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Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Adapted from a recipe by Jamie Mikall Martinez . If using shortening, you can replace half of it with butter for flavor. Ingredients:
3 cups all-purpose flour |
1 teaspoon baking powder |
1 teaspoon salt, to taste |
1/2 cup lard or 1/2 cup shortening |
3/4 cup boiling water |
Directions:
1. In a food processor, combine flour, baking powder and salt. Pulse to mix. Add lard and pulse until mixture resembles coarse meal, 12-15 1-second pulses. Add hot water and pulse until mixture forms a smooth ball. Divide dough into 12 balls, cover with a towel, and let rest at least 30 minutes to hydrate the flour and relax the gluten.
2. Heat a cast iron skillet or griddle over high heat until a drop of water skitters across the surface before evaporating, then reduce to medium-low. Dust your board with flour and roll each ball out to 1/16 thickness. Place each tortilla on the griddle, 45-90 seconds per side, until slightly puffy and just beginning to brown. Place finished tortillas under a slightly-damp towel until ready to serve. Store in a zip top bag with a barely-damp paper towel in the refrigerator for up to 2 days; reheat on the griddle before serving.
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