While I may not be a
great good decent photographer, I am a expert on Mexican foods. Well, maybe just an expert on eating it, but that’s neither here nor there. Just trust me when I say those tortillas you buy in the grocery store out of the little ziploc bags have nothing on making them yourself.
Even better? They are so easy.
Really, all you do is combine flour, shortening, salt and warm water and mix with the dough attachment of your stand mixer. Divide out your dough, and roll into 8-inch “rounds” (I use that term loosely, as my tortillas have a more “rustic” shape–as in, I can’t roll anything into a circle shape). Cook the rounds in a skillet, over medium-high heat, until the dough begins to brown, turning once.
Or just slathered with warm butter at midnight. Not that I would know anything about that.
- 3½ cups all purpose flour
- ¾ cup lard or solid vegetable shortening (I used shortening)
- 2 teaspoons salt
- 1 cup lukewarm water
- In a large bowl, blend the flour and shortening until the mixture resembles fine meal.
- In a small bowl, mix the salt and the water. Using the dough hook attachment of a stand mixer, add water to the flour mixture, mixing until the liquid is incorporated. Mix for 2 to 3 minutes, or until smooth. If you don’t have a stand mixer, stir the liquid into the flour mixture with a wooden spoon, then knead by hand.
- Divide the dough into 12 equal pieces and roll each into a ball.
- Roll the balls into 7 to 8 inch rounds, and cook on a griddle over medium-high heat until puffed and golden on both sides.