How To Make Tortillas

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.

How to make tortillas. Mix your ingredients for the dough. Start with combining any dry ingredients and then add the wet. Heat a large frying pan over a medium high heat. Cover and let rest for 15 minutes or more. Turn onto a floured surface.

Wrap them in foil and cover in a tea towel to keep warm while you cook the rest. 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. Use a rolling pin to achieve your desired shape and size. Peel from the waxed paper and place on the hot skillet. Keeps for two days well wrapped or cool wrap and freeze for up to three months.

Lightly dust your surface with flour then remove your dough from the bowl and knead gently for a couple of minutes. Split your dough into sections this mixture should make around eight large tortillas or 12 small ones. If you re making corn tortillas slowly stream in the liquid usually water. Quickly press each ball with the press. Knead 10 12 times adding a little flour or water if needed to achieve a smooth dough.

Gently stir warm water into flour mixture until shaggy dough forms. Stir in water and oil. Divide and roll into 12 balls. Cook the tortillas for 1 2 mins on each side until golden brown and toasted. Heat a cast iron skillet or comal until very hot.

Roll dough ball in just a bit of masa. Line a tortilla press with a sheet of waxed paper. Let rest for 10 minutes. In a large bowl combine flour and salt. Using fingertips rub lard into flour mixture until mixture resembles coarse crumbs.