Warm and chewy, homemade tortillas are an excellent way to enjoy a more authentic Mexican dining experience. Flour tortillas are an excellent complement to any meal but an especially important part of burritos, tacos, enchiladas and fajitas. Store-bought tortillas often have a high amount of preservatives, which can alter the taste and consistency of a dish. Tortillas are simple to make and can be tailored with seasonings to make them perfect for any homemade dish.
Flour
Gluten content in flour is the key ingredient in chewy baked goods. While a slight chewiness can be a good attribute of tortillas, too much gluten can make them tough and difficult to eat. Use standard, all-purpose flour, as it has a gluten content around 9 to 12 percent. It's also possible to use pastry flour, as the gluten content weighs in around 9 to 10 percent. Avoid using cake flour and bread flour, as the gluten contents are too high for tortillas and flat breads.
Fat
All tortillas need fat to act as a browning and binding agent. For more traditional Mexican tortillas use lard. Many Americans are opposed to the use of lard, however, as it is made from rendered animal fats and is thus high in saturated fats. Shortening can be used in place of lard, though shortening is made from hydrogenated oils and may come with similar fat contents and health concerns. Canola and vegetable oil are better alternatives to lard and tend to offer more flavor than shortening. Fat should be proportioned at 1 ½ to 2 ½ tablespoons of fat per 1 cup of flour.
Liquid
Warm water in the proportion of 1 to 1 ¼ cups should be added per 3 cups of flour. Water aids in the binding of gluten and making a more solid dough, and warm water can make the dough softer and easier to work with.
Other Ingredients
For softer, fluffier tortillas, add a small amount of baking powder. Fluffy tortillas are often found in Southwestern or Tex-Mex cooking, but traditional Mexican tortillas are entirely flat. Add baking powder in amounts of ¼ teaspoon per cup of flour. Sift baking powder into the dry ingredients before liquids are added to the recipe.
Add salt for flavor in amounts around ½ teaspoon per cup of flour. Adjust the salt to taste.
Mixing and Cooking Tortillas
Ingredients should be mixed by hand or with a food processor, though it is important not to overwork the dough. Overworked dough produces tough tortillas. Mix the ingredients to the point of complete integration and allow the dough to rest for 10 minutes. The dough should be kneaded gently and again allowed to rest for 10 minutes. Finally, make the dough into small balls, about 1 ½ inches wide for small tortillas, and 2 ½ to 3 inches wide for larger, burrito-sized tortillas. Place balls on a dry, hot griddle or frying pan and allow to cook on the bottom until blisters appear on the tortilla, then smash the ball flat and cook on each side for 30 to 45 seconds.
Tags: baking powder, flour gluten, around percent, flour gluten content, inches wide
