FLOUR TORTILLAS

Tortillas de harina
1 3 cups warm water (about 115F) 1 tablespoon plus 2 teaspoons kosher salt cup plus 2 tablespoons safower or vegetable oil 4 cups unbleached bread flour (from a 2-pound bag), plus extra for dusting 8 teaspoon baking powder teaspoon sugar
EQUIPMENT:

Often mistaken for a Tex-Mex invention, flour tortillas have a long history in Mexico. Theyre particularly beloved by those from the North of the country, but youll find them in cities far and wide. While theyre typically made with lard, I find its easier to use safflower oil in the U.S., and the result is just as lovely.
MAKE THE DOUGH:

Stand mixer with a dough hook attachment A small rolling pin

MAKES ABOUT 30 TORTILLAS

Combine the water and salt in the bowl of the stand mixer and whisk until the salt dissolves, then whisk in the oil. In a separate bowl, stir together the flour, baking powder, and sugar. Use a rubber spatula to stir the flour mixture into the oil mixture until you have a dry-looking dough. Attach the dough hook and mix the dough on the lowest speed for 2 minutes. Increase the speed by a notch and mix for 1 minute, then increase the speed by another notch and mix for 2 minutes more. Youll have a slightly sticky, very elastic dough. Remove the dough from the mixer and use your hands to knead it for a few seconds on a lightly floured work surface, then form a smooth ball. Cover the dough with a kitchen towel or plastic wrap and let it rest for 10 minutes. Divide the dough into about 30 equal-sized pieces, each a little smaller than a Ping Pong ball (or 1 ounce, if you have a scale). Cover the dough pieces again. Use your palm to round each piece of dough: cup your palm over the dough, then apply light pressure to roll the dough into a ball, keeping your fingertips and the heel of your palm parallel to the work surface.

14 TACOS

FORM AND COOK THE TORTILLAS:

Working with one at a time, put a ball of dough on a floured surface, flatten it with the palm of your hand, then lightly flour the top of the dough. Use a small rolling pin to create an even, very thin (the thinner the better) disk about 6 inches in diameter, rolling back and forth then rotating the dough a quarter turn until you have a disk of even thickness. Set a large shallow (ideally, flat) pan over medium-high heat and let it get good and hot. Line a tortilla basket or a bowl with a clean kitchen towel: As you cook each tortilla, you will layer it on top of the others in the basket, wrap the basket with the towel, and cover it (with an inverted plate in the case of the bowl) to keep the tortillas moist and warm. Carefully lay the tortilla flat onto the pan. Cook until the edges begin to lift from the pan and the bottom has developed a few golden spots (dark spots mean the heat is too high), about 30 seconds. Flip with a spatula, cook for 30 seconds, then flip again and cook until it puffs, 20 seconds more, pressing down with the spatula to keep it flat. Keep cooking, flipping every few seconds, until there are golden brown spots on both sides, about 10 seconds more. Put the cooked tortilla in the kitchen towellined basket or bowl, cover, and continue rolling and then cooking each ball.

TACOS 15