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Flour Tortilla Recipe

The introduction of Flour Tortillas on the Mexican table is a fairly recent event. Flour Tortillas became a stable item among the most Northern Mexican States bordering the United States. The tradition has been to make these tortillas from lard or solid shortening but for health reasons, tortilla producers and chefs have switched to using vegetable oils like canola or corn.

  • 3 cups unbleached all-purpose flour (un-sifted)
  • 1 tsp. Salt
  • 3 tsp. Baking Powder
  • 1/3 cup vegetable oil or shortening
  • 1 cup Hot Milk (but not boiling)
1) Combine all the dry ingredients and oil or shortening in a large bowl and mix together until crumbly like pie dough. Add hot milk and mix until you can gather dough into a ball. Transfer dough to a lightly floured board and knead until elastic and smooth, about 5 minutes. Place back in clean bowl and cover with a damp towel and set aside to rest for at least one hour or up to two hours. The dough will not rise since there is no yeast in the mix but the resting time is essential for the texture of the final tortilla.

2) After the dough has rested, to form the Flour Tortillas, divide the dough into 12 equal parts. Form the 12 portions into balls by rolling them between the palms of your hands. Once again cover the balls for another 30 minutes to rest before forming them into tortillas. After this second rest on a lightly floured board, roll out each ball into an 8-inch circle; layer the tortillas with plastic wrap between them, until all tortillas have been rolled out.

3) Cook the tortillas on a very hot griddle, or comal over medium-high heat. Place the tortilla on the hot griddle for 30 seconds. Turn and cook the other side until the tortilla begins to get slightly puffed and speckled brown on the underneath side, approximately 30 more seconds. The tortilla should be soft enough to fold without cracking.