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Cuisine d'Aubéry
The food blog of FX
Base Tortilla

https://www.cuisinedaubery.com/recipe/authentic-mexican-flour-tortilla/

Alex Stupak’s Mexican Flour Tortilla

A recipe by Alex Stupak Tuesday January 20, 2015
2 comments Share:
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4.9
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Alex Stupak's flour tortillas

FX (François-xavier)

About this recipe

If you decided to make your own tacos, why not learn to make Tortillas, your homemade tacos will taste even better!

Alex Stupak’s Mexican Flour Tortilla

Of the several kinds of tortillas, the Flour ones are popular in the States

Alex Stupak’s Mexican Flour Tortilla

These are also my favorites

Alex Stupak’s Mexican Flour Tortilla

Source of the recipe

I got this recipe in the book "Tacos: Recipes and Provocations" by Alex Stupak.

Alex Stupak has become an expert in tacos after opening his restaurant and learning the Mexican cuisine in Mexico.

To purchase online, see HERE

Alex Stupak’s Mexican Flour Tortilla

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"

Alex Stupak’s Mexican Flour Tortilla

Alex Stupak’s Mexican Flour Tortilla

Print Recipe Print Pdf Recipe
Chef: Alex Stupak Preparation Time: 10 Minutes Cooking Time: 15 Minutes Ready in: 10 Minutes Yield: 13 Tortillas of 6 inches Skill: Easy Level Cuisine: Mexican Cuisine Courses: Base, Tortilla, 
Lard
4.9
Ingredients
  • For 13 Tortillas, 5.9" (or 5 29/32" or 15 cm) in diameter
    or 5 Tortillas, 9.84" (or 9 27/32" or 25 cm) in diameter

  •   1 ⅔ Cup Flour (240 grams)
  •   ¼ Cup Lard (54 grams). Pork fat
  •   ½ teaspoon of Salt
  •   ½ Cup Water (120 grams)


  • For 24 Tortillas, 5.9" (or 5 29/32" or 15 cm) in diameter
    or 9 Tortillas, 9.84" (or 9 27/32" or 25 cm) in diameter

  •   3 Cups Flour (443 grams)
  •   ½ Cup Lard (99.6 grams). Pork fat
  •   0.9 teaspoon of Salt
  •   1 Cup Water (221.5 grams)


  • For 8 Tortillas, 5.9" (or 5 29/32" or 15 cm) in diameter
    or 3 Tortillas, 9.84" (or 9 27/32" or 25 cm) in diameter

  •   1 Cup Flour (147.6 grams)
  •   2 Tablespoons Lard (33.2 grams). Pork fat
  •   0.3 teaspoon of Salt
  •   ⅓ Cup Water (73.8 grams)


  • For 4 Tortillas, 5.9" (or 5 29/32" or 15 cm) in diameter
    or 1 Tortillas, 9.84" (or 9 27/32" or 25 cm) in diameter

  •   ½ Cup Flour (73.8 grams)
  •   1 Tablespoon Lard (16.6 grams). Pork fat
  •   0.1 teaspoon of Salt
  •   3 Tablespoons Water (36.9 grams)

  • You will need...
    KitchenAid 7-Quart Stand Mixer
    Hamilton Beach Stand Mixer
    Wooden Rolling Pin
    Cast Iron Shallow Casserole Le Creuset
    Saute Pan Scanpan
    Steps

    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)

    Alex Stupak’s Mexican Flour Tortilla

    The dough or "masa"

    1. 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

    2. 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

    Alex Stupak’s Mexican Flour Tortilla Alex Stupak’s Mexican Flour Tortilla

    3. Pour in the Water (½ Cup or 120 g) and mix for 1 minute until the dough comes together

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

    Alex Stupak’s Mexican Flour Tortilla Alex Stupak’s Mexican Flour Tortilla

    5.  Place the dough into a bowl and cover it with a wet towel, for about 10 minutes

    Alex Stupak’s Mexican Flour Tortilla

    Make the flour tortilla

    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.

    Alex Stupak’s Mexican Flour Tortilla

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

    7. Using a rolling pin, roll out the dough into a 5.9" (or 5 29/32" or 15 cm) circle and 0.07" (or 5/64" or 0.2 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.

    Alex Stupak’s Mexican Flour Tortilla Alex Stupak’s Mexican Flour Tortilla

    8.  If you have a hard time to shape perfect rounds, you can cheat by placing a plate, and cut around the edges with a knife

    9. Your tortilla is ready ! it needs to be cooked right away otherwise it would dry fast

    Alex Stupak’s Mexican Flour Tortilla Alex Stupak’s Mexican Flour Tortilla

    Cooking the Tortillas

    10.  Cook the tortilla on a hot non stick skillet for about 10 seconds

    11. If the tortilla puffs you will need to pinch it

    12. After 10/15 seconds or so, flip the tortilla for another 5 seconds

    Alex Stupak’s Mexican Flour Tortilla Alex Stupak’s Mexican Flour Tortilla Alex Stupak’s Mexican Flour Tortilla

    Storing the cooked tortillas

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

    14. 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.

    Alex Stupak’s Mexican Flour Tortilla
    Result
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    The other recipes for Tortillas

    Alex Stupak’s Mexican Corn Tortilla

    All recipes for Tacos

    Easy Mexican Chicken Tacos

    Asian Beef Tacos (“Tacos estilo Asiáticos”)


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    2 comments

    Tehmina Tuesday April 16, 2019

    Please let me know if I can use butter instead of Lard to maje flour tortillas.

    FX (François-xavier) Tuesday April 16, 2019

    not sure, butter has a taste. Try butter perhaps - or Try substituting half margarine and half grapeseed oil

     

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    Hello! My name is FX (François-xavier). I happily share my passion for all things salted and sweet. Since I moved from France to Los Angeles, I have been on a long journey to learn and share the best recipes, from the best world class chefs, all in my small kitchen in Highland Park. I appreciate your part in this journey and am honored that you are here.
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