![tortillas de arina tortillas de arina](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/vimdb/251823.jpg)
Do not overcook or they will turn hard like cookies. It takes about 1 minute to cook on the 1st side (you will see some bubbles appear on the surface, this is normal), then you turn and press with it down with a flat turner to make a bubble again it takes about 30 seconds on the second side.My process is usually: flatten, place in comal, flatten another one, turn the one in the comal, flatten another one, remove the one from the comal and repeat!.(but not more than 5, and keep them far from the hot stove, otherwise they DO stick together) You can pile up the uncooked tortillas, they won’t stick.Just like with pancakes, the 1st one is never good, but the rest are delicious.You don’t need to oil the skillet (there’s enough oil in there). Cook your tortillas on a “comal”, flat griddle or skillet at medium heat (mine was on 6 on an electric stove).(do not try a tortilla press for flour tortillas :) It just doesn't work) Whatever technique you use for rolling… just spread them enough so they are bout 6 inches in diameter. (comments say 1 hour works best, I will try that, although it's just too long for me to wait :) Let the testales rest for about 30 mins.Make several round balls (called “testales”), and place them on a floured surface (cookie sheet works great).“break” pieces off the dough (about the size of a golf ball) by squeezing it with your thumb and index finger (like you’re choking it :)).When the dough is firm enough to handle, knead it a bit on a flat surface.Add oil (or melted vegetable lard) and water and start mixing.Make a “hole” in the middle of your “mountain” of flour.
#Tortillas de arina free
Lard is actually the "traditional" ingredient) (Also, I've had good results using less oil/lard, so feel free to experiment)ġ 1/2 cup warm water (as hot as you can handle to mix with your hands) I had just arrived to Switzerland and I did not know the language or the products. (makes about 35 tortillas about 6 inches in diameter)ġ kilogram of Flour (all purpose OR whole wheat) + 1 cup for rolling surface (=2.2 lbs, OR 8 cups)ġ 1/2 cup vegetable oil (I used oil because it was easy to find in a Swiss supermarket.
#Tortillas de arina update
I will read the comments and try to update the recipe to answer questions. I pinned this (and a couple other posts) on pinterest, just trying it out, and I am super surprised to see how many visits it brought. We had recently moved to Switzerland (still here), and I was trying to a)do something with my time (now I have an almost 4 year old to keep me busy), b)bring some familiarity back to my life, it was overwhelming to be in a new country living a new life. They are moist and buttery, and even if they don’t come out perfectly round (mine never do!), you can wow your friends and family! They are not as good as my mom’s, but they’re pretty close.
![tortillas de arina tortillas de arina](https://i.ytimg.com/vi/bTi1eIUMCQw/maxresdefault.jpg)
These tortillas are great for quesadillas or burritos (I guess you could even do “wraps” with them, as long as you use them warm, otherwise they’re not very flexible). Flour tortillas are rolled with a rolling pin, NOT pressed with a tortilla press) Corn tortillas are made with MASECA, this are made with plain wheat flour, or you can use whole wheat also. (this are NOT to be confused with CORN tortillas.