Flour Tortillas

By RoketJSquerl

I discovered pretty early that all-purpose was the flour to use. It developed a moderate amount of gluten so the tortillas were chewy but not tough. The liquid I had the most success with was milk. Water works fine, but the cooked tortillas are not as soft as when you use milk. As for fat, that was more tricky. Butter burned too easily and the vegetable oil gave the tortillas an odd texture. Vegetable shortening left the tortillas with an almost fishy smell, which happens when the shortening gets too hot.

I despaired that I would never find what I was looking for when, while looking at the shortening shelf at the grocery store, I remembered one thing from the Saturday’s at my neighbors. Manteca!! That is lard to be specific. So, with my tub of lard in hand, I went back to the kitchen and tried one of the more successful recipes with the lard and … EUREKA! I had it.

Ingredients

• 2 Cups All-purpose Flour
• 1/4 Cup Lard, or vegetable shortening
• 1/2 Teaspoon Salt
• 1/2 Teaspoon Baking Powder
• 3/4 Cup Warm Milk, or water

Details

Servings 12

Preparation

Step 1

Combine the dry ingredients in a bowl. Transfer to the bowl of a stand mixer.

Add the lard and mix until it is well combined and the mixture looks grainy.

Add the warm milk and mix until a smooth ball of dough forms, about 5 minutes.

Divide the dough into 12 equal pieces and roll the pieces into balls.

Cover and let rest 30 minutes.

Once rested, roll the balls of dough into 6" to 7" tortillas.

Cook on a griddle, or in a heavy pan, over medium heat until golden brown and puffy.

Transfer to a plate and cover with a towel while the rest cook.

Enjoy! Or, allow them to cool and store them in a plastic bag in the fridge. They last for five days … if you can keep from eating them hot off the griddle.