Once the dough comes together, turn it onto a floured surface and knead it for about 5 minutes until it becomes smooth and elastic. I love this part, as the dough transforms beneath my hands, becoming more pliable. Once kneaded, let the dough rest in a covered bowl for at least 30 minutes. This resting period makes a world of difference in achieving those soft tortillas. While the dough rests, I usually take a moment to clean up my workspace and let the anticipation build.
After 30 minutes, divide the dough into 8 equal-sized balls and cover them with a clean kitchen towel to keep them moist. Now comes the fun part: rolling them out! Dust your surface lightly with flour and start rolling each ball into a circle, making sure to keep it as thin as possible—almost paper-thin. Don’t stress too much if your circles aren’t perfect; they’ll still taste delicious!
Now, heat your cast iron skillet or non-stick pan over medium-high heat. Carefully toss your rolled tortilla onto the hot skillet and cook for about 30-45 seconds on each side until you see golden brown spots and it puffs up slightly—this should make your kitchen smell divine! Repeating this process with each tortilla, stack them on a plate and cover them with a towel to keep warm and soft.
Pro Tips for Best Results
I’ve made these tortillas several times, and I found that using lard creates a richer flavor than vegetable oil. However, if you prefer a plant-based option, vegetable shortening works just as well! Experimenting with different fats can really enhance the taste.
Additionally, using warm water in your dough is crucial! It helps the dough to become more pliable and easier to roll. You might not notice a difference at first glance, but trust me, the end result is worth it.
Lastly, if you have time, letting your rolled-out tortillas rest for just a couple of minutes before cooking helps them puff up beautifully when they hit the skillet. I learned this little trick from a friend, and it has made a noticeable difference in my tortillas!
Common Mistakes to Avoid
One mistake I’ve made in the past is adding too much flour while rolling out the tortillas. Sure, a little dusting is fine, but be cautious—too much flour can lead to dry tortillas. I’ve done it, and they ended up tasting more like cardboard than the soft wraps I intended.
Another thing to keep in mind is not rolling the dough thin enough. Trust me, you want it as thin as you can get it without tearing. A thicker tortilla will not puff as much when cooked and may result in a chewier, less enjoyable texture. If they tear a bit while rolling, no worries! Just patch them up and keep going.
Finally, don’t let them sit out uncovered for too long after cooking; they’ll dry out and become tough. Keep them wrapped up or tucked under a towel as you cook the others, so they stay warm and soft. (See the next page below to continue…)