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17
Flour Tortillas
If you have never tasted fresh, homemade
flour tortillas then we strongly suggest you
give these a try. Simple and quick to pre-
pare, they will make store-bought tortillas a
thing of the past.
Makes 10 six-inch tortillas
2½ cups unbleached, all-purpose
flour
1 teaspoon kosher salt
6 tablespoons vegetable
shortening, room temperature
¾ cup warm water
vegetable oil, for brushing
plates
1. Put the flour and salt in a medium bowl
and stir to combine.
2. Using your fingertips, work the shorten-
ing into the flour until well blended. Add
the water and use your hands to work
the dough into a ball. Transfer the dough
to a lightly floured surface and knead
until it becomes smooth.
3. Divide the dough into 10 equal pieces
and shape into rounds. Loosely cover
the rounds with plastic wrap and let
them sit at room temperature for 30
minutes to 1 hour.*
4. Working with one dough ball at a time
and keeping the rest covered, roll the
dough into a 6-inch circle, about
1
/
8
-inch
thick.
5. Preheat the International Chef
™
Crêpe/
Pizzelle/Pancake Plus fitted with the flat
plates in the closed position by adjust-
ing the temperature to Tortilla (High). Set
the timer to Tortilla (30 seconds). Once
preheated, open the lid and lightly brush
both plates with vegetable oil. Place the
dough on the bottom plate, close cover,
lock
to activate timer and begin cooking
.
Tone will sound when timer has expired.
Tortillas should be cooked through but
pliable and light in color.
6. Remove the tortilla to a plate and cover
with a damp paper towel or clean towel
to keep warm. Continue cooking the
remaining tortillas in the same manner.
Serve with desired accompaniments.
* Tortilla dough rounds can be stored in the
refrigerator for up to 5 days in a zip-top
plastic bag. Let the dough come to room
temperature before rolling out.
Note: The above method for making tor-
tillas yields a tortilla that is more store
bought in appearance. For a more tradi-
tional, homemade-looking version cook the
tortilla on High with the crepe maker open
to the flat position. Cook the tortillas for
about 4 to 6 minutes, flipping them every
1½ to 2 minutes.
Nutritional information per tortilla:
Calories 190 (47% from fat) • carb. 22g • pro. 3g
• fat 10g • sat. fat 2g • chol. 0mg • sod. 229mg
• calc. 1mg • fiber 1g
Arepas
A traditional Latin American cornmeal
flatbread most commonly found in
Venezuela and Colombia, arepas can be
filled or served with a variety of differ-
ent foods. We love them filled with Carne
Mechada (recipe follows).
Makes 6 arepas
2 cups masarepa*
1 teaspoon kosher salt
2 tablespoons olive oil, plus
additional for brushing plates
2 cups warm water
1 recipe Carne Mechada, recipe
follows
1. In a bowl stir together the masarepa and
salt. Combine the olive oil and water and
slowly add to the dry ingredients with a
spoon. Mixture should come together in
a solid, somewhat wet mass. Continue
to mix as the masarepa continues to
absorb the liquid. The final arepa dough
should feel damp to the touch.
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