Tuesday, January 19, 2016

The Best Homemade Flour Tortillas

While our son was home from college during his Christmas break, he helped cook a lot.  We told him he couldn't go back because he was so helpful and made such delicious food!  Cooking and baking during Christmas gets kind of hectic at times, so having him as a huge helper was wonderful.

For my husband's side of the family, we had a day where most of us were able to get together. We had Mexican food and he made homemade tortillas.  They were WONDERFUL!  He was here again over the weekend and made them for us.  

I wish he would take up his little brother's offer:  "I'll pay you $5.00 a week to stay home!"  Ha ha!  He's sure fun to have around - and helpful!  We eat better when he's around, too!  He spends more time cooking great things than I do. I seem to cook in a hurry.  He inspires me!

via seriouseats.com

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons kosher salt
3 tablespoons lard or vegetable shortening (He uses lard.)
3/4 cups warm water (approximately 110°F)

Whisk together flour, baking powder, and salt in a medium bowl. Rub lard into flour mixture using your fingertips until mixture resembles coarse crumbs. Add warm water and work dough with hands until completely combined and no dry flour is left in bowl.

Turn dough out onto a lightly floured work surface and knead until smooth, about 1 minute. Cover with a damp cloth or plastic wrap and let rest for 10 minutes. Divide dough into 8 equal pieces; roll each piece of dough into a ball. Cover dough balls with a damp cloth or plastic wrap and let rest an additional 15 minutes.

Preheat cast iron skillet, griddle, or comal to 500°F. Place one ball of dough on a lightly floured surface and pat down into a flat disc. Using a rolling pin, roll dough out to an 8-inch round. Place dough in skillet and cook until bubbles form on top side and bottom side has brown spots, 30-60 seconds. Flip tortilla and cook until second side develops brown spots, 30-60 seconds longer. Transfer tortilla to a plate and cover with clean dish cloth. Repeat with remaining balls of dough. Serve immediately while still warm.

Special notes about the recipe can be found here: http://www.seriouseats.com/2015/05/how-to-make-tex-mex-soft-chewy-flour-tortillas.html
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