You can take the girl out of Tucson, but you can't take the Tucson out of the girl. Sometimes, you just get a hankering for the good food of your childhood, and though you may not be hispanic, the latinx food of your upbringing and formative environment sings the siren song to your stomach. Yeah, yeah, I know, they're just tortillas, but once you've had a good tortilla, you'll understand. Here's how!
- 8 oz bread flour(my own adaptation; I just prefer it)
- 1 tsp baking powder
- 5 oz warm water
- 1 Tbsp lard(yes, LARD. Don't use shortening or oil. Use lard.)
Dump the flour, baking soda, and lard onto a cool marble surface. Cut the lard in using two butter knives. You can also put this in the bowl of a standing mixer with a dough hook attachment, but this is the way I learned how to do it, so I prefer it by hand.
|Yeah, yeah, I've got a marble slab in my kitchen. "Check your privilege, Chef". Right...|
Once the dough is pulled together and feels quite tight, cover it loosely with plastic wrap and let it hang out on the counter for about 10 minutes to rest. This lets the glutens relax a bit so they're easier to work with and roll. After that time is up, divide the dough into eight equal portions and begin to roll.
Cover the little dough balls with that same sheet of plastic wrap to keep them from drying out while you roll. I roll my dough out flat into discs using a rolling pin, then stretching them by hand just a little as they relax. I keep track of which discs I have rolled first, and then go back over the sequence once or twice, to get them super-thin.
At this point, I like to dust mine with just a little bit of flour, and then let them hang out for a few minutes while I get my griddle ready. You might also want to think about any meat or veggies you're prepping for the meal that's actually going with these puppies, as - in a perfect world - you'll want to eat your freshly-cooked tortillas with your freshly-cooked meal... My point is: timing. Timing is everything.
Get a thick-bottomed skillet or griddle nice and hot on the stove. I prefer a fairly high heat for my tortillas, to do them quickly, but if you'd like to do a medium heat, just until you're confident, then that's fine, as well. All that must be done is to cook them until they bubble up and get golden, then flip over.
If you have an actual tortilla warmer, then dear Gods, use it. If you don't, simply get a ceramic plate and clean tea towel to keep them nicely wrapped until it's time for dinner. The tortillas will keep for at least a week, but I promise you that they won't last that long.
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