Mexican Tortillas

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Mexican tortillas can be made from unleavened cornmeal or using wheat flour. This recipe is for the latter.

The recipe was influenced by time spent in Sonoma, north of where we were staying in Oakland, San Francisco. 



1. Mix together the flour, baking powder, salt and sugar.

2. Slowly add the melted lard until it has all been thoroughly incorporated by the dry ingredients

3. Slowly add the milk and mix thoroughly

4. Knead gently until you have a soft dough. 

5. Cover and leave to rest at room temperature for 2 hours

Generously flour a worktop

6. Weigh and divide into six / twelve. Roll each piece into a ball and then cover with a tea towel. 

Rest for 15 minutes

Have a 26 cm frying pan or skillet handy on a medium heat

7. Taking each ball in turn, dust it with flour and roll it out as thinly as possible. 

8. Place each tortilla in turn into a dry pan and cook on one side for about 25 seconds or until brown spots start to appear underneath. Flip the tortilla over and gently brown it without burning it. 

Place the tortillas on a warm plate and serve immediately. 

If you wish, you can make them a little in advance and warm them through before transferring to the table. 

Happy Baking....Hornear feliz. 


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