While corn tortillas made from masa (maize dough) are traditional for tacos, this wheat flour version, popular in Northern Mexico, doesn’t require a tortilla press.
Ingredients
2 cups (240 g) all-purpose flour
1 tsp table salt
1/2 tsp baking powder
2 tbsp room-temperature butter
1 cup very hot water
Instructions
1. Mix together all-purpose flour, table salt and baking powder in a medium bowl.
Recipe and Text: Chantal Braganza; Produced by: Stephanie Han Kim; Photo: Erik Putz; Food Styling by Ashley Denton; Prop Styling by Madeleine Johari
2. Add butter. Work into flour with fingers (mixture will be uneven, not crumbly like pastry).
Recipe and Text: Chantal Braganza; Produced by: Stephanie Han Kim; Photo: Erik Putz; Food Styling by Ashley Denton; Prop Styling by Madeleine Johari
3. Mix in hot water using a large wooden spoon just until dough comes together and is pliable but not sticky.
Recipe and Text: Chantal Braganza; Produced by: Stephanie Han Kim; Photo: Erik Putz; Food Styling by Ashley Denton; Prop Styling by Madeleine Johari
4. Wrap dough in reusable kitchen wrap; let stand for 10 min.
Recipe and Text: Chantal Braganza; Produced by: Stephanie Han Kim; Photo: Erik Putz; Food Styling by Ashley Denton; Prop Styling by Madeleine Johari; Beeswax food wrap from goldilocksgoods.com.
5. Divide dough into 10 to 12 equal balls and roll out into tortillas on a lightly floured surface.
Recipe and Text: Chantal Braganza; Produced by: Stephanie Han Kim; Photo: Erik Putz; Food Styling by Ashley Denton; Prop Styling by Madeleine Johari
6. Heat dry skillet over medium. Add 1 tortilla to pan; cook until tortilla starts to in- flate, about 2 min. Flip and cook for 1 min.
Recipe and Text: Chantal Braganza; Produced by: Stephanie Han Kim; Photo: Erik Putz; Food Styling by Ashley Denton; Prop Styling by Madeleine Johari; Cast iron fry pan from zwilling.com.
