So y’all have inspired this Arkansas to Texas transplant to try homemade flour tortillas once again. And by gosh I think I nailed it!
I am not good with a rolling pin, so I picked up this tortilla press a few years back. There’s a whole other thread from yesterday on that topic, so I will not elaborate again here.
The recipe and method was copied from a YouTube video:
2.5 C AP Flour
.5 C Lard
1.5 tsp Kosher salt
1 C room temp water
Using your hand (preferred) or other tool, crumble the lard into your flour mixture as if you are making a nice pie or pastry crust. Add about half of the water and begin incorporating, adding a bit more water until you get a sticky pasty glob, making sure it’s all wet. Then add about 1/4 C flour to your work surface and kneed until all incorporated and you have a nice smooth ball; about five minutes. Lightly coat with more lard or oil to prevent drying. Put back in the bowl, cover and let rest in a warm spot for 20 minutes.
After rest, divide the ball into 10-12 pieces. If you have a scale, shoot for about 60 grams each piece. Roll the pieces into nice round balls, cover with a towel and start heating up your comal or skillet, or whatever you use to cook them. I could not find our comal, so I used an old griddle. Heat your comal on med-high heat. This will be a test for the first one, and to see if you need to adjust heat going forward. I ended up slightly above medium heat for the remainder after the first one. It should cook the first side in 30 seconds or less, when you see it bubbling it’s time to turn. Then just a few more seconds on the other side.
Don’t know why I bother to type this out, cause y’all all know this already, right? LOL
Anyhow, I am excited, cause they taste great, too! Check out the stack! Can’t wait to make some red-chile stew to enjoy these with!
