TORTILLAS DE HARINA (FLOUR TORTILLAS)
If you ever have a fresh warm flour tortilla made properly, you'll understand why they're so revered in northern Mexico. Pork lard gives the best results.
Provided by Danny Mena
Categories Tortillas Flat Bread Bread Soy Free Dairy Free Peanut Free Tree Nut Free
Yield Makes 8 tortillas
Number Of Ingredients 4
Steps:
- Mix the flour and pork lard with your fingers until the mixture is the texture of coarse sand. Then add the salt with the hot (but not scalding) water and knead well. If the dough is too sticky, add a little more flour; if it's a little dry, add more hot water. The kneaded dough should be slightly tacky but not sticking to the bowl. Cover with plastic wrap and let sit at room temperature for 1 hour.
- Divide the dough into 8 pieces and roll each one into a round ball. Roll each ball between sheets of parchment paper or plastic wrap into as thin a round as possible (the rounds will contract a bit when you stop rolling). As you roll each one, place it on a hot nonstick skillet or griddle over medium heat.
- Cook for about 30 seconds, or until the tortilla starts to puff. Then flip and cook another 30 seconds. It should be cooked through and just speckled with golden brown spots. As the tortillas cook, place them in your serving dish covered with a dish towel, which will help keep the tortillas soft and pliable.
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