This Homemade Jalapeno Tortilla recipe is simply delicious. They are hearty enough to stuff to your heart content but good enough to eat plain.
I’m so picky when it comes to tortillas. So many store-bought tortillas are thick and gummy or they’re so thin that they become brittle and fall apart as soon as you try to pick them up. This Homemade Jalapeno Tortilla Recipe is neither.
I just love this time of year. The garden is flourishing with tomatoes and peppers, and my herbs are amazing!
So when I set out to make my tortillas, I just had to try stuffing them with some garden fresh jalapenos.
When I think jalapeno, I think of Mexican inspired dishes. I’ve made plain tortillas before but wasn’t happy with them, so I thought this would be a great time to give them another try.
This tortilla recipe isn’t difficult at all. I tried using my handy dandy tortilla press, but they are rolled so thin that it was more of a pain than my handy dandy rolling pin. They puff up as they cook and are strong enough to load up but are good enough just to eat plain too.
We love Mexican inspired dishes especially in the summer when it’s so easy to make some fresh salsa or to throw a few tacos together and oh don’t forget the margaritas! I’ll definitely be making our own tortillas. They are so good.
2jalapenosseed, ribs removed (3 if you want a lot of jalapeno flavor
Instructions
In the bowl of an electric stand mixer, fitted with a dough hook, combine the flour and salt. Blend to combine. Add jalapenos, oil,and water and mix on low until combined. Scrape sides as necessary. Blend until mixture forms a ball, approximately 1 minute. Continue for another minute or until dough is smooth.
Remove the dough from the bowl to a flour-dusted work surface and cut into 16 equal-sized pieces. Roll into balls and flatten into disks. Cover with a towel and let rest for 15 minutes.
After resting, roll the dough from the center out to form a circle measuring 6 to 7-inches. Cover with a clean towel until cooking. Add flour only as necessary. More flour will yield a tougher tortilla.
Heat a skillet on medium-high. Place tortilla in the skillet when hot. If tortilla browns too quickly, reduce heat. If tortilla doesn’t have brown spots after a minute, increase heat. Flip when a few pale brown spots appear and cook for another 30 seconds. (I used a fish flipper and it worked well). Remove from the pan and keep in a covered container or zip-lock bag.
Wipe out the flour from the pan between tortillas to prevent burning.
Serve immediately or store in a covered container. If using later, microwave uncovered for 15-25 seconds.
Tortillas keep well stored in an airtight container at room temperature for 24 hours or freeze well. If freezing, separate tortillas with parchment paper or wax paper before placing in the freezer.
Notes
The original recipe is attributed to Chris Scheuer from Cooks.com.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
As far as I know, the answer is no. What makes flour tortillas hard is not adding enough lard or oil and water and not kneading the dough for the required amount of time, and NOT allowing the dough to rest in a warm place at least 30 minutes before making flour tortillas.
During tortilla production, it is necessary to have some of the leavening occur early in the process, enabling uniform distribution of gas cells. The sodium bicarbonate should then release carbon dioxide just prior to the press and oven.
Using a ceramic tortilla warmer or steaming them before serving will keep them pliable. Once you get the hang of keeping your tortilla dough the right temperature and moisture, making them at home will become second nature.
You could set up a steamer, but much faster is to simply dip the tortilla in water and toss it straight on a hot surface. As the surface moisture evaporates, it steams the tortilla until it's soft all the way through. Meanwhile, the hot contact with the pan gives it some nice toasty browned spots.
It can sit on the counter for up to an hour if needed, but don't go beyond that. Pro Tip: Resting for at least 15 minutes relaxes the gluten so you can roll them out into smooth discs of deliciousness. Once the dough has rested (don't skip this step!!), you are ready to roll the tortillas out and to cook them.
I tested a few different variations and found that just a little bit of baking powder yielded the best texture albeit a very minor difference compared to the version without baking powder. So, if you don't have baking powder then you can omit it altogether. The tortillas will be just as good!
Although traditionally made with lard, these tortillas are equally delicious using butter, shortening, or vegetable oil as the fat. If you choose to use oil, add it with the water in step 3.
If you don't have baking powder, don't worry. It's not necessary. The tortillas turn out perfectly fine without it. I've made tortillas without baking powder and they are tender and delicious.
Cream of Tartar: It's used in baked goods as a leavening agent and adds a little more fluff to the tortillas. If you don't have cream of tartar, you can leave it off. The tortillas will still turn out fine!
You'll need: flour, salt, cold lard (or cold bacon fat or shortening), and water. That's it! Lard is one of the most common cooking fats found throughout Mexico and provides flour tortillas with their airy, rich flavor and texture. After mixing everything together, you'll need to let the dough rest for 20 minutes.
If your tortillas are not soft there can be several reasons: You did not use all purpose flour. You did not use a cast iron pan. Your pan was not hot enough.
It's important to store your tortillas at a steady temperature. Room temperature tends to vary from home to home, so we recommend refrigeration to help maintain freshness.
Our flour tortillas are made with just four ingredients: wheat flour, water, canola oil, and salt. We geek out over our particular wheat flour because it has the perfect softness, elasticity and bonding structure to wrap all of your ingredients in a warm, delicious, burritoey embrace.
And as long as you have fresh water and skillet, you can take them to a new level. The next time you buy some tortillas at the store, simply dip them in water and place them in a hot skillet. Then, watch them steam and toast up for the perfect homemade tortilla flavor.
Chef and author Rick Bayless recommends steaming: Wrap tortillas in a clean kitchen towel; put them in a vegetable steamer over boiling water; steam them hard for one minute.Turn off heat and let them stand, covered, for 15 minutes.
It's a simple, straightforward process to heat up corn tortillas. Usually, just applying heat is enough to achieve a desirable texture and flavor, effectively getting rid of the bitter from-a-bag taste.
Introduction: My name is Horacio Brakus JD, I am a lively, splendid, jolly, vivacious, vast, cheerful, agreeable person who loves writing and wants to share my knowledge and understanding with you.
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