Tortillas de Harina

Let’s be honest. Homemade flour tortillas are heavenly. There is no reason to debate whether flour tortillas are better than corn tortillas because they are both culinary masterpieces. That being said, flour tortillas are more portable. Whether we are preparing our lunches for work or going on a road trip, we tend to use flour tortillas instead of corn tortillas as they can hold their shape longer and even hold more food!

There are many Mexican restaurants that prepare and serve homemade flour tortillas. However, there is one particular restaurant in San Diego that makes flour tortillas in front of everyone. Many of you already know that I am referring to Cafe Coyote in Old Town. I read something that they made over 3,000,000 tortillas by hand at this location!

This flour tortilla recipe and video are both made by Muy Bueno. The recipe is amazing and the video is outstanding. One of our goals here at the MexCook.com is to promote Mexican chefs, restaurants, and blogs as much as possible. Although we love producing videos, we plan to showcase more Mexican recipe videos made by other chefs on this site in the near future.

Marcelino

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Tortillas de Harina /
Homemade Flour Tortillas

From the Website Muy Bueno by Yvette Marquez

Makes 13 to 14 (7 to 8 inch) tortillas

Ingredients

  • 4 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1 1⁄8 teaspoons salt
  • 1 tablespoon lard or shortening
  • 1 1/4 cups warm water

Directions

Place a comal (griddle or cast-iron skillet) over medium heat and allow it to heat up.

In a bowl combine all the dry ingredients. Add the lard or shortening and combine until you have the consistency of small crumbs.

Add the warm water and mix well with your hand. The mixture may be a little sticky. Knead on a cutting board or smooth counter until dough is pliable and springy. Sprinkle with flour if dough is too sticky.

Form 2 to 2½-inch dough balls. With a rolling pin, roll out the dough balls to form 7 to 8-inch disks. If dough is sticky, sprinkle board and rolling pin with flour to make it easier to roll out the dough.

As you roll out each disk, place on the hot comal to cook, it will take 1 minute or less on each side. After cooking the first side, turn tortilla over and let it cook on the opposite side; when tortilla starts to form air pockets press down gently on it with a wooden tortilla press or rolled up kitchen towel (like Grandma did) to release the air. Don’t press too much, or it will make tough tortillas.

Keep the tortillas warm in a tortilla warmer or under a clean dish towel while you make the rest. Leftover tortillas can be refrigerated in a plastic bag.

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