Homemade Tortillas

HOMEMADE TORTILLAS

HOMEMADE TORTILLAS

HOMEMADE TORTILLAS

Once you make these, it is hard to go back to the package.

3 cups AP flour

2 tsp baking powder

1 tsp pink salt

6 TB lard

1 1/4 cup hot water

Method

Whisk flour to sift/aerate

Add baking powder and salt, whisk

Add lard and hot water

Knead until smooth balll

Wrap dough and let rest

Cut into 12 pieces (14 if you want them really thin)

Make each piece into a ball.

Let rest in bowl for 15 minutes.

Lightly flour tortilla press (only a little)

Slightly flatten each ball as you put it on the press.

Use tortilla press to flatten completely.

Place each tortilla on parchment.

Lightly brown each one on each side in a dry pan on medium high to high.

Don’t burn them.

Now these tender tortillas are ready to use.

 

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About the show:  Food And Travel Nation with Elizabeth Dougherty is the fusion of food and travel. This fresh, compelling nationally-syndicated weekend program includes information for homesteading, traveling, gardening, taste tests, and in a twist, listeners hear what restaurant servers say about customers.

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About Elizabeth Dougherty

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food And Travel Nation has won two news awards for content. Broadcasting LIVE each week, nationwide, on FoodNationRadio.com and on stations around the country.

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