How To Make Flour Tortillas

 

Using only 3 ingredients (not including water), this is the the way we make handmade melt-in-your-mouth flour tortillas at home! The key ingredient is lard - the way grandparents used to make them! But you can always substitute it for butter or vegetable shortening. 

INGREDIENTS:

* 2 heaping cups (10 ounces) all-purpose flour, plus more for rolling

* 1 ½ teaspoons kosher salt

* 5 Tablespoons (2.5 ounces) manteca (lard), melted

* 5 ounces of hot water

METHOD:

1. Pour flour in the mixer bowl and affix paddle attachment. Mix at low speed then slowly add lard in a thin stream. Allow fat to partly incorporate.

2. Dissolve the salt in water then slowly pour into mixture in a thin stream. Allow dough to come together, then increase speed to medium-low and knead for about 2 minutes. The dough will be somewhat wet, webby and shiny. 

3. Divide dough in 12  equal portions, roll each into a ball and cover with plastic wrap and let rest at least 30 minutes - to make the dough less springy, easier to roll. (Tip: you can use a tortilla press to start a perfect round circle but you will still need to use a rolling pin to make thin tortillas.)

4. While comal or griddle is warming up at medium to medium/high heat, roll each dough on a lightly floured surface into an even 7-inch circle

5. Lay tortilla on hot griddle and cook for 30-45 seconds on each side until lightly golden in spots.

***Although traditionally we grew up making these with lard, you can omit it and use 2.5 ounces butter or vegetable shortening for vegetarian tortillas.***