You’ll tell yourself you should just run to the supermarket and buy the mass-produced ones because even they will be better than the ones you’re churning out.īut wait. The first few tortillas you roll out and brown will make you crazy and you’ll immediately think you’re a failure and that all you’re going to wind up with are a bunch of flat, tough pancakes. Letting them rest like this will make it easier to roll out the tortillas. Roll them into balls, cover with a towel (see possible towels you can use in the list above) and let them sit for about 20 to 30 minutes. When it’s time to roll out the tortillas, begin by pinching off ping pong (or slightly smaller) sized pieces of dough. Just don’t use a beach towel, or your tortillas will taste of Coppertone. Note that I use lard in my recipe (it’s sold in supermarkets next to the Crisco), but you can use Crisco if the word “lard” makes you want to hurl.Īfter kneading, cover the bowl with a tea towel and let the dough rest for a little while. Try these sometime! They’re a real treat, and after you get through the first handful, they’re a cinch to make. Once you’ve tried homemade flour tortillas-either at an authentic Mexican restaurant or at home-it’s really hard to regard the storebought tortillas as anything but inferior. I’m sure they’re as fresh as mass-produced supermarket tortillas can be, which pretty much means there’s just no comparison. The tortillas in my store are lifeless, wrapped in plastic, and were probably churned out when Grover Cleveland was president. Flour tortillas are high on the list of things that just don’t translate well to mass-production/supermarket fare, and while larger urban areas do have specialty markets that offer fresh tortillas for sale, I don’t happen to live near one. I don’t made flour tortillas from scratch very often because they take a little time, but every time I do (and I did yesterday) I vow never, ever to buy tortillas in the store again. You want them to be soft and pliable when you serve them. * Cook just long enough to lightly brown the tortilla in spots don't cook too long or tortillas will crisp. * Use a dark griddle or cast iron skillet to brown the tortillas. I get my stove between medium and medium high heat that seems to do the trick. Not hot enough, and the tortilla will begin to crisp before you can get it to brown. * Get the heat right on your stove: Too hot, and the tortilla will burn in spots. * Allow the dough to rest, both after kneading and after forming into balls. * Make sure the water you pour in is very warm. To warm, nuke tortillas in the microwave, or wrap in foil and warm in the oven. Serve immediately or allow to cool before storing tortillas in a container. Remove and stack tortillas, and cover with a towel to keep warm. Cook on each side for 20 to 30 seconds, removing while tortillas are still soft but slightly brown in spots. Throw tortillas (one by one) onto the griddle. One by one, roll out balls of dough until very, very thin. When you're ready to make the tortillas, head a dark or cast iron griddle to medium/medium-high heat. Roll into ping pong size balls, place on a tray, cover with a tea towel, and allow to rest for another 20 to 30 minutes.
Cover with a tea towel and allow dough to rest for at least an hour. Lightly knead dough 30 to 40 times, or until it becomes a cohesive ball of dough and is less sticky. Slowly pour in hot water, stirring to bring mixture together. Cut mixture until it resembles coarse crumbs.
#Lupe tortilla skinny margarita recipe plus#
Stir together.Īdd spoonfuls of lard or shortening (use 1/2 cup PLUS 2 tablespoons), then use a pastry cutter to combine the ingredients.
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