Large Flour Tortillas
Known for their large, homemade flour tortillas.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Carolina’s Mexican Food
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Flour tortillas originated in Northern Mexico, likely as a response to the limited availability of corn in that region compared to the south. Wheat was introduced by Spanish colonizers, and resourceful cooks adapted it into a thin, flatbread.
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Large flour tortillas hold significant cultural weight, especially in northern Mexico and the southwestern United States, representing resourcefulness and family traditions.
Family Traditions
Making large flour tortillas is often a family affair, passed down through generations. The process is a source of pride and a tangible link to heritage. Recipes are guarded secrets, with variations reflecting regional preferences and family history.
Regional Staple
In northern Mexico, large flour tortillas are a daily staple, used for everything from breakfast burritos to quesadillas to accompaniments for stews and meats. They are often preferred over corn tortillas in this region.
Symbol of Home
For many Mexican-Americans, especially those from states bordering Mexico, the smell and taste of homemade flour tortillas evoke feelings of home, comfort, and nostalgia. They are a crucial part of the cultural identity.
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The flavor of a large flour tortilla is typically mild and slightly sweet, with a buttery or savory richness depending on the fat used in the recipe.
The primary flavor components are simple: the slightly wheaty taste of the flour, the subtle saltiness, and the richness contributed by lard, shortening, or butter. When cooked properly, they develop a slightly toasted flavor and a soft, pliable texture. The flavor profile is designed to complement a wide variety of fillings, making them a versatile staple.
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Fat is Key
The type and amount of fat used significantly impact the tortilla's texture and flavor. Lard is traditional and imparts a rich, savory flavor and tender texture. Shortening is a common substitute, while butter adds a slightly sweeter flavor. Experiment to find your preference.
Proper Hydration
The amount of water in the dough is crucial for pliability. Add water gradually until the dough comes together but isn't sticky. Over-kneading can also make the tortillas tough.
Resting is Essential
Resting the dough allows the gluten to relax, making it easier to roll out into thin, large circles. A minimum of 30 minutes, but ideally an hour or more, is recommended.
Hot Comal, Quick Cook
Use a well-seasoned comal or cast-iron skillet heated to medium-high heat. Cook the tortillas for a short amount of time on each side until lightly golden brown and slightly puffed up.
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