From The Kitchen Of Rachelle Underwood



Tuesday, July 12, 2011

Flour Tortillas (Gorditas)

It's been awhile, I know. Life has not been abnormally busy, but I just needed to take a break from recipe experimentation. But, I'm back and have some new recipes coming your way! I'm thinking about publishing all the recipes on this blog into one cookbook, including some bonus recipes. However, I wanted to know from my followers/friends if this is something worth putting time into. Answer the poll question to your left! Thanks!
I have another flour tortilla recipe on this blog, but it has alot more shortening in it. While it's good, this recipe is awesome! The tortilla has body to it, kind of like a gordita that you would get at Taco Bell. These tortillas are super good for wraps, tacos, and a replacement for pita bread or any flat bread. They are super flavorful, soft, and make any meal TDF! They store very well in the fridge, you just need to reheat them in a dry skillet on high until warmed. Don't worry if you can't roll out a perfect circle. My tortillas are not perfectly round, they are much more rustic looking.
You could try substituting one cup of whole wheat flour to these a little more healthy. However, I like white and not wheat....and can't we all agree white tastes better anyways?


Flour Tortillas (Gorditas)

2 c. flour
1 1/2 tsp baking powder
1 1/4 tsp salt
2 tsp oil
3/4 c lukewarm milk (2 percent is fine)
2 tbs shortening

In a medium bowl, combine flour, baking powder, salt, and shortening. With your hands, mix the ingredients, incorporating the shortening into the flour. Stir in milk and oil until combined. Pour mixture onto the countertop (it will be dry and crumbly at first, but after kneading, it will come together) and knead until smooth and elastic (about 4 minutes). Return kneaded dough to bowl, cover and let sit for 30 minutes (this is to let the gluten relax, the dough will NOT rise). Using a knife or kitchen scissors, cut large dough ball into 8-10 pieces. Preheat a pancake griddle or a large skillet to medium high heat. Roll out small dough balls until very, very, thin and at least 8-10 inch wide. (the dough will shrink once placed on the griddle). Cook for 1-2 minutes on each side or until done.

1 comment:

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