Handmade Flour Tortillas | Rick Bayless Taco Manual

lard

🥗Healthier: olive oil

💰Cheaper: vegetable shortening

Olive oil is healthier due to its unsaturated fats, while vegetable shortening is often cheaper.

Start with all-purpose flour, preferably with a little whole wheat mixed in.

Add fresh rendered pork lard to the flour, working it in until crumbly, similar to making pie dough.

Measure out three quarters of a teaspoon of salt and add it to the mixture.

Pour in half a cup of hot tap water, leaving behind about a quarter cup.

Use a fork to mix the dough, incorporating the flour into the liquid.

Switch to using hands to mix until the dough is mostly incorporated, with a little flour left at the bottom.

Knead the dough briefly until smooth, then divide it into 12 equal pieces.

Roll each piece into a ball using the palm of your hand.

Cover the balls with plastic wrap and let them rest at room temperature for about half an hour.

On a floured surface, flatten each ball slightly before rolling it out with a rolling pin.

Roll the dough away from you, turning a quarter turn each time until it reaches about six inches in diameter.

Preheat a griddle over medium-high heat.

Place the rolled tortilla on the preheated griddle without any fat.

Cook until bubbles form, then flip to brown the other side for about 30 seconds.

Optionally flip the tortilla again for added flakiness.

Remove the tortilla when it is puffed and lightly browned.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens