Recipe courtesy of Sergio Remolina
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Total:
1 hr 5 min
Active:
45 min
Yield:
2 dozen tortillas
Level:
Intermediate

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.

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