🫓 ¡TORTILLAS DE HARINA! 🔥 El secreto que NUNCA te contaron para hacerlas suavecitas y perfectas.

If they're made of flour, don't even heat them: A northern saying. The ones from the store seem like plastic, not like these: Soft... 😩 Today I'm going to reveal that secret they never told you: the exact technique, the point of the dough, and the magic of the comal. Ingredients: CLASSIC: 1 kg all-purpose wheat flour 1/4 kg or 250 g vegetable shortening 360 milliliters Water 20 g Salt 10 g baking powder The Dough A good dough is one in which the tortilla puffs up and turns out perfectly. How to make it? It's as follows. Tip 1 Use hot water, not boiling. Add about a quarter teaspoon of salt to this to dissolve it before mixing it with the flour. Pour it into the flour little by little because the amount of water varies depending on the brand of flour and the humidity of the environment. Tip 2 Knead until the dough is not dry but not too wet either. In case either of these things happens, reserve a little flour to correct the problem, adding flour or water as appropriate. Tip 3 Many people let it rest, but tortilla makers don't do this because they don't use it. If you're going to use it later, you can cover it with plastic wrap. If you don't, or if you cover it with a napkin, it will lose moisture and the dough won't be ready for tortillas. Blue flour dough uses more water than normal white corn dough; this is why I don't give you the exact amount. But generally, the ratio of water to flour is 1 to 1. Mistake 1: Without adequate moisture, this is observed when you form a small ball or doughnut and the edges separate; this is the most common mistake. It doesn't puff up. Mistake 2: Too much moisture, and the dough sticks to your hands. It breaks. Preparation. The size of the ball or testal is very important. For a tortilla that is uniform in diameter and thickness, it should be approximately 50 g. In the traditional machine, we'll use two circles of plastic. This can be from a regular bag or a Ziploc bag. Why Ziploc? Because it's hard and flexible, making it much easier to operate when making tortillas, but it's not essential. Tip Comal, frying pan, or whatever. The temperature is very important; it should be hot but not too hot, approximately... The tortilla is placed on the comal, but, SECRET: the temperature of the comal causes the tortilla to stick and not puff up, which is why it's important to use a nonstick coating. It's sold in grocery stores and makes a lot, up to 6 liters. I combine 200 milliliters for one liter of water. This is then sprinkled on without scrubbing, and that's it. TIP 1. When placing the tortilla on the griddle, you shouldn't wait exactly the right amount of time. This is until the edge of the tortilla begins to cook and you flip it for the first time. 2. This side should be cooked to 100%. When is this? It's when the visible part has small freckles all over that side. Flip it for the second and final time. 3. In this last step, we wait until it's puffed up and check if it's done, then flip it out. That's it. Basic Rice: http://bit.ly/41nnRO0 Seafood Sauces: http://bit.ly/41g7in4 Chicken Broth Base for Recipes: http://bit.ly/41pU4EA Cook Perfect Shrimp: http://bit.ly/3lSabKz Sushi Rice: http://bit.ly/3StmFoi Seasoning a Chinese Wok: http://bit.ly/3INM1ZN Seasoning a Cast Iron Skillet: http://bit.ly/41BhPJZ