Grandma Mercie’s Flour Tortilla With Warm Melted Butter

Grandma Mercie’s Flour Tortillas with Warm Melted Butter are a timeless comfort food, evoking memories of home-cooked meals and family gatherings. These soft and tender tortillas are made with simple ingredients like flour, baking powder, and Crisco (or lard), rolled by hand and cooked to perfection on a hot comal.

Topped with a generous pat of melted butter as soon as they come off the griddle, they offer a warm, nostalgic taste of tradition that’s impossible to resist.

Grandma Mercie’s Flour Tortilla With Warm Melted Butter

Ingredients:

7 cups all-purpose flour

1 tablespoon baking powder

2 + 1/2 teaspoons salt

3/4 cup Crisco shortening, cut into small pieces (or fresh lard)

2 + 1/2 cups warm water (super hot water if using lard)

Instructions:

Add the flour, baking powder and salt to the bowl of a stand mixer. Mix well.

Add in the shortening and mix until blended. Slowly pour in the water. Mix for 90 seconds on low speed or until all ingredients are well incorporated and the dough pulls away from the sides of the bowl.

The dough should be very smooth and velvety. If needed, add a bit more flour or water to achieve this desired texture.

Transfer the dough to a well-floured board. With clean hands, knead the dough for 5 minutes.

Cover the dough with a clean kitchen towel and allow it to relax for 20-30 minutes. Do not skip these important steps!

Tear the dough into 18-20 small pieces. Roll each piece between your hands to form a ball just slightly larger than a golf ball.

Place the balls of dough on a cookie sheet and cover them with a clean (just very slightly damp) kitchen towel so they don’t dry out.

Preheat your black cast-iron comal (or griddle or skillet) over medium-low heat. Depending on your stovetop (gas or electric) and the type of griddle you’re using, you may need to raise the heat to medium.

With a wooden rolling pin, roll out your flour tortillas into circles that are approximately 8 inches in diameter. If you prefer thinner tortillas, roll them out into 10-inch circles.

Place the first flour tortilla on the comal or griddle. Slowly count to 20.

Flip the tortilla over and start counting to 20 again. Each tortilla should be cooked after being flipped 4-5 times, counting to 20 between each flip.

As the tortillas cook they will slightly rise and some may look extra puffy before deflating. Your tortillas will have small brown patches when cooked, but should be soft and tender.

As the first flour tortilla comes straight off the comal, enjoy it with a delicious pat of melted butter! Ahhh…there’s nothing better than the taste of Grandma’s fresh homemade flour tortillas!

Enjoy !!

Notes:

Mixing Dough: Ensure the shortening or lard is cut into small pieces before adding to the flour mixture. This helps create a smooth, evenly mixed dough. If using fresh lard, make sure it’s at room temperature to blend easily.

Water Temperature: Use warm water if using Crisco shortening; super hot water is recommended if using lard. This helps the fat blend more effectively into the dough.

Dough Consistency: The dough should be smooth and elastic. If it’s too sticky, add a little more flour, one tablespoon at a time. If it’s too dry, add a little more water, one tablespoon at a time.

Kneading: Knead the dough thoroughly for 5 minutes to develop the gluten, which helps the tortillas remain pliable and prevent tearing.

Resting Time: Don’t skip the resting period. Allowing the dough to relax for 20-30 minutes makes it easier to roll out and results in more tender tortillas.

Rolling: Roll the dough balls on a well-floured surface to prevent sticking. Aim for an even thickness to ensure uniform cooking.

Cooking Temperature: Preheat the comal or griddle well before placing the tortillas on it. Medium-low heat is ideal; too high and the tortillas might burn before cooking through.

Cooking Technique: Flip the tortillas multiple times for even cooking. Each flip should be about 20 seconds to ensure even cooking and to avoid burning.

Puffing: It’s normal for tortillas to puff slightly while cooking. This indicates that air is trapped between the layers, making the tortilla light and tender.

Serving: Enjoy the tortillas immediately after cooking with melted butter for the best flavor. They can also be used for tacos, burritos, or simply enjoyed with a bit of salt.

Nutrition Information:

Serving Size: 1 Tortilla

Frequently Asked Questions:

Can I use a different type of fat instead of Crisco shortening or lard?

Yes, you can substitute the shortening or lard with other types of fats like butter or vegetable oil, but it may affect the texture and flavor of the tortillas.

How long does it take to cook each tortilla?

Each tortilla is cooked by flipping it 4-5 times, counting to 20 between each flip. The total cooking time may vary but should be relatively quick.

Can I freeze the tortillas?

Yes, you can freeze the tortillas for longer storage. Place them in a zip-top bag or wrap them tightly in plastic wrap before freezing. Thaw them in the refrigerator or microwave before using.

Can I make the tortillas by hand without a stand mixer?

Yes, you can mix and knead the dough by hand if you don’t have a stand mixer. Simply combine the ingredients in a large bowl and knead the dough until smooth and elastic.

How do I know when the dough has reached the desired texture?

The dough should be smooth and velvety. You can test the texture by gently pressing the dough with your finger. It should spring back slightly and not stick excessively to your hands or the surface.

Can I cook the tortillas on a regular skillet or griddle instead of a cast-iron comal?

Yes, you can use a regular skillet or griddle if you don’t have a cast-iron comal. Adjust the heat accordingly to ensure even cooking.