Tortilla

In: Other Topics

Submitted By shomai
Words 333
Pages 2
Homemade Flour Tortillas * 2 cups all-purpose flour * 1/4 cup vegetable oil * 1 tsp salt * 2/3 cup warm water
1. In a medium sized bowl, stir together flour and salt. Add oil and warm water, stirring to combine. Dump dough onto a lightly floured surface, and knead for about 3 minutes, until dough is smooth. Divide dough into 10 equal pieces, rolling each piece into a ball. Allow to rest, covered with plastic wrap, for at least 30 minutes.
2. Once dough has rested, preheat cast iron skillet over medium-high heat (do not use nonstick for this). Roll out each ball into a circle, about 6 inches in diameter. Cook one at a time in the hot skillet for about 60 seconds, flipping half-way through, when it starts to puff and a few brown spots have appeared on the first side. Keep warm by wrapping the stacked tortillas in a clean dishcloth.
Bottom of Form
Description
Make your own fast and easy wraps/tortillas
Summary
| | | | | |
Ingredients
2 | Cup | flour | 1⁄2 | Teaspoon | salt | 1 | Cup | water | 3 | Tablespoon | oil |
Instructions
1. In a large bowl, mix flour and salt. Add water and oil. Stir until it sticks together to make a dough ball. More flour may need to be added until it sticks together.
2. On lightly floured surface, knead the dough 5-6 times until smooth dough is formed. Seperate dough into 8 equal portions and roll into balls.
3. Flatten each ball and roll out into a 7" (or so) thin circle.
4. Heat up a nonstick skillet on medium high. Spray pan and cook each tortilla for 1 minute per side.
5. Serve warm and enjoy!
Notes
Cast iron skillets work the best for this recipe. It's so easy to roll out the tortillas, I cook one while I'm rolling out the next. The thinner you can roll them the better--even a tear in it is okay as it will firm up while…...

Similar Documents

Tortilla Chips Process

...The first major process in tortilla chip manufacturing is the production of dough. To make tortilla chips, manufacturers first mix the raw ingredients to form the dough. Next, the mixture is heated in a large kettle such as a Hamilton kettle, which is heated indirectly by steam. After steeping, which allows water to be absorbed; the solution is washed and pumped onto a conveyor belt for transport to the grinder. This mixture is then batch-cooked in either a Hamilton steam kettle or a vertical closed cooker. It is designed for cooking at or near the boiling point of the solution. Immediately after cooking, the solution is quenched (rapidly cooled) to about 154 to 162 degrees Fahrenheit (68-72 degrees Celsius). During the steeping process, the temperature is dropped to 104 degrees Fahrenheit (40 degrees Celsius). After steeping, the solution is pumped into the washers. Next, actual chips are produced using the coarse masa, which is kneaded and mixed into plastic masa by mixers and extruders and then fed to sheeter rolls. The plastic masa is sheeted into a thin layer, which is then cut or forced into a specific configuration; the thickness of the sheet determines the final product weight. The sheeting starts when the masa is fed onto a pair of smooth rollers. A three-tiered gas-fired oven is used to bake the formed masa. Generally, the chips are baked at temperatures ranging from 500 to 554 degrees Fahrenheit......

Words: 333 - Pages: 2

Marketing Research

...will discuss one such company who has seen sales dwindle in one of its products and is looking for ways to bolster sales. The Company Frito-Lay North America, Inc. is experiencing a drop in product sales covering the last three quarters on their Tostitos Bite Size Tortilla chips. Tostitos have been on the market since 1990 and initially enjoyed tremendous success. At the present time there are 16 different types/flavors of Tostitos and Frito-Lay has over 30 separate products on the market. The other products range from tortilla chips to Cracker Jacks. “For more than 75 years, we have enjoyed making the best snacks on earth, starting with simple, farm-grown ingredients” The focus of this market research was on the bite size chip due to its dwindling sales. The Objective The overriding objective of market research is to obtain data on customers and potential customers. The collected data will provide valuable information for business decision making. Thereby, reducing the risks involved in making these decisions. There were a number of factors we looked at; was taste an issue, did the size and type of ingredients of the chip cause the drop in sales, and was there a competitor’s brand tortilla chip people preferred? Individually, these factors might not cause a drop in sales. However, when combined with multiple factors a drop in sales could and has happened. Research Method “There are many types of studies which could be defined as observational......

