“Comal” and “Tortilla Warmer” a must.
It is of utmost importance for you to have the necessary utensils and cook ware when cooking, specially when it comes to Mexican food.
2 cups flour
1/8 teaspoon baking soda
1 to 2 teaspoons of salt (or to taste)
1/2 cup of lard or vegatable shortining
1 teaspoon sugar
1/2 cup of milk
In a bowl mix flour,salt, baking soda, lard or shortning and sugar and knead with your hands and fingers until it looks and feels flakey.
Gradually add warm water and milk while continuing to mix or knead untill the dough becomes thick. When finished kneading, pinch a small amount of dough and it should feel thick and sticky.
Wrap dough in a plastic and then in a lightly humid towel and let it sit for a minimum of five minutes.
Then proceed to make the dough into small balls, (size of a golf ball or to your liking) and roll with a rolling pin. If the dough sticks to the rolling pin, sprinkle dry flower on the pin and continue rolling, rotating the flower dough clockwise as you roll making the tortillas circular shaped. (It takes practice. Don’t worry if the tortilla shape looks like the map of Texas. The tortillas will taste the same and with practice your tortillas will start looking better.)
Pre-heat a medium size “comal“*( or non-stick griddle) between medium and medium high tempearture. When the “comal”* or griddle are hot, place the extended tortilla dough on the “comal” and leave for about 30 seconds until the first side is medium cooked, turn the torilla over and fully cook the 2nd side (aproximately 30 to 60 seconds,) then turn back over to the first side and complete the cooking by pressing lightly on the tortilla with a kitchen towel until fully cooked.
Place the cooked tortillas in a “tortilla warmer”* until ready to serve. Enjoy!
* If you don’t have a “comal” or “tortilla warmer,” I am more than happy to send these to you at a special price.