NEW MEXICO STYLE AUTHENTIC FLOUR TORTILLAS
If you've always wanted to learn how to make authentic flour tortillas but were intimidated, thinking they're too difficult, this video breaks it down into easy to follow, step-by-step instructions. This recipe yields about a dozen soft, thick, delicious tortillas, unlike anything you could buy at a store. (I like to call them New Mexico style because this is how most of us grew up eating them in my home state.)
Yield: 12 Pice
Equipment
- 1 Comal/Griddle
- 1 Rolling Pin
Materials
- 4 cups All Purpose Flour
- 4 tsp. Baking Powder
- 1 1/2 tsp. Salt
- 4 tbsp. Fat Lard or Crisco
- 1 cup Water Lukewarm
Instructions
- Sift flour, salt, and baking powder together in a large bowl.
- Add fat and break it up with fingers, making sure it is divided evenly through the dough.
- Then add water a little at a time and knead as you go.
- You may need to add more than a cup of water, or it may take less to get the desired consistency.
- Once the dough is well kneaded (should take about 5 minutes), form into a big ball, and let it rest for 15-20 minutes covered with a kitchen towel.
- After the dough has rested, set the griddle to medium heat.
- Take the dough and form it into smaller balls.
- Lightly dust a flat surface with flour and place the individual ball, and roll out with a rolling pin to make a large circle about 1/8" thick. (You roll up and down, then rotate the tortilla and repeat the process a few times. Do not flip the tortilla over when you're rolling. Only roll on one side, but keep rotating as you go. Don't worry if your tortillas don't come out perfectly round. As with everything, it takes practice.)
- Cook on the griddle, flipping over when small bubbles appear, or when the tortilla starts to get light brown spots.
- Cook on both sides. It doesn't take long, so keep an eye on it.
- Place cooked tortilla on plate or dish and cover with a dish towel to keep warm.
- Then repeat the process with the rest of your dough until all your tortillas have been made.
Video
Notes
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