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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 |
The flour tortilla by the chef Alex Stupak |
Print | 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
 | 1 ⅔ Cup Flour (240 grams)¼ Cup Lard (54 grams). Pork fat½ teaspoon of Salt½ Cup Water (120 grams) |
Half quantities¾ Cup Flour (120 grams)2 Tablespoons Lard (27 grams). Pork fat¼ teaspoon of Salt¼ Cup Water (60 grams) |
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) |
 | 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 |
 | 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 |
Pour in the Water (½ Cup or 120 g) and mix for1 minute until the dough comes together |
 |
 |  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 |
 |
Make the flour tortillaGrab a handful of dough (about the size of a golf ball) and roll it into a sphere. |
 |
 | 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. |
 |  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 ?" |
 | 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. |
 | 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 |
 |
If the tortilla puffs you will need to pinch it |
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After 10/15 seconds or so, flip the tortilla for another5 seconds |
 |
 | 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 ! |
 |
The other recipe of Tortillas  |
All recipes of Tacos  All the Recipes of Tacos are HERE |
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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