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How To make %Flour Tortillas(Tht)

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2 1/2 Cups all-purpose flour
3 1/2 Oz vegetable shortening
1 Teaspoon salt
1 Cup warm water
Place the flour, shortening and salt in the bowl of a heavy-duty mixer. Beat with the paddle until crumbly, 3 to 5 minutes. With the mixer running, gradually add the warm water and continue mixing until the dough is smooth, about 3 minutes.
Divide the dough into 8 pieces. Roll each into a ball and place on a baking tray or board. Cover with a towel and let rest at room temperature at least 15 minutes or up to 1 hour.
Cut out eight 12-inch squares of waxed or parchment paper for stacking the tortillas. On a lightly floured board, roll each ball into a 10-inch circle, and transfer to a paper square. Stack on a baking tray or platter and refrigerate until cooking time. Uncooked tortillas can be kept in the refrigerator, well wrapped with paper squares between the layers, up to 2 days.
To cook, heat a dry griddle or 12-inch skillet (Teflon is great) over medium heat. Carefully peel off the paper and cook the tortillas one at a time, until puffy and slightly brown, 30 to 45 seconds per side. Set aside to cool slightly on a towel-lined platter. Bring to the table wrapped in a towel for warmth, or wrap well and refrigerate or freeze.
My Notes: It is not possible to roll the dough after mixing, it is too wet. Place spoonfuls of dough onto a lightly floured long piece of waxed paper. When ready to roll, have an extra 1/2 - 1 cup flour handy. Lightly flour dough "glob" and gently roll dough in flour with your hands. Place on another piece of ligbhtly floured waxed paper and roll to paper thin and beyond. This is important because the tortilla will thicken when cooked. Gently peel uncooked tortilla from waxed paper. When cooking, make sure the tortillas have brown cooked patches on them or it will be undercooked.
TNT shared by Sherilyn Schamber, August 1997 Incredible recipe sharing in REG at: http://www.concentric.net/~sherschm/cic.htm

How To make %Flour Tortillas(Tht)'s Videos

THE BEST AND EASY FLOUR TORTILLAS

You are going to love this easy and yummy flour tortillas
here is the link for the recipe

The best FLOUR TORTILLAS are homemade! #flourtortillas #tortillasdeharina #shorts

Ingredients
4 cups all purpose flour
1 tsp baking powder
1 tsp salt
4 tbsp shortening,lard or butter
1 1/2 cup warm water
1 serving of love ????

1. Mix all dry ingredients
2. Crumble in the shortening/lard or butter
3. Slowly begin to add the water, if your flour needs more water, add a little more, the flour should be hydrated
4. Knead for 5 minutes or until the flour doesn’t stick to your hands
5.divide dough into even balls(88g) to get 12
6.cover and allow to rest for 15-20 minutes
7. Dust your clean countertop with flour, grab a ball of dough, dust a little more flour and begin to roll. Roll up down then rotate , up down rotate and continue doing this until the dough has stretched to your desired size
8. On hot comal over medium heat place the rolled out tortilla and cook until it begins to blister, flip over and allow it to puff no longer than 30 seconds! Overcooking it will give you hard tostadas
9. Place in a kitchen towel and repeat until you no longer have any more dough to roll out ☺️

And just like that you have the best homemade #flourtortillas

#tortillasdeharina #flourtortillas #mexicanrecepies #mexicanfood

Hack Alert!!! Flour Tortilla Hack Will Save Taco Night! Perfect round flour tortillas every time!

This Flour Tortilla Hack Will Save Taco Night! With this easy tortilla hack recipe you'll never have to buy soft flour tortillas ever again. Home made flour tortillas are easy and tasty, and these tortillas made with pork lard are super soft. The use of a heated tortilla press makes perfect round flour tortillas every time!

Chuds BBQ Channel:

Ingredients:
450g (750 mL / 3 cups) all purpose flour
7 mL (1½ tsp) coarse salt
10 mL (2 tsp) baking powder
100g lard
250 mL (1 cup) warm - hot water

Method:
Place flour, salt, baking powder and lard in a food processor.
Pulse until the contents look like wet sand.
Turn the machine on, and slowly drizzle in the water until a dough ball forms.
Allow to run for 1 minute or so after the dough ball forms.
Take the dough out of the machine and let rest in a covered bowl, or wrapped in cling film for 30-45 minutes.
Portion the rested dough into 16 balls that weigh around 50g each.
Cover and let rest 10-15 minutes.
Heat your tortilla press over a medium high burner, and press each ball individually for 15-20 seconds.
Lift the top plate and turn over and continue cooking until done.

