List of ingredients below. Link to complete written instructions: http://www.paulaq.com/mexican-flour-tortillas_1.html INGREDIENTS Set 1 3 c. all-purpose flo…
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Rick Bayless visits Tijuana’s top culinary chefs.
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Bill FlahertyDecember 5, 2013 at 4:00 am
I stand corrected by my good friend, LOL.
arbonacDecember 5, 2013 at 4:39 am
You ADD FAT to your tortillas, I bet your all FAT too.
B MetzDecember 5, 2013 at 4:58 am
If you forget the recipe use Quaker’s Masa Trigo and add a dash of salt and
fat into the Trigo flour. You can also add a quarter cup of whole wheat
flour to the Trigo.
arbonacDecember 5, 2013 at 4:58 am
This is STUPID! I know many Mexicans. Not one considers flour tortillas
authentic. A real Mexican tortilla is made from corn flour, not “All
Purpose Flour” or baking powder. THUMBS DOWN miss thing!
B MetzDecember 5, 2013 at 5:08 am
The cast iron skillet can be turned upside down to make it into a Comal.
Roll your tortilla out exactly like she demonstrates to make the circle,
but don’t go beyond that or you will have a strange shape. The
cooked tortillas should stand up leaning against something to allow steam
to evaporate before laying them flat on each other in the tortilla saver.
B MetzDecember 5, 2013 at 5:20 am
Walmart carries the flat black cast iron Comal skillet. In New Mexico we do
not add margarine/butter we just use rendered pork fat or bacon grease or
Crisco. The right hand is used to roughly cut the fat into the flour
mixture to keep the left hand clean. If you pour hot water a little bit at
a time with the left hand, you can use your right hand to bring the flour
together. The dough rests covered for approx. 15 min and then rolled out.
This recipe is also good to make non-yeast sopapillas. The rolled dough
tortilla can be fried in oil to make the tortilla puff up into a
sopapillas. The Guitar Center sells Clavels that are the right size and
weight to use as a rolling pin. Two clavels in a set/2 rolling pins for a
good cheap price. There is a simple way to tuck under the edges of the
dough ball before rolling–so that the tortillas roll out round and not
ragged on the edges. If you roll the dough into a ball like you would
playdough your edges will be ragged looking and you will roll out strange
shapes rather than perfectly round tortillas. If you roll the dough too
thin you will have a cracker. If you make lots of tortillas it’s better to
have 2 or 3 Comals going. Albuquerque nm
TaahirahTheVegan andAnimalActivistDecember 5, 2013 at 5:56 am
hi do you make Vegan meals?
Anticult2December 5, 2013 at 6:52 am
Keep Practicing making round tortillas.
Or you can take a round plastic container and use it as a cookie cutter
to make a perfectly round tortilla.
Jessica GDecember 5, 2013 at 6:53 am
Seriously? square tortillas???? Thanks for the recipe anyways…
thapL4yDecember 5, 2013 at 7:19 am
google for “Manteca Inca”
thapL4yDecember 5, 2013 at 8:06 am
You can use regular cooking oil instead of crisco
dbowley1December 5, 2013 at 8:58 am
Really, Claudia…Yuck? What do “your” kind of Mexicans use in your
tortillas? Olive oil?
mrbestonyDecember 5, 2013 at 9:31 am
Who cares where their from…Lets all agree that We Love them equally. I’m
getting hungry right now.
daddybear443December 5, 2013 at 9:52 am
Not mexicans. All these foods are derived from the invading spanish. Hence
all the spanish names in phliipines
asmoxbabyDecember 5, 2013 at 10:13 am
MEXICANS!
Teresa GarzaDecember 5, 2013 at 10:27 am
that is the same way we mexican make them
theresa artinoDecember 5, 2013 at 10:50 am
hi I tried to make these but added to much water I guess you don’t need to
use all the water . I needed to add more flour I hope they still work out.
Dallas cowboyDecember 5, 2013 at 11:50 am
Menudo go hard dan a bitch tha hoe is good
Ray H.December 5, 2013 at 11:51 am
caeser salad born in meixco? that i didnt know… much respect for chef
Bayless!