- 2 cups un-sifted Bread Flour or wholemeal flour or quinoa flour*
- 3 teaspoons Baking Powder
- 1 teaspoon Salt
- 1/4 cup Lard, chilled
- 3/4 cup Warm Water
Mix the flour, salt, and baking powder in a bowl. Add the lard and mix in with your fingers until you have completely crumbled it in. Slowly add the warm water and mix with a large spoon. Take the ball out and put on a "floured" board and knead 3-5 minutes-until elastic. Store in a warm place inside an oiled, plastic bag for 1 hour.
Pinch off pieces of dough about the size of a golf ball (1 inch) and let rest 15 minutes. Roll the balls into circles approximately 7 inches in size. Cook on a HOT (450-degrees) griddle turning only once. Remove to a basket lined with a cloth towel or put between a towel until cool. After the tortillas have cooled completely, store them in a plastic bag.
TIP: tortillas are best eaten hot right off the griddle (comal). You can refrigerate and freeze them as well. To freeze tortillas: wrap tightly in a plastic wrap and place inside a ziplock bag. When ready to use: thaw at room temperature, remove plastic wrap, rewrap in foil with a moist paper towel inserted, place in a 250 degree oven for 15 minutes.
We are all familiar with both the corn and flour tortillas, but the original ones were of the native corn only, and except in Northern Mexico, corn tortillas remain the staple.
- 4 cups masa harina (Corn Flour)
- 1/2 tsp. Salt
- 21/2 cups hot but not boiling water
Place the masa harina and salt in a large bowl. Add the water and mix with your hands to make a dough that comes together in a soft ball. Continue mixing and kneading until the dough is elastic enough to hold together without cracking, about 3 minutes. If using right away, divide the dough into 18 equal portions and cover with plastic wrap or a damp towel. If making ahead for later use, wrap the whole ball in plastic wrap and refrigerate for up to 1 day and then divide.
To form the tortillas, place a portion of dough between 2 pieces of plastic wrap. Press with a tortilla press or roll out with a rolling pin into a circle 6 or 7 inches in diameter. Use your fingers to smooth any raggedy edges. Continue with the remaining portions until the dough is used up.
To cook the tortillas, heat a heavy skillet, griddle or comal over high heat until it begins to smoke. Peel the plastic wrap off a tortilla and place the tortilla in the pan. Reduce the heat to medium-high and cook for 30 seconds. Turn and cook on the other side for 1 minute. Turn again, and cook until the tortilla puffs a bit but is still pliable, not crisp, about 30 seconds more. Remove and continue until all the tortillas are cooked.
Serve right away as this is when they are the best.
* Quinoa tortilla recipe: http://foodlorists.blogspot.com/2007/01/there-is-simple-recipe-that-is-suitable.html
"Work is the curse of the drinking classes."