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Recipe

Cilantro-Flavored Flour Tortillas (Tortillas de Harina con Cilantro)

Yield: about 12 tortillas

To allow the hint of cilantro to shine, try these tortillas with seafood, beans, and vegetables or for breakfast tacos.

Ingredients

  • 1 large bunch fresh cilantro (about 2 lightly packed cups)
  • 1 tsp. kosher salt
  • 9 oz. (2 cups) all-purpose flour
  • 1-1/4 oz. (1/4 cup) lard, cut into pieces
  • 1 Tbs. vegetable oil

Preparation

  • Bring 6 cups of water to a boil in a medium saucepan over high heat. Cut the top 6 inches from the cilantro (include the tender stems), and cook in the boiling water for 1 minute. Reserve 3/4 cup of the cooking water, and then drain the cilantro. Put the cooking water, cilantro, and salt into a blender; blend until smooth. Transfer to a measuring cup, and let cool to warm.
  • Put the flour in a large bowl. Add the lard, and rub the pieces between your fingertips, smearing it into the flour to create small flakes of fat until the mixture resembles fine meal. Drizzle the vegetable oil over the mixture, and using a fork, stir in 1/2 cup of the cilantro water until a dough forms.Turn the dough onto a work surface, and gently knead until soft and elastic, about 5 minutes. Transfer the dough to a bowl, cover with plastic wrap, and let rest for 1 hour.
  • Roll the dough into a long rope, evenly cut into 12 pieces, and roll each piece into a ball.
  • Heat a griddle, comal, or cast-iron skillet over medium heat until hot.
  • Trim the top and sides off a plastic zip-top bag, and place it in a tortilla press, fitting the folded end of the bag against the hinge of the press. Alternatively, use squares of parchment.
  • Toss a ball of dough in a little flour, using as little flour as possible. Place the dough in the center of the press between the sheets of plastic, and firmly press down on the handle. If the tortilla is uneven, rotate it 180 degrees in the press, and press again. Then remove the tortilla from the press, leaving the plastic behind, and finish rolling it by hand until the tortilla is 6 inches in diameter.
  • Transfer the tortilla to the griddle by first letting a dangling edge touch the griddle and then slowly pulling your hand back as you lay down the tortilla. Cook until pale brown spots appear on the underside, about 45 seconds. Flip and cook until pale brown spots appear on the other side and the tortilla puffs in spots, about 45 seconds. Transfer the tortilla to a cloth-lined tortilla basket to keep warm. Repeat with the remaining dough.

Tip

You can make vegetarian tortillas by substituting more vegetable oil for the lard (5 Tbs. oil total). Drizzle the oil over the flour mixture, and stir with a fork to coat the oil with flour. Blend with your fingers until the mixture resembles fine meal, and then add the water. Continue as above.

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