Indulge in Authentic Sonoran Sourdough Tortillas!
With each bite of these Sonoran sourdough tortillas, we are transported back to the flavors of our home in Arizona, to the warmth of the family kitchen and the laughter shared around the table. It's amazing how a simple dish can evoke such powerful memories and emotions. So, I invite you to join me in embracing tradition with a personal twist, as we celebrate the delicious flavors of Sonoran cuisine, one healthier tortilla at a time.
Equipment
- 1 cast iron griddle or 10.5 inch or larger pan (a comal works very well)
- 1 tortilla press(optional)
Ingredients
Instructions
- In a mixing bowl, combine the flour and salt, mixing until well combined.
- Add the lard to the flour mixture, blending it in until the mixture resembles coarse crumbs with a pastry cutter.
- Mix the active sourdough starter or discard and warm water until mostly dissolved then add it into the flour mixture.
- Knead the dough until it forms a soft and elastic ball.(Note: You can do this in a stand mixer as well by adding all of the ingredients and kneading for a few minutes.)
- Transfer the dough to the counter and knead in a little flour if the dough feels sticky to the touch. Then divide it into smaller portions, shaping them into balls roughly the size of a golf ball or about 50g-55g each to make 12 balls. Place them in a 13x9 pyrex dish, cover with plastic wrap, and let rest at room temperature for 30 minutes.
- At this point you can refrigerate the dough overnight or up to 3 days for better digestibility or you can continue rolling out your tortillas.
- On a floured surface, roll out each ball of dough into very thin circles using a rolling pin, about 10 inches diameter. I also love using this tortilla press to save time and get perfectly round tortillas.
- Heat a griddle or skillet over medium high heat.
- Cook each tortilla for about 1-2 minutes on each side, until they puff up and develop golden brown spots.
- Serve warm and enjoy with your favorite fillings or alongside your favorite Sonoran dishes.
- Store your tortillas in a plastic bag for 1-3 days on the counter, 7 -14 days in the fridge and up to a year in the freezer. The dough can also be frozen!
Notes
If you do cold proof your dough for a day or two make sure to let it sit at room temperature for at least one hour before rolling out your tortillas.