Friday, 10 March 2017

Flour Tortillas


If you enjoy tacos, enchiladas, burritos or any other of the vast possibilities, then it's worth having a tortilla recipe to hand. Mexican food is popular all around the world. This recipe comes out soft, not chewy and with a lovely flavour. 

With this easy recipe, you can have these delicious tortillas ready in 45 minutes. All you'll have left to do is sort out your filling! If your struggling for ideas, over the next few months I will be posting some of my favourites. See the bottom of the page for last nights dinner - Mexican spiced chicken, peppers, chilli & onion jam, celery leaves (If you believe in salad.) and a good helping of cheese.   

Recipe:

Ingredients:                                                                                                         (Makes 8 tortillas)

150g flour
1 tsp salt
1 tsp baking powder
30ml sunflower oil
60-75ml cold water

Method:
  • Sift the flour, salt and baking powder into mixing bowl. Add the sunflower oil and mix until it resembles breadcrumbs.
  • Add some cold water. Only add 60ml to start with - if dough is too dry, then add some more little by little. 
  • Mix with your hands until it resembles a smooth ball. It shouldn't be sticky. (If you think it's too sticky, continue mixing and it should eventually form a smooth ball.)
  • Once the dough is made, cover it with cling-film and leave to rest for 10-15 minutes.
  • After resting, divide into 8 pieces. (It will make 8 13cm diameter tortilla.) If you're after standard wrap sizes, divide dough into 4.
  • Roll each piece into a ball then roll out on a lightly floured surface to about 13cm.
  • Once you've almost finished rolling them out, heat a pan on a medium heat.
  • When the pan is hot, place one dough circle into the dry pan (no oil for cooking.), and cook for approx. 1 minute.
  • You're looking for golden spots. The upper side will look bubbly, flip over and continue to cook for 45-60 seconds. If they are browning too quick, turn the pan down a little.
  • Between tortillas, wipe the pan clean with a dry cloth and continue with the rest.   
  • Either serve tortillas straight away warm or leave to cool. If for later use, keep in a sealed container or in the fridge covered so not to dry out.


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1 comment

  1. I must try making these with my new tortilla press! Thanks for the recipe!

    ReplyDelete

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