Flour Tortillas

By lorik

Alton Brown

Ingredients

• Variation from Food 52:
• 9ounces9 ounces all-purpose flour, plus 1/4 cup for kneading and rolling
• 1teaspoon1 teaspoon kosher salt
• 1/3cup1/3 cup lard
• 1/2cup1/2 cup cool water
• Makes 8
• 2cups2 cups cake flour
• 1teaspoon1 teaspoon baking powder
• 1teaspoon1 teaspoon salt
• 3tablespoons3 tablespoons vegetable shortening
• 3/4cup3/4 cup warm water
• Variation from Cooks Country:
• 2cups2 cups (10 ounces) all-purpose flour
• 1 1/4teaspoons1 1/4 teaspoons salt
• 5tablespoons5 tablespoons vegetable shortening, cut into 1/2-inch chunks
• 2/3cup2/3 cup warm tap water
• 1teaspoon1 teaspoon vegetable oil

Details

Servings 8
Preparation time 30mins
Cooking time 106mins
Adapted from foodnetwork.com

Preparation

Step 1

Combine 9 ounces flour and salt in the bowl of a food processor and pulse 2 to 3 times.

Add the lard to the flour mixture in 4 to 5 chunks and pulse 10 to 15 times until the mixture resembles coarse crumbs. With the processor running, add the water in a steady stream just until a ball of dough begins to form, approximately 30 seconds.

Sprinkle the remaining 1/4 cup of flour on a clean surface. Remove the dough from the bowl of the processor and knead until well incorporated and less sticky. Wrap the dough ball in plastic wrap and let it rest at room temperature for 1 hour.

Evenly divide the dough into 8 pieces and form them into round balls. Roll each ball into 7-inch rounds with a rolling pin on a lightly floured surface. Keep all of the dough balls covered with a tea towel.

Heat an electric nonstick griddle to 375 degrees F.

Put the tortillas, 2 to 3 at a time, onto the griddle and cook until light golden, about 4 minutes per side. Can be held for up to 2 hours, at room temperature, wrapped in a barely damp tea towel. Repeat with the remaining tortillas. Microwave for 1 minute in the damp tea towel to reheat.

Variation:
In a mixing bowl, stir together flour, baking powder, and salt. Cut in shortening with your hands until well incorporated. Start adding water a little at a time until you reach a smooth consistency, being cautious that the dough does not become too sticky.

Turn dough out onto floured surface and knead for 2 minutes. Cover dough with damp paper towel and let rest for 15 minutes.

Divide dough into 8 balls and let them rest for a few minutes while you prepare the tortilla press. Preheat a griddle, comal, or cast iron skillet over medium heat. Shape the tortillas: If you're using a press, cut off two pieces of plastic wrap about the size of your tortilla press. (I like to cut a quart-size zip-top freezer bag apart to use in place of plastic wrap, but either works well.) Lay one piece of plastic onto the bottom plate of the press. Spray lightly with non-stick cooking spray (or coat lightly with oil). Place one dough ball onto the center (or a little higher) of the plate. Press with fingertips to flatten into a little disk. Lightly spray the other piece of plastic with non-stick cooking spray and place on top of dough. Close the top plate over the dough and press the handle to flatten the dough. You will see it peek out of the edges of the press. Peel off the top plastic layer, and lift the tortilla with the bottom plastic attached, laying it across your palm. Gently peel plastic back while draping the tortilla out over your other palm. (Separate the dough from the plastic by nudging it with your thumb, if need be, then peel the plastic off.)

If you don't have a tortilla press, you can take the more traditional route and use a rolling pin to roll out these tortillas. Place the tortilla on the dry, preheated griddle, comal, or cast iron skillet. When bubbles start to form, continue cooking for about 30 seconds. Flip, and repeat. Continue with each tortilla and keep them warm in aluminum foil in the oven, set at 200° F.

Cooks Country Variation:
Lard can be substituted for the shortening, if desired.
1. Combine flour and salt in large bowl. Using your fingers, rub shortening into flour mixture until mixture resembles coarse meal. Stir in warm water until combined.

2. Turn dough out onto counter and knead briefly to form smooth, cohesive ball. Divide dough into 12 equal portions, about 2 tablespoons each; roll each into smooth 1-inch ball between your hands. Transfer to plate, cover with plastic wrap, and refrigerate until dough is firm, at least 30 minutes or up to 2 days.

3. Cut twelve 6-inch squares of parchment paper. Roll 1 dough ball into 6-inch circle on lightly floured counter. Transfer to parchment square and set aside. Repeat with remaining dough balls, stacking rolled tortillas on top of each other with parchment squares between.

4. Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Wipe out skillet with paper towels, leaving thin film of oil on bottom. Place 1 tortilla in skillet and cook until surface begins to bubble and bottom is spotty brown, about 1 minute. (If not browned after 1 minute, turn heat up slightly. If browning too quickly, reduce heat.) Flip and cook until spotty brown on second side, 30 to 45 seconds. Transfer to plate and cover with clean dish towel. Repeat with remaining tortillas.

TO MAKE AHEAD: Cooled tortillas can be layered between parchment paper, covered with plastic wrap, and refrigerated for up to 3 days. To serve, discard plastic, cover tortillas with clean dish towel, and microwave at 50 percent power until heated through, about 20 seconds.