Post by chaparra72 on Apr 17, 2008 15:36:59 GMT -5
Ok, here is the basic recipe, this will make approx. 20 tortillas, depending on how big you make them:
4c. unbleached flour
2 tsp. salt, approx. ( I don't measure with a spoon)
1-1 1/2 tsp. baking powder (again, I don't use a measuring spoon)
1/2 c. lard, preferably REAL unhydrogenated
1 1/2 c. hot water, approx.
Pre-heat an cast iron comal or skillet over medium to medium-high heat
Mix together flour, salt and baking powder. Cut in lard untill it looks crumbly like when making biscuits, this is best done by hand. Finally add water, put most of it in, but not all. It is easier to add a little more water than to have to have more flour. Mix thoroughly, again, best done by hand. You can do this in the mixing bowl, kneading it in the bowl. You do not knead tortilla dough like bread dough, 4-5 minutes is enough. You want a nice soft tender dough, not sticky and not to dry. This is the key. When it is mixed/kneaded, pull off a piece (size depends on how big you want them) and shape into a slightly flattened disc shape, and place on counter under a clean dishtowel. When all the dough is made into these individual pieces. let them rest for a few minutes to relax the dough or they will be extremely difficult to roll out. Start with the first disc you made, and roll it out with a rolling pin. It is easiest if you roll out one side a bit and then flip it over and roll some more. Flip it a few times while rolling out. When you have it rolled out, put it on a medium hot castiron comal or skillet, this should not be greased. If the pan is not hot enough, they will not turn out very good, you want to see tiny bubbles form as soon as you put it on the comal. When you see a little steam, it is time to turn it over. You want them to have nice dark brown spots on them, but not black. As you get more practice, you will be able to tell the correct heat to turn the comal to, and you will get an idea of how long they take to cook. Then you can put one on the pan and start rolling out another without worrying that they will burn. Maybe when you are first starting it would be easiest to have someone rolling and someone cooking. When they are done, place them on a plate between 2 clean dishtowels (make sure you have not used fabric softener on them). You can also put them in a special tortilla holder.
I hope this doesn't sound to complicated. Have fun!
4c. unbleached flour
2 tsp. salt, approx. ( I don't measure with a spoon)
1-1 1/2 tsp. baking powder (again, I don't use a measuring spoon)
1/2 c. lard, preferably REAL unhydrogenated
1 1/2 c. hot water, approx.
Pre-heat an cast iron comal or skillet over medium to medium-high heat
Mix together flour, salt and baking powder. Cut in lard untill it looks crumbly like when making biscuits, this is best done by hand. Finally add water, put most of it in, but not all. It is easier to add a little more water than to have to have more flour. Mix thoroughly, again, best done by hand. You can do this in the mixing bowl, kneading it in the bowl. You do not knead tortilla dough like bread dough, 4-5 minutes is enough. You want a nice soft tender dough, not sticky and not to dry. This is the key. When it is mixed/kneaded, pull off a piece (size depends on how big you want them) and shape into a slightly flattened disc shape, and place on counter under a clean dishtowel. When all the dough is made into these individual pieces. let them rest for a few minutes to relax the dough or they will be extremely difficult to roll out. Start with the first disc you made, and roll it out with a rolling pin. It is easiest if you roll out one side a bit and then flip it over and roll some more. Flip it a few times while rolling out. When you have it rolled out, put it on a medium hot castiron comal or skillet, this should not be greased. If the pan is not hot enough, they will not turn out very good, you want to see tiny bubbles form as soon as you put it on the comal. When you see a little steam, it is time to turn it over. You want them to have nice dark brown spots on them, but not black. As you get more practice, you will be able to tell the correct heat to turn the comal to, and you will get an idea of how long they take to cook. Then you can put one on the pan and start rolling out another without worrying that they will burn. Maybe when you are first starting it would be easiest to have someone rolling and someone cooking. When they are done, place them on a plate between 2 clean dishtowels (make sure you have not used fabric softener on them). You can also put them in a special tortilla holder.
I hope this doesn't sound to complicated. Have fun!
