Flour tortillas are just as authentic to the Mexican food canon as their corn-based counterparts.
This version uses a blend of whole-wheat and all-purpose flour for added fiber and nutrients.
If you want to make them without the chorizo, simply add 1 1/2 tablespoons more lard.
Photo: Vianney Rodriguez
“That tortilla is shaped like the state of Florida!”
I step back, letting the eldest woman in my family fix my tortilla-shaping mishap.
It would take decades before I attempted to make tortillasflour- or corn-basedagain.
Vianney Rodriguez
This is very far from reality, though.
In Northern Mexican states like Sonora and Chihuahua, the tortilla de harina is omnipresent.
Don’t give a shot to tell that to the people of Northern Mexico.
Vianney Rodriguez
In the U.S. people tend to be fixated on the idea of authenticity in food.
Authenticity, though, is largely a myth since so many dishes have somewhat murky origins as it is.
Recipes have always been open to interpretation, even the seemingly authentic ones.
Vianney Rodriguez
My kitchen does double duty as my workspace where I develop and write recipes as a freelancer.
Like with anything that takes time and energy, you get better at rolling tortillas the more you practice.
Working with tortilla dough is something that helps me feel closer to home and closer to my heritage.
Vianney Rodriguez
Pour in the rendered chorizo fat and stir.
Add salt to hot water; pour into the flour mixture and stir until a rough dough forms.
Step 2:Divide the dough into 10 equal pieces.
Keep the dough pieces covered while you work.
Roll 1 piece in the palm of your hands and form a ball.
Step 3:Lightly flour your work surface and rolling pin.
Roll the ball into a thin, roughly 7-inch circle.
Step 4:Transfer the tortilla to the hot skillet.
Cook on one side until bubbles form on its surface, 30 to 35 seconds.
Remove the skillet from the heat.
Using a slotted spoon, transfer the chorizo to a bowl; set aside.
Transfer the rendered fat to a small bowl.
Stir all-purpose flour and whole-wheat flour with a fork in a medium bowl.
Pour in the rendered chorizo fat and stir.
Add salt to hot water; pour into the flour mixture and stir until a rough dough forms.
If the dough seems crumbly, add more hot water, a tablespoon at a time.
If it feels too wet and sticky, add a bit more of one of the flours.
Heat a cast-iron skillet or comal over medium-high heat.
Divide the dough into 10 equal pieces.
Keep the dough pieces covered while you work.
Roll 1 piece in the palm of your hands and form a ball.
Lightly flour your work surface and rolling pin.
Roll the ball into a thin, roughly 7-inch circle.
Transfer the tortilla to the hot skillet.
Cook on one side until bubbles form on its surface, 30 to 35 seconds.
Transfer to a tortilla warmer or clean kitchen towel.
Repeat with the remaining dough pieces.
Warm the reserved chorizo in the same skillet.
Serve with the tortillas for tacos.
Garnish with cilantro, if desired.
Let the dough stand at room temperature for 30 minutes before rolling.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
