Flour Tortillas (Tortillas de Harina)

Name: Flour Tortillas (Tortillas de Harina)
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 2 dozen tortillas
Ingredients: 4 cups all-purpose flour, plus more for dusting; 1 tablespoon table salt; 1 cup vegetable shortening

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Level: Intermediate

Total: 1 hr 5 min
Active: 45 min

Yield: 2 dozen tortillas

Level: Intermediate

Total: 1 hr 5 min
Active: 45 min

Yield: 2 dozen tortillas

Ingredients

4 cups all-purpose flour, plus more for dusting

1 tablespoon table salt

1 cup vegetable shortening

Directions

Combine the flour and salt in a large bowl. Knead the shortening into the flour by hand. Add up to 2 cups of warm water in small amounts and continue kneading until the dough forms a smooth, cohesive ball that is firm and elastic. Let the dough rest in a bowl covered with a kitchen towel for at least 20 minutes.
Divide the dough in 24 equal portions and shape into round patties. Press a divot into the center of each patty to make a slight depression. Heat a well-seasoned comal or large cast-iron pan over medium-high heat.
Lightly flour a work surface and roll out each tortilla until very thin. Place a tortilla on the comal for 30 seconds, then flip to cook on the other side until the tortilla inflates or is cooked through, 2 minutes. Transfer to a kitchen towel to keep warm. Repeat with the remaining tortillas.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.