Lily Walker
Course: Main Course Cuisine: Mexican Prep Time: 20 minutes Cook Time: 5 minutes Resting Time: 15minutes Total Time: 40minutes Calories: 124 kcal
Let’s get started!
– 3 cups of all-purpose or plain flour 360g – 2 tsp. of baking powder 10g – 1/2 tsp. of table salt 3g – 1/3 cup of shortening or use lard butter, or oil (62g) – 1 cup of hot water filtered unless your tap water tastes good May need a few extra tablespoons of water. (250mL)
1. Mix the flour, baking powder, and salt together in a bowl. Pour the hot water over the butter after adding it. Mix until a shaggy dough starts to come together. 2. Place the dough onto a worktop dusted with flour. For one to two minutes, knead the dough with your hands to form a smooth ball. After ten minutes, cover the bowl with a moist towel and let it rest.
3. Make 12–14 equal slices out of the dough, then roll each wedge into a ball. Roll the dough into an 8-inch circle using a tortilla press or rolling pin. 4. In a skillet, preheat the heat to medium-high. Place a tortilla on top of a tiny drizzle of olive oil. Simmer for 30 to 60 seconds, or until tiny bubbles start to form on the top.
5. After 30 seconds, flip and continue cooking until the underside begins to become golden. Place on a platter and drape a towel over it. Proceed with the leftover dough. 6. Enjoy warm or store for later. For up to three days, store the tortillas in an airtight container.