Words: 1291 - Pages: 6

Diss

...For the Apple Pie Filling * 4 baking apples, chopped (I used a mix of granny smith and gala apples) * 1 1/2 cups water * 1/4 cup cornstarch * 3/4 cup sugar * 1/2 tsp. cinnamon * 1/4 tsp. salt * 1 Tbs. lemon juice For the Chimichangas * 8-10 small tortillas * 1/2 cup sugar * 1 Tbs. cinnamon * Oil for frying Instructions For the Apple Pie Filling Combine the water, cornstarch, sugar, cinnamon, salt, and lemon juice in a medium saucepan and bring to a boil. Cook for approximately 3 minutes, or until the mixture becomes very thick. Add the chopped apples and reduce to a simmer. Allow the apple mixture to simmer until the apples become just tender (approximately 10 minutes). Allow the mixture to cool. For the Chimichangas Mix cinnamon and sugar in a shallow bowl and set aside. Spoon apple pie filling across the bottom 1/3 of the tortilla. Roll in both sides of the tortilla before rolling up the bottom of the tortilla over the filling, and then continue to roll the tortilla up like a burrito. Meanwhile, heat a small skillet with 1/2 an inch of oil. Once oil is hot, fry the chimichangas on all sides until the tortilla turns golden brown. (approximately 30 seconds on each side) Remove the chimichangas to a paper towel-lined plate and allow to drain briefly. Immediately roll the warm chimichanga in the cinnamon sugar mixture to coat and serve. You can serve the chimichangas drizzled with caramel sauce if you......

Words: 359 - Pages: 2

Cultural Assessment for Nursing

...myself with the Filipino culture. I chose to learn about the Mexican culture, so I have interviewed my coworker. The interview was focused on the meaning of food in their culture and its impact on their health. When asked about the meaning of food, Estella and Betty both associated it with family gatherings, holidays, and celebrations wherein food brings people together. They celebrate Christmas, Quinceneras (when a girl is considered a young woman on her 15TH birthday), and weddings. Most of their meals include beans, rice, and either corn or flour tortillas. Tamales are commonly served during their celebrations because they have been their traditional food for many generations. Tamales are made up of corn meal, lard, chili, salt, and a choice of pork, cheese, raisins, or vegetables for the filling. They are wrapped in corn husks to keep them moist, and they are steamed. Some people from Mexico use lard in making flour tortillas and in making the masa (dough) of the tamales. Others also use lard for frying. Mole, a type of sauce poured over chicken and pork, is made up of melted chocolate, roasted nuts, and bananas. This type of dish is prepared and served only on special occasions because the preparation time is long. Refried beans is a common side dish. It involves a three-step process. First, the beans are boiled with salt. The second step is the mashing and frying of the previously boiled beans. The third step is frying the previously mashed and fried beans. Since it......

Words: 799 - Pages: 4

The Tortilla Curtain

...Nathan Lee November 14, 2012 The Tortilla Curtain In T.C. Boyle's novel, "The Tortilla Curtain," the author makes an argument about the illegal immigration by using a image of coyote. The author discusses the symbolism as portrayed by the coyote as similar to that of the American attitude toward illegal immigrants in the United States. In this novel, Boyle tells an effective story of the illegal immigration in Southern California. While he tells the story of several characters throughout the novel, he best depicts the feelings of the characters symbolically by paralleling the story of the immigrants as comparable to the coyotes which continuously intrude into the yards of the residents in the community. Candido is one of the protagonists in the novel that is an illegal Mexican and is paralleled to the coyote. In addition, Boyle shows the meaning of the literal coyote to the real animal itself. This shows that coyote plays an important role in this novel as a symbol. In the beginning of the novel, Boyle uses the literal coyote to portray the real animal. Mossbachers' owns two dogs, Osbert and Sacheverell. One night a coyote jumps over and eats Sacheverell. Therefore Delaney's family build an even higher fence to keep out any unwanted animals like coyotes. However, a coyote jumps over again and eats the other one, Osbert. The homeowners association is trying to put up a gate to keep out "The Salvadorans, the Mexicans, the blacks, the gangbangers, and taggers and......

