Flour Tortillas Recipe
The Mexican recipes are becoming more famous in our US local restaurants. I have visited central Hawaii and being served the famous Mexican recipe – Flour Tortillas. I was so much impressed with the dish and asked the chef to give its recipe. I am narrating the recipe below. The recipes are easier to prepare and cook and you will find fun while discovering new dishes.
Flour tortillas are popular in north Mexico ad being closed to USA so, this is very popular in our community as well. They are available in every mini to big supermarkets. Most of the flour tortillas are imported from Mexico because they are simply not available in USA. They are considerably top quality and easy to cook.
Quality flour tortillas are very large in size; some may found to be 4 inches to 16 inches in diameter and might be very thin or bit thicker. There preparation is also easy. Mexico is the largest exporter of tortillas, there are largest and thinnest tortillas are produced. Some of the popular importers are based in New Mexico, California, Arizona and Texas. Most popular tortillas are known for largest in length and thinnest in width. One can eat with one hand. The common flour tortilla has a diameter of about 6 inch and about 0.15 thicker.
They are made mix of Mexican wheat, some salt and water and occasionally little baking powder.
Mexican flour are known to be soft, mean it holds little protein and Indian bread flour but still much higher than ordinary caked flour found in USA so, Mexican flours are known as excellent flour and are really in great demand our restaurants. You can find some local made bread-type of flour, which are the source of more proteins.
If you want to add bit fat in your flour tortillas then just add some Lard and mix it. Using Sonora would be an ideal option though. Most of the people prefer little tortillas; somehow I find no real taste in it. Using Sonora would add some extra fat. Also mixing oil would also find way better as lard. Using butter would find finest alternative. We will suggest adding fat about 2 tablespoons per cap. You have seen dry tortillas in your favorite restaurants. They use less fat and are softer.