More about "recetas de tortillas de harina recipes" As the tortillas cook, place them in your serving dish covered with a dish towel, which will help keep the tortillas soft and pliable. It should be cooked through and just speckled with golden brown spots. Cook for about 30 seconds, or until the tortilla starts to puff.As you roll each one, place it on a hot nonstick skillet or griddle over medium heat. Roll each ball between sheets of parchment paper or plastic wrap into as thin a round as possible (the rounds will contract a bit when you stop rolling). Divide the dough into 8 pieces and roll each one into a round ball.
Cover with plastic wrap and let sit at room temperature for 1 hour. The kneaded dough should be slightly tacky but not sticking to the bowl. If the dough is too sticky, add a little more flour if it's a little dry, add more hot water. Then add the salt with the hot (but not scalding) water and knead well. Mix the flour and pork lard with your fingers until the mixture is the texture of coarse sand.
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