How To Make Tortillas

Cook the tortillas for 1 2 mins on each side until golden brown and toasted.

How to make tortillas. If you re making flour tortillas mix in the lard or butter with a fork pastry cutter or your hands until it resembles coarse crumbs then slowly add the water. If you re making corn tortillas slowly stream in the liquid usually water. Divide and roll into 12 balls. Turn onto a floured surface. Line a tortilla press with a sheet of waxed paper.

Keeps for two days well wrapped or cool wrap and freeze for up to three months. Peel from the waxed paper and place on the hot skillet. Cover and let rest for 15 minutes or more. Knead 10 12 times adding a little flour or water if needed to achieve a smooth dough. Stir in water and oil.

On a lightly floured surface roll each portion into a 7 in. Split your dough into sections this mixture should make around eight large tortillas or 12 small ones. Divide dough into 8 portions. To make your own flour tortillas start by mixing 4 cups of flour 1 teaspoon of baking powder and 1 teaspoon of salt in a large bowl. Turn out onto floured surface and knead.

Lightly dust your surface with flour then remove your dough from the bowl and knead gently for a couple of minutes. Start with combining any dry ingredients and then add the wet. Then add 1 2 cup of vegetable shortening and 1 cup of water and knead the dough with your hands until it s smooth and only slightly sticky. Gently stir warm water into flour mixture until shaggy dough forms. Heat a cast iron skillet or comal until very hot.

In a large bowl combine flour and salt. Quickly press each ball with the press. Wrap them in foil and cover in a tea towel to keep warm while you cook the rest. Roll dough ball in just a bit of masa. Mix your ingredients for the dough.