Tierrita

In a large mixing bowl, combine flour, salt, and any desired spices such as achiote or cumin, then cut in lard or butter until the mixture resembles coarse crumbs.

Gradually add cold water, one tablespoon at a time, mixing until the dough just comes together into a firm, pliable ball. Do not overwork the dough.

Wrap the dough in plastic wrap or a clean cloth and let it rest at room temperature to allow the gluten to relax.

Preheat your oven to 375°F (190°C) or heat oil in a deep skillet to 350°F (175°C) if frying.

On a lightly floured surface, roll the dough out as thinly as possible, aiming for approximately 1–2 mm thickness, then cut into small rustic squares or rounds.

If baking, arrange the cut pieces on a parchment-lined baking sheet and bake until golden and crisp, turning once halfway through. If frying, carefully lower pieces into hot oil in small batches and fry until lightly golden.

Remove the crackers from the oven or oil and immediately season with additional salt or spices while still hot. Drain on paper towels if fried.

Allow the tierritas to cool completely on a wire rack before serving or storing in an airtight container to preserve their crispness.