Flour Tortillas
Hey, what was I thinking? How can you have Pinto Beans and Green Chili without some great tasting homemade Flour Tortillas? Here you go…
Flour Tortillas
- 4 CUPS FLOUR
- 1 TSP BAKING POWDER
- 6 TLB LARD (Shortening can be used but your tortillas won’t have an authentic taste)
- 1½ TSP SALT
- 1½ CUPS WATER (Or enough to make a medium soft dough.)
Mix your dry ingredients together. Cut lard into flour mixture until well incorporated and no pieces of lard are visible.
Add water in a little at a time to make medium soft dough. Knead until smooth and not sticky. Let the dough rest a few minutes. (Take a potty break; you’re going to need it)
Form the dough into approximately 3? balls. Take a rolling pin and roll the balls into a circle. Rotating dough one-half turn as you roll. Roll them down to no more than ?? thick.
Cook on a hot griddle or frying pan. Lift the edge of the tortilla often watching for brown spots. Flip and cook the other side. Place on a plate covered with a dish towel, folding the towel over the tortillas as you cook and stack them up. This will keep your tortillas warm and soft until you’re ready to eat. Enjoy.
If you ain’t sweatin, it ain’t chili,
Chuckwagon 505
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