I have been wanting to try making tortillas for awhile and do not know what the delay was. I found this recipe on allrecipes.com and made some (pictured below). Then I scrambled some eggs, added a slice of cheese and had a very yummy breakfast burrito. I made a few thicker than others for more "substance" and they turned out fine, as well.
You can substitute butter for lard and I suspect this would also be good with perhaps some parsley or other herbs sprinkled in before frying.
And this goes really quick so do NOT take your eyes off the pan. Don't put oil in the pan either - dry fry it.
This recipe can be halved or doubled.
4 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
2 tablespoons lard
1 1/2 cups water
Directions
1.Whisk the flour, salt, and baking powder together in a mixing bowl. Mix in the lard with your fingers until the flour resembles cornmeal. Add the water and mix until the dough comes together; place on a lightly floured surface and knead a few minutes until smooth and elastic. Divide the dough into 24 equal pieces and roll each piece into a ball.
2.Preheat a large skillet over medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla. Place into the hot skillet, and cook until bubbly and golden; flip and continue cooking until golden on the other side. Place the cooked tortilla in a tortilla warmer; continue rolling and cooking the remaining dough.
You can substitute butter for lard and I suspect this would also be good with perhaps some parsley or other herbs sprinkled in before frying.
And this goes really quick so do NOT take your eyes off the pan. Don't put oil in the pan either - dry fry it.
This recipe can be halved or doubled.
4 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
2 tablespoons lard
1 1/2 cups water
Directions
1.Whisk the flour, salt, and baking powder together in a mixing bowl. Mix in the lard with your fingers until the flour resembles cornmeal. Add the water and mix until the dough comes together; place on a lightly floured surface and knead a few minutes until smooth and elastic. Divide the dough into 24 equal pieces and roll each piece into a ball.
2.Preheat a large skillet over medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla. Place into the hot skillet, and cook until bubbly and golden; flip and continue cooking until golden on the other side. Place the cooked tortilla in a tortilla warmer; continue rolling and cooking the remaining dough.