Tortillas De Harina
Soft, fluffy Sonoran flour tortillas from just four ingredients, cooked fresh on the comal and eaten warm off the stack.
Equipment
- Bowl
- Rolling Pin, or tortilla press
Ingredients
- 4 cups all-purpose flour
- 1 tsp salt
- ⅓ cup lard or vegetable shortening plus 2 tbsp
- 1⅛ cups hot water
Instructions
- Make the Dough: To a bowl, add the flour and salt. Add the lard and mix by hand until the mixture looks like wet sand.4 cups all-purpose flour, 1 tsp salt, ⅓ cup lard or vegetable shortening, 1⅛ cups hot water
- Knead: Add 1 cup hot water and knead, keeping a little lard on your hands. If the dough feels dry after a couple of minutes, add the remaining ⅛ cup. Knead until smooth and soft, about 5 minutes.
- Shape: Divide into 20 equal bolitas and flatten each with your hand.
- Rest: Cover the bolitas with a kitchen towel and rest 15 to 20 minutes.
- Roll: Roll each ball thin with a rolling pin.
- Cook: Cook on a preheated comal over medium-high heat until golden and cooked through on each side. As you go, stack the cooked tortillas and cover with a kitchen towel so they steam each other and stay soft.
Nutrition
Calories: 121kcal, Carbohydrates: 19g, Protein: 3g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.5g, Sodium: 118mg, Potassium: 27mg, Fiber: 1g, Sugar: 0.1g, Calcium: 4mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.