Mexican: Burritos! by David Thomsen and Derek Wilson

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* Exported from MasterCook *

 

Thin or Fluffy Flour Tortillas + Sun Dried Tomato Version

 

Recipe By : " Burritos! " by David Thomsen and Derek Wilson

Serving Size : 10 Preparation Time :0:00

Categories : Mexican Tortillas

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***FOR SONORAN TORTILLAS***

4 cups unbleached flour

1 1/2 teaspoons salt

4 tablespoons vegetable shortening

1 3/4 cups warm water -- not hot

extra flour

or

***FOR FLUFFY TORTILLAS***

4 cups unbleached flour

1 1/2 teaspoons salt

1 1/2 teaspoons baking powder

3 tablespoons vegetable shortening

1 1/2 cups warm water -- not hot

 

Either recipe yields: approximately 10 twelve-inch tortillas

 

Combine the dry ingredients in a large bowl. Add the vegetable shortening and

warm water and continue mixing. Once the dough shows some cohesiveness, knead

it on a floured surface for a few minutes until it becomes uniform. If the

dough is still sticking to your hands, add a bit more flour. Conversely, if it

is too stiff and unmanageable, add a bit more water. The larger your intended

tortillas, the more water you should use.

 

Now separate the dough into little balls. Pull off enough dough to form a

two-inch-diameter ball and roll it between your palms until it is round. Put

the finished balls on a try, cover, and let them rest for 20 to 25 minutes.

 

Place the balls on a floured surface and roll with a rolling pin into the

thinnest possible circle. After several passes the dough will begin to hold

its shape. Be patient. It is very difficult to create a round tortilla, so we

recommend taking the easy way out--use a knife and simply cut a circle out of

your amoeba-like flattened dough.

 

Using a wooden spatula for assistance, carefully place the uncooked tortilla

onto a hot griddle or large frying pan on high heat for about thirty seconds on

each side, or until light brown spots appear. With a good attitude, and a

little practice, you'll be well on your way to getting rid of napkins, plates,

forks and spoons forever.

 

Note to the health conscious:

 

It is possible to make tortillas with little or no shortening. Texture,

resiliency, and flavor may suffer slightly, but they will still be pretty

darned tasty. Try experimenting with about 2 tablespoons of shortening, or

eliminate it altogether.

 

The Sonoran version will produce thin, dense tortillas. The fluffy version

will produce tortillas that are slightly breadier. The Sun Dried Tomato

version was developed with the help of Michael Tamayo from La Tortilla Factory

in Santa Rosa, California.

 

Sun dried tomato tortillas:

 

1 recipe for Fluffy Tortillas

pre-soaked dried tomatoes

(to yield 4 Tablespoons)

1 T. water

 

To the recipe for Fluffy Tortillas, add 4 tablespoons of sun dried tomatoes and

1 additional tablespoon of warm water, and follow tortilla instructions.

 

>from - " Burritos! " by David Thomsen and Derek Wilson, 1998. ISBN:

0-87905-835-8. Typed and MC formatted by Brenda Adams

<adamsfmle. Posted RC and MC 5/99.

 

 

 

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