This Europeanized (but now totally Mexican) takeoff on the pre-Columbian tortilla idea was made possible by the Spanish introduction of pigs (for lard) and wheat, which grew beautifully in parts of the north central regions. In my childhood in the North we had corn tortillas every day for lunch, but at night my mother usually served flour tortillas. By then solid vegetable shortenings, such as Crisco, had overtaken lard in popularity because of the nice supple consistency they lend to the dough.
Flour Tortillas (Tortillas de harina)
I wish I could get flour in the U.S. as good as that grown and milled in Mexico. It just seems to have more flavor and character. Even the color is warmer, not so pallid. You may want to experiment with flours from small mills in this country that supply amateur bread bakers. For tortillas, however, you want an all-purpose flour rather than the hard-wheat flours usually sold for bread-making. I get good results with Hecker's or Pillsbury all-purpose unbleached flour.
Ingredients
- 6 cups all-purpose unbleached flour
- 1½ teaspoons salt
- 1 teaspoon baking powder
- 1 cup solid vegetable shortening
- 1½-2 cups water warmed to 115°F warmer than lukewarm, but not hot
Instructions
- Combine flour, salt, and baking powder in large mixing bowl. With two knives or your fingers, cut or rub shortening into flour until the mixture resembles coarse crumbs.
- Slowly pour 1½ cups very warm water into the mixture, at the same time working the ingredients together with the fingers. When all the water has been added, continue to work the mixture with both hands until it gathers together in a ball. The object is a somewhat soft but not sticky dough. Add a little more water if necessary, but the dough is not terribly "forgiving" of adjustments. Turn dough onto lightly floured surface and knead gently until smooth and silky, about 5 minutes.
- Divide dough into 4 equal pieces and make 12 equal-sized balls from each piece. Work with one piece at a time, keeping the others covered with a damp towel to prevent them from drying out. Shape each ball of dough in your fingers — the process is easier to carry out than to describe! To shape, flatten a ball of dough slightly and hold it in your two hands with thumbs on the top side and other fingers underneath. Lightly pull the dough out from the center on all sides, not stretching it much but pulling it enough so that you can tuck down the edges between your thumbs and first two fingers to produce a somewhat rounded shape. (It's as if a flattish mushroom cap had fat edges you could tuck down, pulling and pushing to round the shape.) Cover the shaped piece of dough with a damp towel. Continue until you have shaped every ball of dough, keeping the completed ones covered. Let rest 20 minutes, covered.
- On a lightly floured surface using a small, lightly floured rolling pin, roll out a ball of dough to a circle about 1/16 inch thick and 4 inches in diameter. Repeat with remaining balls of dough, stacking and covering them with a towel as you are done. Be ready to cook them quickly.
- Heat an ungreased griddle or cast-iron skillet over medium-high heat until a drop of water sizzles on contact. Place a tortilla in skillet and cook until underside is speckled with brown spots and small bubbles appear on the top, about 30 seconds. Turn tortilla with spatula and cook other side until it is also speckled, about 30 more seconds. Now encourage it to puff slightly by quickly pressing it on first one side and then the other with a bunched-up tea towel or weight such as a heavy can. (If using cast-iron skillet, avoid brushing the hot sides with your hand!) Remove to a plate, let cool slightly, and wrap snugly in a napkin or tea towel. Repeat with remaining tortillas, cooling, stacking, and covering them as they are done.
Notes
This recipe makes 48 small (4-inch) tortillas. For larger (6-inch) tortillas, divide each quarter of the dough into 6 rather than 12 pieces and roll out to make 24 tortillas.
Tortillas should be used quickly, but can be reheated very successfully. Wrap in foil and place on baking sheet in preheated 300°F oven until heated through, about 5 minutes. A second method is to reheat tortillas one at a time on a hot griddle. Or heat them (stacked, not individually) in a microwave oven about 30-40 seconds. Flour tortillas freeze beautifully.
Nutrition
Calories: 95kcalCarbohydrates: 12gProtein: 2gFat: 4gSaturated Fat: 1gTrans Fat: 1gSodium: 82mgPotassium: 17mgFiber: 1gSugar: 1gVitamin A: 1IUCalcium: 8mgIron: 1mg