#LeGourmetTV #GlenAndFriendsCooking #TacoNight

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The Softest Homemade Flour Tortillas

Flour Tortilla Recipe -
Homemade Flour Torilla Video -

THE ONLY FLOUR TORTILLA RECIPE YOU WILL EVER NEED!!! | Tortillas de Harina

Hello my beautiful fam!! Welcome back to my kitchen first of all I want to thank you for being part of our family, and allowing me to be part of yours!!!! ❤️
Today I’m going to share with you how to make the best soft flour tortillas, flour tortillas are a staple, and nothing beats homemade. I love flour tortillas over corn, but lets be honest store bought does and will never taste the same,. Making flour tortillas can be a little intimidated because i was at one point because my tortillas would never come out to a complete full circle but as grandma and mom would say, no se van a ir rodando, so its ok if they are not perfectly round, just make sure they are thin. Like everything practice makes perfect, be patient and enjoy the process its seriously super easy ☺️ now I been making tortillas for a while now ????I dont want to sound old but in the way I have tried many flours and the best one yet is from the brand King Arthur, the dough just comes perfect every time! I made the tortillas with lard, butter, shortning and oil and the best ones are made out of shorthning or lard, butter gives a really funny aftertaste, I like to taste the flour torilla so that is the reason I stick to shortning, hot water is need so that it desolves the shortning/lard or choice of fat you are using. Resting the dough is important because it allosaurus the gluten to relax( helps the dough to be elasticy)????
Like every recipe and every household,are tons of variations that make this delicious recipe, you can constantly adjust it to your taste; I hope you enjoy it as much as my family and I do, and as always, if you do, please don’t forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel, please hit that subscribe button so you can be part of our family!!!!!! ????

‼️‼️‼️For any other recipe just type in Claudia Regalado, followed by the recipe name you trying to find, if I already made it it should appear as the first videos ☺️ if not, request it in the comments ????

Old recipe

Tip!!!! Enjoy while hot with your favorite dish! or in a burrito, make them smaller for tacos ???? to store, allow the tortillas to cool down completly inside a kitchen towel, place th3em in a ziplock bag and store in the refrigerator
dont overcook your tortilolas as this will cause your tortillas to be hard!

Ingredients:
4 cups APF my favorite is King Arthur brand
6 tbsp of lard, shortening or butter
1 1/2 tsp baking powder
2 tsp salt
2 cups hot water(as hot as your hands can hadle)
1 serving of love ????

Want to see more of me and my family? Follow me ☺️ tag me on any recipes you recreate ????
TIKTOK: tiktok.com/@cooking.con.claudia
IG: cooking_con_claudia
Fb: Cooking with Claudia
Business Inquires Only: claudia.regalado91@gmail.com

Recipes in Spanish :

4 Ingredient TORTILLAS that are Better Than Store-Bought

You probably have these 4 ingredients already (water doesn't count). So make some FLOUR TORTILLAS! It's so easy and actually a lot cheaper (and better) than anything you can buy at the store! Be sure to like this video and watch my other videos! Recipe is written out below
I have a great Breakfast Taco Recipe here:

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4 Ingredient Flour Tortillas Recipe (makes about 12 taco-sized):

In a bowl combine
2 cups all purpose flour
1/2 tsp kosher salt
1/4 tsp baking powder (for a puffier tortilla, use)

Then incorporate
4 tbsp room-temp butter (or soft coconut oil)
hand-mix until crumbly

hand-knead into a dough until smooth and dough-y

add 3/4 cups hot water
and mix and knead until it starts to lose its stickyness

Roll and divide into golf ball sized balls (slightly over 1 oz.)
place plastic wrap over and let rest for 15-20 minutes

Flatten and cook in a hot pan (high heat, smoking hot). Cook each side 30 seconds to a minute. Flip when it bubbles.

If you have extra, par-cook, cool and freeze

Enjoy!

00:00 Intro
00:19 Dry Ingredients
01:01 The Fat
02:15 The Dough Comes Together
03:00 Portion it out
04:39 Pressing it
05:25 How to Cook
06:13 How to Save and Store
06:44 Breakfast Taco Recipe

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