How to make it

  • Mix together the flour and baking powder and then the salt and oil. Make sure the oil gets pretty well incorporated. If you're using lard/shortening I would recommend using a fork for mixing and sort of dragging it through the mix.
  • Slowly pour in the milk and keep mixing until it forms a sort of sticky ball.
  • Knead for around two minutes on a floured surface, until everything feels like it's worked together and the dough is no longer very sticky. Try not to overwork it or it will make it impossible to roll out later. If it starts feeling like gum you've chewed for too long, you've overworked it.
  • Place dough in a bowl and cover with a damp cloth on your counter for 20 minutes. Don't skip the resting, it really needs to happen.
  • Then break off sections, roll them into balls in your hands, place on a plate and cover balls with damp cloth for 10 more minutes.
  • Make sure the balls don't touch.
  • Then take each dough ball and put it on a floured surface, pat it out a bit, and then roll with a rolling pin from the center until it’s thin and about eight inches in diameter.
  • Try not to overwork it....
  • Cook the tortilla about thirty seconds on each side In a dry skillet or comal heated on high. It'll puff up a little and get those brown spots as you cook and flip it.

Reviews & Comments 1

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  • just_rache 10 years ago
    Thanks for this, I was searching for a tortilla recipe without lard, and this looks great! :)
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