How to Make a Mexican Tortilla
Stir 2 cups of flour, 1.5 tsp., Add 4 to 6 tbsp., Add liquid all at once and mix into dough by hand until it forms a soft ball., Cover the dough with plastic wrap and allow it to rest for 20 minutes. , Uncover the dough., Take 1 ball of dough and...
Step-by-Step Guide
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Step 1: Stir 2 cups of flour
baking powder and 1 tsp. salt together in a large bowl.
Blend well. -
Step 2: 1.5 tsp.
of lard or vegetable shortening and 3/4 cups of warm milk or water to the flour mixture.
Use a fork or pastry knife to blend the ingredients.
You'll know the mixture is well-blended when the dough sticks together.
If the dough is crumbly, add 1 tsp. of shortening and blend until a soft mass can be formed in your hand. , Take the ball out of the bowl and place onto a floured work surface.
Knead for about 2 minutes until the dough can hold a round shape. ,, Tear off a small piece and roll into a ball about 1 inch (2.54 cm) in diameter.
Continue creating balls until you use up the entire ball of dough.
Place each ball on a plate and allow to rest for 10 minutes. , Flatten the ball with your hand into a disc, then use a rolling pin to further flatten.
Roll out from the center as if you were making a pie crust.
To give your tortillas a circular shape, roll the pin across the dough, lift, then give the dough 1 quarter turn.
Roll again and make another 1 quarter turn.
The finished tortilla will be about 8 inches (20.32 centimeter) in diameter.
Cover your tortilla stack with plastic wrap. , You'll know the surface is hot enough when you can sprinkle a water droplet onto it and the droplet moves across the surface. , Keep the stack covered while you work.
Cook the tortilla for 30 seconds on 1 side until light brown spots appear and it puffs up.
Flip over, then cook the other side for another 30 seconds. , Place in a tortilla warmer or wrap inside of 2 dish towels to keep warm.
Continue cooking your Mexican tortillas until the stack is gone. -
Step 3: Add 4 to 6 tbsp.
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Step 4: Add liquid all at once and mix into dough by hand until it forms a soft ball.
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Step 5: Cover the dough with plastic wrap and allow it to rest for 20 minutes.
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Step 6: Uncover the dough.
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Step 7: Take 1 ball of dough and place onto a floured work surface.
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Step 8: Heat a cast iron skillet or pancake griddle (also known as a comal in Spanish).
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Step 9: Remove 1 tortilla from the stack and place it on the griddle.
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Step 10: Remove the tortilla from the griddle.
Detailed Guide
baking powder and 1 tsp. salt together in a large bowl.
Blend well.
of lard or vegetable shortening and 3/4 cups of warm milk or water to the flour mixture.
Use a fork or pastry knife to blend the ingredients.
You'll know the mixture is well-blended when the dough sticks together.
If the dough is crumbly, add 1 tsp. of shortening and blend until a soft mass can be formed in your hand. , Take the ball out of the bowl and place onto a floured work surface.
Knead for about 2 minutes until the dough can hold a round shape. ,, Tear off a small piece and roll into a ball about 1 inch (2.54 cm) in diameter.
Continue creating balls until you use up the entire ball of dough.
Place each ball on a plate and allow to rest for 10 minutes. , Flatten the ball with your hand into a disc, then use a rolling pin to further flatten.
Roll out from the center as if you were making a pie crust.
To give your tortillas a circular shape, roll the pin across the dough, lift, then give the dough 1 quarter turn.
Roll again and make another 1 quarter turn.
The finished tortilla will be about 8 inches (20.32 centimeter) in diameter.
Cover your tortilla stack with plastic wrap. , You'll know the surface is hot enough when you can sprinkle a water droplet onto it and the droplet moves across the surface. , Keep the stack covered while you work.
Cook the tortilla for 30 seconds on 1 side until light brown spots appear and it puffs up.
Flip over, then cook the other side for another 30 seconds. , Place in a tortilla warmer or wrap inside of 2 dish towels to keep warm.
Continue cooking your Mexican tortillas until the stack is gone.
About the Author
Kelly Sullivan
Professional writer focused on creating easy-to-follow pet care tutorials.
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