MEXICAN FOOD RECIPES DINNER COMPILATIONS | Satisfying and tasty food| Over 3 hours of COOKING!!!

Remove the stems and seeds from 9 guajillo chilis and place them into a blender.

Add 1.5 teaspoons of salt, 1 teaspoon of ground cumin, and 0.5 tablespoon of Mexican oregano to the blender with the chilis.

Blend the ingredients until smooth using a foodie ninja blender.

Place a burner on medium heat and add the blended chili mixture to a pan.

Once you can smell the chili roasting (after about 25 to 30 seconds), turn off the heat.

In a bowl, add 2.5 cups of all-purpose flour and then add the blended chili mixture.

Add 3 tablespoons of lard to the flour and chili mixture and combine them together.

Make a well in the mixture and add 3/4 cup of warm water, adjusting the amount based on climate if necessary.

Knead the dough until it's not sticky, adding more water if needed, and knead for about 4 minutes.

If the dough is still sticky after 4 minutes, sprinkle in about half a tablespoon of flour and continue kneading.

After kneading for 6 to 8 minutes, form the dough into a ball and warm up a little lard in your hands to cover the dough.

Cover the dough with plastic wrap, a kitchen cloth, or a plate and let it rest for a minimum of 45 minutes in a warm place.

After resting, divide the dough into about a dozen balls for tortillas.

Warm up more lard in your hands and cover the tortilla balls to prevent drying out.

Dip a tortilla ball in all-purpose flour and press the edges before rolling it out.

Roll the tortilla into a large shape, flipping it over to ensure even thickness.

Equipment Needed