Tortillas de queso
Serves 1
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Tortillas de queso
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Serves 1
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Directions
1
In a bowl, mix four cups of all-purpose flour, two teaspoons of salt, and one teaspoon of baking powder.
2
In a bowl, mix four cups of all-purpose flour, two teaspoons of salt, and one teaspoon of baking powder.
3
In a bowl, mix four cups of all-purpose flour, two teaspoons of salt, and one teaspoon of baking powder.
4
Add a quarter cup of melted unsalted butter and a cup and a half of hot water to the dry ingredients.
5
Add a quarter cup of melted unsalted butter and a cup and a half of hot water to the dry ingredients.
6
Add a quarter cup of melted unsalted butter and a cup and a half of hot water to the dry ingredients.
7
Mix the dough until nothing sticks to the bowl, adding a little more water if needed.
8
Mix the dough until nothing sticks to the bowl, adding a little more water if needed.
9
Mix the dough until nothing sticks to the bowl, adding a little more water if needed.
10
Divide the dough into two-ounce portions.
11
Divide the dough into two-ounce portions.
12
Divide the dough into two-ounce portions.
13
Roll each portion into a smooth ball.
14
Roll each portion into a smooth ball.
15
Roll each portion into a smooth ball.
16
Flatten each ball into a disc.
17
Flatten each ball into a disc.
18
Flatten each ball into a disc.
19
Stuff each disc with your favorite cheese.
20
Stuff each disc with your favorite cheese.
21
Stuff each disc with your favorite cheese.
22
Seal the dough around the cheese, remove any excess dough, and round them off again.
23
Seal the dough around the cheese, remove any excess dough, and round them off again.
24
Seal the dough around the cheese, remove any excess dough, and round them off again.
25
Lightly flour your surface.
26
Lightly flour your surface.
27
Lightly flour your surface.
28
Roll the dough from the center out, then back towards you.
29
Roll the dough from the center out, then back towards you.
30
Roll the dough from the center out, then back towards you.
31
Flip the dough over and roll from the center out again.
32
Flip the dough over and roll from the center out again.
33
Flip the dough over and roll from the center out again.
34
After each roll, rotate the tortilla a quarter turn.
35
After each roll, rotate the tortilla a quarter turn.
36
After each roll, rotate the tortilla a quarter turn.
37
Repeat the rolling process until the tortillas are the desired thickness.
38
Repeat the rolling process until the tortillas are the desired thickness.
39
Repeat the rolling process until the tortillas are the desired thickness.
40
Preheat your comal over a medium heat until it is hot but not smoking hot.
41
Preheat your comal over a medium heat until it is hot but not smoking hot.
42
Preheat your comal over a medium heat until it is hot but not smoking hot.
43
Cook the tortillas on the hot comal until they fluff up like pillows.
44
Cook the tortillas on the hot comal until they fluff up like pillows.
45
Cook the tortillas on the hot comal until they fluff up like pillows.
Ingredients
4 cups all-purpose flour
4 cups all-purpose flour
4 cups all-purpose flour
2 teaspoons salt
2 teaspoons salt
2 teaspoons salt
1 teaspoon baking powder
1 teaspoon baking powder
1 teaspoon baking powder
0.25 cup melted unsalted butter
0.25 cup melted unsalted butter
0.25 cup melted unsalted butter
1.5 cups hot water
1.5 cups hot water
1.5 cups hot water
your favorite cheese
your favorite cheese
your favorite cheese
Equipment
comal
Tips
When mixing the dough, if it feels like it needs a little bit more water, just add a little bit at a time.
The dough should not be too dry nor too wet.
To keep the tortilla round and even, rotate it a quarter turn after each roll.
The tortillas should not be too thick nor too thin.
Preheat your comal over a medium heat; it should be hot but not smoking hot.