want to use up. Here is your meal. Grab a couple of tomatoes, some shredded lettuce, a little grated cheese and one of the salsas I have shown you. Heat up the left overs and declare it to be Taco night.
For more exciting recipes check out Chef William’s Mexican cookbook at http://chefwilliamlikes.me/Traditional Mexican Fiesta Recipes
Eat Healthy, Laugh Often and Enjoy Life~