There is seriously nothing better than a freshly-made, flour tortilla. And I’m not talking about the crap tortillas made in the good old U S of A. There is NOTHING better than a freshly-made Mexican flour tortilla. I have never eaten tortillas like this in the states, not even at the best Mexican restaurants. I have lived in Mexico for almost three months and I finally learned the secret recipe. And I’m going to be honest, it’s not easy and it takes a lot of practice.
The first secret, key ingredient: FLOUR FOR TORTILLAS. One of these two flours will do the trick. But you cannot use regular flour from the United States. I have seen “Flour for tortillas” at Wal-Mart. So that would probably work. If you see one of these types of flours “El Rosal” or “Bonfil” in your local Mexican grocery store, buy it!! Or if you go to Mexico, bring a bag back with you.
Okay, start by pouring 8 cups of flour into a mixing bowl.
- Add 1 teaspoon of baking powder.
- Add 2 teaspoons of salt.
- Add 4 cups of boiling water. (KEY: It has to be BOILING water!)
- Add 1/2 cup of canola oil.
Knead and mix the dough until it feels like Play-Dough. The key is to go by FEEL. It must feel like Play-Dough. It must be as soft as possible without sticking to your hands. If it needs a little more water, add a little more water. If it needs a little more oil, add a little more oil.
This is what the dough should look like after kneading and mixing.
Cover the dough with a light layer of canola oil. Just pour a little onto your hands and spread the oil all over the dough. Then place a towel over the bowl and let it sit for at least five minutes. Start warming your pan on the stove. You want your pans very hot before you start heating the tortillas.
Next, make little balls out of the dough. Flatten the balls and round the edges.
They will look like this.
Then add sprinkle some more flour (flour for tortillas–the same flour you already used to make the dough) on top of the flat dough balls.
Next, throw some more flour (flour for tortillas) on the counter. Gently roll out the tortillas. Use a PVC pipe. Roll gently twice up and down, flip tortilla over and turn the direction of the tortilla. You are now going to roll twice, the other side of the tortilla in the opposite direction. Roll until the tortilla is thin and round.
Once the tortilla is flat and round, its ready to put on the already-hot pan on the stove. Do not use any oil on the pan.
Flip the tortilla three times. About ten seconds on each side. The third time the tortilla will probably start to poof. Use the spatula to press down on the tortilla in the “poofing” areas, so the air is spread evenly in the tortilla.
Place the tortilla in bowl or plate with a cover on top. The tortillas will soften as they are in the enclosed, warm space.
And Walla, you have an authentic Mexican flour tortilla. And your house will smell incredible too.