Flour Tortillas like Nana used to make!
My Nana used to make us fresh from scratch flour tortillas all the time when I was growing up. She would always have them ready to go and serve them with a pot of pinto beans and whatever meat dish she would have on hand that day. It was Chile Colorado one day and chile verde on another, etc. Always delicious and always made with love.
My Mom also made these delicious flour tortillas for us. I remember having a large green Tupperware bowl in the fridge with all this great tortilla dough ready to go. We would get home from school and roll out a few tortillas, heat up the old cast iron skillet and cook off a few. We would slather a huge pat of butter in the middle and it would make a great snack to hold us over until dinner.
Unfortunately, nobody seems to remember the recipe! Enter the internet. I have scoured it for years making various tortilla recipes only to be disappointed by the texture or flavor of the final product. Well, today’s the day! I finally found a recipe from evilshenanigans.com that does it. You see, my Nana had a box or tub of lard on her stove all the time and as a kid I never noticed what it was for. This recipe explains all that. She made everything with it! This recipe calls for it but even though I substituted vegetable shortening it turned out Great! My search is over. Thanks evilshenanigans.com!
Next up I will try making bunuelos with this dough.
Makes 12 6″-7″ tortillas
2 cups all-purpose flour
1/4 cup lard, or vegetable shortening
1/2 teaspoon salt
1/2 teaspoon baking powder
3/4 cup warm milk, or water
Combine the dry ingredients in a bowl. Transfer to the bowl of a stand mixer.
Add the lard and mix until it is well combined and the mixture looks grainy.
Add the warm milk and mix until a smooth ball of dough forms, about 5 minutes.
Divide the dough into 12 equal pieces and roll the pieces into balls.
Cover and let rest 30 minutes.
Once rested, lightly flour surface and roll the balls of dough into 6″ to 7″ tortillas.
Cook on a griddle, or in a heavy pan, over medium heat until golden brown and puffy.
Transfer to a plate and cover with a towel while the rest cook.