Tuesday, February 10, 2015


Flour and corn tortillas are plentiful and cheap here in Corozal. For the longest time, we bought them at one of the local stands in town. But as time went on, I was curious about making my own.

I tried a few different recipes and finally came up with one that we really like, and it also has a fun kitchen hack.

What you'll need:
1 1/2 cups all purpose flour (I use Bebe Agua)
1/2 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon salt
3 tablespoon shortening or lard
3/4 cup water

Cast iron pan or comal [koh-MAHL]
1 gallon size zip-lock bag
Rolling pin

Step One:
Place the flours, baking powder, and salt in the bowl of a food processor, then add your shortening.

I often use vegetable shortening, but this time around I scooped in bacon fat. Hey, if lovin' it is wrong, then I don't want to be right.

Step Two:
Pulse the mixture a few times to incorporate the shortening. Then slowly pour the water in.

The mixture should come together. 

If the dough is too dry, add a bit more water. If the dough is too wet, add a bit of flour.

Step Three:
Knead the dough by hand until soft, smooth, and elastic, then form into a ball. Cover with damp paper towels and let it sit for about 15 minutes.

Pre-heat your comal or cast iron pan over medium high heat.

Step Four:
While the dough is resting, cut the zipper off the plastic bag and cut down each side.

Step Five:
Divide the dough into eight pieces. Roll each piece into a ball. Place one of the balls between the plastic bag.

Step Six:
Roll the dough into a circle, turning the bag 1/4 turn after each you roll it out. This will help keep the dough in a circle.

Step Seven:
Gently pull the rolled out tortilla away from the plastic and place on the heated pan.

Step Eight:
Let the tortilla cook, undisturbed, for a couple of minutes. When you see the edge start to brown, carefully flip over.

Step Nine:
Place the cooked tortilla on a tea towel and cover it. I have found slightly overlapping them seems to keep them more pliable than stacking them between the towels.

Step Ten:
Repeat the process for the remaining pieces of dough. Depending on your stove and pan, you may need to adjust the temperature to ensure even browning.

Step Eleven:
Gobble them up!

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