Download - Tortillas From the Homesick Texan
7/28/2019 Tortillas From the Homesick Texan
http://slidepdf.com/reader/full/tortillas-from-the-homesick-texan 1/6
CORN TORTILLAS
12 TORTILLAS
rn tortillas are the workhorses of Tex-Mex cooking. Without them you wouldn’t have enchilad
alupas, tacos, or tortilla chips. Of course, finding fresh corn tortillas in Texas is not a problem
e found that in many places outside Texas the corn tortillas on offer have the texture and flavor
per.
I make my corn tortillas at home with masa harina and a tortilla press that’s been in my fami
ce I was a little girl. Once you get the hang of it, making corn tortillas takes little time. And he
yone who has had a fresh corn tortilla hot off the skillet will agree—there’s no comparison to t
chine-pressed ones you buy at the store. They’re so different in texture and taste, you almost
nder how the two are related.
ups masa harina
¼ cups warm water nch of salt
Mix the masa harina, warm water, and salt until a dough is formed. Knead the dough for a minu
til smooth. Divide into 12 equal-size balls and cover with a damp cloth.
On medium-high, heat a dry skillet, preferably cast-iron, until very hot, which you can test by
cking a bit of water into the pan. If it dances and sizzles, it’s ready.
Cut two pieces of parchment paper that cover the width of a tortilla press. Place a piece of the
rchment paper on the press, put a ball of dough on it, and then lay the other piece of parchment
per on top. Press out the tortilla. Take the tortilla, which is now wrapped in parchment paper,
press, gently peel off the two pieces of paper, and place the tortilla into the hot skillet.
Cook for 30 seconds on one side, flip it, and then cook for 1 minute on the other side. It should
puff a bit. Flip it again and cook for 30 more seconds. Place cooked tortillas in a basket lined
th or in a tortilla warmer. Repeat process for remaining balls of dough. Can be stored in the
rigerator for a week. They can also be frozen for 6 months.
TE: If you don’t have a tortilla press, you can pat the balls into flat discs or roll them out with a
u can also place the balls (with the parchment paper) between two very heavy books and pres
m out that way.
VARIATION
7/28/2019 Tortillas From the Homesick Texan
http://slidepdf.com/reader/full/tortillas-from-the-homesick-texan 2/6
HOMINY TORTILLAS
you’re looking for a more robust corn flavor, try adding hominy to your corn tortilla dough.
up canned hominy, drained
up masa harina
½ cups water
nch of salt
In a blender or food processor, grind the hominy until it’s a paste. Mix it with the masa harina,
rm water, and salt until a dough is formed.
Divide into 12 balls and proceed with the regular corn tortilla recipe.
7/28/2019 Tortillas From the Homesick Texan
http://slidepdf.com/reader/full/tortillas-from-the-homesick-texan 3/6
HOUSTON-STYLE FLOUR TORTILLAS
8 TORTILLAS
u can always tell where you are in Texas by the type of flour tortilla. While it may be a bit
mplistic to divide the state into two flour-tortilla camps, in my experience that’s what I’ve seen
is recipe is for the Houston-style tortilla, which is soft and pliant. These tortillas are a bit swe
d flaky, which makes them excellent for eating warm off the comal (a Mexican cast-iron griddladornment necessary.
A simple combination of lard, water, and flour is what gives these tortillas their signature
ture and taste. You can definitely substitute shortening if you like, but they won’t taste as good
The key to flour tortillas is patience. The glutens in the dough will need time to relax, so do
p the dough-resting step.
These tortillas pair well with Carnitas, Tacos al Carbon, Small-Apartment Style, and other
asted or grilled meats. They’re wonderful rolled and dipped into a bowl of Houston-Style Gre
lsa, as well.
cup lard or shortening
up water
ups all-purpose flour, plus more for kneading
easpoon kosher salt
Place the lard or shortening and water into a pot on medium heat and cook until it has melted.
In a bowl, stir together the flour and salt. Pour in the melted lard or shortening and water and stil a loose ball is formed. Place dough on a floured surface and knead for 2 minutes until dough
pple and smooth. Cover the dough and let it rest for 1 hour.
After an hour, divide the dough into 8 pieces. Cover again and let it rest for 30 minutes. After
ugh has rested, place each dough ball one at a time on a floured surface, pat it out into a 4-inch
cle, and then roll with a palote or a rolling pin from the center until it’s thin, about 8 inches in
meter. Don’t overwork the dough, or it will be stiff. Keep rolled-out tortillas covered until re
cook.
In a dry cast-iron skillet heated on high, cook each tortilla for 30 seconds on one side, flip it, a
n cook for 1 minute on the other side. It should start to puff a bit. Flip it again and cook for 30
conds. Place cooked tortillas in a basket lined with cloth or a tortilla warmer. Repeat process
maining balls of dough.
7/28/2019 Tortillas From the Homesick Texan
http://slidepdf.com/reader/full/tortillas-from-the-homesick-texan 4/6
7/28/2019 Tortillas From the Homesick Texan
http://slidepdf.com/reader/full/tortillas-from-the-homesick-texan 5/6
SAN ANTONIO–STYLE FLOUR TORTILLAS
8 TORTILLAS
Corpus Christi, San Antonio, and Dallas, the flour tortillas tend to be puffier and thicker than t
uston and border brethren. This is your true Tex-Mex tortilla, as you won’t find it in Mexico.
kewise, when companies aim to reproduce a flour tortilla, this is the model they use.
Of course, if you’ve had only a flour tortilla from a plastic bag, you’ve never had a good flo
tilla. This style of tortilla is good if you’re adverse to lard, and while it’s different from the
uston-style tortilla, it’s just as delicious.
I had spent many years trying to find a recipe for a puffy flour tortilla, but it wasn’t until I m
ipe found in The Border Cookbook by Cheryl Alters Jamison and Bill Jamison that I achieved
ffy-tortilla bliss. I’ve adapted their recipe here, adding a little butter for flavor and toning dow
king powder. If you’re looking for a flour tortilla that’s lower in fat, this is your recipe. Not to
ntion that it’s so soft and flavorful, you won’t even miss the extra calories.
ablespoons unsalted butter
cup milk
ablespoon vegetable oil
ups all-purpose flour, plus more for kneading
easpoon baking powder
teaspoon kosher salt
Place the butter and milk into a pot and on medium-low heat cook until butter has melted. Turn
heat and stir in the vegetable oil.
In a bowl, stir together the flour, baking powder, and salt. Pour in the melted butter, milk, and
d stir until a loose, sticky ball is formed. Place dough on a floured surface and knead for 2 min
til dough is firm and smooth. Stir until well combined. Cover the dough and let it rest for 1 hou
7/28/2019 Tortillas From the Homesick Texan
http://slidepdf.com/reader/full/tortillas-from-the-homesick-texan 6/6
After an hour, divide the dough into 8 pieces. Cover again and let it rest for 30 minutes. After
ugh has rested, place each dough ball one at a time on a floured surface, pat it out into a 4-inch
cle, and then roll with a palote or a rolling pin from the center until it’s thin, about 8 inches in
meter. Don’t overwork the dough, or it will be stiff. Keep rolled-out tortillas covered until re
cook.
In a dry cast-iron skillet heated on high, cook each tortilla for 30 seconds on one side, flip it, a
n cook for 1 minute on the other side. It should start to puff a bit. Flip it again and cook for 30
conds. Place cooked tortillas in a basket lined with cloth or in a tortilla warmer. Repeat proce
remaining balls of dough.