La Finca Tortillas Recipe

La Finca Tortillas are traditional, handmade tortillas that bring authentic flavors to your table. Whether you’re using them for tacos, enchiladas, or simply enjoying them with butter, these tortillas are a versatile and beloved staple. Follow this recipe to make your own batch of soft, warm tortillas at home.

Ingredients:

For Corn Tortillas:

• 2 cups masa harina (corn flour)
• 1 ½ cups warm water
• ½ teaspoon salt

For Flour Tortillas:

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• ¼ cup lard or vegetable shortening (room temperature)
• ¾ cup warm water

Instructions:

Corn Tortillas:

1. Prepare the Dough:
   • In a large mixing bowl, combine the masa harina and salt. Gradually add the warm water, stirring with your hands or a wooden spoon until the dough comes together.
   • Knead the dough for about 3-5 minutes until it’s smooth and pliable. If the dough feels too dry, add a tablespoon of water at a time; if it’s too sticky, sprinkle in a little more masa harina.
2. Rest the Dough:
   • Cover the bowl with a damp cloth or plastic wrap and let the dough rest for 20-30 minutes. This helps the masa hydrate fully.
3. Shape the Tortillas:
   • Divide the dough into 12-16 equal pieces and roll them into balls.
   • Using a tortilla press, place a dough ball between two sheets of parchment or plastic wrap and press to form a thin, round tortilla. If you don’t have a press, use a rolling pin.
4. Cook the Tortillas:
   • Heat a cast-iron skillet or comal over medium-high heat. Once hot, place a tortilla on the skillet and cook for about 30 seconds to 1 minute on each side. You’ll know it’s ready to flip when bubbles start to form.
   • Stack the cooked tortillas in a clean kitchen towel to keep them warm and soft.

Flour Tortillas:

1. Mix Dry Ingredients:
   • In a large bowl, whisk together the flour, baking powder, and salt.
2. Incorporate Fat:
   • Add the lard or shortening and use your hands or a pastry cutter to work it into the flour until the mixture resembles coarse crumbs.
3. Add Water:
   • Gradually add the warm water while mixing until the dough comes together. Knead on a clean surface for 5-7 minutes until the dough is smooth and elastic.
4. Rest the Dough:
   • Cover the dough with a clean kitchen towel and let it rest for 20-30 minutes. This step relaxes the gluten, making the tortillas easier to roll out.
5. Roll and Cook:
   • Divide the dough into 12 equal portions and shape them into balls. Roll each ball into a thin circle on a lightly floured surface.
   • Heat a cast-iron skillet or non-stick pan over medium heat. Place a tortilla on the skillet and cook for about 1-2 minutes on each side, until bubbles form and light brown spots appear.
   • Stack the cooked tortillas in a towel to keep them warm.

Tips for Perfect Tortillas:

1. Use the Right Tools: A tortilla press is ideal for corn tortillas, while a rolling pin works well for flour tortillas.
2. Temperature Matters: Ensure your skillet or comal is properly heated to avoid undercooked or tough tortillas.
3. Storage: Keep cooked tortillas warm in a covered dish or towel. Leftovers can be stored in an airtight container in the fridge for up to 3 days.
4. Reheating: Warm tortillas on a dry skillet or in the microwave wrapped in a damp paper towel.

Serving Suggestions:

• Corn Tortillas: Perfect for tacos al pastor, enchiladas, or as a side for soups and stews.
• Flour Tortillas: Great for burritos, quesadillas, or wraps.

Enjoy the authentic taste of homemade tortillas with this tried-and-true recipe. Making them from scratch is a rewarding experience that adds a personal touch to any meal. Whether it’s a family taco night or a casual snack, La Finca Tortillas bring a sense of tradition and flavor to your kitchen!