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Alex Stupak’s Mexican Flour Tortilla

2015-01-20
  • This Recipe
  • Chef: Alex Stupak
  • Cuisine: Mexican Cuisine
  • Course: Base, Tortilla
  • Difficulty: Easy
  • Category: Base
  • Yield: 13 Tortillas of 6 inches
  • Preparation Time: 10 Minutes
  • Cooking Time: 15 Minutes
  • Readiness Time: 10 Minutes
  • This Post
  • Chef : François
  • Category: Recipe
  • Posted on: Tuesday January 20, 2015
  • Comments : No Comment
  • Languages :  English  |   Français
  • Share This Recipe

   La version Française se trouve ICI
The flour tortilla by the chef Alex Stupak 

Flour Mexican Tortillas

Source of the recipe

I got this recipe in the book “Tacos” by Alex Stupak.

You may find it online, HERE.

Alex Stupak has become an expert in tacos after opening his restaurant and learning the mexican cuisine in Mexico.
Flour Mexican Tortillas
In his book, Stupak offers recipes “new wave”, as he puts it : “to declare that the only good Mexican cuisine is ‘authentic’ also assumes that the cuisine has ceased evolving

Ingredients

Flour Mexican Tortillas
 
1 ⅔ Cup Flour (240 grams)

¼ Cup Lard (54 grams). Pork fat

½ teaspoon of Salt

½ Cup Water (120 grams)

Half quantities

 
¾ Cup Flour (120 grams)

2 Tablespoons Lard (27 grams). Pork fat

¼ teaspoon of Salt

¼ Cup Water (60 grams)

Steps

Flour Mexican Tortillas

The Lard…

When I started his Flour Tortilla recipe, I was puzzled at first as his recipe contains Lard.

However it looks like that’s authentic, as I talked to native Mexicans who reported that they really use Lard for their tortillas.

If you can’t eat or don’t want to eat Lard, Stupak recommends to make Corn Tortillas instead (HERE)
Flour Mexican Tortillas

The dough or “masa”

Stupak recommends to use a stand mixer (like the usual kitchen aid on the photos) with the paddle attachment, but you may also knead the dough (the “masa” ) by hand
Flour Mexican Tortillas
Combine the

Flour

(1 ⅔ Cup or 240 g), the

Lard

(¼ Cup or 54 g), the

Salt

(½ teaspoon) and mix on low speed (number 2) for about

2 minutes



Pour in the

Water

(½ Cup or 120 g) and mix for

1 minute

until the dough comes together

Flour Mexican Tortillas
Flour Mexican Tortillas
The danger is to over mix, which would make the dough too elastic : it would become too hard to roll it thinly

Transfer the dough to a work surface and cover it with a wet towel, for about

10 minutes



Flour Mexican Tortillas

Make the flour tortilla

Grab a handful of dough (about the size of a golf ball) and roll it into a sphere.

Flour Mexican Tortillas
Flour Mexican Tortillas
Using a rolling pin, roll out the dough into a 5.9" (or 5 29/32" or 15 cm) circle and 0.11" (or 1/8" or 0.3 cm) thick.
If the tortilla is too sticky, you may want to mix again with a tablespoon of flour, but I never needed to do it so you should be fine.
Flour Mexican Tortillas
If you fail to make rounds, you can cheat by cutting a circle with a knife of a large cookie cutter, as Julia Child used to say : “who’s in the kitchen to see anyways ?”
Flour Mexican Tortillas
You cannot use the tortilla press, even if you want to impress your guests….

Stupak mentions that the tortilla press can be only used with corn tortillas. The Flour Tortillas contain gluten which makes them elastic : use the rolling pin and forget about the press.
Flour Mexican Tortillas
Your tortilla is ready ! it needs to be cooked right away otherwise it would dry fast

Cooking the Tortillas

Cook the tortilla on a hot non stick skillet for about

10 seconds



Flour Mexican Tortillas

If the tortilla puffs you will need to pinch it

Flour Mexican Tortillas

After

10/15 seconds

or so, flip the tortilla for another

5 seconds



Flour Mexican Tortillas
Flour Mexican Tortillas

Storing the cooked tortillas

You may store the cooked tortillas on a plate sitting on a double boiler

Stupak mentioned that it’s best if you use the tortillas right away. After cooking them, garnish them and serve your tacos, they will taste better when they are freshly cooked.

Bon Appétit !

Flour Mexican Tortillas

The other recipe of Tortillas

Alex Stupak’s Mexican Corn Tortilla


The result and the pix




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What to cook with...

Celery

,

5 spice powder

,

Almond extract

,

Almond paste

, Almond powder,

Almonds

, Avocado,

Basil

,

Beef

,

Beef stock

,

Brown sauce

,

Buttermilk

,

Candied orange

,

Cardamom

,

Carrots

, Chicken,

Chili powder

,

Chipotle

, Chocolate,

Chorizo

,

Choux dough

, Cilantro, Cinnamon,

Cloves

,

Cocoa Powder

,

Coconut

,

Coconut mousse

,

Cognac

,

Coriander powder

,

Crème fraiche

, Cumin,

Diced bacon

, Egg Whites, Egg yolks, Eggs,

Espelette pepper

,

Fennel

,

Fenugreek

,

Fermented milk

,

Fish

,

Fish stock

,

Fish stock

, Garlic,

Genoa bread

,

Gianduja

, Ginger,

Glucose

, Grand marnier,

Grand marnier ice cream

, Green onion,

Ham

,

Hazelnuts

,

Hoisin sauce

, Honey, Hot peppers,

Ice cream

,

Icing fondant

,

Inverted sugar

,

Italian meringue

,

Ketchup

,

Ladyfingers

,

Lamb

,

Lard

,

Laurel (bay) leaves

,

Leeks

,

Lemon

,

Lemon zests

,

Lobster

,

Madeira

,

Mango

,

Masa

,

Mascarpone

,

Mascarpone cream

,

Milk chocolate

,

Milk powder

,

Mint

,

Mushrooms

,

Nutmeg

,

Olives

, Onions,

Orange juice

,

Orange zests

, Oranges,

Palm sugar

, Paprika,

Parmesan cheese

, Parsley,

Pastis

,

Pastry dough

,

Pearl sugar

,

Peppers

,

Pistachio paste

,

Pistachios

,

Pork

,

Potatoes

,

Powdered anis

,

Puff dough

,

Rabbit

,

Raisins

,

Red wine

,

Rice

,

Rice vinegar

,

Ricotta cheese

,

Rosemary

,

Rum

,

Rye flour

,

Saffron

,

Salmon

,

Sausage

,

Sesame oil

,

Sesame seeds

,

Shallots

, Soy sauce,

Spinach leaves

,

Strawberries

, Thyme,

Tomato paste

,

Tomatoes

,

Tonka bean

,

Tuna fish

,

Turmeric

, Vanilla,

Vanilla sugar

,

Vegetable shortening (crisco)

, Whipping cream,

Whiskey

,

White wine

,

Whole flour

,

Worcestershire sauce

,

Yoghurt

,



1 ⅔ Cup Flour (240 g)

¼ Cup Lard (54 g)

½ teaspoon of Salt

½ Cup Water (120 g)