Homemade Tortillas

After mixing the flour, baking powder and salt, cut in the shortening/lard until small crumbles form.

After the dough has rested for an hour, form into 12 equal size balls and let rest again, covered with a tea towel, for 20 to 30 minutes.

Roll the dough into a thin circle (which is not easy!)   Mine usually are shaped more rectangular.

 Carefully remove tortilla from rolling surface and place in a hot cast iron skillet.  These cook quite fast, so be careful and don't get too distracted rolling out your next tortilla.  Once you remove from pan, place in a tea towel to keep warm.

I made big pot o' pinto beans and we topped that off with cheese, lettuce and salsa.

Flour Tortillas

• 2-1/2 c. all-purpose flour
• 2-1/2 t. baking powder
• 1 t. kosher salt
• 1/2 c. plus 2 T. lard or Crisco
• 1 c. hot water (not boiling, but very hot tap water works)

Combine flour, baking powder and salt in a large. Stir together. Add spoonfuls of lard or shortening (use 1/2 cup PLUS 2 tablespoons), then use a pastry cutter to combine the ingredients. Cut mixture until it resembles coarse crumbs. Slowly pour in hot water, stirring to bring mixture together. Flour a board and lightly knead dough 30 to 40 times, until it become a nice smooth and not too sticky texture. Cover with a tea towel and allow dough to rest for at least an hour. Roll into 12 equal size balls, place on a tray, cover with a tea towel, and let rest for another 20 to 30 minutes.  When you’re ready to make the tortillas, heat a cast iron griddle to medium/medium-high heat. One by one, roll out balls of dough until very, very thin. Throw tortillas (one by one) onto the griddle. Cook on each side for 20 to 30 seconds, removing while tortillas are still soft but slightly brown in spots. Remove and stack tortillas in a towel to keep warm. Serve immediately.  Once again, there are 6 of us and there has yet to be a leftover tortilla....but I am sure they would be good reheated.

This post is linked with Tasty Tuesday.