Tortillas De Harina
You're going to fall head over heels for these Sonoran-style tortillas. You have a soft exterior that's slightly chewy and blissfully buttery. This is your empty canvas for so many options. You can eat them as-is, add butter or bone marrow, meats, cheeses, turn it into a wrap. The sky is the limit with this recipe!
Equipment
- Bowl
- Rolling Pin, or tortilla press
Ingredients
- 4 cups all purpose flour
- ⅓ cup lard or vegetable shortening + 2 tbsp
- 1 ⅛ cup boiling water
- 1 tsp salt
Instructions
- To a bowl, mix the flour and salt.
- Add in lard and mix with your hands, you want it to look kinda like wet sand.
- Add 1 cup of hot water and knead. If it feels too dry after a couple minutes add in ⅛ cup of water. Knead until smooth and soft, should be about 5 minutes.
- Separate into bolitas the same size and flatten with hand. It should make 20 of them.
- Roll them out pretty thin with a rolling pin.
- Cook on a preheated comal until slightly golden and bubbly on each side and that is it!
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.