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Making Flour Tortillas with a Stand Mixer: Combine dry ingredients (flour, salt, baking powder) to the bowl of a stand mixer, and whisk until combined. With the mixer running on a MED LOW speed, add vegetable oil and water, and keep mixing for about a minute, scraping down the sides of the bowl as needed.

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Cover with a towel and let rest for 20 minutes. Step 5. Heat your comal, griddle, or cast-iron or nonstick skillet over medium-low heat for at least 5 minutes. Step 6. Lightly flour your work surface and your rolling pin. Roll one ball into a 9-inch tortilla.

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Tortilleria. Our Tortilleria department is well known for our warm and delicious Nixtamal tortillas made from 100% corn. We offer a variety of white, yellow, cactus (nopal) and purple corn tortillas. Our tortilleria department prepares freshly made tortilla dough for homemade tortillas, ready to be cooked and enjoyed with any meal. We offer.

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In a large bowl, stir together the flour, baking powder, and salt. Mix in the butter until it reaches a crumbly cornmeal consistency. Add warm water and continue stirring until dough forms a loose ball. Step 2: Knead. Transfer the dough to a floured surface and knead for 2 to 3 minutes by hand (about 50 times).

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To mix the dough by hand: In a bowl, stir the flour and salt until blended. Add the shortening, butter, or oil and mix with your fingers until the fat is incorporated in small bits. Add the water and mix with your hands until blended. If the dough seems stiff and dry, add a little more water, 1 tablespoon at a time.

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Preheat cast iron (or heavy bottom) skillet on medium high for about 5 minutes or until a drop of water sizzles on top. Lightly flour a work surface and roll dough balls using a floured rolling pin. Flip and turn dough 90 degrees after each roll until dough forms a round shape 8 to 10-inches in diameter.

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Make the dough. Add flour, baking powder, and salt to the bowl of a food processor and pulse a few times to combine. Add the cubed butter to the flour mixture. Pulse until the mixture resembles coarse crumbs. With the food processor running, stream in the milk and mix until wet dough forms.

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Instructions. Add the salt to the flour and mix well. Use your fingers to crumble the lard into the flour mixture. Add 1 cup warm water and stir as much as you can with a spoon, then dump onto a flat surface and knead into a cohesive ball. Let rest for at least 30 minutes.

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Cover with a clean kitchen towel and let the dough rest for 10 minutes. Form the dough balls. Use a knife to cut the dough into 12 equal wedges. Use your hands to roll a wedge into a roughly-shaped ball. Then use a rolling pin or a tortilla press to roll the dough ball out into a 6-inch tortilla. Cook the tortillas.

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Combine flour, salt and baking powder in the bowl of a stand mixer. Using the dough hook, mix dry ingredients until well combined. Add oil and water with mixer running at a medium speed. After about 1 minute, or when mixture comes together and begins to form a ball, decrease mixing speed to low.

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Once it's mixed, cover it, and let it rest for about an hour at room temperature. That gives the wheat time to fully hydrate so that when you go to roll it out, the tortillas won't be so tacky.

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In a large bowl, whisk together the flour, baking powder and salt. Pour in the olive oil and warm water. Mix with a fork and then your hands until everything is well combined and the dough comes together in a ball. Transfer the dough to a lightly floured surface and knead with your hands for about 1 minute.

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Whisk flour, baking powder, and salt together in a mixing bowl. Rub in lard with your fingers until mixture resembles cornmeal. Add water and mix until dough comes together. Dotdash Meredith Food Studios. Transfer dough onto a lightly floured surface; knead for a few minutes until smooth and elastic.

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Cover the dough with a damp towel, and let it rest for 30 minutes. Divide the Dough into Balls. Cut the ball of dough in half. Then cut the halves in half to make four pieces of dough. Finally, cut each of those in half to make eight equal pieces. Tuck in the edges of each piece to form a ball. Roll the Tortillas.

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Heat a large nonstick sauté pan over medium-high heat. Roll out one piece of dough into an 8-inch circle then transfer it to the hot pan. Cook the tortilla for about 1 minute then flip it once and continue cooking it an additional 30 seconds or until golden brown spots appear on both sides. Transfer the tortilla from the pan into a towel and.

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Instructions. In the bowl of an electric stand mixer whisk together flour, baking powder and salt. Pour in vegetable oil and water and stir just until mixture comes together in clumps. Set electric stand mixer with hook attachment, knead mixture on medium speed about 2 minutes (or knead by hand for about 5 minutes).