Sunday, September 11, 2011

Lard-Free Flour Tortillas

Once upon a time, I told y'all that I'm not real big on breakfast foods.  I guess I'm coming around, though, because I now wake up itching to cook up a big breakfast at least one day a week.  This morning, I got up and immediately began pouting about the paper I need to rewrite because I failed to click the save button caught a craving for breakfast tacos.  But not your standard fast food fare- no, I wanted the kind that would bring me back to the Saturday morning afternoon Taco Taco trips of my college days.

But first, I needed tortillas.

I'll admit that the idea of making tortillas has always scared the everliving daylights out of me.  But now that I've done it, I don't know why I waited so long.  Homemade tortillas are WAY tastier than the bagged grocery store variety, and they take zero extra skill at all.  If you can operate a rolling pin, you can make a tortilla!  I filled them with scrambled eggs and salsa and they really hit the spot.  Now, I just need to figure out how to use the rest of them!

Adapted from Allrecipes

2 cups all-purpose flour
1/2 tsp salt
1 tsp baking powder
3 tbsp butter (original recipe called for lard, but I didn't have any)
3/4 cups water


1.  Mix 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 8 equal pieces and roll each piece into a ball. 

2.  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. Set aside and repeat until all tortillas have been cooked.
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