Foods to avoid high cholesterol | FLOUR TORTILLAS (Step-by-step recipe)

FLOUR TORTILLAS (Step-by-step recipe)


This is the traditional recipe made in northern Mexico. Ingredient measurements should be followed exactly as shown in instructions; water quantity may vary depending on desired mixture texture. This recipe makes about 18 tortillas. 3 ½ cups of all-purpose flour 1 teaspoon of salt ½ teaspoon of baking powder 3.5 oz — vegetable shortening (cut into very small pieces) 1 cup of very hot water

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Filed Under Cholesterol Chart | 25 Comments

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25 Responses to “FLOUR TORTILLAS (Step-by-step recipe)”

  1. MrSpicyLime on February 21st, 2012 10:41 pm

    These tortillas? are delicious. Thank you!

  2. blahnik7284 on February 21st, 2012 11:23 pm

    @MrFireman610 I think you made them wrong…I followed the recipe exactly? and they were perfect!

  3. cinnamonfever75 on February 22nd, 2012 12:03 am

    hi how long can i keep the cooked tortillas and what is the best way???? Thanx

  4. MrFireman610 on February 22nd, 2012 12:45 am

    The ingredients are WAY off in this recipe..For 4 cups of flour you would only need ONE TEASPOON of salt..and only TWO TEASPOONS of baking powder. TWO tablespoons of shortening..about 1 1/2 c hot water. I tried making this and they were EXTREMELY SALTY..they didn’t even rise up on griddle or skillet. I have? a tortilla press and a tortilla roller which made no difference whatsoever. I would never waste all my ingredients again on THIS recipe.

  5. MaureenDempseyRN on February 22nd, 2012 12:55 am

    Thank you for this video, my tortillas? are so much better now!

  6. valentinzday on February 22nd, 2012 12:56 am

    It’s the Charlie Brown? song!!

  7. nappychef35 on February 22nd, 2012 1:51 am

    Thanks you so much for showing the correct way to roll? these things out. Mine usually stick.

  8. llieske on February 22nd, 2012 2:32 am

    @Ravlei no matter how you shape them they’ll almost always end up tasting the same.? I’ve just noticed that hand rolling the dough like it’s done traditionally makes a lot more tortillas a lot faster, but it takes more skill. It’s easier to make large batches that way. They don’t form perfect circles, but they’re still good!

  9. Ravlei on February 22nd, 2012 2:35 am

    @llieske

    You don’t have to weigh the balls of dough or make the tortillas that small (which saves time when it comes to cooking). You could also double the recipe and make them ahead of time, which is what I do. A tortilla press might be better for people who? aren’t skilled with a rolling pin. But it’s all personal preference.

    This is the only tortilla recipe I’ve come across that reminds me of my childhood, and I’ve been looking for a long time now. Very soft and delicious. <3

  10. SnipesTopShelf on February 22nd, 2012 3:34 am

    What is this 120P? my little? sisters dora the explorer camera in better than this

  11. llieske on February 22nd, 2012 3:48 am

    That is? a ton of ork for not a lot of tortillas… There are ways to make them faster.

  12. hann21921 on February 22nd, 2012 4:30 am

    The video is very clear. The hostess? is cute as others have said, and has a very nice calm poise. The music is good too. Watching this, I realize again that it’s a blessing to have a nice woman in the kitchen. :-) ) Many thanks.

  13. BigDiest on February 22nd, 2012 5:02 am

    I like what the guy said about marrying You. You are very cute and exceptionally great with your hands. I’m a chef that just needed a refresher on measurements and You blew me? away with the peanuts music, that’s absolutly my favorite. I;m 50 years old and you probably have a husband anyway, great job on your vidio. Love David.

  14. vaanfluff on February 22nd, 2012 5:24 am

    @992kirky Compared to hard bread rolls which are usually mixed for 10-15 mins by a mixer, 3 mins seems like just enough time to allow all of the dry? ingredients to absorb the water with minimal gluten development. Furthermore, resting relaxes the gluten strands created while kneading. Natural yeast in the air also contributes to the tenderness. It wasn’t handled enough to pass a window pane test, so I imagine they were very soft as evidenced by the puff level while cooking.

  15. 992kirky on February 22nd, 2012 6:11 am

    I? only have one question about this recipe. Do they not become chewy? I only ask because you handled the dough a lot.

  16. iluvpeanutbutter333 on February 22nd, 2012 6:34 am

    @mrgenc333? use vegetable oil :)

  17. kamkar1 on February 22nd, 2012 7:05 am

    Excellent recipe my kids loved it? thank you.

  18. aseale7410 on February 22nd, 2012 7:38 am

    u married.? great vid.

  19. Janett323 on February 22nd, 2012 7:48 am

    I just made these. My 2 1/2 year old son couldn’t wait for these to cool down. Easy to make. I used vege oil and still very tasty. I will never buy flour tortillas again at the? store.

  20. ZenSojourner on February 22nd, 2012 8:02 am

    hendricks you moron radon occurs in ALL organic materials-rocks sand minerals concrete bricks clay plants (especially wacky weed which you’ve either been smoking? too much or not enough). It’s only a danger in areas where it occurs in soil at high levels & you’ve built a weather tight house, effectively trapping released particles inside. Rolling a tortilla out on a granite countertop is not going to pose a significant radiation hazard in the home. Get a science education, fer cryin’ out loud!

  21. hendrickswill12 on February 22nd, 2012 8:58 am

    I’d be careful about rolling out the dough on that granite counter top… check with? whoever installed it and double check that it is ok to use. Some granite used in counter tops release small amounts of radon =(

  22. matizzle32 on February 22nd, 2012 9:06 am

    I like? the way you knead.

  23. 1msbeanpie on February 22nd, 2012 9:14 am

    Well? done!

  24. maraskywalkeriii on February 22nd, 2012 9:31 am

    Love this video!? Hope to see more.

  25. maraskywalkeriii on February 22nd, 2012 10:18 am

    @Denshuu you do if? you actually bake.

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