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How to Make Tortillas
4 cups flour or very finely ground corn meal, (called masa harina).
1 tsp salt
2 tsp baking powder
2 Tablespoons lard
1 1/2 cup water
Variation: use smoked salt instead of regular salt, to get an open fire flavor.
Mix together the dry ingredients. With a pastry cutter, cut in the lard, and once the lard and flour are pea sized, use your fingers until all is finely blended. Sprinkle water on your counter top, then lay down waxed paper, and then sprinkle the waxed paper with flour. You can skip that step and roll out directly on your well cleaned countertop, but I like to peel up the waxed paper and avoid the mess.Form the dough into a ball, and then knead for a few minutes on your countertop or on the waxed paper area. Your dough should be very smooth and springy when you are done.
Roll the dough into balls one at a time, to prevent the rolled out tortillas from drying out. (This makes about 2 dozen, more or less). Most people don't own a tortilla press, so dampen a rolling pin very lightly, then flour it up really well. Roll out each ball to the size you want, not too thin.
Heat up a flat griddle surface, medium high. No need to use oil here. Place the tortillas one at a time on the griddle, and cook them until they begin to form bubbles. Flip them, and cook the other side just until golden brown. It usually doesn't take long.
If you own a tortilla warmer, you can place the cooked tortillas inside until all are done. If not, place them on a plate and cover them with a very lightly dampened towel and put the plate inside the microwave but do not cook again.
24 tortillas
4 cups flour or very finely ground corn meal, (called masa harina).
1 tsp salt
2 tsp baking powder
2 Tablespoons lard
1 1/2 cup water
Variation: use smoked salt instead of regular salt, to get an open fire flavor.
Mix together the dry ingredients. With a pastry cutter, cut in the lard, and once the lard and flour are pea sized, use your fingers until all is finely blended. Sprinkle water on your counter top, then lay down waxed paper, and then sprinkle the waxed paper with flour. You can skip that step and roll out directly on your well cleaned countertop, but I like to peel up the waxed paper and avoid the mess.Form the dough into a ball, and then knead for a few minutes on your countertop or on the waxed paper area. Your dough should be very smooth and springy when you are done.
Roll the dough into balls one at a time, to prevent the rolled out tortillas from drying out. (This makes about 2 dozen, more or less). Most people don't own a tortilla press, so dampen a rolling pin very lightly, then flour it up really well. Roll out each ball to the size you want, not too thin.
Heat up a flat griddle surface, medium high. No need to use oil here. Place the tortillas one at a time on the griddle, and cook them until they begin to form bubbles. Flip them, and cook the other side just until golden brown. It usually doesn't take long.
If you own a tortilla warmer, you can place the cooked tortillas inside until all are done. If not, place them on a plate and cover them with a very lightly dampened towel and put the plate inside the microwave but do not cook again.
24 tortillas
