Panes / Breads
Tortillas
Tortillas De Maiz
Corn Tortillas
1 teaspoon salt
1 3/4 cups Masa Harina*
1 2/3 cups boiling water
1. Combine Masa Harina and salt in a medium-sized mixing bowl. 2. Add boiling water and stir until dough resembles, thick, cooked cereal. 3. Wet hands and form dough into balls the size of an egg. 4. Place each ball of dough between two lightly moistened pieces of waxed paper and flatten to about 1/8 inch thick, using a tortilla press, rolling pin, or pressure from the hands. Remove tortilla from waxed paper. 5. Heat griddle or skillet on medium-high heat. Place each tortilla on the griddle and cook for approximately 30 to 45 seconds on each side. Place between a towel or in a tortilla warmer until ready to serve. (Tortillas should be lightly speckled.) * Masa Harina is available in the cereal section of most grocery stores.
Tortillas De Harina White Flour Tortillas
4 cups flour
4 tablespoons shortening
2 teaspoons salt
1 1/2 cups warm water, approximately
2 teaspoons baking powder
1. Combine dry ingredients in a medium-sized mixing bowl and cut in shortening. 2. Make a well in center of dry ingredients. Add water, a small amount at a time, and work mixture into a dough. 3. Knead dough until smooth, cover, and set aside for 10 minutes. 4. Form dough into balls the size of an egg. Roll each ball of dough into a circle 6 inches in diameter. 5. Heat a griddle or skillet on medium-high heat. Place each tortilla on griddle and cook for approximately 1 minute on each side. (Tortilla should be lightly speckled.) NOTE: Flour tortillas may be served as bread with any Mexican menu.
Multi-Grain Tortillas
These are modern-day corn and four tortillas, updated with some flavorful specialty flour added. Amaranth flour melds exceptionally well with the flavor of corn flour. Wild amaranth grain was widely used by the Apache and norther Mexico bakers. The tortillas bake up thick and are a good substitute for bread. Makes twelve 4-inch tortillas 2 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 1/4 cup amaranth flour or mesquite flour 4 teaspoons baking powder 1/2 teaspoon salt 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 serving.
Here's what the process looks like.
