Flour Tortillas

Flour Tortillas

(12-14 tortillas)

Ingredients:

2¾ cup All-Purpose Flour

1 tbsp. Baking Powder (optional)

½ tsp. Kosher Salt

¼ cup Lard, room temperature

½ tsp. Chicken Base (optional)

1 cup Hot Water

Directions:

Combine flour, baking powder & salt in a food processor and pulse a few times to combine. Now add the lard & chicken base and pulse a few more times. While food processor is running, slowly add the hot water. You may not need all the water or might need a little more. If you need more, add a tbsp. at a time. Dough should form in processor and be between firm and soft while feeling a little tacky. Remove dough from processor and using your hands, form dough into a large ball. Wrap in plastic and let sit for about 30 minutes. Pull off a small amount (about size of golf ball), roll into a ball, place on a sheet pan and repeat process. You should get 12 to 14 balls. Cover balls with plastic wrap. Cut some zip-lock bags (I use quart size) in half. Place a dough ball on top of one piece and top with the other half of bag. Using your hand press ball into a disc. Flatten (very thin, about 1/8 inch thick or less) using a rolling pin (see note). Repeat process until you have all the balls done. One at a time, remove one piece of bag plastic and them peel off the tortilla from the other. Place flattened tortilla in a lightly greased pre-heated cast-iron pan over medium heat. Cook on each side about 15 to 30 seconds. Wrap in a towel on an oven-proof plate and put in a pre-heated 180 degree oven to keep warm while you cook the remaining tortillas.

Note: It is best to use a tortilla press to flatten the dough balls. I suggest getting one if you are going to do this even a few times a year. Also, using a rolling pin will not give you perfectly round tortillas. But all your dinner guests will know you took special effort and made them.

Note: If interested, you can flavor your tortillas by adding a little Chipotle paste, dry chili powder or chopped fresh cilantro. Just be careful not to add too much. You don't want to compromise the consistency or humidity effect.

Note: You can make the tortillas by hand if you don't have a food processor.

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