- 1 cup all-purpose flour
- 2 tbsp shortening or lard
- 1/4 tsp kosher salt
- 1/2 cup hot water
In the bowl of a standing mixer fitted with a hook, combine the flour, salt, and lard. Slowly add in the water. Knead for 5 minutes.
Cover with a damp cloth and let rest for 30 minutes.
Turn the dough out and divide the dough into golf-ball sized pieces. Roll each piece into a ball so it's smooth all over.
Cover with a damp cloth and let rest for 10 minutes.
On a lightly floured surface, roll out each ball into a tortilla, flipping and rolling until it stops shrinking and keeps its shape.
Heat a large cast iron skillet over medium-high heat. Cook tortillas one by one, flipping only after air bubbles appear. (Do not pop the bubbles.)
Cover the cooked tortillas to keep them warm.
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