Making your own flour tortillas is an easy way to boost the flavors and quality of your family taco Tuesday. Whip these up in no time!
One taste of these, and store bought will never be the same. And best of all, you control what goes in these, no preservatives or chemical additives. To make these Vegan, substitute vegetable shortening in place of the lard.
These go great with my Lobster Elote Tacos recipe!
EQUIPMENT
Here are some of the tools I used in this recipe.
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Food Processor: Hamilton Beach Food Processor & Vegetable Chopper for Slicing, Shredding, Mincing, and Puree, 10 Cups – Bowl Scraper, Stainless Steel
Rolling Pin: Farberware Classic Wood Rolling Pin, 17.75-Inch, Natural
Cast Iron Pan: Ayesha Curry Home Collection Enameled Cast Iron Skillet/Fry Pan with Pour Spouts, 12 Inch, Twilight Teal
Flour Tortillas
Equipment
- Food Processor
- Rolling Pin
Ingredients
- 300 g All Purpose Flour Plus a little extra for rolling out
- 8 g Kosher Salt
- 45 g Lard
- 180 g Ice Cold Water
Instructions
- In a food processor, Combine the flour and salt.
- Add Lard and mix in food processor for about 20 seconds until lard is distributed through and you've formed a pebbly looking dough.
- Turn the food processor on again and slowly pour ice cold water into the mix, should take around 8-10 seconds to pour.
- Process for another 5-10 seconds to let the dough come together.
- Turn the dough out onto a lightly floured counter and knead the dough until it is not longer sticky.
- Separate the dough into 12 equal size pieces, about 40 grams each.
- Roll the dough into balls and place on a sheet tray and cover for about 20 mins at room temp, this will help the dough relax and hydrate properly.
- To roll the tortillas, take a ball and flatten it with your hand.
- Then using a rolling pin carefully roll out into thin flat tortillas about 6 inches in diameter. Don't worry of they are not perfect circles.
- Once all tortillas are rolled out, preheat a cast iron or heavy bottomed pan over low-medium heat on the stovetop. If you have a infrared thermometer on hand, we are looking for about 375-400 degrees fahrenheit.
- Place the tortillas into the pan one at a time, cooking for about 40 seconds on each side. Once all tortillas are cooked, store in a bread bag or another airtight container.
- Use within 4-5 days.
