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Flour Tortillas

Yield: 12 tortillas.

  • 2 c. all-purpose flour 
  • 1 tsp. salt 
  • 3 T. lard, shortening, or canola oil (or 1 1/2 T. each of lard and butter) 
  • 2/3 c. water 
Combine flour and salt in a large bowl (or combine in the bowl of a food processor fitted with a steel blade). Heat lard and water in a small saucepan over low heat until lard has just melted. Allow mixture to cool for a minute or two, then gradually stir it into the flour mixture. Form into a dough by hand (or pour mixture into the bowl of the food processor with the motor running). The result should be a dough that is neither wet nor dry and crumbly. If too wet, add a little more flour; if too dry, add a little more water. Knead dough briefly, and divide into 12 pieces. Roll the pieces of dough into little balls between the palms of your hands, place on a flat surface, cover with a slightly damp towel, and allow to rest for at least 10 minutes (up to 1 1/2 hours). Preheat a large, heavy skillet or griddle. Using a rolling pin, roll dough into rounds about 6-7 inches in diameter. Place a dough round on the cooking surface; within about 30 seconds the dough should start to bubble, and some little brown spots should begin to form on the bottom. (Stove settings vary, so you’ll have to experiment with the amount of heat.) Flip tortilla, and cook another 30 seconds. By this time it should start to puff a little more, and the other side should develop light brown spots. Flip tortilla again; it should immediately begin to puff, sometimes into a large, nearly round ball. When tortilla has fully expanded, remove it from the heat, and place it in a tortilla warmer or wrap it in a thick towel. Adjust heat as necessary as you cook remaining tortillas. 
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