I need the recipie for Tortillas de harina sobaqueras Sonora staly please or Tortilla de harina de agua.?
October 13, 2009 - 8:29 am
Thank you for your help.
I mean style.
I’m no sure I know the recipe but quaker has one that you just add water. They taste really good.
October 13th, 2009 at 2:02 pm
I’m no sure I know the recipe but quaker has one that you just add water. They taste really good.
References :
October 13th, 2009 at 2:32 pm
You can buy brand of tortilla de harina, you just add water, if you are in the states it will be easy to find, the brand for the harina is called MASECA.
References :
October 13th, 2009 at 3:11 pm
Sonoran-style cooking, that means no cumin, and no black beans.Sonoran-style is pretty simple. Here is a basic TORTILLA recipe:
2 cups flour;
2 tablespoons shortening (solid such as Crisco or lard);
1 teaspoon salt; and 2/3 cup water.
Sift the flour and salt, add the fat, which should be well worked into the flour; stir in warm
water and form a ball. Use more water if necessary until the bowl is cleaned of all dough. Knead well in the bowl or on a floured board until satiny (about 10 minutes).Make the dough into balls about the size of an egg. Rub a little fat on your hands and roll each ball to lightly coat. Cover with a dishtowel and let rest for at least 20 minutes. Now pat thin or roll out very thin with a rolling pin until tortillas are about the size of a dinner plate. Cook in an ungreased skillet or griddle turning until cooked.
Tortillas de harina (white flour tortillas) or tortillas sobaqueras
Yield: Two dozen
4 cups flour
2 teaspoons salt
2 teaspoons baking powder
4 tablespoons shortening
1½ cups warm water, approximately
Combine dry ingredients in a medium-sized mixing bowl and cut in shortening. Make a well in centre of dry ingredients. Add water, a small amount at a time, and work mixture into a dough. Knead dough until smooth, cover, and set aside for 10 minutes. Form dough into balls the size of an egg. Roll each ball of dough into a circle 6 inches in diameter. 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.)
Shape and cook tortillas one at a time (to prevent drying, cover dough you’re not working with). To make each tortilla, flatten a ball of dough on a floured board to a 4 or 5 inch round; using centre-to-edge strokes, roll out dough to about 9 inches. Turn dough often as you roll, stretching it slightly as you lift it off board.
Preheat an ungreased wide frying pan or heavy griddle over medium-high heat. Place tortilla in pan or on griddle; blisters will appear almost at once. With a wide spatula, press tortilla gently but firmly all over top; blisters will rise over surface. Turn and cook on other side until blisters are golden brown (tortilla should remain soft). If tortilla sticks or browns to quickly, reduce heat.
Stack hot cooked tortillas in a folded cloth towel enclosed in a plastic bag; keep bag closed to let tortillas soften. makes 1 dozen.
Shrinking Tortillas? Are you letting the dough rest after you first mix it and knead it??? Did you let the dough rest for about 10-15 minutes before rolling out the tortillas? Let the dough rest on a floured counter, under the bowl you mixed the dough in. I also make the dough a little on the moist side because some more flour is worked into the dough during the rolling out process.
References :
http://www.p1tman.demon.co.uk/mex-main6.html