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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 : 2 Comments
-
Languages :
English | 
Français
- Ingredients
- Lard,
La version Française se trouve ICI |
Alex Stupak's flour tortillas |
PrintAbout this recipeIf you decided to make your own tacos, why not learn to make Tortillas, your homemade tacos will taste even better! |
 |
 | Of the several kinds of tortillas, the Flour ones are popular in the States |
These are also my favorites |
 |
 | Source of the recipeI 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 |
 | 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
 | For 13 Tortillas, 5.9" (or 5 29/32" or 15 cm) in diameter |
For 24 Tortillas, 5.9" (or 5 29/32" or 15 cm) in diameter |
For 8 Tortillas, 5.9" (or 5 29/32" or 15 cm) in diameter |
For 4 Tortillas, 5.9" (or 5 29/32" or 15 cm) in diameter |
You will need...
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)
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)
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
2. Combine the
Flour
(1 ⅔ Cup or 240 g), theLard
(¼ Cup or 54 g), theSalt
(½ teaspoon) and mix on low speed (number 2) for about2 minutes
3. Pour in the
4.
The danger is to over mix, which would make the dough too elastic : it would become too hard to roll it thinly
Water
(½ Cup or 120 g) and mix for1 minute
until the dough comes together4.
The danger is to over mix, which would make the dough too elastic : it would become too hard to roll it thinly 
5. 
Place the dough into a bowl and cover it with a wet towel, for about
Place the dough into a bowl and cover it with a wet towel, for about 10 minutes
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.
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.
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.
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.
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
If you have a hard time to shape perfect rounds, you can cheat by placing a plate, and cut around the edges with a knife9. Your tortilla is ready ! it needs to be cooked right away otherwise it would dry fast
Cooking the Tortillas |
10. 
Cook the tortilla on a hot non stick skillet for about
11. If the tortilla puffs you will need to pinch it
12. After
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 another5 seconds
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.
You may store the cooked tortillas on a plate sitting on a double boiler14. 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.
Result |
|
The other recipe of Tortillas  |
All recipes of Tacos  All the Recipes of Tacos are HERE |
The result and the pix
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Cooking with the same Chef ?
All recipes of Alex Stupak |
Recipes from the same Book!
All recipes from the book "Tacos: Recipes and Provocations" |
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1 ⅔ Cup Flour (240 g)
¼ Cup Lard (54 g)
½ teaspoon of Salt
½ Cup Water (120 g)
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