Flour Tortillas

Makes approximately 30 1½-ounce tortillas

Servings:

Author:

Side Dish

All Year

tortilla

Instructions

1 In a large bowl, combine the flour and the salt. Use your hands to mix in the
vegetable shortening until the mixture feels like breadcrumbs.
2 Add the water in small amounts and continue kneading until the dough forms a
smooth ball that is firm and elastic. Do not over-knead or the tortillas will be
tough.
3 Let the dough rest 20 minutes, then divide it into 1½-ounce chunks. Shape each
chunk into a round patty as follows: Using the table and the palm of your hand,
flatten out each chunk into a thick patty about ½-inch thick. Pull back the
edges to the center and press down, turn it upside down and flatten again with
the palm of your hand to form a patty.
4 Let the patties rest, covered with a kitchen towel, for 20 minutes.
5 Heat a well-seasoned comal or nonstick skillet over medium-high heat.
6 Using a rolling pin, and working on an unfloured surface, roll out each patty to
make very thin tortillas. Place a tortilla on the comal, cook it for 30 seconds
and flip to cook on the other side for 30 more seconds—or until it has
golden-brown spots, inflates and is cooked through.
7 Repeat the process with the remaining patties. Keep the tortillas warm until
ready to serve.