Have you ever eaten fresh, warm, flour tortillas with butter? They are incredible.
I’ve had people tell me that they were afraid to make tortillas because they thought it would be too difficult. Well, here’s a simple recipe.
Tortillas de harina.
When you read recipes that tell you to cook your tortillas on a comal. Don’t worry about it, a comal is nothing more than a griddle. Most are cast iron, but mine is aluminum with a non-stick coating. It also spans two burners so it has plenty of surface area and it heats quickly. Use it dry when making tortillas.
6 cups flour
2 cup water – warm
1/2 cup lard or Manteca
1 Tbsp salt
2 Tbsp baking powder
Mix the flour, salt, baking powder, and lard with your hands until it’s sort of a coarse crumble. Then add water a little at a time, until the dough comes together and pulls away from the sides of the bowl without sticking.
Knead the dough for about 10 minutes, then coat your hands with lard and roll it into 2″ balls, -the grease on your hands prevents the balls from developing a skin.
Cover the balls with a dish towel and let them rest for 10 or 15 minutes.
Then put them on a lightly floured counter and roll them out into 1/8″ thick, 10″ rounds. (If you take your thumb and make a well in each ball it makes it easier to keep them round.)
Toss them on a hot comal and cook them until they start to blister and develop brown spots, then flip them over and cook the other side.
Cover them and keep them in a warm oven until you’re ready to serve.