Here are the tortillas I used in the previous recipe enchiladas. They come from the Gourmet Tortillas book I checked out of the library.
Ingredients
- 2 1/2 cups flour
- 3/4 teaspoon salt
- 1 1/2 teaspoon baking powder
- 1 1/2 Tablespoon butter, softened (I may have only used 1 Tablespoon)
- 1/2 cup sour cream
- 2 Tablespoons milk
- water
Directions
- Mix dry ingredients together in a bow. Cut in butter until crumbly.
- Measure sour cream in a 1 cup glass measuring cup - add milk and then enough water to make 7 1/2 ounces (I just did 3/4 cup then added more water as needed.)
- Add wet ingredients to dry and mix well adding water or flour as needed to make a soft dough that is not too sticky.
- Divide dough into 8-12 balls depending on size of tortillas wanted (I did 10 for the Enchiladas.)
- Let rest 15 minutes.
- Roll out to desired size and cook on a hot pan or electric skillet.
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