Authentic Mexican Recipe:
Southwest All-Grain Tortillas
put Taco Bell out of business if you're not careful with these fun and great tasting
cups unbleached all-purpose flour or bread flour
1-1/2 cups blue corn masa
harina para tortillas or harinilla
1/4 cup whole wheat pastry flour
cup amaranth flour or mesquite flour
4 teaspoons baking powder
1-1/2 cups warm water
1/4 cup (1/2 stick) cold butter, cut into pieces
In a medium mixing bowl using your hands or a wooden spoon or in the bowl of a
heavy-duty electric mixer fitted with the paddle attachment, combine the unbleached
flour, the blue cornmeal, the whole wheat and amaranth flours, baking powder,
and salt. Cut in the butter until crumbly, using a fork or pastry blender if making
by hand. Gradually add the hot water to the flour mixture, stirring just until
the dough sticks together, clears the sides of the bowl, and a soft firm ball
is formed, adding a tablespoon of water at a time if the dough seems too dry.
Cover the dough with plastic wrap and let rest for 45 minutes.
To shape the tortillas, divide the dough into 12 equal portions. Shape each into
a ball and place on a baking sheet or marble slab. Drape each ball around your
forefinger, making a depression on the underside, which makes a mushroom shape
and creates an air bubble to help it roll out into an even round. On a very lightly
floured work surface, flatten the ball with your palm. (The flattened balls can
rest on a greased baking sheet, covered tightly, for 30 minutes longer, if necessary.)
Place one of the portions of the dough between 2 pieces of plastic wrap or wax
paper. Press in a tortilla press, turning at regular intervals, until the desired
thickness. Or roll out with a rolling pin to a 4-inch round, 1/4 inch thick. Stack
between layers of plastic wrap to prevent drying out while pressing out the remaining
dough. Bake as soon as possible.
To bake the tortillas, heat a large ungreased heavy cast-iron skillet or comal
over medium-high heat until a drop of water dances across the surface. Place the
tortillas, one at a time, in the pan, and bake for about 2-1/2 minutes. When the
dough looks dry and brown spots are formed, turn over to the other side and bake
for 2 to 3 minutes. Keep flipping back and forth until the tortilla is soft, not
crisp; it will puff up to l/2 inch thick. It is very easy to overbake, so pay
close attention to the timing. Remove each tortilla to a clean towel. Cover until
this authentic Mexican tortilla recipe.
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