Let the tortillas cool completely before putting them into a zip-top or paper bag, and refrigerate. Transfer the cooked tortillas to a paper towel to rest. Make sure your pan is up to temperature so when the tortilla hits the pan you begin to see small bubbles within the first 45 seconds. Cook each tortilla for 4 minutes per side. When your skillet is hot and you see a bit of smoke rising, lower the temperature a bit, to about medium-low. All you have to do is put a bit of oil on the plate and press with the tips of your fingers to push the edge of the dough to the edge of the plate. Oil a large plate and use the plate to flatten the tortillas. Once you are ready to shape your tortillas, heat a large skillet over medium heat.
Cover the dough and let proof for 10 minutes. Oil a cutting board and place the dough balls on it.
Using the palm of your hand, but with your fingers around the edges of each piece, shape the dough into round balls using the balling up technique (see note).
Shape the dough into a log and cut it into 6 even sections. Let the dough rest for 30 minutes after kneading.īecause tortillas are not exactly leavened, they don’t require much in terms of fermentation or proofing. Add small amounts of vegetable oil while kneading to help smooth out the dough and create a nice elastic surface. Don’t add more flour as this will make the tortillas too dry. If the dough is a bit sticky, don’t worry it will come together through the kneading process. Turn the dough out onto a work surface and knead it with the palm of your hand. In a large bowl, combine the warm coconut milk and levain to dissolve.Īdd the flour, warm water, coconut oil, vegetable oil and salt and, using your hands, mix the dough (see note) until incorporated. You want to catch the levain right as it begins to fall and lose potency. Cover with a lid or clean kitchen towel and leave in a warm place for 12 to 14 hours. In a tall jar or medium bowl, mix the mature starter, flours, and warm water until incorporated.
#Tortillas de arina how to
“It’s a very special recipe that she showed me how to make, and I will probably make tortillas for the rest of my life.”Ģ5 g vegetable oil, plus more for kneading and oiling “That’s the way my mom makes it - with coconut milk,” he adds. One element he didn’t stray from in his naturally leavened rendition, however, was the use of coconut milk.
So it’s becoming a little thing in the second-generation Hispanic people.” “Now there are a lot more young Latino or Latina bakers around the country making sourdough tortillas. “(Sourdough) was not part of my upbringing,” says Ford, adding that using baking soda in tortillas is the norm. And while she turns to baking soda and eggs to help them puff up, his version incorporates a levain (a preferment made with sourdough starter, flour and water). Instead of all white flour, which his mom favours, he uses a mix of whole-wheat and bread flour. It’s pretty much the national food of Honduras.”įord learned how to make tortillas de harina (flour tortillas) at his mother’s side. (flour tortillas filled with red beans, crema and queso fresco hondureno) is so traditional. “Breakfast, lunch, dinner - they are the vessel that holds the beans. “A tortilla, especially for a Honduran, is a staple of your existence and the backbone of your life,” says Bryan Ford. To try another recipe from the book, check out: Tomorrow, we’ll feature an interview with the author.
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