WebInstructions. Heat the oven broiler. Roast the poblano peppers, 4-5 minutes per side, until skin is all blistered and peppers are soft. Transfer to a ziploc bag and let them steam. Once cool enough to handle, peel and remove …
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WebCover the dough with a damp towel and rest for at least 15 minutes. 3. Preheat a nonstick comal or skillet for 2 minutes over medium heat. 4. Divide the dough into 12 balls. Cut a zip top bag that matches the size of …
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WebDivide the dough and roll it into small tortillas. Pinch each tortilla around the edges to get a boat shape, then fry in a comal in hot lard or oil. Step 5/6. While the tortillas are still …
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WebDirections. In a food processor or mixing bowl, combine masa, flour, and salt. Pulse processor or stir to combine. Add butter and shortening, then pulse processor (or …
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