Tortillas de Harina Norteñas. Nuevo Leon style flour tortillas popular in the northern parts of Mexico
Every Mexican family has their cherished recipe for flour tortillas. The measurements of the ingredients will vary. This is just one variation.
Servings 12 tortillas
Ingredients
- 2 c ap flour, sifted
- 1 tsp salt
- 1/2 c lard or shortening
- 1 c hot water
Instructions
- Sift the flour into a large bowl. Mix in the salt. Cut in the pork lard until you have small crumbles. Gradually mix in the hot water starting with 1/3 of a cup and kneading well. Only mix in enough until the dough comes together and feels sticky.
- Transfer the sticky dough to a flat surface and knead aggressively for 6-7 minutes or until the dough feels mostly smooth. Cover with plastic wrap and let sit for 10 minutes.
- After 10 minutes, form 12 equal dough balls. If you want a larger tortilla, for 8 equal balls. Rubs some shortening on your fingers and apply a light coat of shortening over the tops of the masa Again, cover with plastic and let them rest for another 15 minutes while you preheat the griddle or skillet at medium heat.
- One at a time, you will take the dough ball/disc and dredge in the flour. Place on the flat surface and gently begin to roll up, then down. Rotate the tortilla slightly and again roll up, then down. You will rotate and roll out several times until you achieve a thin 7–8-inch tortilla. Place on preheated griddle/skillet. You should see bubbles forming within a few seconds. Cook for 20-30 seconds per side.
- If the spots on the tortillas are too dark, you may need to adjust the heat, so they don't burn. To help them inflate, you could take a flat edge wooden spatula and gently press one side of the tortilla to push the steam towards the middle. Stack cooked tortillas and keep them covered. The steam created will yield a soft tortilla. Before storing, lay out tortillas in an even layer on the counter for 10 minutes. Stack once again and store in a plastic storage bag refrigerated for up to 10 days.