Homemade Flour Tortillas

Homemade Flour Tortillas + Video. November 5, 2. 01. When my grandma passed away in 2. I wanted something that reminded me of my grandma.

Homemade Flour Tortillas Youtube

I remember thinking; all I want is one of the two rolling pins she used to make her legendary flour tortillas. I called my mom a few weeks after her passing and asked if anyone had asked for them. It turned out my sister had asked for one of her rolling pins too and my uncle Carlos had the other one. However, he was more than happy to give it to me. I took that as a sign that her rolling pin was meant to be mine. Dry Turkey. It’s that beautiful, old wooden rolling pin that is displayed on my permanent home altar—that same rolling pin that sparked the idea to gather our family’s recipes and stories for my children. Her rolling pin continues to inspire me to cook and write down recipes handed down from my mother and grandma, and encourages me to create some of my own recipes.

Homemade Flour Tortillas Lard

Making this video with my mom of her making homemade flour tortillas using the same rolling pin transported me to my childhood. I felt like a little girl again and couldn’t resist sneaking a fresh warm tortilla when my mom wasn’t looking just like I used to do when my grandma would make them. My favorite way to eat a fresh warm tortilla is with a roasted chile, lightly salted, and rolled into one perfect spicy burrito. Yield: Makes 1. 3 to 1. This flour tortilla recipe is very easy, and if you've never tasted homemade flour tortillas before, you should really give this a try. When you compare these light and delicious tortillas to store- bought, there really is no comparison. My grandma made the best homemade flour tortillas.

It was a way to nourish her family and continue a tradition. Ingredients: 4 cups all- purpose flour.

We are proud to craft an innovative family of tortillas and wraps that are simply better. Made with fewer, better ingredients our products are the natural choice to. Jerry said. I'll be the first to affirm that flour tortillas are definitely not gringo. I grew up in Wine Country California, and have been munching very authentic.

Directions: Place a comal (griddle or cast- iron skillet) over medium heat and allow it to heat up. In a bowl combine all the dry ingredients. Add the lard or shortening and combine until you have the consistency of small crumbs. Add the warm water and mix well with your hand. The mixture may be a little sticky. Knead on a cutting board or smooth counter until dough is pliable and springy.

Sprinkle with flour if dough is too sticky. Form 2 to 2½- inch dough balls.

Edit Article wiki How to Make Your Own Tortillas. Two Methods: Flour Tortillas Corn Tortillas Community Q&A. Nothing tastes better than fresh tortillas! · · List of ingredients below. Link to complete written instructions: http:// INGREDIENTS Set 1 3 c. all-purpose. Best Ever Homemade Flour Tortillas, so easy, SO good! The name says it all!

With a rolling pin, roll out the dough balls to form 7 to 8- inch disks. If dough is sticky, sprinkle board and rolling pin with flour to make it easier to roll out the dough. As you roll out each disk, place on the hot comal to cook, it will take 1 minute or less on each side. After cooking the first side, turn tortilla over and let it cook on the opposite side; when tortilla starts to form air pockets press down gently on it with a wooden tortilla press or rolled up kitchen towel (like Grandma did) to release the air. Don’t press too much, or it will make tough tortillas.

Keep the tortillas warm in a tortilla warmer or under a clean dish towel while you make the rest. Leftover tortillas can be refrigerated in a plastic bag.

Photos by Jeanine Thurston / Video by Pure Cinematography.

How to Make Homemade Masa & Corn Tortillas. Welcome! Could you use some personal help getting prepped for emergencies? Panini Sandwich on this page. Come join me for the Prepping Intensive. Class starts Sept.

Click here for complete details. Thanks for visiting! This is the second half of my two- part series addressing the trend in survival circles of grinding popcorn for cornmeal and nutritional concerns about cornmeal, in general. In part one, I outlined how corn must be processed before eating in order to to free up the nutrients. Skipping this step can result in a terrible vitamin deficiency known as pellagra.

If you’ve stocked up on popcorn, planning to grind it, skip the grinding. Just go ahead and pop it. Eat it lightly salted, and relish the joy that comes from knowing that you are eating popcorn the way it was meant to be eaten. But popcorn is only part of the story. It’s not the only whole grain corn available on the open market. Honeyville Grain, for example, sells yellow, white, and blue corn in bulk. From this, you can make homemade masa, the key ingredient of many tasty food items, such as tortillas, tamales, and pupusas.

Corn was developed by the ancient American peoples to make specific foods unique to their culture. Corn was a staple in the Americas long before the Europeans arrived on the scene, but they never contracted pellagra. However, the Europeans using the same became quite ill. They were using this new grain to make foods that they were already used to eating, namely bread (cornbread) and porridge (grits/ polenta). In other words, they were using a New World ingredient to make Old World food, and it didn’t entirely translate. They were missing something crucial: nixtamal!

To get out of corn everything that it has to offer, you can’t use it in a European way. You have to use it in a Native American way.

Homemade Masa and Corn Tortillas. Disclaimer: this takes a lot more preparation and effort than merely grinding it in your Nutrimill. However, I’m confident that once you try real, homemade tortillas from real, homemade masa, you will never want to go back. Ingredients. 2 cups whole dent corn.

Tbsp calcium hydroxide (also called cal, or pickling lime – sometimes found in the canning aisle at the supermarket)6 cups water. Equipment. Food processor. Tortilla press. Plastic wrap. Instructions. Rinse your corn and put it in a saucepan over medium heat with the calcium hydroxide/pickling lime and water. Slowly bring it to a boil over a period of 2.

Let it continue to boil for 1. Let it sit undisturbed overnight or for at least 8 hours. This is when the magic happens — the chemical reaction that changes the nutrients in the corn so that they can be absorbed by the human digestive tract. When the allotted time has past, the pericarp, the outside bit of the corn, will have loosened considerably. Put the corn in a colander and rinse with cool running water as you rub the corn with your hands.

Keep rubbing and rinsing the corn until all traces of lime and pericarp are washed away. Place the corn, now technically nixtamal,  in the food processor with the salt. Process on High until the corn is at the proper consistency – it should be chopped up finely enough that it can be formed into balls. Sometimes I have to add as much as 3- 4 tablespoons of additional water to get it the proper consistency. Ta- da! You have made masa. This can be used for humble corn tortillas, tamales, and also pupusas, which are a kind of stuffed tortilla.

Homemade blue masa. Here’s a picture of some masa I made. You may notice it is blue. No food coloring was added. That is the real, actual, non- photoshopped color. That is because I have a lot of blue corn in my food storage.

I chose blue corn for two reasons: 1) Why bother with boring yellow corn when it can be blue? Blue corn is higher in protein. Also, there does not currently exist any GMO blue corn on the market. You can be guaranteed a non- GMO product when purchasing blue corn, if that is something that is important to you. Making homemade corn tortillas.

To turn your masa into tortillas, first line your tortilla press with plastic wrap to keep the masa from sticking. Place a small portion (about 2- 3 tablespoons worth) in the tortilla press. Cook about 1 minute on each side on a HOT griddle or skillet. I adore homemade masa and corn tortillas, and I love making them from scratch. They are immensely popular with my family, including the picky toddler.

I hope you will look at corn a little differently from now on. It is an extremely versatile food and full of nutrition when prepared correctly. Grinding unpopped popcorn into cornmeal, while it might sound like a good idea, is not an efficient use of food resources, but that doesn’t mean you should forget about corn as a food storage item. Popcorn can be popped, and dent corn can be made into masa to make tortillas.

If you haven’t already included corn in your emergency preparedness, do so today!