The flour tortilla exists to be a delicious canvas for so many different dishes. It's a true staple for a range of meals, especially ones cooked across Northern Mexico and Southern Texas. The flour tortilla is made using a type of fat, but which type you choose is something that's been tested across family traditions, state lines, and country borders for years. I've referenced wanting to find my favorite recipe for flour tortillas in previous videos, and I've finally taken the time to put 4 different fats to the test to find the one I think works (and tastes) best.
Ingredients for lard or shortening tortillas
600g all-purpose flour
9g kosher salt
6g baking powder
70g lard or shortening
290g warm water
Extra flour for rolling
Ingredients for butter tortillas
600g all-purpose flour
9g kosher salt
6g baking powder
85g unsalted butter
275g warm water
Extra flour for rolling
Set a large bowl onto a kitchen scale and measure out 600g all-purpose flour. To that add 9g kosher salt and 6g baking powder. In a separate container, measure 70g of lard or shortening (85g of butter if you choose that option). Add the fat to your dry ingredients and mix them together with your hands until no discernable lumps of fat remain. Weigh your water into a microwave-safe vessel and heat in the microwave until warm to the touch (roughly 100°F). Mix your water into the dry ingredients with your hands until the dough just comes together. Pour the mixture onto a cutting board and knead for 5 minutes.
After the dough has been kneaded, weigh out your dough into 45g or 55g balls and place onto a sheet tray. Cover the dough balls in plastic wrap and let them rest for an hour.
Once the dough is fully rested, it's time to get rolling. You need a rolling pin and a floured surface ready to go. I also like to have a heavy pan (cast iron works perfectly) preheating over medium heat when I start rolling. Take a dough ball and place it on your workspace. Roll from the center of the dough ball, constantly turning 90° to create an even flat circle. You want these to be incredibly thin, so continue to roll the dough until you can almost see through it (or as thin as you can possibly get it). Cook these for about 45 seconds to a minute per side. You want to see some dark spots form, but nothing too dark. I like to cook as I roll the tortillas out so they don't get dry. Store the cooked tortillas in a warm place on a plate with a clean towel.
These are about as perfect as a homemade tortilla can be. Trust me, they are flakey, soft, and delicious. Devour these in taco form (or any other form you desire).
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