Found on Homesick Texan
Lidia and I just made these tortillas - and they are FANTASTIC! We tripled the recipe and only made 6 per batch in lieu of 8. We used them to make Chicken Enchiladas (with my one and only beloved can of Old El Paso Enchilada Sauce). These are much better than a similar recipe that I tried a few weeks ago. And of course, it is worth mentioning that we choose this one because they do not contain lard. They are extremely easy and the kids loved to help!
Texas Flour Tortillas (adapted from The Border Cookbook by Cheryl Alters Jamison and Bill Jamison)
Ingredients:
Two cups of all-purpose flour (can make them whole wheat by substituting one cup of whole-wheat flour for white flour)
1 1/2 teaspoons of baking powder
1 teaspoon of salt
2 teaspoons of vegetable oil
3/4 cups of warm milk
Method:
Mix together the flour, baking powder, salt and oil.
Slowly add the warm milk.
Stir until a loose, sticky ball is formed.
Knead for two minutes on a floured surface. Dough should be firm and soft.
Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes.
After the dough has rested, break off eight sections, roll them into balls in your hands, place on a plate (make sure they aren’t touching) and then cover balls with damp cloth or plastic wrap for 10 minutes. (It’s very important to let the dough rest, otherwise it will be like elastic and won’t roll out to a proper thickness and shape.)
After dough has rested, one at a time place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin from the center until it’s thin and about eight inches in diameter. (If you roll out pie crusts you’ll have no problem with this.) Don’t over work the dough, or it’ll be stiff. Keep rolled-out tortillas covered until ready to cook.
In a dry iron skillet or comal heated on high, cook the tortilla about thirty seconds on each side. It should start to puff a bit when it’s done.
Keep cooked tortillas covered wrapped in a napkin until ready to eat.
Can be reheated in a dry iron skillet, over your gas-burner flame or in the oven wrapped in foil.
While you probably won’t have any leftovers, you can store in the fridge tightly wrapped in foil or plastic for a day or so.
Makes eight tortillas.
Buen Provecho!
3 comments:
Is the picture posted from your own creation or someone else's? How about you make these in Mexico!!! :)
Unfortunately, I did not take the photo myself. I used the photo from the Homesick Texan with the recipe. You can look forward to future posts with my own food photos. :) And if there were not going to be 21 hungry Barlows in Mexico... I would love to.
Enchilada sauce a la Barbara (but close enough to pass for something we used to buy in Phoenix).
Add to any size can of plain old tomato sauce - chili powder and garlic powder - as much as it takes to taste good. Start with 1 tsp of chili powd to 1/2 tsp of garlic powder. I hope all your enchiladas are wonderful...XXXXOOOO
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