There is no substitute for perfect fresh hand-made tortillas hot off the comal. It's the key ingredient for a good old fashioned taco, and knowing how to make them will only do good things for you.
EQUIPMENT:
INGREDIENTS:
2.5 cups (346g) all purpose flour
1 teaspoon (6g) fine sea salt
1.5 teaspoons(6g) baking powder
3 tablespoons (33g) lard, vegetable shortening, or vegetable oil
3/4 cup plus 1 tablespoon (189ml) warm water (not hot)
INSTRUCTIONS:
Mix everything but water until you get a cornmeal texture with flower.
Add water gradually and mix until it comes together
In a floured surface, knead until smooth.
Cover and rest dough for 10 minutes.
Divide dough into 16 even pieces or 35g per piece
Roll into balls. Flatten them with a rolling pin or a tortilla press, 1/8 in thick.
Sear in a cast iron pan until it puffs up.
Rotate until other side is cooked.
Store in a tortilla warmer or two clean towels.
Can spinach be added?
Just made half a batch and it makes 6 small-medium wraps whilst using the vegetable oil as the fat. Best to serve immediately whilst still warm as they can be quite snappy (inflexible when cold) but a few seconds in the microwave steamer and they are good to go! 🌮
Yields bread. Astounding.
Old recipe called for 1/4 cup of veg oil or about 60ml. Also fat can be substituted if melted
Sorry, I think you have the fat ratio wrong. My husband is a fan of your recipes and he made these tortillas twice already, both times dry as matzo and he is an amazing cook. I also make tortillas a handful of times using a different recipe, using 3/4 cup (12 tablespoons) of lard for about 3 cups of flour, while you call for 3 tablespoons for 2.5 cups of flour. My tortillas always turn out soft and fluffy, better than restaurants. You might have to revisit this one.