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Tortillas are round, thin, flat breads that originated in Mexico. Made of unleavened cornmeal or wheat flour, the tortilla can be used to scoop sauce, package a meal or accompany stewed dishes. Tortillas can be folded and baked with sauce, producing an Enchilada. They can be deep fried and topped with meats and beans to make a Totstada. An Enchilada is made of rolled, folded and filled tortillas, which are then topped with sauce. Fried and sugared tortillas also a popular dessert.

TIPS AND TRICKS
"Masa harina" is a Mexican style cornmeal that produces an authentic flavor and texture. It can be purchased at most major supermarkets.

A "comal" is an old fashioned Mexican stove top griddle, and the recommended cooking surface. A large cast iron griddle that comfortably rests across two burners also works well.

Shaping tortillas by hand will take practice and patience. For those that require speed and ease of use, tortilla presses are available.

Tortillas can be stacked and wrapped in a towel to keep them warm and moist.

Tortillas can be stored in the refrigerator for up to 1 week.

To reheat tortillas, sprinkle with a few drops of water and heat on preheated nonstick pan for 10-15 seconds per side.

TRADITIONAL CORN MEAL TORTILLAS
2c masa harina
Pinch of salt
1c lukewarm water

In a large bowl, combine masa harina and salt. Gradually stir in 1 cup lukewarm water until smooth. The dough will be slightly sticky and form a ball when pressed together. Divide dough into 12 pieces. Roll each piece into a ball, and place balls on plate covered with a damp kitchen towel. Heat your griddle to medium heat. Roll each dough ball out into a large circle. Once formed, lay tortillas on preheated griddle and cook, continuously pressing the top of the tortilla gently to make it puff. Turn tortilla once it has browned. Tortillas should cook 30-45 seconds on each side.

SIMPLE WHITE FLOUR TORTILLAS

2c flour
1/4c vegetable shortening, cut into pieces
1/2t baking powder
1/2t salt
3/4c warm water

In a bowl, blend flour, salt, baking powder and shortening until it forms fine meal. Add water, a little at a time, and toss until liquid is mixed thoroughly. Form dough into a ball and kneed on a floured surface until smooth and elastic. Divide into 12 pieces and let stand 30 minutes. Roll each ball of dough on floured surface to form 6" rounds. Place on preheated grill or skilled and cook until golden on both sides.