5000 gr flour
1 tbsp of salt
300 cm3 hot water
1 1/2 tbsp. shortening (tallow, butter)
2 tbsp. sugar (optional)
lot of oil or fat for frying
Place the flour in a large bowl, make a hole in the middle and add a teaspoon of salt.
In the same hole incorporate hot water, salt, sugar and then the fat. It is important that the water is hot cause the aim is to melt the fat.
Mix it well with hands. Wrap the dough in plastic wrap and let it rest at least for 30 minutes.
Divide the dough into palm-sized balls. Make a flat circles using your hands or rolling pin. Finally make a hole in the middle of each circle with a finger. The idea of this hole is that the oil can pass through the torta while cooking.
Heat enough vegetable oil (or melt enough shortening or lard) in a skillet to have a depth of about an inch of fat. It’s right temperature if sizzles when the dough is added. Fry tortas until bubbly and golden brown on both sides, turning them once.