• 4 cups flour
  • 2 pinches baking powder
  • 1-1/2 tsp salt
  • 1/2 cup manteca, Wesson, or shortening
  • warm water

Mix dry ingredients together. Cut the manteca in. After mixed well, slowly add the warm water until it becomes nice and moist.

Knead with your hands, folding it in and pushing it out, collecting all the extra flour until it becomes a ball.  Continue kneading it until it’s well mixed.  Let it sit for 5-10 minutes.

Pinch between forefinger and thumb to form small balls.  If the masa becomes too moist, continue adding flour until you reach the desired outcome.

Flour your rolling pin and the surface of a table or cutting board.  To roll them out, put the ball in the center and smash it down with your hand. Put the rolling pin on the center of the ball and roll outward away from you to form a round tortilla.  Heat it on a comal (hot plate) until it’s cooked.

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