I have been busy. Two of my girlfriends have gotten married, we're down people at work so I've been swamped and T had knee surgery. So I've been out of the kitchen and eating a lot of cereal (hardly blog worthy!). But I've missed it like crazy. I've missed having down time and being alone in the kitchen, so as soon as I found some time, I made these tortillas. I knew they would take some time to make, but it was easy work and well worth the effort.
The difference between these and the store-bought kind is unbelievable. These were warm, delicious, endearingly individual looking (i.e. not uniform -- at all), a just incredibly fresh tasting. I wouldn't make these all the time, and they would work better as a taco shape over a burrito, but boy they were good.
You can put whatever you want in them, but stay tuned to see what I filled these up with!
Makes 14-16 tortillas
- 2 1/2 cups flour
- 2 1/2 tsp baking powder
- 1 tsp kosher salt
- 1/2 cup + 2 tbsp lard
- 1 cup hot water
- Combine flour, baking powder and salt in a large bowl and mix.
- Add the lard and use a pastry cutter to combine the ingredients until they look like coarse crumbs.
- Slowly pour in the hot water, stirring to bring the mixture together. Lightly knead the dough 30 to 40 times until it becomes a cohesive ball and becomes less sticky (this will happen the more you knead).
- Roll into ping pong sized balls, place on a tray, cover with a tea towel and let rest for about 30 minutes.
- When you're ready to make the tortillas, heat a dark or cast iron griddle to medium - medium high heat.
- One by one, roll out the balls of dough until very, very thin. Place one at a time on the griddle and cook on each side for about 20-30 seconds. You'll know to flip because large bubbles will form on the side. Flip and then remove from the heat once the tortillas are still soft but are slightly brown in spots.
- Remove and stack tortillas as you cook them, covering with a tea towel to keep them warm.
Recipe from The Pioneer Woman