These of course go really well with Refried Beans, Ensalada de Col, Red Rice, Chocolate Chilli, or Black Bean Chilli, sour cream, cheese and, oh, anything else that would make a good burrito or enchilada. You can make the dough well in advance and refrigerate before you're ready to use it.
3⅓ cups (460g) white flour
1 tsp salt
1 tsp baking powder
⅓ cup neutral vegetable oil or lard
Up to 1 cup warm water
- Combine the dry ingredients, then make a well in the center and add the oil and up to ¾ of the water. Stir well until all dry ingredients are incorporated and the dough begins to come together to form a shaggy ball. Add some more water if it seems like it isn't sticking together.
- Turn dough out onto a lightly floured work surface and knead for 1 to 2 minutes or until the dough is nice and smooth.
- Divide into 16 equal portions (about 50gr) and form each piece into a ball. Cover with a clean kitchen towel and allow to rest for at least 15 minutes (or as much as 2 hours).
- When ready to cook the dough, heat a large pan over medium heat.
- On a floured surface roll each dough piece into a rough circle, about 7 to 8" inches in diameter (don’t stack uncooked tortillas on top of each other or they will stick together).
- When the pan is hot, place one dough circle into the pan and allow to cook 45 seconds to 1 minute or until the bottom surface has a few pale brown spots and the uncooked surface is bubbly. If browning too fast, reduce the heat a bit. If it’s taking longer than a minute to see a few pale golden brown spots on the underside of tortillas, increase the heat a bit. Flip to other side and cook for 15-20 seconds. The tortillas should be nice and soft but have a few small brown spots on the surface. Sometimes they will puff up, don't worry, they'll be delicious.
- Cover with a towel and keep warm until ready to serve. Easily saved and re-heated on a dry pan until soft again.
