Living in New England, I've discovered how very boring supermarket tortillas can be. They are no where near the soft, fluffy varieties that I grew up with and for lack of a better description, are mer...
Living in New England, I've discovered how very boring supermarket tortillas can be. They are no where near the soft, fluffy varieties that I grew up with and for lack of a better description, are merely vehicles to hold the goodness inside. So imagine if that vehicle was like the mercedes of tortillas. A bit thicker than you might expect, soft, full of flavor and so addicting you might find yourself in the kitchen at 2AM slathering them with butter and devouring them right up. Yeah, these are that good.
Okay, so I tried three different ways of making these babies and this method is definitely the best. I followed this recipe to a T. Well except that where it says to use Lard not Crisco I sort of jumped ship. Because I only had that crisco-ish stuff from Whole Foods. I bet if I had used lard they would have been even better. But other than that, I followed every last tip, making sure that my tortillas had time to rest and that they were kneeded for just the right amount of time.
But the most important thing to think about is that when rolled flat, each tortilla is thin enough so that you can see thru it a bit. And that your pan is hot enough. Your tortillas are supposed to bubble when you lay them on the hot surface so when the tortilla didn't bubble I knew that it was for one of those two reasons.
I used a griddle to make my tortillas but a skillet will work just as well. When they are done, you can pop them in a tortilla basket or a plastic bag to keep them fresh for up to 3 days. Maybe more. Fill em up with chicken, pork, beef, beans or just a pile of grilled corn, tomatoes, avocado and a splash of lime and trust me, you will never go back to the lifeless store bought variety.
|3 ½ cups all purpose flour||1 1/2 tsp salt|
|½ tsp baking powder||scant 1/2 cup of lard|
|¾ to 1 cup of boiling water|
Place flour, salt, baking powder and fat in a bowl - without stirring.
Add your boiling water in parts, little by little, incorporating it into your dough as you go with your hands or a rubber spatula. You may or may not need all of your water. You want the ingredients to incorporate without being too sticky.
Knead the dough with your hands for 5 minutes, forming a ball as your finishing up.
Cover the dough with a kitchen towel and allow it to rest for 15 to 20 minutes.
Heat your pan or griddle to medium or medium high and allow to warm up.
After your dough has rested, cut it into 12 pieces and roll each piece into a ball. If you want larger tortillas, cut the dough into 6 or 8 pieces.
To roll your balls into a perfect-ish circle, press your ball down just a bit on your surface. Lightly roll. Turn 1/4 circle and roll. Turn another 1/4 circle and roll. Continue turning and rolling until your ball is a circle.
Place the tortilla into your pan or on your griddle. It should start to bubble within about 30 seconds. As the bubbles form, press them down to push the air out with your spatula. Cook for about 2-3 minutes on one side, pressing the bubbles down as you go.
Flip your tortilla and cook for another 2-3 minutes.
Rinse and repeat with the remaining balls of dough.
And if you missed our Mexican Fiesta Post, check it out here: Our Tablescape