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My Tortillas aren't tender, what did I do wrong.

Ursie Jan 6, 2010 08:58 AM

I recently tried a recipe for tortillas called Sweet Milk tortillas

the ingredients included evaporated milk, flour, butter, shortening (I used lard which I had on hand) baking powder, salt and sugar.

I am wondering if the tender, flakiness in tortillas comes from more lard or less kneading. Anyone have any knowledge on this. The flavor of them was wonderful but they were just a bit too tough.

  1. bushwickgirl Jan 6, 2010 09:09 AM

    Lard would make your tortillas flaky, kneading the dough would not. So less kneading. I think of making tortilla dough as you would pate brisee, pie crust; just work in the lard, knead very briefly and let the dough rest for 30 minutes.
    Please post the recipe if you can, sounds interesting.

    2 Replies
    1. re: bushwickgirl
      Ursie Jan 14, 2010 07:15 PM

      4 cups flour, 1/3 cup lard, 1 1/2 tsp salt, 1/8 tsp baking powder, 1 1/2 cup warm water.

      Mix flour and baking powder, cut in lard until like meal, dissolve salt in the warm water and drizzle into flour mixture, mixing to form a soft dough. Knead for about 1 minute. Cover on the counter with the bowl and let rest for 25-40 minutes. Divide dough into balls (will make 1 dozen 9-10 inch tortillas). Flatten on greased cookie sheet with palm of hand, cover and let rest 30 minutes.

      Cook on hot griddle, medium heat about 45 seconds per side.

      I made these again and they are getting better. I find it difficult to roll them out flat enough. Any tips on rolling them out without having them just pop back would be greatly appreciated.

      1. re: Ursie
        m
        MazDee Jan 14, 2010 09:38 PM

        These sound interesting. What do you do with them? I have never had a sweet tortilla, or a tortilla made with milk! Of course, you could use a tortilla press, but from your recipe it sounds like they are supposed to be thick. ("flatten with the palm of your hand" is a lot different from rolling them or trying to make them thin in a tortilla press.)

    2. goodhealthgourmet Jan 6, 2010 09:06 AM

      toughness is *usually* a result of over-handling the dough, which can develop the gluten too much. you may have taken the kneading to far.

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