Description
Mexican-inspired Cafe Rio tortilla brings homemade comfort to dinner tables with authentic southwestern flavors. Warm flour tortillas deliver simple ingredients that create restaurant-quality results you can easily master at home.
Ingredients
Scale
- 2 cups (480 ml) all-purpose flour
- 2 tbsps (30 ml) olive oil
- ¾ cup (180 ml) cold water
- 1 tsp baking powder
- 1 tsp salt
Instructions
- Dry Ingredient Integration: Thoroughly mix flour, baking powder, and salt in a spacious mixing bowl, ensuring uniform distribution.
- Fat Incorporation: Introduce olive oil to the flour mixture, blending with a fork until the texture transforms into coarse, sandy crumbs.
- Dough Formation: Carefully add cold water, stirring consistently until a cohesive, smooth dough emerges, avoiding overmixing.
- Dough Preparation: Transfer dough to a floured surface, kneading energetically for 4-5 minutes to develop a silky, elastic texture with robust gluten development.
- Portioning and Shaping: Segment the dough into 12 equal portions, gently rolling each into a symmetrical sphere with smooth edges.
- Tortilla Crafting: Flatten each dough ball using a rolling pin, creating translucent, thin rounds between 6-8 inches in diameter by rotating and stretching methodically.
- Cooking Surface Preparation: Preheat a non-stick skillet or griddle to medium-high temperature, lightly coating with cooking spray to prevent adhesion.
- Tortilla Transformation: Cook each tortilla for 45-60 seconds per side, watching for golden-brown speckles and subtle surface bubbling, indicating perfect doneness.
- Serving and Preservation: Transfer cooked tortillas to a clean kitchen towel, stacking to maintain warmth and soft, flexible texture, ready for immediate consumption.
Notes
- Flour Selection: Use high-protein all-purpose flour for better elasticity and texture in tortillas.
- Water Temperature: Cold water helps create a more tender, flaky tortilla with less gluten development.
- Kneading Technique: Vigorous kneading develops gluten, ensuring a smooth, stretchy dough that rolls out easily.
- Resting Period: Allow dough to rest for 15-20 minutes before rolling to relax gluten and improve workability.
- Prep Time: 10 minutes
- Cook Time: 24 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 8
- Calories: 210
- Sugar: 0g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg