Homemade Flour Tortillas Print Prep time 20 mins Cook time 15 mins Total time 35 mins Simply the best flour tortillas! Author: The Chunky Chef Recipe type: Bread Cuisine: Mexican Serves: 16 tortillas Ingredients 3 cups flour 1 teaspoon salt 1 teaspoon baking powder ⅓ cup vegetable oil 1 cup warm water Instructions Combine flour, salt and baking powder in the bowl of a stand mixer. With the dough hook attached mix dry ingredients until well combined. Add oil and water with mixer running at a medium speed. Mix for 1 minute, stopping several timesto scrape the sides of the bowl. After about 1 minute, or when mixture comes together and begins to form a ball, decrease mixing speed to low. Continue to mix for 1 minute or until dough is smooth. Transfer from mixing bowl to a well-floured work surface. Divide dough in half, then in half again. Continue until you have 16 fairly equal portions. Form each piece into a ball and flatten with the palm of your hand as much as possible. If dough is sticky, use a bit more flour. Cover flattened balls of dough with a clean kitchen towel and allow to rest for 15 minutes before proceeding. After rest period, heat a large pan over medium-high heat. Roll each dough piece into a rough circle, about 6-7 inches in diameter, keep work surface and rolling pin lightly floured. Don’t stack uncooked tortillas on top of each other or they will get soggy. When pan is very hot, place one dough circle into pan and allow to cook about 1 minute or until bottom surface has a few pale brown spots. The uncooked surface will begin to show a few little bubbles. If tortilla is browning too fast, reduced heat a bit. If it’s taking longer than a minute to see a few pale golden brown spots on underside of tortillas, increase heat a bit. Flip to other side and cook for about 30 seconds. You want the tortilla to be soft but have a few small pale golden brown spots on surface. Remove from pan with tongs and stack in a covered container or zippered bag till all tortillas are cooked. This will keep them soft and pliable. Wipe out the pan inbetween tortillas if flour is started to accumulate. Serve warm or allow to cool for later use. When ready to use, place a slightly damp paper towel in the bottom of a container (with a cover) that will hold the stacked tortillas. Microwave, uncovered for 15-25 seconds (start with 15) or until warm, then cover to hold heat while serving. The tortillas will keep well stored in an airtight container or zippered bag at at room temperature for 24 hours or can be frozen indefinitely. To freeze, separate tortillas with parchment paper or waxed paper and place in a ziploc bag before placing in freezer. Wordpress Recipe Plugin by EasyRecipe Slow Cooker Pork Carnitas Print Prep time 5 mins Cook time 12 hours 10 mins Total time 12 hours 15 mins Completely drool-worthy, and full of flavor! Author: The Chunky Chef Recipe type: Entree Cuisine: Mexican Serves: 8 servings Ingredients 4-6 lbs. pork shoulder, slightly trimmed of excess fat 1 tbsp. garlic salt 1 tsp. chili powder 2 tsp dried oregano 1 tsp. dried basil 1 tsp. Cumin ½ tsp ground coriander 1½ tsp brown sugar 1 tsp. sweet paprika 2 oranges, sliced in half 1 lime, sliced in half Instructions Combine garlic salt, chili powder, dried oregano, dried basil, cumin, ground coriander, brown sugar, and sweet paprika. Rub the spice mixture evenly over the pork. Place pork in the bottom of a slow cooker (minimum of 6 quarts)* Squeeze the juice from the oranges and limes over the pork. Place rinds pulp side down in slow cooker over the meat. Cover and cook on low for 10-12 hours, or until pork is tender and falling off the bone. Use a fork to pull away from bone and discard it. Preheat oven broiler. Line a half sheet pan with parchment paper and arrange pork in a single layer. Place underneath broiler until tips of pork are browned and slightly crisp, about 3-5 minutes. (Don’t walk away from it. Keep an eye on meat to make sure it doesn’t burn or become overly browned). Serve finished pork in corn/flour tortillas, or over rice. Notes ** Keep in mind that you need to trim your pork so that it fits in your slow cooker... I cut mine in half to end up with a 3.5 lb cut of meat (and I froze the other half)
Posted on: Sat, 03 Jan 2015 22:26:50 +0000
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