Preserved Topic: Who has a copy of 'Flour Torilla Recipe?' (Page 1 of 1)

The thread which I bookmarked some time ago for further reference is gone and the search doesn't turn up anything either...
I can understand that some ms decided to remove it, but please, anybody has a copy that he can send to me? I really love tortillas and just now could use some good recepiets...

so long,

Tyberius Prime

Ahh I remember that thread. I think Shizzam was the holder of that recipe



.:[ Never resist a perfect moment ]:.

I dont know where the other one is but I will kick in a basic one I have used.

Ingredients:

3 cups bread/fine flour
1.5 tsp. salt
2 tsp. baking powder
4-6 Tbsp. Lard (I use Morell brand lard, you can use vegtable shortening if you have to but it dosent work as well)
about 1 1/4 cups warm water

Mix the flour, salt, and baking powder in a bowl. Add the lard and mix in with your fingers until you have completely crumbled it in, it should look like a bunch of small peas. Slowly add the warm water and mix with a large spoon. Take the ball out and put on a "floured" board and knead the dough for a few minutes (3-5 minutes or until elastic). Store in a warm place inside an oiled, plastic bag for 1 hour. Pinch off pieces of dough into egg sized balls and leave it alone for another 15 minutes. Roll the balls out into circles, (Back when I didnt have a rolling pin so I would wrap a wine bottle with seran wrap) I go for very, very, very thin tortillas, you can shoot for 7" circles. I usually cook mine in an electric skillet at around 450-degrees, I have made due with a cast iron skillet in the past, watch that damn hot handle with those things. I flip them only once after about 1 minute on each side.

I sit them all on a plate and cover with a towel while I make them, after they are cool I stick them in freezer bags.

Dont flip multiple times, they get too tough
Dont sweat a few burnt/dark spots they are part of the process
I have noticed with fridge storage tortillas are very suceptable to pennicilin spores when compared to bread, (small green patch fringed in white) and I often will freeze any more than a dozen to prevent the green stuff from overtaking my tortillas, if you're a healthy bachelor you can simply peel off the affected area and continue unabashed.

I can sympathize with your tortilla cravings I am fortunate enough to live in a city that has three excellent local brands avaliable in the stores so its easier to buy than make. I cant imagine being somewhere I couldnt have tortillas and hot green chilie on a whim.




[This message has been edited by moaiz (edited 08-13-2002).]

After all this time, I still can't make torillas. :sigh:

You know that's funny. . . I was going to make some one day, can't remember what happend to the recipe. I remember posting what I used to warjournal (or was that WarMage?) here one time. Now my recipe is gone . . .

Later,
C:\


~Binary is best~