Tuesday, May 29, 2012

Houston-Style Flour Tortillas

It figured that I would finally solve the mystery of why other tortillas didn't taste quite right with a recipe called "Houston-style". The secret ingredient? Lard. It makes all the difference. It gives you a soft, richly flavoured tortilla. The dough itself is also amazingly soft. Not for vegetarians, but so good.

Houston-Style Flour Tortillas (from The Homesick Texan Cookbook)

1/4 cup lard
1 cup water
2 cups flour
1 tsp kosher salt

1. Place lard and water in a pot on medium heat and cook until melted.
2. In a bowl, stir together flour and salt. Pour in melted lard and stir until a loose ball is formed.
3. Place ball on floured surface and need for 2 minutes until smooth and supple. Cover dough and let rest for 1 hour.
4. Divide dough into 8 pieces. Cover and let rest for 30 minutes.
5. Place each ball on floured surface, pat into 4" circle and roll until thin, about 8". Keep covered until ready to cook.
6. In a dry cast-iron skillet heated on high (I had to reduce to medium), cook each tortilla for 30 seconds on one side, flip and cook for 1 minute until starting to puff, flip and cook for 30 more seconds. Place in basket lined with cloth and keep covered until ready to serve.

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