ENCHILADA TUESDAY (THIS IS HOW WE ROLL)

ENCHILADA TUESDAY (THIS IS HOW WE ROLL)

ENCHILADA TUESDAY (THIS IS HOW WE ROLL)
If you are in a hurry and/or want gluten-free enchiladas, here’s the QUICK VERSION.
Making soft, flexible tortilla shells at home involves a few key techniques and ingredients:
1.Use the Right Flour:
•For flour tortillas, use all-purpose flour or a combination of all-purpose and bread flour for added elasticity.
2.Fat Content:
•Incorporate fat such as lard, shortening, or butter into the dough. This helps create a tender texture. About ¼ cup of fat for every 2 cups of flour is a good ratio.
3.Hot Water:
•Use hot water (not boiling) to mix the dough. Hot water helps to better hydrate the flour and makes the dough more pliable.
4.Resting the Dough:
•After kneading, let the dough rest for at least 30 minutes. This allows the gluten to relax, making it easier to roll out and ensuring the tortillas are tender.
5.Proper Kneading:
•Knead the dough until it is smooth and elastic. This develops the gluten enough to give the tortillas structure without making them tough.
6.Rolling Thin:
•Roll the tortillas as thin as possible. Thicker tortillas can be chewy rather than soft.
7.Cooking Temperature:
•Use a hot, dry skillet or griddle (cast iron is ideal) to cook the tortillas. The high heat cooks them quickly and prevents them from drying out.
8.Covering the Tortillas:
•As you cook the tortillas, keep them covered with a clean towel or in a tortilla warmer to retain moisture and keep them soft and pliable.
ENCHILADA TUESDAY (THIS IS HOW WE ROLL)

Basic Recipe for Soft Flour Tortillas:

Ingredients:
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• ¼ cup lard, shortening, or butter

• ¾ cup hot water

Recipe for Enchilada Sauce:

Ingredients:
• 4 cups Organic Red Pepper Soup
• 1 TB ground cumin
• 1 tsp chili powder
• 1 tsp pink sea salt
Instructions:
1.In a large bowl, combine the flour, baking powder, and salt.
2.Cut in the lard, shortening, or butter until the mixture resembles coarse crumbs.
3.Gradually add hot water, mixing until the dough comes together.
4.Knead the dough on a floured surface until smooth and elastic.
5.Divide the dough into 8-10 equal pieces, roll each into a ball, and let rest under a damp cloth for at least 30 minutes.
6.On a lightly floured surface, roll each ball into a thin circle.
7.Heat a skillet or griddle over medium-high heat. Cook each tortilla for about 1-2 minutes on each side, until brown spots appear.
8.Keep cooked tortillas covered with a towel to keep them warm and soft.

Enjoy your homemade soft, flexible tortilla shells!

About Elizabeth Dougherty

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food And Travel Nation has won two news awards for content. Broadcasting LIVE each week, nationwide, on FoodNationRadio.com and on stations around the country.

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