Mexican recipes
Homemade flour tortillas
No ratings yet
20 min
Serves 4
Mexican
Ingredients
- 3 cup unbleached flour 720 ml unbleached flour
- 2 tsp baking powder 9.9 ml baking powder
- 1 tsp salt 4.9 ml salt
- 4–6 tbsp vegetable shortening (or lard) 59–89 ml vegetable shortening (or lard)
- 1 1/4 cup warm water (use more or less, as needed) 300 ml warm water (use more or less, as needed)
Method
In a bowl add the flour, baking powder and salt and mix well.
Add the vegetable shortening or lard. Using a fork or your hands cut the vegetable shortening and start mixing it with the dry ingredients.
Start adding the warm water, a little at a time. Knead and add more water until your dough is soft and not sticky. Use enough water to achieve the desired result. Knead the dough for a few more minutes until soft and elastic.
Form the dough into a long roll and using a knife, cut it into 12 roughly equal sized fieces. Place the dough into a large bowl, cover with a damp cloth and let them rest for 10 - 20 minutes.
Bring a comal or griddle to medium - high heat.
Dust each piece of dough with a little flour and start rolling it out using a rolling pin. Start rolling from the center outwards and turn the dough a few times. Try to make a round tortilla, 8-10" in diameter, of equal thickness.
To cook the tortillas, lay them one at a time on the hot comal or griddle, wait for a few seconds and flip them over. It only takes a few seconds on each side to cool. When ready, the tortillas should have lots of nice brown speckles on each side.
Place cooked tortillas on a plate, one on top of the other and cover them with a towel, to keep them warm and moist.
Add the vegetable shortening or lard. Using a fork or your hands cut the vegetable shortening and start mixing it with the dry ingredients.
Start adding the warm water, a little at a time. Knead and add more water until your dough is soft and not sticky. Use enough water to achieve the desired result. Knead the dough for a few more minutes until soft and elastic.
Form the dough into a long roll and using a knife, cut it into 12 roughly equal sized fieces. Place the dough into a large bowl, cover with a damp cloth and let them rest for 10 - 20 minutes.
Bring a comal or griddle to medium - high heat.
Dust each piece of dough with a little flour and start rolling it out using a rolling pin. Start rolling from the center outwards and turn the dough a few times. Try to make a round tortilla, 8-10" in diameter, of equal thickness.
To cook the tortillas, lay them one at a time on the hot comal or griddle, wait for a few seconds and flip them over. It only takes a few seconds on each side to cool. When ready, the tortillas should have lots of nice brown speckles on each side.
Place cooked tortillas on a plate, one on top of the other and cover them with a towel, to keep them warm and moist.
Cook's notes
If the tortillas puff while cooking them, use a towel or similar to press them down.
Comments
No comments yet — be the first to share your thoughts.
Log in or join for free to leave a comment.