"Secrets to Cooking TexMex"
FLOUR TORTILLAS
These are normally served with butter and eaten by themselves,
but
used more for making TACOS, QUESADILLAS, or BURRITOS.
This recipe is the
shortened version as we sell a "Secrets to Cooking
TexMex" cookbook that has 5 pages explaining step-by-step instructions
that includes many "secrets"to making the best TORTILLAS you ever
put
in your mouth. Your family and friends will be begging you to make
more!!
The cookbook has over 75 authentic TexMex recipes and sells for
$10.00 (USD).
Click here to check out the Cookbook
(now in its 2nd printing)
INGREDIENTS:
-
2 cups unsifted BREAD FLOUR
-
3 teaspoons BAKING POWDER
-
1 teaspoon SALT
-
1/4 cup LARD, chilled
-
3/4 cup WARM WATER
DIRECTIONS:
Mix the flour, salt, and baking powder in a bowl. Add the lard and mix
in with your fingers
until you have completely crumbled it in. Slowly add the warm water
and mix with a large spoon.
Take the ball out and put on a "floured" board and knead 3-5 minutes-until
elastic. Store in a warm
place inside an oiled, plastic bag for 1 hour. Pinch off pieces of
dough about the size of a golf ball
(1 inch) and let rest 15 minutes. Roll the balls into circles approximately
7 inches in size. Cook on
a HOT (450 degrees) COMAL turning
only once. Remove to a basket lined with a cloth towel or
put between a towel until cool. After the tortillas have cooled completely,
store them in a plastic bag. YIELD: 9-10 tortillas
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