Words: 1416 - Pages: 6

Economics

...The Great Tortilla Crisis Tortillas are an essential or basic nourishment of the Mexican food. In late 2006, the corn cereal with which tortillas are made has soared to their highest levels in 10 years, creating a strong social discontent. By 2007, the price of kilo of tortillas, wafer made ​​from white corn, it came to be located above the 10 pesos ( about 90 cents) after registering an increase of about 11% in 2006 and 70% in the last six years (Reyes Guzman, 2007). The price of tortillas reached by 25 % increase in the City of Mexico, where workers eat one kilogram of this food daily, rich in carbohydrates. In response to the tensions generated by the increase of the tortilla, Mexico's president at the time, Felipe Calderon signed an agreement with producers and traders to try to stabilize its price. So the main question that many people asked is why were these prices soaring? This is just a traditional example of what happens to equilibrium prices when supply falls. As explained before, Tortillas are made from corn, and most of this corn from Mexico is imported from the US. The prices for corn in the US were rising very quickly due to surging demand in the market for ethanol. The Energy Policy Act of 2005 resulted in the Ethanol’s big break which led to an increased use of ethanol. People who produce Ethanol build new facilities and rapidly began to buy lots of corn. The result of this was a rightward shift of the demand curve for corn (Graph 1.1). A rise in the price......

Words: 800 - Pages: 4

Fget3

...substitute your flour tortilla with a whole-wheat tortilla for any of our tacos, burritos, quesadillas, chimichangas or flautas. We also have a popular “Power Lite” selection, which allows you to choose low-fat cheese and fatfree sour cream for any menu item. There is no charge for these substitutions. Below we have put together some of our recommendations of lower calorie menu options that you are sure to enjoy. You will also find our complete nutritional information chart below, which is designed to help you make informed decisions about what you choose to eat at Tijuana Flats. The chart allows you to customize the nutritional information to reflect exactly what you order in the restaurant. To use it, simply select a menu item, then choose all of the options that you would like to include in your menu item. Add each line of nutritional information together to get the total. Additional items, including Starters and Make it Wet options, are listed at the bottom of the chart. Also provided is our Allergen information. Remember, at Tijuana Flats you can eat what you like, how you like it, and as hot and wet as you want it - in other words, enjoy! Lower Calorie Items Burritos Steak Whole Wheat Burrito (regular size) 10'' Wheat Tortilla Steak Shredded Lettuce Diced Tomatoes Diced Onions Black Olives Fresh Jalapenos Substitute Powerlite low-fat cheese Substitute Powerlite fat-free sour cream Total Without Cheese Chicken Whole Wheat Burrito (regular size) 10'' Wheat Tortilla......

Words: 7885 - Pages: 32

Gghj

...5019 PH: 08 8242 2525 DINE IN MENU BOTANAS (APPETIZERS) Dips(to share) - all served with crunchy tortilla chips. Guacamole A creamy blend of ripe avocados, onions and our special sauce. $10.90 Tomato Con Chilli Cold and spicy tomato, onion and chilli dip. Frijole Con Queso A flavourful blend of beans, cheese and spices. Chilli Con Queso A tasty blend of cheese, hot chillies and spices. Combination Dips A platter of all 4 dips for those who cannot make up their minds. $10.60 $10.60 $10.60 S$18.90 L$26.90 NACHOS Nachos S$13.90L$18.90 Crispy hot tortilla chips smothered with melted cheese and crowned with jalepeno peppers. Baby Nachos Supreme For those who don't want to share. $14.90 Special Nachos S$19.90 L$26.90 Nachos as above with a delicious topping of guacamole, tomato con chilli and sour cream. Nachos Supreme As above on a bed of frijoles. S$20.50 L$28.90 ENTREMESES (ENTREES) Chicken Flautas $10.80 Two flour tortillas fried to crispy perfection with a delightfully seasoned filling of chicken topped with guacamole and salsa. Ribs Zapata $15.90 Pork spare ribs, basted with a spicy marinade, barbecued and smothered in our special sauce. Chilli Con Carne $13.90 A rich stew made from beans, ground beef, tomatoes, chilli and spices, served with crunchy corn chips. Prawn Taquitos $13.90 Two fingers of succulent prawn cutlets rolled in corn tortillas fried to crispy perfection. Guacamole and salsa on the side. Prawns in Mexican Batter $14.90......

Words: 892 - Pages: 4

Researcher

...com/locate/jcs Predicting hot-press wheat tortilla quality using flour, dough and gluten propertiesq F. Barros a, *, J.N. Alviola a, M. Tilley b, Y.R. Chen b, V.R.M. Pierucci c, L.W. Rooney a a Cereal Quality Lab, Dept. of Soil & Crop Sciences, Texas A & M University, 370 Olsen Blvd., TAMU 2474, College Station, TX 77843-2474, USA USDA-ARS Center for Grain and Animal Health Research, 1515 College Ave., Manhattan, KS 66502, USA c Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA b a r t i c l e i n f o Article history: Received 31 January 2010 Received in revised form 26 May 2010 Accepted 14 June 2010 Keywords: Wheat flour tortillas Quality prediction Texture analyzer a b s t r a c t A cost-effective, faster and efficient way of screening wheat samples suitable for tortilla production is needed. This research aimed to develop prediction models for tortilla quality (diameter, specific volume, color and texture parameters) using grain, flour and dough properties of 16 wheat flours. Another set of 18 samples was used to validate the models. The prediction models were developed using stepwise multiple regression. Dough rheological tests had higher correlations with tortilla quality than grain and flour chemical tests. Mixograph mixing time and dough resistance to extension (from extensibility test using a texture analyzer) were correlated best with tortilla quality, particularly tortilla diameter (r ¼ À0.87 and À0.86......

