Easy Homemade Tortillas
We love this recipe! Its fairly quick to make and really easy to follow... what more could you ask for right?!? They add extra flavour to whatever you are using them with. We have also used these tortillas for tacos, fajitas and quesadillas. We even like to eat them dipped in hummus or tzatziki sauce. I add Garlic or Italian flavoured oil to them as I like the extra flavour that it gives them. We also like this recipe because you can make them a head of time and they are still super soft. I do usually make them right before dinner as we like how warm they are coming off the pan but on really busy nights I can make them a head of time and they still taste great.
This time I made them because I was making a chicken enchilada dinner (Post coming soon) for some friends that we had coming over. We were supposed to be in Arizona and they were supposed to be in Mexico so we all needed a little pick me up get together. I knew that these would be the perfect mix with the enchilada sauce to take this meal to the next level. I made them a head of time as I knew they would heat up in the oven when I baked the enchiladas. I also knew I wanted to make them a head of time so I could clean up the kitchen before our company came over.
First thing is to mix all the dry ingredients together in your stand mixer with hook attachment (or bowl if mixing by hand). Next you're going to add your water and oils and mix for approximately 2 minutes (giving the sides a scrape 1 or 2 times). Once the dough has started to come together into a ball, take out of the mixer and knead by hand until dough is nice and smooth. Split the dough into equal sized balls and place onto a well floured surface. Slightly press down onto the balls and then cover with a tea towel. Let rest for 15 minutes to 1 hour.
I usually let them rest for an hour as I find them easier to work with. Heat the pan onto medium - high heat. While the pan is heating up I like to roll out as many tortillas as I can so they are ready to go into the pan. Cook for 1 minute to 30 seconds a side (depending on how hot your pan is). While they are cooking I continue to roll out the rest of the tortillas stopping to check on them and flipping when needed. You will know it is ready to flip when it starts to bubble.
Ingredients
3 cups flour
1 tsp salt
1 tsp baking powder
1 tbsp garlic olive oil
5 tbsp olive oil
1 cup hot water
Directions:
1. using your stand mixer with the dough hook, mix flour, salt and baking powder. Mix briefly
2. With the mixer running at medium speed, add oil and water to flour mixture. Mix for 1-2 minutes, stopping and scraping the sides if needed.
3. After the dough has come together into a ball, reduce speed to low and continue to mix for another 1-2 minutes or take out of the bowl and mix by hand until the dough is smooth.
4. move dough to a well floured surface and divide into 14 - 16 equal portions. Roll into small dough balls and press palm into ball to slightly flatten. Cover with a tea towel and let rise for 15 min - 1 hour.
5. when ready to cook, warm a large pan over medium heat.
6. keeping the working area well floured, roll each ball out into a round tortilla approximately 6" in diameter.
7. Transfer tortillas one at a time into the hot skillet and cook for about 1 minute (30 seconds a side) you will see it starting to bubble.
8. Remove from pan and stack, you can cover them with a tea towel to keep them warm and pliable.
9. you can store them for 2-3 days if stored in the fridge and in a zip lock bag or for 2 - 3 months in a zip lock bag in the freezer.
This time I made them because I was making a chicken enchilada dinner (Post coming soon) for some friends that we had coming over. We were supposed to be in Arizona and they were supposed to be in Mexico so we all needed a little pick me up get together. I knew that these would be the perfect mix with the enchilada sauce to take this meal to the next level. I made them a head of time as I knew they would heat up in the oven when I baked the enchiladas. I also knew I wanted to make them a head of time so I could clean up the kitchen before our company came over.
First thing is to mix all the dry ingredients together in your stand mixer with hook attachment (or bowl if mixing by hand). Next you're going to add your water and oils and mix for approximately 2 minutes (giving the sides a scrape 1 or 2 times). Once the dough has started to come together into a ball, take out of the mixer and knead by hand until dough is nice and smooth. Split the dough into equal sized balls and place onto a well floured surface. Slightly press down onto the balls and then cover with a tea towel. Let rest for 15 minutes to 1 hour.
I usually let them rest for an hour as I find them easier to work with. Heat the pan onto medium - high heat. While the pan is heating up I like to roll out as many tortillas as I can so they are ready to go into the pan. Cook for 1 minute to 30 seconds a side (depending on how hot your pan is). While they are cooking I continue to roll out the rest of the tortillas stopping to check on them and flipping when needed. You will know it is ready to flip when it starts to bubble.
They usually start off a light golden brown at the beginning and then the brown spots get darker by the end. If you look at the last picture of me putting the enchiladas together you will notice how much darker the brown spots get. It doesn't taste burnt but adds another extra flavour to the tortillas. I also use a piece of paper towel and wipe out any extra flour in the pan ever second tortilla as that tends to smoke.
The picture below is of our dinner the other night. Here I am putting our enchiladas together to go into the oven for or very delicious dinner!
Ingredients
3 cups flour
1 tsp salt
1 tsp baking powder
1 tbsp garlic olive oil
5 tbsp olive oil
1 cup hot water
Directions:
1. using your stand mixer with the dough hook, mix flour, salt and baking powder. Mix briefly
2. With the mixer running at medium speed, add oil and water to flour mixture. Mix for 1-2 minutes, stopping and scraping the sides if needed.
3. After the dough has come together into a ball, reduce speed to low and continue to mix for another 1-2 minutes or take out of the bowl and mix by hand until the dough is smooth.
4. move dough to a well floured surface and divide into 14 - 16 equal portions. Roll into small dough balls and press palm into ball to slightly flatten. Cover with a tea towel and let rise for 15 min - 1 hour.
5. when ready to cook, warm a large pan over medium heat.
6. keeping the working area well floured, roll each ball out into a round tortilla approximately 6" in diameter.
7. Transfer tortillas one at a time into the hot skillet and cook for about 1 minute (30 seconds a side) you will see it starting to bubble.
8. Remove from pan and stack, you can cover them with a tea towel to keep them warm and pliable.
9. you can store them for 2-3 days if stored in the fridge and in a zip lock bag or for 2 - 3 months in a zip lock bag in the freezer.
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