Sonora Flour Tortillas

Filed under Ancient Grains, Fat, Fat/Lard, Main Dishes, Salads & Sides, Small Gatherings

INGREDIENTS

 


DIRECTIONS

  1. Combine flour, lard and salt in a food processor and pulse until it resembles coarse crumbs 
  2. Move mixture to a bowl and add water, lighting tossing with your hands to distribute water evenly. 
  3. Working quickly, knead dough for several minutes with you hands until a cohesive, smooth dough forms. 
  4. Form into a flattened ball and cover with plastic wrap or a clean, lightly damp kitchen towel. 
  5. Place dough in refrigerator for 1 hour. (This step is critical for the hydration of the wheat flour and will make the rolling process much easier.) 
  6. Divide chilled dough into smaller portions and form into balls. Keep covered with a damp towel. 
  7. Lightly flour work surface and roll out until very thin. Continue dusting work surface with flour as needed. 
  8. Place tortilla in a hot pan for 15-30 seconds per side, until bubbles start to form and lightly brown on the bottom. 
  9. Wrap finished tortillas in a clean kitchen towel to keep warm and serve immediately. 

*Makes 10 large tortillas or 20 smaller taco tortillas