Alex Stupak’s Mexican Flour Tortilla2015-01-20
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About 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
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"
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...
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"
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
Make the flour tortilla
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.
Cooking the Tortillas
Storing the cooked tortillas
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.
The other recipe of Tortillas
All recipes of Tacos
All the Recipes of Tacos are HERE
All the Mexican Cuisine recipes
All the Mexican Cuisine recipes are HERE
The result and the pix
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