Authentic Mexican Tortillas

Authentic Mexican Tortillas
Tortilla Recipe Ingredients

    * 6 (6-inch) corn tortillas, preferably a little old and dried out
    * 1/4 cup grapeseed oil, peanut oil, other high smoke-point oil
    * 1/2 cup chopped onion
    * 2 cloves garlic, minced
    * 1 medium Anaheim, poblano or jalapeño chile, seeded, veins removed, chopped (Depending on the hotness and flavor desired. You can also mix chiles - 1 Anaheim and a half jalapeño.)
    * 4 cups chicken broth or homemade chicken stock
    * 1 can (14.5 oz) diced tomatoes, undrained (recommended Muir Glen fire-roasted)
    * 1/2 teaspoon coarse salt (kosher or sea salt)
    * 1 1/2 cups shredded cooked chicken
    * 1 ripe avocado
    * 1/2 cup (2 oz) shredded Monterey Jack cheese (or mild cheddar)
    * Chopped fresh cilantro
    * 1 lime, cut into wedges

Tortilla Recipe Instructions
1 If you are starting with somewhat old, dried out tortillas, great. If not and you are starting with relatively fresh tortillas, put them on a baking sheet and put them in the oven at 200°F for 10-15 minutes to dry them out a bit. It is best to start with tortillas that don't have a lot of moisture in them. Cut tortillas in half, and then cut the halves into 1/4-inch wide strips. Heat oil over medium-high heat in a 3-quart pot. Working in three batches, fry the tortilla strips in the oil, until lightly browned and crisp. Remove the tortilla strips from the pan and let drain on a paper-towel-lined plate.

2 Add the chopped onions to the pan, cook 2 minutes, stirring frequently. Add the chopped chile and cook for 2-3 minutes more, until the onions and chiles have softened. Add the garlic and cook for 30 seconds more. Add the broth, tomatoes, and salt. Increase the heat to high, heat until the soup begins to boil, then reduce the heat to a low simmer, cover and simmer for 15 minutes. Add the shredded chicken and cook until heated through.

3 To serve, pit, peel, and cut the avocado into 1-inch pieces. Divide half of tortilla strips among 4 individual serving bowls; ladle in soup. Top with avocado and cheese; garnish with remaining tortilla strips and cilantro. Serve with lime wedges.

Authentic Mexican Tortillas

Authentic Mexican Tortillas

Tortilla Recipe Ingredients

    * 3 cups all-purpose flour
    * 2 teaspoons baking powder
    * 2 teaspoons salt
    * 3/4 cup shortening
    * 3/4 cup hot water

Tortilla Recipe Method

   1. Combine the flour, baking powder, and salt. Either by hand or with a pastry cutter, cut in the shortening till the mixture is crumbly. If the mixture looks more floury than crumbly, be sure to add just one or two more tablespoons of shortening till it is crumbly. Add about 3/4 cup hot water to the mixture, or just enough to make the ingredients look moist.
   2. With your hand or a large fork, knead the mixture making sure to rub the dough against the sides of the large mixing bowl to gather any clinging dough. If the dough still sticks to the side of the bowl, add a couple more tablespoons of flour until the dough forms a soft round shape. The dough is ready to roll out now, but it is best to let it rest. Cover it with a dish towel, and let it sit for about an hour or so.
   3. Take the dough, and pull it apart into 10 to 12 balls. Lightly flour your rolling area, and roll each ball with a rolling pin to about 1/8 inch thickness.
   4. Place each tortilla on a medium hot cast iron skillet. Cook for about 1 to 2 minutes on each side, or until the tortilla does not look doughy.

Tortillas Recipe II

Tortillas Recipe II

Tortilla Recipe Ingredients

    * 2 cups all-purpose flour
    * 1 teaspoon salt
    * 1 teaspoon baking powder
    * 1 tablespoon shortening
    * 1/2 cup water

Tortilla Recipe Instructions

   1. In a large mixing bowl, combine together flour, salt and baking powder. Cut in shortening until mixture resembles coarse cornmeal.
   2. Add the water and mix until the dough can be gathered together. If necessary, add more water (1 teaspoon at a time) until the dough comes together. Cover the dough with a damp cloth and let rest for 15 minutes.
   3. Divide the dough into 12 equal pieces and roll into rounds. On a lightly floured surface, use a rolling pin to flatten and stretch each round into a circle 7 inches across.
   4. Cook on an ungreased skillet over medium high heat until brown spots begin to appear on the tortillas. Keep covered with a clean, dry towel until ready to serve.

Tortillas Recipe I

Tortillas Recipe I

Tortilla Recipe Ingredients

    * 5 cups all-purpose flour
    * 2 tablespoons shortening
    * 2 teaspoons baking powder
    * 1/4 teaspoon salt
    * 1 1/2 cups boiling water

Tortilla Recipe Instructions

   1. Mix together the flour, baking powder, and salt in large bowl. Cut in shortening to resemble cornmeal. Add water slowly, mixing with your hands to make a soft dough. You may not need all the water.
   2. Knead a few minutes on floured surface until smooth and elastic. Lubricate top with oil, put back in bowl and let rest, covered for 10 minutes.
   3. Divide into small balls the size of golf balls and proceed to roll out into size and thickness you prefer.
   4. Cook on top of stove over medium heat using a cast iron grill or heavy skillet until top is slightly bubbly then turning on opposite side for a minute or two.
   5. Keep stacked and warm inside a clean dish towel.