Mexican Tortillas. Check Out Mexican Tortilla Warmer On eBay. Combine the flour, baking powder, and salt. Either by hand or with a pastry cutter, cut in the shortening till the mixture is crumbly.

So I pass on all the advice I could get from the queens of Mexican cuisine, hoping that they will work for you as they do for me. Although I have to admit that sometimes I get so excited by the gossip from the neighbor or my children fighting in the kitchen, when I cook the flour tortillas I end up giving it so many turns that the result of the tortilla is dry, hard and a little overcooked. They are way better than store-bought and can be used to make burritos, wraps, quesadillas, tacos and more! You can have Mexican Tortillas using 3 ingredients and 7 steps. Here is how you cook that.

Ingredients of Mexican Tortillas

You need of Cornmeal.
You need of Water.
You need of Ground bread.

TORTILLAS The most important use of corn is the one that is centuries old. Corn forms masa, the dough for tortillas and their variations and for tamales. Since antiquity, a Mexican table without tortillas is an empty table. According to ancient techniques, dried corn kernels are cooked with water and limestone until the kernel skins are soft.

Mexican Tortillas step by step

You must first empty the cornmeal into a bowl and then add the breadcrumbs to it..
Then add the water and mix with the flour for 2 to 3 minutes to form a firm ball (if the dough feels dry, add one or two tablespoons of water)..
Divide the ball of dough into 16 or 15 small balls. You cut a bag in a circle so you can step on your tortillas..
You put your Comal to heat, and with a tortillera you can make the tortillas. (You can also do it with your hands, if you want to do it with your hands you must use the bags you cut and put your ball and do it with your hands until you grasp the shape of a circle)..
Then you put your tortillas in the Comal and wait 20 seconds to sew, then turn and wait another 20 seconds and then turn again and wait 20 seconds and then take out your Tortilla..
When you have your tortillas on your comal, you wait for them to be sewn to take them out.
Hello everyone, this is my recipe I hope you like it, it is a recipe for tortillas and you can eat them warm and fill your belly.

After each tortilla is rolled out, place it on a preheated, ungreased skillet over medium high heat. When blisters appear on tortilla, flatten immediately with a wide spatula. Turn tortilla often until blisters turn a light brown. Serve immediately or store in a refrigerator or freezer. To form the tortillas place the "testal" (ball of dough)onto the working area and press slightly with your hand, set the rolling pin at the center of the "testal" and press forward without making it to the edge and then press backward towards yourself stopping before the edge.