Recipe courtesy of Robert Irvine
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White Flour Tortillas
Total:
1 hr 5 min
Prep:
20 min
Inactive:
35 min
Cook:
10 min
Yield:
24 to 48 tortillas, depending on the size
Level:
Intermediate
Total:
1 hr 5 min
Prep:
20 min
Inactive:
35 min
Cook:
10 min
Yield:
24 to 48 tortillas, depending on the size
Level:
Intermediate

Ingredients

  • 2 cups lard or shortening
  • 2 2/3 cups harina de trigo (wheat flour, such as that made by Goya Foods) or white corn harina (corn flour made from hominy, such as Bob's Red Mill or Goya Foods)
  • 1 teaspoon baking powder
  • 2 cups chicken stock
  • 2 tablespoons grapeseed oil, or as needed for the griddle

Directions

Melt 2/3 cup of the shortening in a saucepan and set aside. With an electric mixer, beat the other 1 1/3 cups of the shortening until fluffy and gradually and alternately begin adding the harina, baking powder, and stock, mixing well after each addition. Then gradually add the melted shortening mixing completely after each addition. Cover the bowl of dough with a damp kitchen towel and set aside in a warm place for at least 30 minutes.

Heat the grapeseed oil over medium-high heat on the griddle. Form 1 to 2 tablespoons of the dough into 4 to 6-inch disks. (The New Mexican version shown on the episode is thicker than the Latin American version.). Cook on the griddle for 1 or 2 minutes, flip with large pancake turner and cook the other side.

Allow to rest than serve warm or at room temperature, or use as needed for the component of another recipe.

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