manuvillalobos4

Manuel Villalobos

Tortillas de Harina are a staple in Mexican cuisine. They are an adaptation of traditional middle eastern baking brought by the Spanish to Mexico. I grew up in the North of Mexico, where tortillas de harina were invented. I remember my mom would warm them up with a bit of butter and sugar and we would eat them with a glass of chocolate milk. Those were good times.

Ingredients - 200g All Purpose Flour - 1g (1/2tsp) Baking Powder - 6g (1tsp) Salt - 60g Lard, Shortening or Butter - 16ml (1tbps) White Vinegar or Apple Cider Vinegar - 100ml Milk

1. In a bowl add the flour, baking powder, salt, and mix them well. 2. Add the lard to the bowl and fully incorporate the ingredients until you get a sand like consistency. (the lard should be at room temperature) 3. Warm the milk and add the vinegar. Mix a bit and add immediately to the bowl. 4. With your hands incorporate the dried and liquid ingredients until you form a sticky dough. Continue kneading until the dough stays together. 5. Make ping pong size balls, place them in a tray and cover them with plastic. Let is rest for 30min to 1hr. 6. Preheat your comal or pan to medium high heat. 7. With a rolling press and form the tortillas on a lightly floured surface. Tortillas should be very thin. 8. Place the tortilla in the comal or pan, flip after 10 seconds, then once you see bubbles forming (15-20sec) flip again, cook for 20sec more, remove them and place them in a tortillero or kitchen towel. Note: If you add to much flour your tortillas can dry.

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