Costco has some cook and serve tortillas that we get every now and then to serve with our Cafe Rio pork. They are a bit expensive for a one meal purchase- even though they are delicious! One evening we needed some tortillas- and my options were to thaw some I had in the freezer or try to make them. I decided to do the later- and these turned out wonderfully! The trickiest part is getting them rolled out as super thin as you can. And when they are done cooking, placing them between a folded towel. This keeps them from drying out and staying pliable and soft. Again I only made a 1/2 recipe and it was plenty- made probably 8 big tortillas or 10-12 smaller ones.
4 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
2 tablespoons lard (I used shortening)
1 1/2 cups very warm water
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.
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.
4 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
2 tablespoons lard (I used shortening)
1 1/2 cups very warm water
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.
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.
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