Words: 6671 - Pages: 27

How to Make Nachos in a Microwave

...you. Make them with all of your favorite ingredients or experiment with new ones. The possibilities are endless. Here is a quick and easy guide for making nachos in the microwave. Ingredients: 1. Tortilla chips 2. Cheese 3. Sour cream 4. Salsa 5. Vegetables of your choice 6. Your preference of refried beans, beef, or chicken Instructions: 1. Gather your ingredients a. Choose tortilla chips that are fresh. The fresher they are, the better. b. There are many types of cheese to choose. You can use shredded cheddar, mozzarella, or Monterey jack. c. Sour cream is an additional cold topping you can use. d. The salsa you use is your preference. You can use mild, medium, hot, or none at all. e. You can use any vegetables as cold toppings such as; diced tomatoes, onions, avocado, black olives, and peppers. f. Choose from any hot toppings like refried beans, chicken, or beef. 2. Put tortilla chips on a microwave safe plate. 3. Spread the tortilla chips out in a single, thin layer on the plate. a. The more spread out the chips are on the plate, the more space there will be for cheese. 4. Sprinkle cheese on top of the tortilla chips. a. Try to get the same amount of cheese on all of the tortilla chips. 5. Add hot toppings. a. Choose from refried beans, chicken, or beef. *You will add your cold toppings later. 6. Put the plate in the microwave. 7. Cook the nachos for 2-5 minutes...

Words: 807 - Pages: 4

Business

...steak taco) Homemade buffalo chicken sauce for wings. Mexican rice: Find recipe for a good Mexican rice. Food Cost: Corn Tortilla’s a package of them at weis for $1.89. Corn Tortilla’s Utilization: Nacho’s, Taco Shells, and Taco Bowl for Taco Salad. Ingredients for good shells: Put tortilla in canola oil, sprinkle salt for seasoning, Bake in oven for 375 Degrees for 10 minutes. Tasty Taco Food Calculations: Note to self: If Corn tortilla pack came in a package of 12 I could get 4 Tasty Beef Taco orders out of it which would be $24.00 minus the $1.89 that would be a profit of $22.11 just for the tasty taco. If I were to do sales of 35 tasty taco orders a week. The calculations would be 35 divided by 3 would tell me I would use 12 packages of corn tortillas in the week 12 times 1.89 = 22.68 food cost for just tortillas but the profits at $6.00 an order would be 6 x 35 = 210 minus the 22.68 profits would be 187.32. So calculations formula would be sales divided by how many shells in one order = number of packages of tortillas used to make tacos for the week, then take number of packages and multiply that by the cost of one package of tortillas= the food cost spent for tortillas that week to make taco’s. Then take number of orders for week multiply that by cost of tasty taco then subtract food cost for the week = profit for the week....

Words: 466 - Pages: 2

Enchiladas

...traced back to the time of the Aztecs. The Mayas were the first to invent the tortilla and the start of the enchilada. The start was simple, to create them they would wrap the tortilla around different meats, fish, beans, and chilies. This was called a chillapitzalli, this word came from combining the Aztec words, chili and flute. It wasn’t until Spain’s influence that they would also fry them and top them with salsa. They would stack the tortillas with layers of salsa and cheese, and to top this creation off they would place lettuce and a fried egg on top. Later Spain would change the word chillapitzalli into something easy for them to pronounce, enchilada. In the late 1800’s was when the word enchilada would first be seen in print. The word enchilada comes from the Spanish word enchilar, meaning to add chili to something. In 1521 Spain invaded Mexico. The Spanish did not completely alter Mexican food, but what they did was bring new ingredients into the picture. They introduced new meat, such as chicken, pork and beef as well as new spices and dairy products. The introduction of cows not only gave them beef but it also gave them milk which thus gave them the cheese for their enchiladas. And now with chickens it gave them the egg that they put on top of the enchilada. And because of the introduction of pigs they were now able to fry with the fat from the pig. So they could now fry the tortillas and fry the egg for the enchiladas. Before the Spanish arrival they used......

