- 2 cups flour
- 1/2 teaspoon baking powder
- 1/4 cup shortening or lard (you can substitute butter) cold
- 1/2 teaspoon salt
- 1/2 cup warm water (plus an extra 1/2 cup, to use as necessary)
- 4-5 tablespoons of re-hydrated red chiles
Heat a comal or griddle over medium heat. Using a rolling pin, roll each ball of dough out into a round shape, approx. 1/8 inch thick.
Place each raw tortilla on the hot comal and cook on each side for about 1 minute. If it puffs up at all, you can poke a hole in the puffed area to release the steam. Cook it until it is no longer doughy, which takes about thirty seconds on each side. Remove from the comal and place onto a plate covered by a towel. Use the edges of the towel to fold over the tortillas as you cook them, to keep them warm.