Flour Tortillas (Tortillas de Harina)

Recipe courtesy of Sergio Remolina and The Culinary Institute of America at San Antonio
Show: Man Fire Food Episode: Global Flavors of Texas
TOTAL TIME: 1 hr 5 min
Prep: 10 min
Inactive Prep: 20 min
Cook: 35 min
YIELD: 2 dozen tortillas
LEVEL: Intermediate

ingredients

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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.

Notes

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.
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