Juliann Esquivel Recipe

Mexican Flour Tortillas, Tortillas de Harina de Castilla

By Juliann Esquivel Juliann


Recipe Rating:
 7 Ratings
Serves:
5/6
Prep Time:
Cook Time:

Juliann's Story

As far back as I can remember I can still see my grandmother making tortillas. This was a daily routine. She would be up early making the daily quota of tortillas for the day's meals. (4 or 5 dozen) She would have two comals going, (griddles) She was an expert. I have never seen anyone make tortillas as fast as my grandmother. To watch her was mesmerizing. She would roll and flip the tortilla in one magical movement and each time the tortilla hit the flat surface it would have turned a quarter turn. To this day I don't know how she would do it. The circumference was always perfect. They were soft, fragarant, pliable and delicious. She taught me how to make them and even though I consider myself an excellant tortilla maker, my tortillas are very good. I cannot begin to hold a candle to the tortillas my grandmother made. Here is her recipe. Enjoy

Ingredients

3 c
all purpose flour, i use pillsbury, i get very good results
1/2 c
canola or corn oil
1 1/2 tsp
salt
1/4 tsp
baking powder, do not use more than this. it will make your tortillas hard
3/4 c
hot water, not real hot
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Directions Step-By-Step

1
Sift 3 cups flour into a large bowl, add salt and baking powder. Mix well with your hand. Next add the oil and with your hands mix in the oil with the flour really good.
2
Now take the hot water and pour in a little. Then mix, then pour a little more and mix again do this until you have made a soft elastic and pliable dough. The dough should come together and the bowl should be clean of all the flour. If the dough is to sticky add a little more flour. If it is too dry add a little more hot water but always in small increments. The dough should be soft and not sticking to your hands. Add more flour if it does this. Take dough and knead with the back of your hand for about two minutes. Now put dough back into bowl cover with a clean cloth and let the doug rest for about 15 minutes. While the dough is resting; preheat your cast iron griddle or cast iron fry pan. Do not put a oil or grease on the griddle or pan. Tortillas bake on a dry griddle.
3
After 15 minutes have passed take dough out knead again for one minute and take pieces or dough and make little balls the size of a little larger than ping pong balls. Sprinkle a little flour on a flat surface and with a palote, "rolling pin" roll the dough ball, roll once and pick up and turn a quarter turn roll again and do another quarter turn continue the same until you have rolled out your tortilla about 8 inches across if you like a large tortilla or 6 inches across if you like them smaller. I prefer the 8 inch across. Once you have rolled out the tortilla place on the hot griddle lower the heat to medium. You do not want to scorch your tortillas. As soon as you see a few bubbles on the tortilla flip it over to the other side; cook the tortilla for about 2 minutes on each side. Watch them closely you can tell when one side is cooked. Have the butter ready and the salt. Yum. As you are making them put them into a large bowl that has a nice clean dish towel underneath. cover each time you place a nicely baked tortilla in you pile. I like to place in the microwave or the oven until we are ready to eat to keep them warm. Do not turn the microwave on. If you keeping in the oven you can turn oven onto the lowest setting to just keep them warm until dinner. Enjoy
4
I will post a picture soon

About this Recipe

Course/Dish: Flatbreads
Other Tag: Quick & Easy


  • Comments

  • 1-5 of 55
  • user
    Juliann Esquivel Juliann - Nov 1, 2010
    Juliann Esquivel [Juliann] has shared this recipe with discussion groups:
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    Bonnie D. Utahn - Nov 1, 2010
    A saver/keeper for sure! Thank you, Juliann!
  • user
    Tina Truax grandmatruax - Nov 1, 2010
    Thanks for posting Juliann. I love homemade flour tortillas!
  • user
    Tina Watt Aleida - Nov 8, 2010
    I'm having tortilla "issues." They seem to fall apart, especially when I make enchiladas. I have been buying from a Mexican market and they are not made there, but are shipped fresh every day from a near-by town. Hints? Also, can I use corn flour in your recipe?
  • user
    Juliann Esquivel Juliann - Nov 8, 2010
    Hi Tina You cannot use the above recipe for corn tortillas. For that you must buy Maseca, it has the recipe right on the bag. All you do is add warm water or broth. It alreay has the salt, shortening and all you do is mix it and roll into little balls. If you don't have a tortilla press you can use two pieces of plastic wrap. Put the little ball of dough and cover with the other plastic wrap press down all around until your tortilla spreds into a round sircle. Have griddle hot and peel plastic wrap off the tortilla and bake on the griddle until cooked on one side then flip to the other side. What brand of tortillas are you using. If you are using fresh cooked tortillas they they are so fresh that they cannot hold up to the enchilada sauce. Try buying a thicker corn tortilla, Have you ever bought Old El Paso brand tortillas. Where do you live? They are excellant to make enchiladas. They are made in Texas and are popular through out Latin stores and and regular supermarket chains in the US. They are a well known name. Also you may be leaving your corn tortilla to long in the sauce? Are you following my recipe? LOL