Fresh Homemade Flour Tortillas!

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READY IN: 50mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine flour, salt and baking powder in a bowl. Mix well.
  • Cut in the lard with one hand until incorporated. Thin flakes of lard are ok.
  • Pour in the milk leaving back one or two Tablespoons. It will be pretty moist but should make a ball after 10 to 20 seconds of gentle mixing and very little kneading. Use the rest of the milk if necessary. Don't despair if the dough is a sticky tacky mess. Only If necessary, sprinkle in a a little more flour to turn it into a ball, working it as little as possible.
  • Divide and roll the ball into six or seven balls. Cover lightly with plastic wrap and let set 30 minutes.
  • Heat a skillet over medium heat. Adjust the temperature as you work. I prefer a cast iron skillet.
  • Roll out a tortilla using light flour as needed.
  • Cook each tortilla on one side and then the other (there should be some brown spots) and place on a plate covering with a dish towel as you go. Each tortilla should be stacked on tot of the last and covered with the towel.
  • The towel is very important for keeping the moisture in ensuring that your tortillas will be flexible to fill and fold when the time comes to fill them.
  • Leftovers should be stored in a zipper locked bag when sufficiently cooled.
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