Recipe courtesy of Sergio Remolina

Flour Tortillas (Tortillas de Harina)

  • Level: Intermediate
  • Total: 1 hr 5 min
  • Active: 45 min
  • Yield: 2 dozen tortillas
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Ingredients

4 cups all-purpose flour, plus more for dusting

1 tablespoon table salt 

1 cup vegetable shortening 

Directions

  1. 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.
  2. 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.
  3. 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.

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