Tortillas de Harina

Ingredients

300 g white all purpose flour

125 g vegetable shortening

1 tsp table salt

130 ml hot water

Instructions:

Place the flour in a large bowl. Add the salt. Mix well and set aside.

Add the vegetable shortening and mix with your hands until the flour and the shortening are combined.

Then add the hot water bit by bit, using the fork, so you don’t burn your hands, mix well until a dough is form.

Then using your hand mix the dough until all the ingredients are perfectly combine and you have smooth dough ball, this takes around 10 minutes. Place the dough ball in a large bowl and rub with a bit of the vegetable shortening. Cover and let it rest for 1 hr.

Knead the dough again and separate the dough into 40 g balls. Make them very round (see picture below) and place them back into the bowl, then cover them with a kitchen tea towel and let them rest for 30 minutes.

After they have rested, heat the frying pan to medium heat. Slightly flour the surface and the rolling pin. (Do not use a lot flour)

Once the frying pan is hot. Get one dough ball and place it on a slightly flour surface, then use the rolling pin to roll the tortilla.

Roll it once and turn it around and then roll it again. Then pick it up with your hands and stretch it with your hands to make it pectectly round,

Place it on the hot frying pan and heat it for a few second and flip it over. Do these a few times. The tortilla will start puffing. It needs to cook quick, but try to avoid burning it.

Once the tortilla change colour and puffs, take it out of the frying pan and wrap it in a kitchen tea towel and put it in a tortillera.

Enjoy the first tortilla with some delicious butter and use the rest for some amazing tacos de carne asada.

Notes

Do not expect to get the flour tortillas perfect if you are making them for the first time. It takes practice.

Sometimes the flour will need more or less water, that is why is important to add the water bit by bit.

The pan needs to be hot, but not too hot that it burns the tortillas.

Stretch the tortillas by hand, that is how I finish them and make them look round.

Store them in a plastic bag in the fridge.

To heat them up the same way as you cook them.

They keep in the fridge for up to 3 days.

Ingredient Preparation:

Use white all-purpose flour for best results.
Ensure the vegetable shortening is at room temperature to easily incorporate it into the flour.
Use hot water gradually to achieve the right consistency for the dough.

Dough Handling:

Mix the dough until it forms a smooth ball to ensure even texture in the tortillas.
Letting the dough rest helps develop the gluten and makes it easier to work with.
When forming dough balls, aim for uniform size to ensure even cooking.

Fresh Pot of Beans and Tortillas

Ricotta Gnocchi with Meatballs

Soupe Au Pistou

Cooking Technique:

Preheat the frying pan to medium heat before cooking each tortilla.
Roll out each tortilla evenly and thin to achieve a uniform texture.
Cook each tortilla briefly on both sides, watching for puffing to ensure they are cooked but not overdone.
Use a kitchen tea towel to keep tortillas warm and pliable after cooking.

Tips for Success:

Practice is key; don’t be discouraged if your first attempts aren’t perfect.
Adjust water as needed; the dough should be smooth and slightly elastic.
Monitor pan temperature to avoid burning the tortillas; adjust heat if necessary.
Stretching tortillas by hand can help achieve a round shape.

Storage and Reheating:

Store tortillas in a sealed plastic bag in the refrigerator for up to 3 days.
Reheat tortillas by briefly heating them in a hot pan, similar to the cooking process.

Nutrition Information:

Frequently Asked Questions:

Can I use whole wheat flour instead of white all-purpose flour?

While you can substitute whole wheat flour, it will yield a different texture and flavor in the tortillas.

Can I use butter instead of vegetable shortening?

Vegetable shortening provides a specific texture to the tortillas, but you can use butter for a different flavor profile.

How do I know when the dough is properly kneaded?

The dough should be smooth, elastic, and no longer sticky when properly kneaded.

Can I let the dough rest longer than 1 hour?

Yes, letting the dough rest longer can enhance its texture and make it easier to work with.

Why do I need to let the dough balls rest before rolling them out?

Resting the dough balls allows the gluten to relax, making the tortillas easier to roll out without shrinking back.

What is the purpose of flouring the surface and rolling pin?

Flouring prevents the dough from sticking to the surface and rolling pin during rolling.

How thin should I roll out the tortillas?

Roll the tortillas to about 1/8-inch thickness for optimal cooking.

Why do the tortillas puff up during cooking?

Puffing indicates that the tortillas are properly cooked and the steam inside is expanding.

Can I freeze the cooked tortillas for later use?

Yes, you can freeze the tortillas once cooled.

Thaw and reheat them gently before serving.

What is the best way to reheat tortillas?

Reheat tortillas in a dry skillet over medium heat for a few seconds on each side until warmed through.