Most great Mexican dishes are built around tortillas. Much like the canvas for a painting or a blank sheet for a writer, it’s a humble beginning to something special—and you don’t want to get it wrong. Success for a good flour (or corn) tortilla is more about technique than ingredients, so pay close attention to every step and you’ll be ready for your Mexican masterpiece.
Ingredients
3 ½ cups all-purpose flour
6 ounces Crisco shortening, chilled
2 tablespoons sea salt
1 ⅛ cups warm water (125–135° fahrenheit)
2 ¼ teaspoons baking powder
Most great Mexican dishes are built around tortillas. Much like the canvas for a painting or a blank sheet for a writer, it’s a humble beginning to something special—and you don’t want to get it wrong. Success for a good flour (or corn) tortilla is more about technique than ingredients, so pay close attention to every step and you’ll be ready for your Mexican masterpiece.
Step 1
Whisk the flour, sea salt, and baking powder together in a large mixing bowl.
Step 2
Using a pastry cutter with a rounded edge, cut in the chilled shortening until it resembles pea-sized gravel. Then, form a well in the center of the flour and add the hot water. Fold the mixture together until it forms a solid dough, but be careful not to overwork.
Step 3
Place dough on a lightly floured surface and knead it by folding half the dough over itself, turning a ¼ turn, and folding again. Repeat twenty times. Rest for 10–15 minutes at room temperature.
Step 4
Form the dough into golf-ball-size portions and place on a sheet tray. Allow to rest for an additional 10–15 minutes. Flatten each ball into a disk and either roll to desired thickness or use a tortilla press.
Step 5
Place the uncooked tortilla onto a medium hot to hot nonstick pan/plancha and cook until slightly golden brown. Flip and repeat.