Flour Tortillas

If you’ve ever enjoyed the taste of soft, fluffy flour tortillas on a hot fajita or in a Taco Bell burrito, you know you’re in for a treat. Flour tortillas are not just the vehicle of delicious Mexican fillings, but a culinary delight in themselves. They’re soft, buttery, and have just the right level of chewiness to make every bite a pleasure. They’re perfect for a series of occasions! Hosting a taco night? Preparing enchiladas for a family dinner? Or just in the mood to switch up the good ol’ bread sandwich with something unique? Flour tortillas gotcha covered! Your guests would absolutely love the freshness, pliability, and taste of homemade tortillas.

Forget about those store-bought ones, they never even come close to the awesomeness of the homemade stuff. So, whether you’re a tortilla enthusiast or a newbie looking to delve into the realm of Mexican cuisine, I guarantee this recipe will be a game-changer for you. You’d be amazed at how simple it is!

• Prep Time: 20 minutes
• Cook Time: 2 minutes per tortilla
• Total Time: Depends on the number of tortillas
• Servings: Makes 15 tortillas
• Yield: 15 Flour Tortillas

Alright amigos, enough chitchat, let���s get that dough rolling!

Ingredients & Equipment You’ll Need

• 4 cups bread flour
• 1 and 1/2 teaspoons table salt
• 1 and 1/2 teaspoons baking powder
• 1 cup warm water
• 1/2 cup lard or vegetable shortening

You’ll also need a rolling pin, griddle or cast-iron skillet, and a clean kitchen towel.

Flour, water, and lard are our main characters here. Flour provides the structure, water offers the necessary hydration, and lard is responsible for that desirable softness and flavor. If you don’t have lard at hand, vegetable shortening or butter can also do the trick.

How To Make Flour Tortillas

1. Start by combining the flour, baking powder, and salt together. Those are your dry ingredients.
2. Then add in the lard. At this stage, you want to mix everything together until it forms a crumbly texture.
3. Gradually pour in the warm water while mixing continuously until you form a nice, soft dough.
4. Once your dough is ready, let it rest for about 10-15 minutes. This gives the gluten time to relax.
5. Divide the dough into 15 equal parts and roll them into balls.
6. One at a time, flatten each dough ball with your rolling pin until you have a thin, flat round of about 6 inches in diameter.
7. Get your griddle or skillet hot, and then fry each tortilla for about a minute on each side until it forms bubbles and gets light brown spots.
8. Keep the ready tortillas wrapped in a clean kitchen towel to stay warm and prevent them from drying out.

Tips For The Best Results

• Use warm water: The warmth helps relax the gluten and makes the dough easier to handle.
• Roll the tortillas as thin as you can, they puff up a little when cooked.

Storage Tips

• Flour tortillas can be stored in an airtight container or ziplock bag at room temperature for about a week or in the refrigerator for two weeks. You can also freeze them for up to 6 months.

Frequently Asked Questions

Q: Can I use oil instead of lard?

A: Yes, you can substitute lard with an equivalent amount of vegetable or olive oil.

Q: How thin should I roll the tortillas?

A: Aim for a thickness of about 1/8 inch.

Q: How do I know when a tortilla is done cooking?

A: You’ll see it puff up when it’s almost ready, then wait till it gets a few light brown spots.

Q: Can I freeze flour tortillas?

A: Absolutely! Just make sure you store them in airtight containers or freezer bags.

Q: Can I cook tortillas on a regular pan?

A: Sure, a regular pan should work, but a griddle or cast-iron skillet would give better results.

Nutritional Facts of Flour Tortillas

Per serving:

• Calories: 150
• Fat: 3.5g
• Sodium: 320mg
• Carbohydrates: 24g
• Fiber: 1g
• Protein: 4g

Cheers to perfect, homemade Flour Tortillas! I hope this recipe becomes a regular in your kitchen. Slap some grilled proteins and fresh veggies, roll it up, and there ya have it – the perfect portable meal! Enjoy!