Homemade Mexican Flour Tortillas Recipe
Описание:
List of ingredients below.
Link to complete written instructions:
http://www.paulaq.com/mexican-flour-t...
INGREDIENTS
Set 1
3 c. all-purpose flour
¼ tsp. + 1/8 tsp. baking powder
¾ tsp. salt
Set 2
4 tbsp. butter flavored Crisco
2 tbsp. solidified bacon grease, or lard, or white Crisco
Set 3
2 c. boiling water
You will love this recipe because the tortillas are not only delicious and soft, but they are even soft the day after. Yes, bacon fat, butter-flavored Crisco and boiling water make all the difference in this wonderful recipe.
About Paula
Paula Lujan Quinene writes mostly about her long-time loves--Guam, exercise, and desserts. Born and raised on the 32-mile-long rock, this proud islander now lives in North Carolina where she continues to work on Guam recipes, is learning more about southern food, and meeting famous chefs. She has discovered the wonder and awe of A Southern Season in Chapel Hill, NC, where she has already taken a class by Roland Mesnier, the pastry chef to five White House presidents, and Nick Malgieri, author to so many dessert and bread books!
Paula has also written reviews for bakeries in the Triangle of North Carolina, including Guglhupf in Durham, Miel Bon Bons in Carrboro, Hereghty's in Raleigh, Stick Boy Bread Company in Fuquay Varina, Neomonde in Morrisville, Blue Moon Bakery in Cary, and Sweet Memories in Apex. These articles were published by Examienr.com.
Schooled as an exercise scientist at the University of Oregon, Eugene, Oregon, Paula has been able to help friends, family, and fans with their cooking and exercise endeavors.
Paula used her science background to artfully meld the science of baking with the art of making French macarons. Macarons Math, Science, and Art, is the author's third cookbook. A Taste of Guam and Remember Guam are Paula's tribute to the cultural heritage of her native island.
To learn more about Paula, visit paulaq.com.
You'll Need:List of ingredients below.
Link to complete written instructions:
http://www.paulaq.com/mexican-flour-t...
INGREDIENTS
Set 1
3 c. all-purpose flour
¼ tsp. + 1/8 tsp. baking powder
¾ tsp. salt
Set 2
4 tbsp. butter flavored Crisco
2 tbsp. solidified bacon grease, or lard, or white Crisco
Set 3
2 c. boiling water
You will love this recipe because the tortillas are not only delicious and soft, but they are even soft the day after. Yes, bacon fat, butter-flavored Crisco and boiling water make all the difference in this wonderful recipe.
About Paula
Paula Lujan Quinene writes mostly about her long-time loves--Guam, exercise, and desserts. Born and raised on the 32-mile-long rock, this proud islander now lives in North Carolina where she continues to work on Guam recipes, is learning more about southern food, and meeting famous chefs. She has discovered the wonder and awe of A Southern Season in Chapel Hill, NC, where she has already taken a class by Roland Mesnier, the pastry chef to five White House presidents, and Nick Malgieri, author to so many dessert and bread books!
Paula has also written reviews for bakeries in the Triangle of North Carolina, including Guglhupf in Durham, Miel Bon Bons in Carrboro, Hereghty's in Raleigh, Stick Boy Bread Company in Fuquay Varina, Neomonde in Morrisville, Blue Moon Bakery in Cary, and Sweet Memories in Apex. These articles were published by Examienr.com.
Schooled as an exercise scientist at the University of Oregon, Eugene, Oregon, Paula has been able to help friends, family, and fans with their cooking and exercise endeavors.
Paula used her science background to artfully meld the science of baking with the art of making French macarons. Macarons Math, Science, and Art, is the author's third cookbook. A Taste of Guam and Remember Guam are Paula's tribute to the cultural heritage of her native island.
To learn more about Paula, visit paulaq.com.
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 Tablespoon lard or vegetable shortening
1/2 cup warm water
Procedures : Mix flour, baking powder and salt in a medium bowl. Cut in shortening until it is in pieces the size of small peas. Stir in water and mix well. On a floured surface, knead dough 5 minutes. Divide into 12 round balls. Cover and let rest 30 minutes. Pat dough balls into flat round discs and, on a floured surface, roll each into a very thin 8" circle. Bake tortillas on a hot ungreased griddle or cast iron skillet until brown spots appear, about 1 minute on each side. While cooking, punch down any air bubbles with a well-protected hand. Wrap tortillas in a clean dish towel to keep warm or freeze-wrap in aluminum foil and reheat 15 minutes in 350 degree oven
Комментариев нет:
Отправить комментарий