Cappers Farmer

Homemade Flour Tortillas

If you would like to make your own tortilla press, please read my previous blog post.

This recipe will make anywhere from 8 to 16 tortillas, depending on how large you make them.

2 1/2 cups unbleached white flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup plus 2 tablespoons lard if needed
1 cup hot water (this is important as it softens the lard to the right consistency)

In large bowl, combine flour, baking powder and salt.

Add spoonfuls of lard, then use a pastry cutter or your fingers to combine ingredients. Mix until it resembles coarse crumbs.

Slowly stir in hot water and mix together. Lightly knead dough 30 to 40 times, or until it becomes a cohesive ball of dough. It shouldn’t be real sticky. Cover with tea towel and allow dough to rest for 1 hour or more.

Roll into whatever size balls you like. It all depends on what size tortilla you want to end up with. Put on tray, cover with tea towel, and allow to rest for another 20 to 30 minutes.

When ready to make tortillas, heat cast iron griddle or pan to medium/medium-high heat. (Check out your heat. If it’s too hot they will burn. If it’s too low they will just get crispy before they get brown.)

Put large piece of plastic wrap on your tortilla press. I wish there were some other way to keep them from sticking but I haven’t been able to come up with a way.

Press dough balls until very, very thin.

Carefully peel tortilla away from plastic. It has a fair amount of lard in it so it should stay together in one piece.

Cook tortillas one by one on each side for 20 to 30 seconds, removing when they are slightly brown.

This one puffed up while I was cooking it. Just poke it a little with the corner of your spatula and it will deflate. Cover your tortillas with a towel to keep them warm.

For a simple meal I make hamburger meat with taco seasoning and assemble tacos with sour cream, salsa, cheese, avocado and lettuce. So easy. So good!

  • Published on Jul 6, 2015
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