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1
TORTILLAS
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2
Mix flour, salt, baking power and lard
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3
Crumble together until coarse (like corn meal)
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4
Add 3/4 cup warm water, mix until sticky, remove sticky clumps, add more water to bowl, repeat until all dough is sticky and combined into a big mound.
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5
Kneed sticky dough in hands or in mixer for 2 minutes, until smooth and elastic
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6
Break dough up into 8-10 golf ball sized balls
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7
Dampen cloth with warm water and let cloth sit on dough for 20 minutes. (This is a good time to prepare and cook the eggs see below )
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8
Pre-heat pan medium-high
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9
Flatten dough into discs, roll flat, place on heat, cook 8 seconds then flip, then cook 1-1 1/2 minutes until bubbles form, flip and press edges, move to tortilla warmer.
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10
POTATO EGGS
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11
Peel 2 medium potatoes, chop
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12
Fry in corn oil, medium heat, then add salt (kosher salt or sea salt) and pepper.
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13
Cook until crisp but tender, then remove, drain and add more salt and pepper to taste. They should taste a bit like French fries.
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14
Butter pan at medium-high, then reduce to medium, add 3 scrambled eggs (with milk), then potatoes. Cook slow (turn off heat before it overcooks).
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15
VEGGIE EGGS
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16
Dice corn tortillas
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17
Dice tomato, onion, jalapeno
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18
Use oil to fry up corn tortillas, remove and drain, add salt and pepper
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19
Drain excess oil from pan and throw in onions, tomatoes and peppers. Cook two minutes. Move to pan, add 3 eggs/milk and corn tortilla chips, cook a couple of minutes.
