Mexican tortilla recipe

Directions Combine the flour , baking powder, and salt. With your hand or a large fork , knead the mixture making sure to rub the dough against the sides. Place each tortilla on a medium hot cast iron skillet.

Crisco shortening, cut into small pieces (or fresh lard ). Using tongs, toast the tortillas one at a time, turning often, until slightly charred and warm.

Stir water in slowly with a fork until large ball of dough is formed. Cover and let sit for minutes. Turn out onto a board and knead until smooth. Divide into pieces and shape each into a smooth ball.

Flatten each ball into a four or five inch patty, the roll into a nine-inch round. Sift flour , baking powder, and salt into a large bowl. Use a fork to mash together.

Pour in the cold water in small amounts. Mix well until the dough has all come together in a loose ball. C) flour tortillas from a big supermarket chain. And here is the ingredient list for your soon-to-be incredible homemade flour tortillas : Homemade Flour Tortillas Recipe. Heat a non-stick frying pan over a medium heat, swirl tsp of the oil aroun then add a tortilla.

Sprinkle a handful of the cheese over one half of the tortilla , followed by some chicken and a few tomato slices. Season with a little salt and pepper. Cook for a few moments to melt the cheese, then fold over and cook until the tortilla is crisp. In a large skillet over medium-high heat, heat tablespoon of the olive oil. Add the tomatoes, onion and garlic, stir and cook for a minute or two to soften the onion.

Place the ball of masa harina into the center of one side of the tortilla press. Close the tortilla press and flatten the masa harina in between the plastic wrap. Fill Your Cart With Color Today! Check Out Easy Mexican Recipes on eBay.

In the same skillet, heat the remaining tablespoon olive oil. To assemble the casserole, pour half a jar.

Add cup of the warm water and stir until the water is absorbed. Add the rest of the water incrementally until the flour melds into a dough. Use your hands to knead the dough into a cohesive ball. Flip the tortilla over and cook for another seconds-seconds. The tortillas should have light golden brown spots, but not be completely burned.

Stir in chilies, olives, cheese and seasonings. Spread the mixture on equally on each of the floured tortillas and roll them up tightly. Wrap each roll in plastic wrap and refrigerate for overnight or for at least hours. Drain saucepan, reserving teaspoons of oil. Cook, uncovere over medium heat until mixture has thickened to.

Boil the chicken, then shred it and set aside the water to use as the chicken stock (you can use canned chicken stock if you prefer). Blend together the roasted tomatoes, garlic cloves, onion and ancho chili. Add the above mixture to the chicken stock with a small amount of olive oil and bring to a boil.

With the help of a fork, pastry blender or your hands, incorporate the shortening or lard until it resembles coarse meal. Slowly add the hot water a little at the time until the dough holds together. Do not add all the water at once. Just brush them lightly with olive oil and top with your favorite pizza ingredients.

Pop them in a piping hot (450˚F) oven for 4-minutes or until crispy golden brown. Preheat a large skillet over medium-high heat. Explore Easy Mexican Appetizers!

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