Sonoran Flour Tortillas | Authentic Flour Tortillas From Northern Mexico | Breakfast Tacos
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Hello and welcome to my
Hello and welcome to my channel.
What comes to your mind when you think of flour tortillas? Many people outside of Northern Mexico, will think of the pasty, dry, flavorless and preservative packed flour tortillas they find in the grocery store. Many people outside of Mexico think only corn tortillas are authentically Mexican and should be used for every single taco. This is definitely not the case in the Northern parts of Mexico.
You can read more about it on my blog at www.cookingwithcheftuan.com
Sonoran Flour Tortilla Recipe: ( makes about 10-12 tortillas.)
If you portion to 25g dough balls, you'll get more STREET TACO sized tortillas
*If you portion to 30 g dough balls, you'll get tortillas around 6-8 inches in diameter)
* 215 g bread flour (I recommend using bread flour or even 00 flour. AP is fine too)
* 40 g lard (you can sub wit olive oil, butter or any oil/fat you like)
* 3 g kosher salt (it's best if you dissolve the salt in the water)
* 115 g slightly cooler than room temperature water
I recommend using bread flour or even 00 flour. AP works just fine as well.
I like to dissolve my salt in the water. It makes for very even distribution of salt throughout the recipe.
Step 1. Cut the lard into the flour like you would if you were making biscuits or pie dough. I started with a fork then moved on to using my hands. If you have a food processor, you can use it and make your life a lot easier.
Step 2. Once all the fat has been worked into the flour and you get small pebbles of flour, add your water with the dissolved salt in it and mix.
Step 3. Once you have a shaggy dough, go in with your hands and mix until you get a nice round dough. DO NOT ADD EXTRA WATER. Just keep working it.
Step 4. Once you have a round doughball, wrap it in plastic and let it rest on the counter for at least 30 minutes.
Step 5. Portion your doughballs into 30g portions. 25g if you want small street taco sized tortillas.
Step 6. Gently flatten all your dough balls and cover with plastic and let rest for 10-15 minutes before rolling out.
Step 7. Preheat a plancha or any pan/skillet to high heat.
Step 8. Take a disc of dough and completely cover it in flour. With a rolling pin, start in the center of the disc and roll up. Go back to the center and roll down. Give your dough a quarter turn and repeat the process. You want to roll this out until you can almost see through the tortilla.
***Don't be too concerned about rolling a perfectly circular tortilla. You can adjust the shape with your hands once they're rolled thin.
Step 9. Cook your tortilla on your hot plancha or skillet for 10 seconds on the first side. Then flip the tortilla over and cook it on this side for 10 seconds. Then flip it back to the original side for another 10 seconds.
If you did everything correctly, they should puff up.
Step 10. Once your tortilla is cooked, stack them on top of each other. Make sure they are either wrapped in towel or set in a container with a lid. You want them to steam each other so they can get really soft and pliable.
Continue to do this until all your tortillas are cooked. If you want them to cool down to store them in the fridge, lay them out on a cooling rack for a few minutes until they are completely cool then put them in an airtight container or a sealable plastic bag.
Practice makes improvements. Keep making tortillas and you will nail all the tips and tricks that'll make it easier for you. Now all that is left to do is to enjoy your Sonoran flour tortillas any way you like!
My breakfast tacos: (makes 2)
2 eggs, scrambled
shredded pepper jack cheese
10 crispy fried tator tots (prepare them however you like)
sour cream
onions and cilantro
roasted salsa roja (or use your favorite salsa/hot sauce)
What comes to your mind when you think of flour tortillas? Many people outside of Northern Mexico, will think of the pasty, dry, flavorless and preservative packed flour tortillas they find in the grocery store. Many people outside of Mexico think only corn tortillas are authentically Mexican and should be used for every single taco. This is definitely not the case in the Northern parts of Mexico.
You can read more about it on my blog at www.cookingwithcheftuan.com
Sonoran Flour Tortilla Recipe: ( makes about 10-12 tortillas.)
If you portion to 25g dough balls, you'll get more STREET TACO sized tortillas
*If you portion to 30 g dough balls, you'll get tortillas around 6-8 inches in diameter)
* 215 g bread flour (I recommend using bread flour or even 00 flour. AP is fine too)
* 40 g lard (you can sub wit olive oil, butter or any oil/fat you like)
* 3 g kosher salt (it's best if you dissolve the salt in the water)
* 115 g slightly cooler than room temperature water
I recommend using bread flour or even 00 flour. AP works just fine as well.
I like to dissolve my salt in the water. It makes for very even distribution of salt throughout the recipe.
Step 1. Cut the lard into the flour like you would if you were making biscuits or pie dough. I started with a fork then moved on to using my hands. If you have a food processor, you can use it and make your life a lot easier.
Step 2. Once all the fat has been worked into the flour and you get small pebbles of flour, add your water with the dissolved salt in it and mix.
Step 3. Once you have a shaggy dough, go in with your hands and mix until you get a nice round dough. DO NOT ADD EXTRA WATER. Just keep working it.
Step 4. Once you have a round doughball, wrap it in plastic and let it rest on the counter for at least 30 minutes.
Step 5. Portion your doughballs into 30g portions. 25g if you want small street taco sized tortillas.
Step 6. Gently flatten all your dough balls and cover with plastic and let rest for 10-15 minutes before rolling out.
Step 7. Preheat a plancha or any pan/skillet to high heat.
Step 8. Take a disc of dough and completely cover it in flour. With a rolling pin, start in the center of the disc and roll up. Go back to the center and roll down. Give your dough a quarter turn and repeat the process. You want to roll this out until you can almost see through the tortilla.
***Don't be too concerned about rolling a perfectly circular tortilla. You can adjust the shape with your hands once they're rolled thin.
Step 9. Cook your tortilla on your hot plancha or skillet for 10 seconds on the first side. Then flip the tortilla over and cook it on this side for 10 seconds. Then flip it back to the original side for another 10 seconds.
If you did everything correctly, they should puff up.
Step 10. Once your tortilla is cooked, stack them on top of each other. Make sure they are either wrapped in towel or set in a container with a lid. You want them to steam each other so they can get really soft and pliable.
Continue to do this until all your tortillas are cooked. If you want them to cool down to store them in the fridge, lay them out on a cooling rack for a few minutes until they are completely cool then put them in an airtight container or a sealable plastic bag.
Practice makes improvements. Keep making tortillas and you will nail all the tips and tricks that'll make it easier for you. Now all that is left to do is to enjoy your Sonoran flour tortillas any way you like!
My breakfast tacos: (makes 2)
2 eggs, scrambled
shredded pepper jack cheese
10 crispy fried tator tots (prepare them however you like)
sour cream
onions and cilantro
roasted salsa roja (or use your favorite salsa/hot sauce)
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