Tortillas de Harina

Ingredients

• 1 kg all-purpose flour
• 1 tsp baking powder
• 1 tbsp salt
• 250 g lard (May be replaced with clarified butter or vegetable shortening.)
• 250 g warm whole milk (Warm, not hot.)
• 250 g warm water (Warm, not hot.)

Steps

1. 1

   Combine the all-purpose flour, baking powder, and salt in a large bowl. Whisk or stir until the dry ingredients are evenly distributed.

2. 2

   Add the lard, clarified butter, or vegetable shortening to the flour mixture. Work it into the flour with your fingertips until the mixture resembles coarse crumbs and no large pieces of fat remain.

3. 3

   Pour in the warm whole milk and warm water. Mix until a shaggy dough forms and the liquid is absorbed.

4. 4

   Transfer the dough to a lightly floured work surface and knead for several minutes, until smooth, supple, and elastic. If the dough feels dry, allow it to rest briefly before adding more liquid; avoid adding excess flour.

5. 5

   Divide the dough into 30–32 portions of approximately 50 g each. Shape each portion into a smooth ball, pinching the seam underneath.

6. 6

   Cover the dough balls with a clean kitchen towel or plastic wrap and let them rest for at least 20–30 minutes. This relaxes the gluten and makes the tortillas easier to roll thinly.

7. 7

   Heat an ungreased comal, griddle, or cast-iron skillet over medium to medium-high heat until hot. The surface should be hot enough that a tortilla begins to bubble soon after it is added, but it should not smoke.

8. 8

   Roll one dough ball into a thin, round tortilla on a lightly floured surface, turning it as needed so it does not stick. Experiment with the thickness according to preference, keeping the tortillas as evenly round as possible.

9. 9

   Place the rolled tortilla on the hot comal. Cook until bubbles form and the underside develops light brown spots, about 20–40 seconds.

10. 10

    Flip the tortilla and cook the second side until puffed in places and lightly browned, another 20–40 seconds. Do not overcook, or the tortilla may become dry and brittle.

11. 11

    Transfer the cooked tortilla to a clean towel or tortilla warmer and cover it to retain steam and softness. Continue rolling and cooking the remaining dough balls.

12. 12

    Serve warm, optionally with refried beans, a little cheese, and salsa.

Notes

The source provides the ingredient list and yield but does not include written preparation instructions or cooking times. The method above is a standard preparation inferred for flour tortillas. Keep cooked tortillas covered so they remain soft. Refrigerate leftovers in an airtight bag and reheat briefly on a hot comal or skillet.

Nutrition per serving

• side dish
• bread
• vegetarian option
• Mexican
• stovetop
• make-ahead
• comfort food