Flour Tortillas

Homemade Flour tortillas are more common in the northern states of México, where they are still made using a traditional recipe.

 New Mexican Vegetarian Easy prep10 mins cook20 mins total time1 hr yields10 tortillas calories147 addedFebruary 2024

Making the Dough

• 2½ cups all-purpose flour, plus extra to form tortillas
• 1 teaspoon salt
• ½ teaspoon baking powder
• ⅓ cup shortening or lard
• 1 cup hot water (as needed)

1. In a large bowl, place the flour, baking powder, salt, and mix. With the help of a fork, pastry blender or your hands, incorporate the shortening or lard until it resembles a coarse meal.
2. Slowly add the hot water a little at the time until the dough holds together. Do not add all the water at once.
3. Turn dough onto a work surface, and knead for a couple of minutes until it is smooth.

Form the Dough Balls

1. Divide the dough into 10 equal portions, rolling every piece on your work surface with the palm of your hand to form a little disk.
2. Cover the dough balls “Testales de harina” with a damped clean kitchen towel, plastic wrap, or a piece of parchment paper and let the dough rest for 30-45 minutes.
3. The resting period will develop the gluten, and forming the tortilla disks will be easier. Be sure to complete this step.

Rolling the Flour Tortillas

1. After the resting period, place an ungreased griddle/comal (this can be a pan or skillet) over medium heat.
2. Grab your rolling pin to form the tortillas on a lightly floured surface. If you add too much flour to the surface, your flour tortillas will be dry.
3. Now, place the dough ball onto the working area and press slightly with your hand; set the rolling pin at the center of the dough ball and press forward without making it to the edge and then press backwards towards yourself, stopping before the edge.
4. Turn the tortilla 45 degrees (like a half-turn) and repeat pressing forward and then towards you. Flip the tortilla and repeat the same process until you have a thin disk of about 10 inches. If you are new to rolling tortillas, be patient; it takes a little practice.

Cooking your Tortilla

1. Next, place the tortilla on your already hot griddle or comal. This step is a really quick one: be careful with your timing.
2. During the first 20 to 30 seconds, the tortilla starts forming air bubbles, and light brown spots will show at the bottom side of the tortilla.
3. Turn the tortilla, and during the next 20 seconds, more air bubbles will continue to form.
4. turn again; at this time the flour tortilla will puff up like in the picture above. This last step will take about 10 seconds. Remove the flour tortilla and wrap it with a kitchen towel. Keep making the rest of the tortillas until you have a whole stack.

Nutrition

calories147 total fat7g saturated fat1g total carbohydrates23g protein3g sodium233mg calcium13mg iron1.5mg potassium53mg