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How to make thin tortillas

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There are lots of tortilla recipes out there. Most of them produce fairly decent tortillas. BUT! This recipe allows you to create very thin tortillas that will still stand up to the abuse they will go through when used for tacos or burritos. 
 
Recipe:
2 3/4 Cups All Purpose Flour
1 1/2 Tsp Salt
2 Tbsp Vegetable Shortening
2 Tbsp Butter ( or Margarine)
2 Tbsp Vegetable Oil
3/4 Cup + 2 Tbsp 110F - 120F Water (Hot water is crucial)
 
Using a KitchenAid Style Mixer:
 
Place into the mixing bowl - 2 3/4 cups of flour, 2 Tbsp Vegetable Oil, 2 Tbsp Butter or Margarine and 2 Tbsp of Vegetable Shortening. With the dough hook attachment, mix on low for 5 minutes. Stop the mixer.
 
Add the 1 1/2 tsp of salt and the hot water. Start the machine and mix on the first or second speed setting for 2 minutes or until most or all of the flour and water have mixed together.
 
Increase the speed to 3 or 4 and mix for 5 minutes. Slow speed down to 1 and mix for 2 more minutes. Stop mixer.
 
Remove dough from mixer and roll it into a round ball.
 
For Burrito Size Tortillas:
Slice the dough ball into 6-8 equal sections. Then roll those sections into ball shapes. Place onto a plate, cover (linen, plastic wrap or paper towels) and refrigerate for at least 30 minutes.
 
For Taco Size Tortillas:
Slice the dough ball into 12-14 equal sections. Then roll those sections into ball shapes. Place onto a plate, cover (linen, plastic wrap or paper towels) and refrigerate for at least 30 minutes.
 
To finish the tortillas (Burrito or Taco size):
- Dust a counter top or cutting board with flour.
- Heat a non stick fry pan to medium heat. (No oil)
Take one dough ball and place it onto the floured surface. Press it down into a coin shape. Flip it over and press/pat it down a bit more working to maintain a roughly disc shaped piece of dough. Then take a rolling pin and roll the dough out thin. This recipe allows the dough to be rolled out very thin. Less than 1/16" thick. Nearly translucent once rolled out completely. Gently lift up the thinly rolled dough and place it into the fry pan. Cook each side for one minute. Stack the cooked tortillas on a plate. Place a paper towel between each tortilla as they are completed (optional). Allow the tortillas to cool to room temperature on a counter top (best) or refrigerate them.
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Thanks for the tortilla recipe!

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1 minute ago, Omegaman 3.0 said:

Thanks for the tortilla recipe!

You bet! Give it a try. If you want to make burritos then this is the way to go. I do use a slightly different recipe if I'm making tortillas exclusively for tacos. But this recipe works great for both. So if you want to make a few burrito sized tortillas and a few taco sized this recipe will do that for you.

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9 hours ago, iamsarts said:
There are lots of tortilla recipes out there. Most of them produce fairly decent tortillas. BUT! This recipe allows you to create very thin tortillas that will still stand up to the abuse they will go through when used for tacos or burritos. 
 
Recipe:
2 3/4 Cups All Purpose Flour
1 1/2 Tsp Salt
2 Tbsp Vegetable Shortening
2 Tbsp Butter ( or Margarine)
2 Tbsp Vegetable Oil
3/4 Cup + 2 Tbsp 110F - 120F Water (Hot water is crucial)
 
Using a KitchenAid Style Mixer:
 
Place into the mixing bowl - 2 3/4 cups of flour, 2 Tbsp Vegetable Oil, 2 Tbsp Butter or Margarine and 2 Tbsp of Vegetable Shortening. With the dough hook attachment, mix on low for 5 minutes. Stop the mixer.
 
Add the 1 1/2 tsp of salt and the hot water. Start the machine and mix on the first or second speed setting for 2 minutes or until most or all of the flour and water have mixed together.
 
Increase the speed to 3 or 4 and mix for 5 minutes. Slow speed down to 1 and mix for 2 more minutes. Stop mixer.
 
Remove dough from mixer and roll it into a round ball.
 
For Burrito Size Tortillas:
Slice the dough ball into 6-8 equal sections. Then roll those sections into ball shapes. Place onto a plate, cover (linen, plastic wrap or paper towels) and refrigerate for at least 30 minutes.
 
For Taco Size Tortillas:
Slice the dough ball into 12-14 equal sections. Then roll those sections into ball shapes. Place onto a plate, cover (linen, plastic wrap or paper towels) and refrigerate for at least 30 minutes.
 
To finish the tortillas (Burrito or Taco size):
- Dust a counter top or cutting board with flour.
- Heat a non stick fry pan to medium heat. (No oil)
Take one dough ball and place it onto the floured surface. Press it down into a coin shape. Flip it over and press/pat it down a bit more working to maintain a roughly disc shaped piece of dough. Then take a rolling pin and roll the dough out thin. This recipe allows the dough to be rolled out very thin. Less than 1/16" thick. Nearly translucent once rolled out completely. Gently lift up the thinly rolled dough and place it into the fry pan. Cook each side for one minute. Stack the cooked tortillas on a plate. Place a paper towel between each tortilla as they are completed (optional). Allow the tortillas to cool to room temperature on a counter top (best) or refrigerate them.

Thanks< I will try this some day :) Sounds delicious!

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15 hours ago, angels4u said:

Thanks< I will try this some day :) Sounds delicious!

hope you enjoy!

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On 2/25/2018 at 10:27 PM, Omegaman 3.0 said:

Thanks for the tortilla recipe!

your're welcome

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