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Breads, Mexican | |
| 4 cups flour 1 1/4 tsp baking powder 2 tsp salt 6 Tbsp Crisco or 6 Tbsp Lard In a pinch you can use butter or vegetable oil. Note start with 1/2 the amount in it doesnt form cornstarch/pebbles add more. 1 1/2 cup water (warmed in microwave for min 30 secs and allowed to cool while mixing in the crisco) | |
| Warm the water In a bowl combine the dry ingredients. Warm the water. Add the crisco and combine till you get a corn meal like consistency, then add the water, combine till dough comes together and knead on board/countertop for 5 minutes. Allow down to rest for 15 minutes. Break into tortilla size balls (Testales) an allow the balls to rest for 40 minutes. Should make 24 small size tortillas, 16 medium or 10 large. Preheat to med-high a large skillet. Roll out (or press out) and cook until bubbly and golden flip and do the same on the other side (1 minute to a minute and 1/2 per side). Store in a tortilla warmer. | |
Unrated | |
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