There is nothing better than home-made tortillas, and nothing as cheap to make! You'll never buy tortillas ready made from the store again, I guarantee it. Traditional flour tortillas are made with lard or pork fat. It's pretty darn good, but you can sub out the lard and fat for regular ol' Crisco shortening. Recipes that call for vegetable oil are gross and should be looked at sternly and made fun of.
This recipe can be doubled!
Time saver: Make dough balls in advance and freeze overnight. They will last 2 weeks in the freezer. Just take out of the ice box, thaw, roll and grill!
Yields: 14-16 tortillas
Cook/Prep time: 30 minutes (20 if you're a pro)
3 c. All Purpose Flour
4-6 T. Pork Fat (I save my fat from frying bacon, straining it into an air-tight container. Should be good for 3 weeks. Here's where you'd sub for shortening if you don't have pork fat.)
1 tsp. Salt
2 tsp. Baking Powder
1 1/4 cup warm water
Combine flour, fat, salt and baking powder in a mixing bowl with a fork. Make sure the fat or shortening is incorporated well with the dry ingredients. Add one cup of warm water and mix in with your hands. Add the remaining 1/4 cup of water if it's too dry.
On a floured surface, knead dough for a couple of minutes until elastic. Pull sections of dough about the size of a golf ball and roll or pat into small balls. Place balls of dough in a casserole dish, making sure they don't touch each other. Cover with a damp paper towel and let rest for about 10 minutes.
On a heavily floured surface, take a ball of dough and with a floured rolling pin, start rolling from the center up, then the center down. Flip over and roll from the center left to the center right. Continue this until desired thickness. Tip: Roll all of the balls of dough first and stack on a plate like pancakes. If you're rolling on a floured surface, they won't stick together and it makes your cooking time faster!
Get a non-stick frying pan or a griddle on super high heat. Toss in a tortilla and cook until bubbles appear. Flip over and cook for another minute or two. Keep cooked tortillas covered with a plate while you cook the next one so they stay hot and delicious! Don't resist eating while cooking them. It's the best part!
Over time, you will make these faster and faster and have a new found appreciation for Mexican dishes made at home. Talk about fantastic quesadillas!