I've recently gotten really interested in Sonoran style flour tortillas. I've tried a couple spots on the west coast and Arizona and have since tried making them myself. To me when done right, it's next level beyond anything I've had prior.
I always get a nice puff, large bubbles (closer to a naan), and not trying to brag--they are pretty tasty.
But its pretty different from what I see online or at certain spots with the really well marbled small bubble tasty looking translucent tortillas. I don't use manteca, so maybe that's part of it? I use crisco or butter. I am more on team crisco lately and incorporate it into the flour before adding the water and milk.
What can I do besides be a 70 year old Mexican person doing it for 40 years?
My recipe I use from a general Mexican cookbook is more or less
3 1/2 Flour
1/2 tsp Salt and Baking Powder
1/4 cup fat
1/2 cup milk at room temp
1/2 cup water
Knead for gluten ,rest in fridge, roll, puff, enjoy etc.
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