Tortillas a la Chingona

Ingredients

• 2 cups of flour
• about half a teaspoon of baking powder
• about half a teaspoon of salt
• 1/4 cup of oil (can be veggie, but I use avocado oil)
• about 1 cup to 1.5 cups of HOT water

Instructions

1. While your water is set to boil, mix the flour, salt, and baking powder in a bowl
2. Mix in the oil (should start to look like what I think cornmeal looks like.. I’ve never seen corn meal though)
3. Start adding in the water little by little as you’re mixing. If you add it all at once, mixing will be impossible and you will be fucked.
4. For the dough’s consistency, you want it to hold its own and still have some moisture, but not so much moisture where parts are coming off and sticking to your fingers.
5. Once the dough is all mixed, sprinkle some flour on the counter and slam your dough on it
6. Beat up the dough over and over. Like fold it into itself, punch it, slam it, give that motherfucker all you’ve got. The more you knead it, the better the tortillas will be.
7. Separate the dough into balls and leave them in a covered bowl to “sweat” for about 30 mins or so (you can start up another batch of dough in the meantime)
8. Start heating up an ungreased flat pan on medium heat.
9. Sprinkle some flour on your counter in preparation to get rolling!
10. Grab a dough ball and flatten it with your hand on the counter. Sometimes I add a little flour to both sides which helps with elasticity, so if you’re having a hard time rolling, flour up your flat balls a little.
11. Sprinkle some flour on your roller and roll up, down, flip it over (and sideways), up , down. Roll that bad boy till you get a good round size.
12. Pick up the tortilla (here I like to lightly stretch it out a bit on all sides with my hands) and place it on the pan. You want to flip it over only once or you’ll get a crusty-ass tortilla.
13. After cooking a few of the tortillas, you might have flour left in your pan so make sure you clean that shit off before cooking another one.