I’m sure you Going to be making this recipe quite often
Ingredients:
For the Tortillas de Harina (Flour Tortillas)
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/3 cup lard or vegetable shortening
1 cup warm water
For the Frijolitos Refritos con Chorizo (Refried Beans with Chorizo)
2 cups cooked pinto beans (or 1 can of refried beans)
1/4 cup cooking oil or lard
1/2 white onion, diced
1 clove garlic, minced
9 oz pork chorizo
Salt to taste
Directions:
For the Tortillas de Harina
Prepare the Dough: In a large bowl, mix the flour, baking powder, and salt. Add the lard or shortening and mix with your hands until the mixture resembles coarse crumbs. Gradually add the warm water, mixing with your hands, until a dough forms. The dough should be soft but not sticky.
Rest the Dough: Divide the dough into 12 equal portions and shape them into balls. Cover with a damp cloth and let rest for at least 30 minutes.
Roll Out the Tortillas: On a lightly floured surface, roll out each ball of dough into a thin circle, about 6-8 inches in diameter.
Cook the Tortillas: Heat a dry skillet or griddle over medium-high heat. Cook each tortilla for about 1-2 minutes on each side, or until they are slightly puffy and have golden brown spots.
Serve: Keep the tortillas warm in a cloth-lined basket or tortilla warmer.
For the Frijolitos Refritos con Chorizo
Cook the Chorizo: In a skillet, heat the oil over medium heat. Add the chorizo and cook, breaking it up with a spoon, until it starts to brown, about 5-7 minutes.