How To Add Flavor To Flour Tortillas

The homemade flour tortillas from this contempo post piece of work cracking when they are acting equally a supporting player in your meal. When you lot take a ascendant sauce/salsa providing most of the flavour then you unremarkably don't need whatsoever competing flavors from the tortilla.

Simply you are busy right? Information technology'south not piece of cake to find time to make Mexican masterpieces with killer sauces each and every night.

So for those times when you need the tortilla to provide some extra oomph it can exist good to have some season-infused tortillas on standby.

Chipotle Flavored Flour Tortillas Recipe

Today we'll be looking at two versions of chipotle flavored tortillas. One version uses chipotles in adobo, the other uses chipotle powder.

Both versions are ridiculously piece of cake to brand. You can utilise the recipes equally listed, or feel costless to riff on the ideas and season away with your choice of peppers and aromatics.

We'll be using the same measurements (and lard) that we used in the homemade flour tortilla commodity.

Add ane.v teaspoons of salt to 3 cups unbleached all-purpose flour, mix well.

Add three tablespoons of lard and employ your fingers to crumble it into the flour mixture.

This will brand approximately 12-14 tortillas, and so we are going to divide this in half for testing purposes. You tin can do the same with whatsoever flavor variations you want to experiment with before making a full batch.

The first one-half volition use two chipotles in adobo.

Cut the stems off both chipotles and scrape out the seeds.

Blend the chipotles with ½ cup warm h2o (only ½ cup because we are making a half batch).

Add to the flour mixture and stir as much as yous can with a spoon.

And then dump onto a apartment surface and knead until y'all take a cohesive brawl.

For the other half, we'll add 2 Tablespoons of chipotle powder directly to the flour mixture:

Add i/2 loving cup warm h2o and stir/knead until yous have a like mound of dough.

Permit these rest for thirty minutes or and then, this volition make the tortillas easier to roll out.

Then tear off golfball sized clumps and roll between your hands to make them smooth.

Roll out each tortilla on a flat surface. Using a tapered rolling pin volition help you lot get them super thin if y'all want.

Continue flipping and rotating them so you are always rolling in a new direction. If they are sticking to the surface add a few dashes of flour.

Heat a comal or griddle to medium loftier heat. Place the tortilla on the comal. Eventually you'll see bubbles forming.

Let melt a few seconds longer then flip. The other side will expect like this:

Come across those light brown spots? That's what y'all want!

Ideally information technology will have 45-threescore seconds to melt each side. If it'due south taking longer to bubble you can heighten the stove temp. If bubbles are forming correct off the bat you probably demand to lower the temp.

Continue with the balance of the batch. It'll get fast if you lot are always rolling the next i out while yous have i cooking on the stove.

30 minutes afterward you lot'll take two stacks of the freshest flour tortillas you've ever had. And they're flavored!

Results

OK, now on to the well-nigh of import part. How do these two different versions taste?

Both are muy bueno and could most exist eaten on their own.

The tortillas fabricated with chipotles in adobo accept a subtle chipotle flavor in the background.

The ones fabricated with chipotle pulverisation are more than powerful, with an initial smash of smoky chipotle flavor rapidly followed up by some heat.

I would be more than likely to use the chipotle powder version if my photoshoot was taking longer than I thought it would and I needed a quick repast with some instant oomph.

Simply more than importantly, once you lot have the proportions down for the plain flour tortillas (three cups flour, 3 tablespoons lard, 1.five teaspoons common salt, 1 cup warm water) then the possibilities for flavoring them to your liking are endless!

Permit me know how it goes.

Buen Provecho.

Full batch:
3 cups all purpose flour
three tablespoons lard
1.5 teaspoons salt
1 cup warm water
iv tablespoons chipotle powder (or 4 chipotles in adobo)

Add the salt to the flour and mix well
Employ your fingers to crumble the lard into the flour mixture.
Add the chipotle powder and mix well.
Add 1 cup warm h2o and stir as much as you can with a spoon, then dump onto a flat surface and knead into a cohesive brawl.
Allow residue for at to the lowest degree thirty minutes.
Tear into golfball sized chunks, coil between your hands to shape them into smoothen balls.
Roll out to approximately v-6 inches in diameter.
Heat a comal/griddle to medium high estrus and add tortilla.
Cook each side for 45-60 seconds or until calorie-free chocolate-brown spots course.
As one tortilla cooks, gyre out the next one to expedite the process

Above recipe is for chipotle pulverization. When using chipotles in adobo, blend chipotles with water in blender and add to flour mixture.

Click the stars above to charge per unit it or go out a comment downwardly below! @mexplease

Don't forget that information technology's like shooting fish in a barrel to make homemade corn tortillas also. Click hither for the article.

And if y'all desire to make some flour tortillas using olive oil instead of lard click here.

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