Thursday, July 26, 2012

Tex-Mex Flour Tortillas

Earlier this week, I posted a recipe for beef tacos al carbon. No beef taco al carbon is complete without warm fluffy flour tortillas True mexican food mostly use corn tortillas. But we're in Texas, mind you. We like our flour tortillas around here. We have a local grocery store, HEB, that makes fresh flour tortillas all day long. They always have a little sample bin in front of the tortilla press machine. I always sneak a piece or two as I walk by. So good! I really don't have a "need" to make flour tortillas since HEB's tortillas are as good as it gets! Most of you, however, do not have such a luxury! These flour tortillas are just like the ones you find in local tex-mex restaurants and HEB. They're a breeze to make and easier on the wallet too! After trying these, you won't buy those bland packaged flour tortillas again! :-) Hoot Rating: 5!
Tex-Mex Flour Tortillas
Recipe by Homesick Texan
Makes 8 large tortillas

Ingredients:
2 cups all purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
2 teaspoons vegetable oil
3/4 cup warm milk (warmed in microwave for 45 seconds)

In a small bowl or in the bowl of a stand mixer, mix together dry ingredients and oil. Slowly add milk and stir until a sticky ball is formed. Transfer the sticky ball to a well floured surface. Knead 2 to 3 minutes until dough is firm and soft. Place dough ball in a bowl and cover with plastic wrap and let it rest for 20 to 30 minutes.
After the dough has rested, break dough off into 8 equal sections. Roll into balls. Set balls on a plate (make sure they aren't touching) and cover again and let rest 10 minutes.
One at a time, place one ball on a floured surface. Pat the ball out into a circle then roll it out with a rolling pin until it is thin and about 8 inches in diameter. Be careful not to overwork the dough or it will be stiff. Keep rolled out tortillas covered until ready to cool.
To cook, heat a heavy skillet over medium heat. Place one tortilla in the skillet and cook about 30 seconds per side. You will know when it is time to flip when the top begins to puff up. *Be careful not to overcook these.
The longer they cook, the stiffer they get. Keep cooked tortillas in a tortilla warmer or wrapped in a large kitchen towel. Serve immediately.

*Leftover tortillas can be wrapped in foil or plastic and stored in the refrigerator for 1 day. To reheat, warm them up in a dry skillet over medium heat or wrapped in foil and put in a warm oven.

1 comment:

  1. Well, here I am! Checking out your blog! I love your recipes! Can't wait to try them out! I think you have inspired me to start my own food blog. I always take pictures of new and exciting dishes, my hubby thinks I am crazy! I am adding you to my favorites.

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