Tortillas de Harina
The recipe that took Andrea a year of trial and error to figure out. Foldable tortillas guaranteed!
Put water on to boil.
Mix flour and salt.
Add Crisco or lard.
Mix with your hands until fully combined. The mixture should crumble in your hands.
Create a "hole" in the center of the flour mixture.
Add hot water - a small amount at a time.
Mix with a large wooden spoon until the mixture begins to hold together and you can form a ball with the dough. (the dough should not be wet/sticky or dry/crumbly. It should be firm and almost waxy.)
Form a ball with the dough.
Put it in a plastic bag (air removed) and leave it to rest for 20 minutes minimum. <-- Do Not Skip This Step!
You can also put it in the fridge and/or freezer at this point, for using at a later date.
Flour your work surface for rolling the dough.
Form a small ball of dough (about the size of the palm of your hand when squashed) and roll it out on the floured surface, working it like pie crust.
I like to roll mine fairly thin (they cook faster). But some Mexican households prefer a thicker tortilla. The choice is yours. Adjust cooking time accordingly.
Heat a pan (cast iron skillet is best) over medium-low heat.
Add one tortilla at a time. Roll out a new tortilla while the other one cooks.
Flip the tortilla when you see the edges start to cook and the middle bubbles up nicely.
Cook about 2-3 minutes per side.
Be patient! if you cook on higher heat, it will become crusty and will break. Your goal is a foldable tortilla.
The tortilla may appear slightly uncooked in parts. That's okay! You will heat them up later, when you eat them, and they will cook a little bit more.
Store your tortillas in the fridge.
If you don't have a tortilla holder, a plastic or paper bag will do the job.
When you're ready to eat them, warm them in a pan for about a minute on each side.