Sonoran Mexican Homemade Flour Tortillas
Soft, stretchy, and just the right amount of chew, the kind that actually holds a burrito.
Ingredients
- 2 cups bread flour
- 1 cup all purpose flour
- 1 1/2 teaspoons salt
- 7 tablespoons fat lard for traditional; butter; coconut oil; bacon fat, or a mix
- 1 cup very hot water up to 1⅛ cups in humid climates
Instructions
Mix dry ingredients
- Combine flour and salt in a big bowl.
Cut in the fat
- Mix the fat into the flour with a danish dough whisk or with your hands. It should appear like moist sand without any huge pieces left.
Add hot water
- Add 1 cup of hot water, and mix until a dough is created. Add water as necessary; the dough must not be hard or dry.
Knead
- Knead 5-7 minutes to a smooth and elastic consistency.
Rest
- Allow to rest at least 1 hour (90 minutes is better).
Portion
- Portion the dough into 10 to 12 smaller balls to land that dozen-tortilla yield. Keep them covered to prevent drying.
Roll and stretch
- Roll into thin circles, and then pull in a circular shape to stretch by hand, until it is somewhat translucent.
Cook
- Heat a hot skillet and cook for 20-30 seconds on each side, flipping until it is puffed and has light golden spots.
- As one cooks, begin rolling out the other.
Keep warm
- Wrap up in a towel to steam and remain soft.
Notes
Take the Time to allow your dough to rest. The dough should feel soft, loose, and stretchy. Best served hot, right off the pan.
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