Tortillas (flour Or Corn) Recipe
Make Tortillas (flour Or Corn) Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Flour Tortillas
Corn Tortillas
Method
Flour Tortillas
- 1
Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
- 2
Add Fat
Add the lard or vegetable shortening to the flour mixture. Using your fingers or a fork, mix until the mixture resembles coarse crumbs.
- 3
Add Water
Gradually add the water, mixing with your hands or a spatula until the dough comes together. You may need to adjust the water slightly for the right consistency.
- 4
Knead the Dough
Transfer the dough to a lightly floured surface and knead for about 2-3 minutes until smooth and elastic.
- 5
Rest the Dough
Cover the dough with a damp cloth and let it rest for at least 15-30 minutes.
- 6
Divide and Roll
Divide the dough into 8 equal portions. Roll each portion into a ball and then flatten it into a disk using a rolling pin. Roll to about 1/8 inch thick.
- 7
- 8
Keep Warm
Place the cooked tortillas in a clean kitchen towel to keep them warm while you cook the rest.
Corn Tortillas
- 9
Mix Ingredients
In a large bowl, combine the corn masa harina and salt. Gradually add the water, mixing with your hands until a dough forms.
- 10
Knead the Dough
Knead the dough for about 1-2 minutes until smooth and pliable. If the dough is too dry, add a little more water; if it's too wet, add a bit more masa harina.
- 11
Divide the Dough
Divide the dough into 12 equal pieces and roll each piece into a ball.
- 12
Flatten the Dough
Using a tortilla press or rolling pin, flatten each ball into a circle about 1/8 inch thick.
- 13
Cook the Tortillas
Heat a dry skillet over medium-high heat. Cook each tortilla for about 30-60 seconds on each side until it develops brown spots and is cooked through.
- 14
Keep Warm
Place the cooked tortillas in a clean kitchen towel to keep them warm while you cook the rest.
