This is an easy recipe to make buttery, yummy tortillas. Great for Quesadillas, Fajitas and Burritos. I hope you enjoy it!
- Mix dry ingredients.
- Make a “hole” in the middle of your “mountain” of flour.
- Add oil and water and start mixing.
- When the dough is firm enough, knead it a bit on a flat surface.
- “break” pieces off the dough (about the size of a golf ball) by squeezing it with your thumb and index finger (like you’re choking it).
- Make several round balls (called “testales”), and placed them on a floured surface (cookie sheet works great).
- Let the testales rest for about 30 minutes covered with a damp towel.
- Place a testal on a floured surface. Flour your rolling pin and roll. Whatever technique you use for rolling… just spread them enough so they are bout 6 inches in diameter.
- Cook your tortillas on a “comal”, flat griddle or skillet at medium heat (mine was on 6 on an electric stove). You don’t need to oil the skillet (there’s enough oil in there).
- Just like with pancakes, the 1st one is never good, but the rest are delicious.
- You can pile up the uncooked tortillas, they won’t stick.
- My process is usually: flatten, place in comal, flatten another one, turn the one in the comal, flatten another one, remove the one from the comal and repeat!
- It takes about 1 minute to cook on the 1st side (you will see some bubbles appear on the surface, this is normal), then you turn and it takes about 30 seconds on the second side.
- Eat them warm, but to freeze or refrigerate, make sure you cool them spread out on a flat surface before bagging them.
Turned out great!
There was another recipe very similar to this one, but the instructions were not so clear... so my first batch didn't turn out so well. I followed your directions and the tortillas came our beautifully. Thanks!
So far out of all the recipes we have tried the kids liked these the best! We made 3 recipes today and then had a taste test. They all picked this one as the best. They compared them with the fresh made ones from Toreros Restaurant. Thank you Jazibe, these are great. Although ours weren't so round ;) OH, The longer the dough rests, the better it is to roll out, so you want to let the dough rest in a warm area.