I have always wanted to learn how to make homemade tortillas. My Dad has made them in the past but doesn’t that frequently and before I moved to San Diego I LOVED to go to visit Old Town and ask for one of the tortillas right off the comal (not that I don’t anymore)! So when I found out I would have a Saturday off from both jobs I planned to spend the day making homemade tortillas and shrimp tacos with the roomies. First let me say I don’t have a comal myself but have always wanted one because, well, every Mexican should have one. I was very excited that I would finally buy one. This may seem weird but I always thought I should have one for protection. That ish is heavy af! And if someone ever broke into my house I would go straight to the comal and with one hit on the head with that thing that guy is gonna be KO’d at least until I finish making my tortillas!
When we went to the local Vallarta to buy our ingredients I didn’t find any cast iron comales so I had to settle for what I’m guessing is steel? Help me out when you see the picture. But I still am looking forward to finding a cast iron one…how hard can that be in SD?
While I was looking up the recipe I came across a tutorial of how to season your comal. The directions said to coat the comal I’m vegetable oil, bake for an hour, let cool, repeat, then let sit overnight. Has anybody done this to their own comal? My dad says that’s what gives the food it’s flavor.
So overall the tortillas were very easy to make. I followed a simple recipe I found online HERE but I’ll walk you through the process here as well
3 cups all-purpose flour
2 Tablespoons baking powder
1 teaspoon salt
4-6 tablespoons of vegetable shortening
1 1/4 cups of warm water
1. Begin by mixing flour, baking powder and salt together
2. Add in shortening and mix with hands or mixer to be sure shortening
distributes and begins to make mixture stick
3. Pour in warm water and mix until one large ball forms (at this point it
should be very sticky)
4. Set aside mixture for 30 mins with a towel covering the bowl to let the
5. Begin grabbing a small amount of dough and roll into a 1 inch ball,
continue until you have used all your dough
6. Sprinkle flour all over the area that you will be using to roll out your
tortillas (I used a pastry surface I use for rolling fondant which
conveniently has a drawn out diameter for tortillas-bought at Michaels)
7. Using a roller, press down and out to flatten the ball, always moving the
direction slightly to the right to form a circle (you can tell from my
tortillas that I have a little trouble with shapes)
8. Throw the tortilla on the heated comal and wait roughly 30 sec or until
air bubbles start to puff up, flip over and allow to cook all the way
This first batch I made came out very thick. Next time I’ll be sure to roll them thinner and hopefully more circular. These came out super yummy and we topped them with grilled shrimp, cabbage cilantro and pepper slaw, avocado and salsa! Grab una cerveza and your good to go!
I threw these tortillas on the comal and reheated the shrimp and they made for perfect leftovers after my Sunday shift!
I can’t wait to try preparing maiz tortillas next! Any great recipes your family uses that you can recommend?