There is no substitute for perfect fresh hand-made tortillas hot off the comal. It's the key ingredient for a good old fashioned taco, and knowing how to make them will only do good things for you.

EQUIPMENT:

Comal

Rolling Pin

INGREDIENTS:

• 2.5 cups (346g) all purpose flour

• 1 teaspoon (6g) fine sea salt

• 1.5 teaspoons(6g) baking powder

• 3 tablespoons (33g) lard, vegetable shortening, or vegetable oil

• 3/4 cup plus 1 tablespoon (189ml) warm water (not hot)

INSTRUCTIONS:

1. Mix everything but water until you get a cornmeal texture with flower.

2. Add water gradually and mix until it comes together

3. In a floured surface, knead until smooth.

4. Cover and rest dough for 10 minutes.

5. Divide dough into 16 even pieces or 35g per piece

6. Roll into balls. Flatten them with a rolling pin or a tortilla press, 1/8 in thick.

7. Sear in a cast iron pan until it puffs up.

8. Rotate until other side is cooked.

9. Store in a tortilla warmer or two clean towels.