Makes 8 tortillas
4 c. all-purpose flour (about 15 oz.)
1/4 c. lard (2 oz.)
1 tsp. salt
The amounts given here will vary dramatically depending on the dryness of your flour and the hardness of your water. San Antonio’s drinking water percolates through the Edwards Aquifer and yields the best flour tortillas in the state. You will probably have to tinker with the amounts given here if you don’t live in San Antonio. Put all the ingredients in the bowl of an electric mixer with 1 c. water and mix with the dough hook attachment until well blended, about 5 minutes. Alternatively, use a food processor with the dough blade or knead by hand. The dough should be moist and pliable. If it is still dry, add 1/4 to 1/3 c. water as needed. Cover the mixing bowl with plastic wrap and allow the dough to rest for 30 minutes to 1 hour. Form 8 balls with the dough. If the dough is too sticky, add extra ?our. On a ?oured surface, roll each ball with a rolling pin to form 6- to 8-inch rounds. In a large skillet, griddle, or comal, brown each tortilla over high heat for 1 minute on each side until puffy and freckled with brown spots. Note: For puffier tortillas, add 1/2 tsp. baking powder. Stick margarine may be substituted for lard. However, vegetable shortening is not a good substitute.
From the July 2004 issue.