This recipe got all thumbs up from the family. The tortillas are softer and we all like these better than the tortillas I have been making with organic canola oil.
These are baked on an ungreased griddle. The last recipe I tried used organic canola oil, and they were fried in oil as well.
I'll be honest, this dough was a bit more difficult to work with, but I like the fact you do not have to fry them. There is less mess and you don't stink up the house. I used a temperature of about 325°F on my griddle, but it all depends on your griddle too.
Also, I got about 11 - 7 inch tortillas with dough, but if you go larger you may get about 8 tortillas.
Flour tortillas with lard
2 c. organic all-purpose flour (see note)
1 tsp. salt
1/4 c. lard
1/2 cup warm water
Mix the flour and salt. Cut in the lard, and slowly add the warm water. You can use a fork to work in the water or use a mixer.
Once I had the lard cut in, I mixed it all in my mixer until a ball was formed.
Note: I put it in the refrigerator for a few hours. I brought the dough back to room temperature before I rolled and baked. Cut dough into 11 pieces and roll into 7-8 inch rounds on floured surface, or less pieces for larger tortillas.
These are baked on an ungreased griddle for about 20 seconds or so, then flipped to bake the other side.
Store in an airtight container and place in refrigerator, or freeze.
Note: Try substituting 1/2 cup of the flour for whole wheat or cornmeal. I have not tried using all whole wheat flour or cornmeal.
I decided to dehydrate all of the hot peppers I found while gutting the garden the other day.
I took a mess of hot banana, jalapeno, hungarian wax, and cayenne and sliced and dried them. I leave the seeds in.
I then grind them into a fine powder, using a coffee grinder. I tap the lid and let it settle a bit before removing the lid. Otherwise you'll most likely inhale some of it.
I call this "Fire Powder" and we add it to just about anything - nothing wasted.