Skip to content

Piping Hot Flour Tortillas recipe from a Mexican ranchera.

January 28, 2012

The blog has reached that dangerous point where posts beginning with “I haven’t posted anything in a while” with some half-assed excuse following. I have a huge recipe backlog (37 unpublished and unwritten at the last count) but I am going to ignore that and show you some things I made and finally got right only a few days ago.

You can’t buy proper tortillas in the Uk, only huge wraps  that taste like plastic, so I present flour tortillas using a recipe acquired from a Ranchera in the north of Zacatecas state. When you make them and are adding the water, the test is to roll one of the balls and squish it between your palms, if the dough cracks and splits then it needs a little more water, if it is sticky and forms globules then it needs more flour and if it squidges quite smoothly and evenly then you have it just about right.

– Recipe –

Makes 30-40

1kg Flour 230g Lard // Suet or Butter // 1 teaspoon of Baking Powder // 2 teaspoons of Salt // Hot Water, I do this by eye and use roughly 2/3 of the volume of Flour I have // 1/2 a cup of integral flour (wholegrain)

  1. Mix the dry ingredients in a bowl, form a well in the centre and add the Water into the well mixing and pouring in stages.
  2. Kneed the dough until smooth, roughly 10-15 minutes.
  3. Break off and shape golf ball sized lumps, let sit for 10 minutes and then take one of the balls and squash it gently, remember, cracking means more Water, globules and sticky texture means more Flour.
  4. If the dough ball looks like the pictures below then lay it on top of a sheet of thick plastic and layer another plastic bag on top of that. Put a heavy bottomed pan onto a low heat and then roll the first Tortilla between the sheets until it is roughly spherical and roughly 1mm thick.
  5. If you want to make Tortillas to eat later, cook them lightly on one side for about 30 seconds and then cool and store in the fridge. If you are making them to eat right away, cook them for 30 seconds on one side, flip and cook until they bubble slightly and then flip again to finish.

Stuff ’em while hot and enjoy!


From → Breads, Flatbread, Mexican

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: