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1
Combine flour, baking powder and salt in a large wooden bowl.
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2
Stir together.
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3
Add spoonfuls of lard or shortening (use 1/2 cup PLUS 2 tablespoons), then use a pastry cutter to combine the ingredients.
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4
Cut mixture until it resembles coarse crumbs.
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5
Slowly pour in hot water, stirring to bring mixture together.
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6
Lightly knead dough 30 to 40 times, or until it becomes a cohesive ball of dough and is less sticky.
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7
Cover with a tea towel and allow dough to rest for at least an hour.
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8
Roll into ping pong size balls, place on a tray, cover with a tea towel, and allow to rest for another 20 to 30 minutes.
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9
When youre ready to make the tortillas, head a dark or cast iron griddle to medium/medium-high heat.
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10
One by one, roll out balls of dough until very, very thin.
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11
Throw tortillas (one by one) onto the griddle.
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12
Cook on each side for 20 to 30 seconds, removing while tortillas are still soft but slightly brown in spots.
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13
Remove and stack tortillas, and cover with a towel to keep warm.
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14
Serve immediately or allow to cool before storing tortillas in a container.
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15
To warm, nuke tortillas in the microwave, or wrap in foil and warm in the oven.
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16
Helpful tips:
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17
* Make sure the water you pour in is very warm.
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18
* Allow the dough to rest, both after kneading and after forming into balls.
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19
* Roll out very thin.
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20
* Get the heat right on your stove: Too hot, and the tortilla will burn in spots.
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21
Not hot enough, and the tortilla will begin to crisp before you can get it to brown.
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22
I get my stove between medium and medium high heat; that seems to do the trick.
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* Use a dark griddle or cast iron skillet to brown the tortillas.
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24
* Cook just long enough to lightly brown the tortilla in spots; dont cook too long or tortillas will crisp.
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25
You want them to be soft and pliable when you serve them.
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* Finally: Have fun!
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And enjoy them.
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28
Theyre absolutely scrumptious.
