← Nouns Cooking · Mexican

Ingredients

• 375 g plain flour, plus extra for rolling
• 1½ tsp Salt
• 1 tsp Baking powder
• 60 g lard or vegetable shortening
• 240 ml hot water (hot tap temperature)

Method

1. Whisk the flour, salt and baking powder in a large bowl. Rub in the lard with your fingertips until the mixture looks like coarse crumbs.
2. Pour in the hot water and stir with a fork, then knead in the bowl for 3–4 min, until you have a soft, smooth, slightly tacky dough.
3. Divide into 12 balls, put them on a tray, cover with a tea towel and rest for 30 min. This relaxes the gluten so they roll out thin without shrinking.
4. Heat a dry griddle or heavy frying pan over medium-high heat. On a lightly floured surface, roll one ball into a thin 20 cm round, turning it as you roll.
5. Lay it on the hot pan and cook for 30–45 seconds, until bubbles appear and the underside has a few golden spots. Flip and cook for 30 seconds, then flip again briefly; it should puff.
6. Stack the cooked tortillas in a clean tea towel to keep them soft while you roll and cook the rest.

Tips

• Vegetable shortening makes them vegetarian and vegan; butter works too but gives a slightly crisper tortilla.
• Cool completely, then store in a bag for 2 days or freeze with paper between them.

Sources

Written in our own words after cross-checking these recipes:

Mexican Please ¡Hola! Jalapeño