Mexico’s Flour Tortillas

I have been pouring over Mexico: The Cookbook, have you guys read it? There are so many things I want to try. So many things I’ve never heard of. I think I could live the rest of my life and never know even a quarter of what makes up Mexican cuisine.

Could someone please tell me what black sapote is or acitrón de biznaga? And further more, where I can buy some? This book is giving me a serious case of wanderlust, I just want to know more and more and more.

I have a loooooonnnnggg list of the recipes I want to try from the book but a true indication of any cookbook’s integrity is most often found in the most basic of recipes, therefore, flour tortillas is where I began.

We are a big flour tortilleros in our family. The Professor’s family is from Chihuahua in Northern Mexico where flour tortillas reign supreme so he generally prefers flour to corn. I’ll admit since discovering pre-rolled, but not cooked, flour tortillas at Costco I hardly ever make my own, but they really are not in the least bit difficult to make and as you can imagine, homemade tortillas (especially ones made with, ahem, lard) are pretty outstanding.

Now what to do with all those flour tortillas:

• Roasted Squash and Kale Quesadillas
• Fried Green Tomato Burritos

Mexico’s Flour Tortillas

★★★★★

5 from 1 reviews

Recipe adapted from Mexico: The Cookbook

If you don’t want to make them all at once, you can wrap any remaining dough tightly and store in the refrigerator for up to 3 days.

• Author: Kate Ramos
• Yield: 24 tortillas 1x

Scale 1x2x3x

Ingredients

• 4 cups white whole wheat flour
• 1 teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup lard
• 1/3 cup vegetable shortening

Instructions

1. Combine flour, salt, and baking powder in a medium bowl. Add the lard and vegetable shortening and rub it in with your fingers. Add 1 1/2 cups lukewarm water and knead for 2-3 minutes until a smooth dough has formed. Cover with a clean dish towel and let rest 15 minutes.
2. Heat a cast iron skillet or comal over medium heat. Remove golf ball-sized pieces of dough and roll out on a lightly floured surface until they are as thin as possible (about 1/8-inch thick).
3. As you are rolling cook each tortilla on the hot, dry skillet until toasted on both sides, about 1 minute per side. Keep warm in a clean towel and repeat with remaining dough.