Super Soft Red chile infused Flour Tortillas #flourtortillas #howto #cooking #recipe

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour is more nutritious.

vegetable oil

🥗Healthier: olive oil

Olive oil is a healthier fat option.

Soak two dried chile wajillos and a few chile arol in hot water for 10 to 15 minutes.

Blend the hydrated peppers with 1 cup of water until smooth.

In a mixing bowl, add 4 cups of all-purpose flour, 1 teaspoon of salt, 1 tablespoon of montea, and the blended chile.

Mix the ingredients in the bowl first before adding more water.

Add warm water to the blender to use as needed, shaking it to get all the residue.

Since the chile is used to infuse the flour, less water is needed than for regular tortillas; only add about 1/4 cup more water.

Continue mixing for about 8 to 10 minutes or until the dough no longer sticks to the bowl or your hands.

If the dough feels sticky after 8 minutes, add more flour a little at a time.

Cover the dough with plastic wrap and let it rest for 20 minutes.

Separate the dough into equal-sized rounds and place them on a cookie sheet sprinkled with flour to prevent sticking.

Cover the rounds again and let them rest for 20 more minutes.

Sprinkle a clean working surface with flour and roll out each round until it reaches an 8 to 10 inch round.

Place the rolled tortilla in a skillet and cook for about 8 seconds on the first side until small bubbles form.

Flip the tortilla and cook for about 15 to 20 seconds on the second side.

Flip again; the tortilla should begin to puff up at this point.

Press down gently with your hand or a spatula to help the tortilla puff up.

Once puffed, remove the tortilla and place it on a plate lined with a clean kitchen towel.

Continue cooking the remaining tortillas.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens