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Heretofore, I have only used lard to make tamales; however, I experimented with using it for tortillas. They came out flavorful, fluffy, and soft. Best ones ever!
Dough or cooked ones will freeze. Re-heat on a griddle or skillet for maximum softness. The microwave will toughen them.
Ingredientes
- 1 3/4 cups AP flour
- 1 1/8 tsp. salt
- 4 tbs. lard
- 1/2 tsp. baking powder
- 1/2 cup water, plus a tbs. or two
Direcciones
- Combine the dry ingredients in a bowl.
- Using a fork, cut in the lard and work the dough until it is in tiny crumbles.
- Add the 1/2 cup water, blend, and add more water, if needed, to make sure the dough is wet.
- It should not be tacky and stick to your hands, but just be wet enough to work it.
- Knead for 3 minutes.
- If the dough is too wet, add a bit more flour.
- Wrap in plastic or something and refrigerate for an hour, or longer.
- Break off dough and make 12 small balls.
- Let them rest 10 minutes.
- If freezing the dough for later, wrap well and put in the freezer.
- Flour your work surface and rollng pin (if you have never rolled out dough before, check out youtube videos).
- Heat your griddle to 400 F or use an aluminum or cast iron skillet. (Note: Doing this with a Teflon skillet will ruin its surface.)
- Working from the center of the dough, roll out the tortilla until it is as flat as you can get it.
- Place the tortilla on the heated surface and when it is bubbled up and lightly browned, flip it.
- Repeat.
- I place them in a plastic baggie, which keeps them warm for a while.
- This recipe make 12 small fajita or 8 burrito size tortillas.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 178g | |
| Calories 462 | |
| Calories from Fat 462 | 100% |
| Total Fat 51.2g | 64% |
| Saturated Fat 20.07g | 80% |
| Trans Fat 0.0g | |
| Cholesterol 49mg | 16% |
| Sodium 3250mg | 135% |
| Potassium 1mg | 0% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.0g | 0% |
