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homemade corn and flour tortillas

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TasunkaWitko View Drop Down
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Joined: 25 January 2010
Location: Chinook, MT
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    Posted: 18 February 2010 at 17:13
Here's some recipes for both flour and corn tortillas, plus a bonus recipe at the end. Forst of all, although other tools can be used, you really ought to get yourself a comal. It is essentially a flat cast iron skillet with no sides but a small lip instead. Useful for so many things besides tortillas, I use them for sandwiches, scrambled eggs, anything you'd want better access to than skillet sides will allow.

3 cups unbleached flour
2 tsp. baking powder
1 tsp. salt
4-6 Tbsp. vegetable shortening or lard
about 1 1/4 cups warm water

Mix dry ingredients together. Add in the shortening or lard. Cut the shortening into the mix with pastry cutter or just use yoru hands.

Add warm water a little at a time until your dough is soft but not sticky. Knead the dough for a few minutes longer. Separate the dough into 12 equal pieces and let them rest
t for at least 10 minutes - longer is better. Heat up your comal or pan to medium/medium-high.

oll out the dough into a flat circle. I roll it one way, then flip and turn 90 degrees and roll outthe other direction. Keep at it until they are fairly thin.

Lay it out on the comal, it will cook fairly quickly. Flip over and cook the other side. It should end up with random small brown patches from the cooking. Put them in towel or a tortilla warmer untill finished with all of the batch.

2 cups masa harina
1 1/2 cups of warm water

Mix masa harina and water together to form a dough. Knead for about one minute adding more water if necessary.

Divide dough into 10-12 balls. They should be about 1 1/2 inches in diameter. Dust each with additional corn flour and set aside.

Press each tortilla in a tortilla press or roll out between two pieces of plastic wrap until it is about 6 inches in diameter and very thin.

Put the raw tortilla on your comal or hot griddle and cook for 30 seconds to 1 minute on each side.

3/4 cup masa harina
1 1/2 cups all purpose flour
2 tablespoons lard
1 1/4 cup chicken stock or water
salt to taste
1 teaspoon garlic powder
oil for frying

Mix masa harina and lard. Slowly add in the stock/water while mixing. Mix the salt and garlic powder into the flour and then add to the Masa mixture. Knead the mixture in the bowl for 2-3 minutes.

Pull off pieces of dough and roll in your hands to form a golf-ball sized ball. Lightly coat the balls with flour and place between to two pieces of plastic wrap. Roll out the balls or use a tortilla press until the gorditas are about 1/4 inch thick, much thicker than for tortillas.

Heat a comal (or a griddle) until hot. Cook the gordita for about one minute on each side, or until it is cooked through. Heat the oil over medium heat.

Place the cooked gorditas in the oil one at a time and cook until the gordita puffs up. Drain on paper towels.

Slice an opening in one end to open the pocket and stuff with your favorite fillings such as meat and beans. Maybe I'll have to do a post on traditional gordtas around here to get the fillings just right, but that's a different show.
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