Let me take you on a nostalgic trip down memory lane to the bustling kitchen of my Great Abuela who was born in 1901 in Sonora, Mx., Where the aroma of freshly made tortillas was the soundtrack to our lives. I want to share a story that intertwines tradition with a few pro tips, ensuring even the seasoned tortilla maker gets a fresh perspective.
Picture this: The outdoor kitchen is warm, the sun is casting a golden hue in Sonora, Mexico, and there I am, a little girl, watching my Abuela's skilled hands work magic on a simple mixture of flour, lard, and water. Her secret? Room temperature water and just the right amount of lard to make the dough pliable and soft. She’d always say, The dough should feel like a soft cloud, ready to embrace the heat of the comal(Cast iron griddle). Nowadays, I've swapped her traditional lard with butter on occasion, and guess what? It adds an extra fluffiness that's simply irresistible. My Abuela’s method of using a damp cloth to rest the dough in a warm place ensures it stays warm and rises to perfection. A trick I’ve passed down to my own children.
Rolling out the dough into perfect little balls and then into thin, round discs became a family ritual. My Abuela always reminded me, "If your tortillas look like maps, it just means they're made with love." And isn't that the essence of cooking? From ensuring the right temperature on the cast iron to the final fold and storage, every step is a labor of love. Now, as I take a bite of a warm, buttered tortilla, I’m reminded of the comfort and connection food brings. So, next time you’re in the kitchen, channel your inner Abuela, embrace the imperfections, and remember that every tortilla tells a story. Happy cooking!
Ingredients:
2 1/2 cups AP Flour (Gold Medal) (plus a little extra for dusting)
1/2 cup Lard (Morrell)
1 cup room temp water (+ 2 tbsp in case you need additional hydration)
1 tsp salt (adjust to taste) (1 ½ teaspoons if using coarse sea salt) I used Morton salt
Instructions Flour Tortillas:
Fluff your flour to get the exact measurement needed. Clear the top of the flour and place it into a mixing bowl.
Add your salt to the flour. If using table salt, use 1 teaspoon. If using coarse sea salt, use 1 ½ teaspoons. Mix the salt and flour together.
Measure the lard and add it to the flour. Use your hands to squeeze and blend the lard into the flour until it reaches a crumbly texture. This should take about 1 ½ to 2 minutes.
Start by adding half of the room temperature water to the flour mixture. Hydrate the flour by mixing it, then add the remaining water. The dough will look sticky, like oatmeal, which is a good sign.
Dust your counter with about ¼ cup of flour. Knead the dough on the counter until it becomes smooth. This usually takes about 4 to 5 minutes.
Once smooth, form the dough into a ball. Rub a little bit of lard on your hands and cover the dough ball lightly.
Place the dough back into the bowl and cover with a damp cloth (wring out all the water from the cloth first). Let the dough rest in a warm spot (like an oven turned off with the light on) for 15 minutes. After resting, the dough will be soft and ready to work with.
Form the dough into small balls, approximately the size of your hands. You should get about 10-12 balls. Take a dough ball, press it flat into a small plate filled with flour.
Roll it out gently with a rolling pin, aiming for a round shape. If the dough is very soft, you may need to reshape and stretch it by hand.
Preheat a cast iron skillet or griddle on medium-high heat for about 5 minutes. Place a rolled-out tortilla on the preheated skillet. Cook for about 20-30 seconds on each side. The tortilla should be light and fluffy, not crispy.
Adjust the heat as necessary to ensure the tortillas cook properly without becoming too crispy.
Enjoy your homemade tortillas with your favorite fillings or dishes. Wait for the tortillas to cool down before storing. They can be stored in a zip-top bag in the refrigerator for up to a week, or in the freezer for up to three months.
Tips:
-Keep practicing every week so you can achieve a master level of making tortillas!
-To prevent them from drying out, cover the dough balls with a damp cloth while they rest before cooking.
-Cook until just done: When cooking the tortillas, aim to cook them until they are just done, not overcooked. This is especially important if you plan to reheat them later for a quesadilla or another dish.
-If you want to store the dough balls for later, press them flat, place them on a plate, and separate layers with wax paper. Store in the refrigerator and let them come to room temperature for about 30 minutes before rolling out to ensure they stretch properly.
-Depending on your climate you may need to adjust water. I made these tortills in high altitude
Thank you for sharing this recipe! I have used it multiple times and they come out amazing every time.