Words: 606 - Pages: 3

Tacos in a Shell

...Etymology According to the Real Academia Española, publisher of Diccionario de la Lengua Española, the word taco describes a typical Mexican dish of a maize tortilla folded around food ("Tortilla de maíz enrollada con algún alimento dentro, típica de México"). The original sense of the word is of a "plug" or "wad" used to fill a hole ("Pedazo de madera, metal u otra materia, corto y grueso, que se encaja en algún hueco").[1] The Online Etymological Dictionary defines taco as a "tortilla filled with spiced meat" and describes its etymology as derived from Mexican Spanish, "light lunch", literally, "plug, wadding".[2] The sense development from "plug" may have taken place among Mexican silver miners, who used explosive charges in plug form consisting of a paper wrapper and gunpowder filling.[3] History The taco predates the arrival of Europeans in Mexico. There is anthropological evidence that the indigenous people living in the lake region of the Valley of Mexico traditionally ate tacos filled with small fish. Writing at the time of the Spanish conquistadors, Bernal Díaz del Castillo documented the first taco feast enjoyed by Europeans, a meal which Hernán Cortés arranged for his captains in Coyoacán.[4][5] It is not clear why the Spanish used their word, "taco", to describe this indigenous food. Traditional tacos There are many traditional varieties of tacos: Tacos al pastor made with adobada meat. Tacos Al pastor/De Adobada ("shepherd style") are made of thin......

Words: 860 - Pages: 4

Tacos

...According to the Real Academia Española, publisher of Diccionario de la Lengua Española, the word taco describes a typical Mexican dish of a maize tortilla folded around food ("Tortilla de maíz enrollada con algún alimento dentro, típica de México"). The original sense of the word is of a "plug" or "wad" used to fill a hole ("Pedazo de madera, metal u otra materia, corto y grueso, que se encaja en algún hueco").[1] The Online Etymological Dictionary defines taco as a "tortilla filled with spiced meat" and describes its etymology as derived from Mexican Spanish, "light lunch", literally, "plug, wadding".[2] The sense development from "plug" may have taken place among Mexican silver miners, who used explosive charges in plug form consisting of a paper wrapper and gunpowder filling.[3] The taco predates the arrival of Europeans in Mexico. There is anthropological evidence that the indigenous people living in the lake region of the Valley of Mexico traditionally ate tacos filled with small fish. Writing at the time of the Spanish conquistadors, Bernal Díaz del Castillo documented the first taco feast enjoyed by Europeans, a meal which Hernán Cortés arranged for his captains in Coyoacán.[4][5] It is not clear why the Spanish used their word, "taco", to describe this indigenous food. There are many traditional varieties of tacos: Tacos al pastor made with adobadameat.  Tacos Al pastor/De Adobada ("shepherd style") are made of thin pork steaks seasoned with...

Words: 860 - Pages: 4

Love Analysis

...Cheesy Chicken “Benchiladas” 4-6 boneless, skinless chicken breasts 8 oz. reduced fat sour cream 8 oz. Ranch salad dressing flour tortillas (10-15) – we like Azteca, packs of 10 jar of salsa shredded Mexican cheese (I usually use close to 4 cups, I love cheese!) Directions: Cook chicken breasts by preferred cooking method until cooked through. Set aside to cool a bit. While chicken is cooling, mix up the sauce. In a large mixing bowl, combine half of the sour cream and half of the Ranch dressing. In a small bowl, combine the rest of the sour cream and Ranch dressing. Stir both until well combined. Shred or chop the cooked chicken and add to the large mixing bowl. Mix well with sauce. Preheat the oven to 375°. Grease a 9 x 13″ pan (and possibly another, smaller pan if needed). Take one tortilla and top with a little less than 1 tbsp. of the sauce from the small bowl. Spread over the tortilla in an even layer. Add some of the chicken mixture to the center of the tortilla. Top with salsa to taste. Sprinkle with shredded cheese, to taste. Roll up tortilla and place, seam side down, in the prepared baking dish. Repeat with remaining ingredients (usually makes 10-15 enchiladas). Bake in preheated oven for 25-30 minutes (30 for a crispier tortilla). Allow to cool a few minutes before serving. Mexican Sour Cream Rice 1 cup uncooked long grain white rice 1 (14 ounce) can chicken broth 1 cup reduced fat sour cream 1 (4 ounce) can diced green chile peppers 1 cup......

Words: 391 - Pages: 2