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Tortillas de Harina




Source of Recipe


Rick Bayless


List of Ingredients




3/4 lb all-purpose flour (2-3/4 cups, plus a little extra for rolling the tortillas)
5 tablespoons lard or vegetable shortening (or a 50/50 mixture of the two)
3/4 teaspoon salt
3/4 cup very warm tap water, approximately


Recipe



Measure the flour and fat into the bowl of a food processor.
Pulse and then run the processor until the fat is thoroughly incorporated and no visible particles of fat remain.
Dissolve the salt in 2/3 cup warm water.
With the machine running, pour the liquid through the feed tube in a steady stream.
Continue running until the dough forms a ball.
If the dough is too stiff, you can add another tablespoon of water and process again.
Divide the dough into 12 portions and roll each into a ball.
Let rest on a plate covered with plastic for at least 30 minutes.
Heat an ungreased griddle or heavy skillet over medium to medium-high heat.
On a lightly floured surface, roll out a portion of the dough into an even 7-inch circle or use a tortilla press.
Lay the tortilla on the hot griddle.
After 30 to 45 seconds, when there are browned splotches underneath, flip it over.
bake 30 to 45 seconds more, until the other side is browned; don't overbake the tortillas or it will become crisp.
Remove and wrap in heavy towel.